Brookies
Brookies made with very dark brown sugar
Apparently, I was a bit late to the “brookie” trend as I am not one to keep up on trends in general, but boy am I sorry to have missed out. Why? Because I could have been enjoying these delicious bundles of heaven for some time now. I learned about them whilst scrolling through Pinterest in an effort to find something different but easy to grab to make for teacher appreciation week. I made a point of reading about how they tasted and their texture while avoiding the recipes as I wanted to tweak my own recipes to see if I could make them work. And like most things in my life, I decided to test making up my version starting at 5 pm on Thursday evening at the end of said Teacher Appreciation week. So, it was “make it or break it” time and thankfully I was able to deliver 6 dozen brookies the following day.
Not pretty but 7 dozen brookies ready to go to the school!
I will mention that these also got me into some “trouble” since I made the mistake of saving one for my husband to try, but only one. He was really bummed when there were no others left. No, he wasn’t actually angry at all, they were just that good that the disappointment was heavy. Since they were such a hit, I decided to make them again for the last day of school, and this time I made a small tin of them just for my loving husband to enjoy.
So I hope you get a chance to make and enjoy them despite the complete lack of nice photos! This is what happens when you are in such a rush to get them out the door and the rest get all gobbled up before you can take nice photos!
Recipe Card
Note: I highly suggest having a digital scale in your kitchen. It takes the guesswork out and makes baking recipes a lot more successful. All of my recipes are written in metric weights. If you do not have a scale and need to convert a recipe or ingredient to volume, you can use the buttons to the right and copy /paste the recipe into the handy recipe conversion tool or the single ingredient conversion.
Brookies
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit and prepare a 9X13" tin with parchment paper that overhangs the sides by at least an inch.*
- Melt the butter in a saucepan on medium-low heat and whisk in the sugar and vanilla.
- Continue to heat and whisk continually for 90 seconds before removing and setting aside to cool.
- While it is cooling combine the flour, cocoa, baking powder, and salt, stirring until evenly combined.
- When the butter/sugar has cooled, whisk in the egg until it is evenly combined.
- Add the dry ingredients to the wet and fold them together until they are just combined. Be sure not to over-mix.
- Using a scoop or serving spoon, place large dollops of batter into the prepared tin, leaving space in between them. Set the tin aside once you use all the brownie batter.
- Melt the butter in a saucepan on medium-low heat and whisk in the sugars and vanilla.
- Continue to heat and whisk continually for 90 seconds before removing and setting aside to cool.
- While it is cooling combine the flour, baking powder, and salt, stirring until evenly combined.
- When the butter/sugar has cooled, whisk in the egg until it is evenly combined.
- Add the dry ingredients to the wet and fold them together until they are just combined. Be sure not to over-mix.
- Fold in the chocolate chips.
- Using a scoop or serving spoon, place large dollops of cookie dough into the prepared tin in between the brownie batter mounds until the whole tin is filled.
- Take and spatula and smooth out the top and push the batters together in any large spaces to marry them together. Just be sure not to overmix them too much.
- Sprinkle the extra chocolate chips on top.
- Bake for 22-25 minutes until the batters are set*
- Leave too cool a bit and then using the parchment paper, lift out of the tin and cut into desired portions.
* Notes (if you see an * please check here)
- If you are not using kosher salt, please make sure to look up the equivalents for the type of salt that you are using. For table salt, you will need to reduce the salt amount by about half.
- For the brown sugar, you can use either light or dark. It just depends on your personal preference. Children, typically prefer it with light brown.
- Tip for lining the tin with parchment paper: Lightly spray the tin or wipe some butter in a few places to help the paper lay down nicely.
- Everyone likes their brownies at a different "doneness." So use your personal taste. if you like a drier brownie, keep it in for a few more minutes.