Brookies, Fudgy Chocolate Chip

By MarieR

Fudgy Chocolate Chip Brookies with Rich Chocolate Buttercream
Makes 1 – 8×8-inch pan (can be doubled easily and made in a 9×13-inch baking dish)

Ingredients

• FOR THE COOKIE LAYER
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled
• 3/4 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup semi-sweet chocolate chips
• FOR THE BROWNIE LAYER
• 1/2 cup (50 grams) unsweetened cocoa powder
• 1/2 cup (64 grams) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup (1 stick or 113 grams) unsalted butter
• 1 cup (200 grams) sugar
• 2 eggs
• 1/2 teaspoon vanilla extract
• FOR THE FROSTING (Optional)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3 cups confectioners’ sugar
• 1/2 cup cocoa powder
• 1/2 teaspoon vanilla extract
• 2-6 tablespoons milk
• FOR THE VANILLA GLAZE (Optional)
• 1/2 cup confectioners’ sugar
• 1/4 teaspoon vanilla
• 1-2 tablespoons milk

Details

Servings 1
Adapted from bakingdom.com

Preparation

Step 1

Preheat oven to 350 degrees. Spray an 8×8-inch square baking dish with non-stick baking spray, or grease and flour the pan.

Make the cookie layer first: In a small bowl, combine the flour, baking powder, and salt; set aside.

In a medium bowl , whisk the melted butter and brown sugar together. Add the egg and vanilla and mix until well combined. Fold the flour mixture into the egg mixture until just mixed (be careful not to overmix). Fold in the chocolate chips and spread the batter into the prepared pan and bake for 20 minutes.

Make the brownie layer: While the cookie layer bakes, prepare the brownie batter. In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Whisk in the dry ingredients until combined. Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow to cool completely before frosting or serving.

To make the frosting: In a medium bowl, cream the butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add the milk, 1 tablespoon at a time, as needed, until frosting reaches desired consistency.

To make the glaze: Combine the sugar and the vanilla in a small bowl. Whisk in the milk, a little at a time, until the desired consistency is reached.