Small-Batch Brookies (7-Inch Pan)
Small-batch fudgy brookies with a rich cocoa brownie base and a soft chocolate chip cookie topping. Baked in a 7-inch round pan, this easy dessert makes four portions.
Servings: 4 portions
Calories: 610kcal
Ingredients
Brownie Layer
- 4 tablespoon butter
- ⅓ cup cocoa powder
- ½ cup sugar
- ¼ teaspoon salt
- 1 large egg
- ¼ teaspoon vanilla
- ¼ cup all-purpose flour
Cookie Layer
- 4 tablespoon butter softened
- ¼ cup brown sugar
- 2 tablespoon white sugar
- 1 medium egg yolk
- ½ teaspoon vanilla
- ½ cup all-purpose flour
- 1 pinch salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 175°C (347°F). Grease and line a 7-inch round pan with baking paper.
- Melt the butter for the brownie layer. Whisk in cocoa powder, sugar and salt.4 tbsp butter, ⅓ cup cocoa powder, ½ cup sugar, ¼ tsp salt
- Add the egg and vanilla. Whisk until combined. Fold in the flour and spread the batter into the prepared pan.1 large egg, ¼ tsp vanilla, ¼ cup all-purpose flour
- For the cookie layer, cream softened butter with brown sugar and white sugar.4 tbsp butter, ¼ cup brown sugar, 2 tbsp white sugar
- Mix in the egg yolk and vanilla. Add flour and salt, then fold in the chocolate chips.1 medium egg yolk, ½ tsp vanilla, ½ cup all-purpose flour, 1 pinch salt, ½ cup chocolate chips
- Drop scoops of cookie dough over the brownie batter. Complete coverage is not necessary.
- Bake for 22–25 minutes, or until the edges look set.
- Cool in the pan for at least 20 minutes before slicing into four generous portions.
Notes
- Start checking at 22 minutes, as oven temperatures and pan materials can affect baking time.
Nutrition
Calories: 610kcal | Carbohydrates: 80g | Protein: 7g | Fat: 32g
