The Fudgiest Brookie I’ve Ever Made ♡ Bake With Me

Soft cookie on top, fudgy brownie underneath — the perfect brookie cup.

BROWNIE LAYER

Ingredients

• Eggs — 2 large (100 g)
• Cocoa powder — 75 g (¾ cup)
• Salt — ¾ tsp (4.5 g)
• Baking powder — ¾ tsp (3 g)
• Espresso powder — ¾ tsp (3 g)
• Vanilla extract — 3 tsp (15 ml)
• Unsalted butter, melted — 170 g (¾ cup)
• Sugar — 300 g (1 ½ cups)
• Flour — 140 g (1 cup + 2 tbsp)
• Chocolate chips — 225 g (1 ⅓ cups)
• Extra melted butter — for greasing
• Bake in: 5-inch round tins, 1.5 inches tall

Brownie Method

1. Beat 2 large eggs (100 g) until slightly foamy.
2. Add 75 g (¾ cup) cocoa powder, ¾ tsp salt (4.5 g), ¾ tsp baking powder (3 g), ¾ tsp espresso powder (3 g), and 3 tsp (15 ml) vanilla extract; mix until thick.
3. Stir 170 g (¾ cup) melted unsalted butter with 300 g (1 ½ cups) sugar until blended.
4. Microwave the butter–sugar mixture for 20–30 seconds until shiny.
5. Pour into the cocoa mixture and stir until glossy.
6. Add 140 g (1 cup + 2 tbsp) flour and mix until just combined.
7. Fold in 225 g (1 ⅓ cups) chocolate chips.
8. Grease 5-inch round tins (1.5” tall) with melted butter.
9. Add 120–130 g brownie batter into each tin.
10. Smooth the tops.

COOKIE LAYER

Ingredients

• Unsalted butter, melted — 113 g (½ cup)
• Brown sugar — 100 g (½ cup)
• Granulated sugar — 50 g (¼ cup)
• Egg — 1 large (50 g)
• Vanilla — 1 tsp (5 ml)
• Flour — 170 g (1 ¼ cups + 2 tbsp)
• Baking soda — ½ tsp (3 g)
• Salt — ½ tsp
• Cinnamon — ½ tsp
• Chocolate chips (in dough) — 150 g (1 cup)
• Chocolate chips (on top) — 50 g (¼ cup)
• Flaky sea salt — for finishing

Cookie Method

1. Melt 113 g (½ cup) unsalted butter and let it cool slightly.
2. Whisk with 100 g (½ cup) brown sugar and 50 g (¼ cup) granulated sugar until smooth.
3. Add 1 large egg (50 g) and 1 tsp (5 ml) vanilla; mix until creamy.
4. Add 170 g flour, ½ tsp (3 g) baking soda, ½ tsp salt, and ½ tsp cinnamon; fold into a soft dough.
5. Add 150 g (1 cup) chocolate chips and fold in.
6. Make a small dent in the center of each brownie using the back of a spoon or cup.
7. Scoop ~100–110 g cookie dough into each dent (correct for your 1‑egg dough).
8. Add 50 g (¼ cup) chocolate chips on top.

#Food #Cake