Brookies🤎🤤 Pan: 20 × 20 cm (8 × 8 in) Line with parchment, leaving overhang. Brownie Layer Ingredients 115 g unsalted butter (½ cup / 8 Tbsp) 150 g dark chocolate (60–70%), chopped (5.3 oz) 120 g granulated sugar (½ cup + 1 Tbsp / 4.2 oz) 80 g brown sugar (⅓ cup + 1 Tbsp, packed / 2.8 oz) 2 large eggs (≈100 g), room temperature 1 tsp vanilla extract 65 g all-purpose flour (½ cup / 2.3 oz) 25 g cocoa powder, Dutch-process preferred (¼ cup / 0.9 oz) ½ tsp fine salt Method Melt butter and chocolate until smooth. Add both sugars, mix until glossy. Add eggs and vanilla until fully emulsified. Sift flour, cocoa, and salt and fold just until combined. Spread batter evenly in the prepared pan. Cookie Dough Layer Ingredients 120 g unsalted butter, soft (½ cup + 1 Tbsp / 8½ Tbsp) 100 g brown sugar (½ cup, packed / 3.5 oz) 50 g granulated sugar (¼ cup / 1.8 oz) 1 large egg (≈50 g), room temperature 1 tsp vanilla extract 180 g all-purpose flour (1½ cups / 6.3 oz) ½ tsp baking soda ½ tsp fine salt 150 g chocolate chunks or chips (5.3 oz / about 1 cup) (70% dark recommended for balance) Method Cream butter and sugars until cohesive and smooth (not fluffy). Mix in egg and vanilla. Fold in flour, baking soda, and salt. Add chocolate. Add dough over the brownie layer in uneven patches (small gaps allow marbling during baking). Baking 170°C (340°F), no fan Bake 28–33 minutes Cool completely in the pan (minimum 1½–2 hours).#brookie #brownies #cookies #Recipe - @charmfulkitchen