Brookie (Brownie-Cookie Skillet)

Ingredients

• 160 g unsalted butter (softened; for the cookie layer)
• 140 g light brown sugar (for the cookie layer)
• 55 g cane sugar (for the cookie layer)
• 1 egg (for the cookie layer)
• 1 egg yolk (for the cookie layer)
• 1.5 tsp vanilla extract (for the cookie layer)
• 240 g unbleached all-purpose flour (for the cookie layer)
• 0.75 tsp baking soda (for the cookie layer)
• 0.75 tsp sea salt (for the cookie layer)
• 210 g chopped organic milk chocolate (Hu brand; for the cookie layer)
• 160 g unsalted butter (for the brownie layer)
• 210 g organic milk chocolate (Hu brand; for the brownie layer)
• 140 g cane sugar (for the brownie layer)
• 55 g light brown sugar (for the brownie layer)
• 3 eggs (for the brownie layer)
• 1.5 tsp vanilla extract (for the brownie layer)
• 105 g unbleached all-purpose flour (for the brownie layer)
• 42 g unsweetened cocoa powder (for the brownie layer)
• 0.75 tsp sea salt (for the brownie layer)
• 55 g chopped organic milk chocolate (Hu brand; for topping)

Steps

1. 1

   For the cookie layer, cream the softened butter with the light brown sugar and cane sugar until combined and creamy.

2. 2

   Mix the egg, egg yolk, and vanilla extract into the creamed mixture.

3. 3

   Fold in the flour, baking soda, and sea salt.

4. 4

   Add the chopped milk chocolate and mix it through the dough.

5. 5

   Refrigerate the cookie dough for 30 minutes.

6. 6

   For the brownie layer, melt the butter and milk chocolate together until smooth.

7. 7

   In a separate bowl, whisk the eggs, cane sugar, light brown sugar, and vanilla extract until thick and slightly fluffy.

8. 8

   Combine the egg-and-sugar mixture with the melted chocolate mixture.

9. 9

   Fold in the flour, cocoa powder, and sea salt until incorporated.

10. 10

    Line a 12-inch cast-iron skillet with parchment paper.

11. 11

    Spread the brownie batter evenly in the prepared skillet.

12. 12

    Flatten pieces of cookie dough and arrange them across the brownie batter, leaving some brownie exposed.

13. 13

    Sprinkle the remaining chopped milk chocolate over the top.

14. 14

    Bake at 325°F (163°C) for approximately 40–55 minutes, checking around 35 minutes. The edges should be set and the center should have moist crumbs rather than raw batter.

15. 15

    Let cool for 45–60 minutes before slicing.

Notes

The recipe does not state a yield. Servings are estimated. Melted brownie butter and chocolate are described as being combined but the source does not specify a melting method or equipment.

Nutrition per serving

• dessert
• baked
• brookie
• chocolate
• vegetarian
• from-scratch
• skillet