Brookies🤤 Ingredients: FOR BROWNIE • 170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g milk or dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIE •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •200g chocolate chunks or chips( you can increase or reduce this according to your preference) •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 whole egg + 1 egg yolk •½ tsp vanilla INSTRUCTIONS: FOR BROWNIE: •Melt the butter in a small saucepan over medium-low heat, stirring and scraping the pan every 10-15 seconds. The butter will melt, foam, then turn golden brown with nutty aroma and small brown bits (about 5-7 minutes). Remove from heat and add cocoa powder and milk or dark chocolate bar in hot butter.Mix thoroughly till there're no lumps in it and set it aside to cool. ••In a bowl add eggs, white sugar, light brown sugar, whisk together until most or all of the sugar granules have dissolved. *This step is essential for achieving that shiny, crinkly top.* •Once the sugar has dissolved, add the brown butter, cocoa powder, melted dark or milk chocolate mixture and vanilla extract. Mix everything together. •Add the all-purpose flour and salt and mix just until combined, avoid overmixing. FOR COOKIE: •In a large mixing bowl, add the cold cubed butter and whisk until slightly creamy. Add the white sugar and light brown sugar, then whisk together until well combined and fluffy. •Add the eggs, vanilla extract, and chocolate chips or chunks. Whisk until fully incorporated. •Add the flour, baking powder, baking soda, and salt. Gently mix until just combined, do not overmix. ASSEMBLE: •Preheat the oven at 166C if you're using dark colour aluminum pan or at 176C if using lighter colour aluminum pan. •Line a square 8 inch baking tin with parchment paper, leaving overhang for easy removal. Lightly grease the paper. •First brownie layer. Pour about ½ to ⅔ of the brownie batter into the pan. Spread evenly to form the base. •Drop large chunks of cookie dough randomly over the brownie batter.Keep them uneven this gives pockets of gooey cookie after baking. •Final brownie layer. Gently spoon the remaining brownie batter over the fillings. Finish with More large chunks of cookie dough. •Bake for 1 hour or it depends on pan size and depth How to check doneness •Edges: set and slightly pulled from the pan •Center: soft and slightly tender when hot **TIPS** •I used the full brownie batter along with approximately 250g of cookie dough (I had some extra cookie dough left, which I baked separately as cookies). The total baking time in an 8-inch pan was about 1 hour and 20 minutes.This will give thick and big bars. •Or you can use only half brownie batter, this will result in medium sized bars and baking time will also reduce. •After the first 30 minutes of baking, cover the pan with aluminum foil and continue baking. This helps prevent the top layer from overbrowning. •Once baked, while it’s still warm, sprinkle chocolate chips on top for that extra indulgent, scrumptious finish. •For neat cuts let it cool completely for about 2 hours. •Enjoy! #brookie #cookie #brownies #fyp #explorepage✨ - @cookwithshaaa