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Brookie Loaf 🍫🍪 Brownie Layer: • 1/2 cup melted unsalted butter (113 g) • 3/4 cup granulated sugar (150 g) • 1/2 cup brown sugar (100 g) • 2 large eggs (100 g, without shells) • 1 tsp vanilla extract (5 g) • 1 tbsp neutral oil (14 g) • Espresso powder, to taste (about 1–2 g) • 3/4 cup all-purpose flour (95 g) • 1/2 cup unsweetened cocoa powder (43 g) • 1/2 tsp salt (3 g) Cookie Layer: • 1/2 cup unsalted butter, softened (113 g) • 1/2 cup brown sugar (100 g) • 1/4 cup granulated sugar (50 g) • 1 large egg (50 g, without shell) • 1 tsp vanilla bean paste (5 g) • 1 1/2 cups all-purpose flour (190 g) • 1/2 tsp baking soda (2.5 g) • 1/4 tsp salt (1.5 g) 🍫 Directions: Preheat the oven to 350°F (175°C) and line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving some overhang for easy removal. Prepare the brownie layer by melting the butter in a small saucepan or microwave-safe bowl. Let it cool slightly until warm but not hot. In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy. Add the cocoa powder and espresso powder, whisking until fully combined, then whisk in the oil. Fold in the flour and salt until no dry streaks remain. Prepare the cookie layer by beating the softened butter with the brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla bean paste, mixing until smooth, then stir in the flour, baking soda, and salt until a soft dough forms, taking care not to overmix. Spread about half of the brownie batter into the prepared loaf pan, add the cookie dough in small pieces or flattened portions, and gently press it into an even layer. Spread the remaining brownie batter over the top. Bake for 35-40 minutes, or until the top is set, the edges are slightly puffed, and a toothpick inserted into the brownie portion comes out with a few moist crumbs; avoid inserting the toothpick into the cookie layer. If the top begins to brown before the center is baked, loosely cover the loaf with aluminum foil and continue baking until the center is set. Cool the brookie loaf completely in the pan, preferably for at least 1 hour, then chill it for 30–60 minutes for cleaner slices. Lift the loaf out using the parchment overhang, slice, and serve. #brownies #cookies #brookies #fudgebrownies #baking

Brookie Loaf 🍫🍪 Brownie Layer: • 1/2 cup melted unsalted butter (113 g) • 3/4 cup granulated sugar (150 g) • 1/2 cup brown sugar (100 g) • 2 large eggs (100 g, without shells) • 1 tsp vanilla extract (5 g) • 1 tbsp neutral oil (14 g) • Espresso powder, to taste (about 1–2 g) • 3/4 cup all-purpose flour (95 g) • 1/2 cup unsweetened cocoa powder (43 g) • 1/2 tsp salt (3 g) Cookie Layer: • 1/2 cup unsalted butter, softened (113 g) • 1/2 cup brown sugar (100 g) • 1/4 cup granulated sugar (50 g) • 1 large egg (50 g, without shell) • 1 tsp vanilla bean paste (5 g) • 1 1/2 cups all-purpose flour (190 g) • 1/2 tsp baking soda (2.5 g) • 1/4 tsp salt (1.5 g) 🍫 Directions: Preheat the oven to 350°F (175°C) and line a 9 × 5-inch (23 × 13 cm) loaf pan with parchment paper, leaving some overhang for easy removal. Prepare the brownie layer by melting the butter in a small saucepan or microwave-safe bowl. Let it cool slightly until warm but not hot. In a medium bowl, whisk the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and glossy. Add the cocoa powder and espresso powder, whisking until fully combined, then whisk in the oil. Fold in the flour and salt until no dry streaks remain. Prepare the cookie layer by beating the softened butter with the brown sugar and granulated sugar until smooth and creamy. Add the egg and vanilla bean paste, mixing until smooth, then stir in the flour, baking soda, and salt until a soft dough forms, taking care not to overmix. Spread about half of the brownie batter into the prepared loaf pan, add the cookie dough in small pieces or flattened portions, and gently press it into an even layer. Spread the remaining brownie batter over the top. Bake for 35-40 minutes, or until the top is set, the edges are slightly puffed, and a toothpick inserted into the brownie portion comes out with a few moist crumbs; avoid inserting the toothpick into the cookie layer. If the top begins to brown before the center is baked, loosely cover the loaf with aluminum foil and continue baking until the center is set. Cool the brookie loaf completely in the pan, preferably for at least 1 hour, then chill it for 30–60 minutes for cleaner slices. Lift the loaf out using the parchment overhang, slice, and serve. #brownies #cookies #brookies #fudgebrownies #baking

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