Brookies

Recipe:

Ingredient Notes:

• Flour. Any all-purpose flour with about 10% protein content will work well in this recipe. Even better is cake flour with a protein content of 8-9%.
• Butter. In this case, it is better to use butter with a fat content of 80% and higher.
• Eggs. The size of the egg is M. Such an egg weighs about 55 g. For the recipe use room temperature eggs. If you do not have enough time for the eggs to warm up on the counter, put them in a bowl of hot tap water for 15 minutes.
• Sugar. Use regular white sugar for both chocolate and cookie dough.
• Cocoa powder. I use alkalized (also known as Dutch processed) cocoa powder, but regular cocoa powder will also work. The difference is that it will give a less intense color than alkalized. Nesquik and similar instant cocoa drinks will not work here.
• Chocolate. In this cookie recipe, I use heat-resistant bittersweet and milk chocolate chips. Semisweet chocolate would be great, too. In fact, you can use chocolate in any form here – either chips or bars. If you use a bar, just chop it up with a knife.

Let’s start cooking.

Make the chocolate dough. Cream the butter with the sugar. The mixture will not be smooth – this is normal.

Without stopping the beating, add the eggs one by one. Add flour sifted with cocoa, salt and baking powder and mix.

Pour into a parchment lined baking dish and spread evenly.

Prepare the cookie dough. Cream the butter with the sugar. Add the eggs one by one, beating continuously. Add flour sifted with salt and baking powder and knead the dough.

Add the finely chopped chocolate (or chocolate chips) and mix.

Place on the chocolate layer and spread evenly.

Bake in a preheated oven at 180°C (355°F) for about 30-35 minutes.

Transfer the finished cake to a rack to cool. Slice into serving pieces.

Enjoy!

This Brookies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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