Brookie Killer Brownie
Get ready for the ultimate dessert combo! This Brookie Killer Brownie brings together two fan favorites: a rich, fudgy brownie base and a soft, chewy cookie top. Its the best of both worlds in every bite!
Ingredients:
For the Brownie Layer:
cup unsalted butter, melted 杻
1 cup granulated sugar
2 large eggs 讀
cup all-purpose flour
cup cocoa powder
teaspoon salt 蓼
teaspoon vanilla extract
For the Cookie Layer:
cup unsalted butter, softened 杻
cup granulated sugar
cup brown sugar, packed
1 large egg 讀
1 teaspoon vanilla extract
1 cups all-purpose flour
teaspoon baking soda
teaspoon salt 蓼
1 cup chocolate chips
Directions:
Preheat Oven:
1 Preheat your oven to 350F 175C and grease a 9×9-inch baking pan.
Make the Brownie Layer:
2 In a medium bowl, mix the melted butter, granulated sugar, and vanilla extract.
3 Add the eggs and whisk until smooth. 籠
4 Stir in the flour, cocoa powder, and salt until just combined. Pour the brownie batter into the prepared pan and spread evenly.
Make the Cookie Layer:
5 In a separate bowl, cream the softened butter with both granulated and brown sugars until light and fluffy.
6 Add the egg and vanilla extract, then mix until smooth.
7 Stir in the flour, baking soda, and salt. Fold in the chocolate chips.
Assemble:
8 Drop spoonfuls of the cookie dough over the brownie batter and spread evenly to cover the brownie layer. 籠
Bake:
9 Bake for 25-30 minutes, or until the cookie layer is golden brown and a toothpick inserted comes out mostly clean.
Allow the brookie to cool completely in the pan before slicing into squares.
Enjoy the irresistible combination of chewy cookie and fudgy brownie with every bite!