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Brookie (Brownie Cookie)

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Browned butter and pleasantly bitter dark chocolate form the basis for a refined and indulgent take on everyone’s favorite Franken-dessert.

By Audrey Scheib
Feb 8, 2023
Jump to the Recipe
75 Minutes
12 - 15 Servings
Medium

The brookie—part brownie, part cookie, yet so much more than either—is the perfect dessert for people who, when faced with a dessert menu, simply cannot choose. In her version, Chef Audrey Scheib of The Salty Donut in Austin pairs slightly bitter dark chocolate with toasty, almost nutlike browned butter. Together, the two add dimension and offset the brookie’s inherent sweetness without necessitating any overly complicated chef techniques.

Using little more than a Saucier, a whisk, and a Baking Slab, Chef Scheib creates a refined (but still unfussy) version of the much-loved Franken-dessert—get the recipe below so you can, too.

Brookie (Brownie Cookie)

Browned butter and pleasantly bitter dark chocolate form the basis for a refined and indulgent take on everyone’s favorite Franken-dessert.

Audrey Scheib

75 Minutes
12 - 15 Servings
Medium
Ingredients
  • For the Brownie Batter:
  • 8 tablespoons (1 stick) unsalted butter (116 grams)
  • ½ ounce dark baking chocolate (17 grams), such as Valrhona 53%
  • 1 cup granulated sugar (205 grams)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • ¾ cup all-purpose flour (92 grams)
  • ½ cup unsweetened cocoa powder (58 grams)
  • ½ teaspoon baking powder
  • ½ teaspoon Kosher salt
  • For the Blondie Batter:
  • 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter (125 grams)
  • ½ cup packed dark brown sugar (120 grams)
  • ½ cup granulated sugar (120 grams)
  • 1 large egg
  • 1 cup all-purpose flour (170 grams)
  • ½ teaspoon baking powder
  • ¼ teaspoon Kosher salt
Instructions
    1.

    Make the brownie batter:

    Heat a medium Saucier or Saucepan over medium-low. Add butter and allow to melt slightly. Add chocolate and cook, stirring, until melted and smooth. Remove from heat.

    2.

    Stir in granulated sugar until smooth. Add vanilla and stir to combine. Add eggs, one at a time, stirring to incorporate.

    3.

    Add flour, cocoa powder, baking powder, and salt and stir until smooth. Set aside.

    4.

    Make the blondie batter:

    Heat a medium or large Saucier or Saucepan over medium-high. Add butter and cook, whisking. Continue cooking, whisking and watching closely, until foam subsides, and color changes from yellow to golden tan then quickly to a deep golden brown with dark brown milk solids at bottom of pan. Remove from heat and immediately add brown and granulated sugars, stirring to combine.

    5.

    Whisk in egg until batter has a creamy consistency. Add flour, baking powder, and salt and whisk to combine. Set aside. 

    6.

    Assemble and bake:

    Preheat oven to 350F. Use a spoon or offset spatula to spread the brownie batter evenly in a Baking Slab.

    7.

    Use the same spoon to place large dollops of blondie batter on top of brownie batter (it doesn’t have to be even yet).

    8.

    Press batters into corners of Baking Slab and use the same spoon to swirl batters together in a zigzag pattern across the pan. Press into an even layer as best you can.

    9.

    Bake until center feels slightly firm when touched and a cake tester or toothpick inserted into center comes out with some crumbs attached, not totally clean. Check after 25–30 minutes and return to oven for an additional 10 minutes if necessary.

    10.

    Let cool for 10–15 minutes then cut, serve, and enjoy.

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