Irresistible Mini scoopable Brookie pie🤤 INGREDIENTS: FOR BROWNIES: •170g butter •250g white sugar •100g light brown sugar •3 eggs at room temp •70g melted dark chocolate •65g cocoa powder •1 tsp vanilla extract •1/2 tsp salt •90g All purpose flour FOR COOKIES: •115g cold chopped unsalted butter •80g caster sugar •80g light brown sugar •225g chocolate chunks or chips •238g plain flour •½ tsp salt •1½ tsp baking powder •¼ tsp baking soda •1 egg + egg yolk •½ tsp vanilla INSTRUCTIONS For brownie batter: •Melt butter over medium-low heat, stirring every 10–15 seconds. It will foam, turn golden and smell nutty (5–7 mins). Remove from heat immediately once brown bits form. Add chocolate and cocoa powder to hot butter Mix until completely smooth and lump-free. Let it cool slightly (warm, not hot). •Whisk eggs and sugar well. Whisk until sugar is mostly dissolved.✨This step gives the shiny, crinkly top. •Add brown butter chocolate mixture + vanilla. Mix smooth. Add dry ingredients, Add flour and salt. Mix just until combined. Do not overmix. For cookie batter: •Cream cold butter + sugars. Whisk until slightly creamy and fluffy.Add egg, egg yolk and vanilla. Mix until fully incorporated. •Add dry ingredients. Flour, baking powder, baking soda & salt. Mix gently until just combined. No overmixing. Fold in chocolate chips •Chill dough 30–60 mins for better flavor & texture. Assemble: •Take a mini dish and add a layer of rich brownie batter, then spoon over some cookie dough, top with another layer of brownie batter and finish with small dollops of cookie dough on top to create that beautiful, classic brookie look. •To bake preheat the oven (fan oven) at 170C and then bake for 20 minutes or until the edges are done and top is shiny & crinkly. Enjoy with ice cream. #cookie #brownies #brookie #fyp #explorepage✨ - @cookwithshaaa