Description
This Skillet Brookie recipe combines the rich, fudgy texture of brownies with the chewy, buttery goodness of cookies in one delicious dessert baked together in a skillet. Perfect for sharing, this brookie features a decadent brownie layer topped with a classic chocolate chip cookie layer, baked to perfection for a gooey, irresistible treat.
Ingredients
Brownie Layer
- 2 Tablespoons Water
- 1 Tablespoon Unsalted Butter
- 125 Grams Granulated Sugar
- 45 Grams Bensdorp Dutch Cocoa Powder
- 3 Tablespoons Vegetable Oil
- 2 Teaspoons Pure Vanilla Extract
- 1 Large Egg, at room temperature
- Pinch of Baking Powder
- Pinch of Salt
- 1 1/2 Teaspoons Cornstarch (Cornflour)
- 30 Grams All-Purpose (Plain) Flour
- 2 oz Chocolate (chips, chunks, or bars, chopped)
Cookie Layer
- 1/2 Cup Salted Butter
- 1/2 Cup Light Brown Sugar
- 1/4 Cup Granulated Sugar
- 1 Large Egg
- 1 Teaspoon Pure Vanilla Extract
- 1 Cup Plus 2 Tablespoons All-Purpose Flour
- 1/2 Teaspoon Baking Soda
- 1/4 Teaspoon Baking Powder
- 1/4 Teaspoon Salt
- 3/4 Cup Milk Chocolate Chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (180°C) to ensure it reaches the right temperature for baking your brookie.
- Prepare Brownie Layer: In a large pot over medium heat, combine water, unsalted butter, granulated sugar, and Dutch cocoa powder. Cook for 2-3 minutes until the mixture is combined, although it may appear thick and not very liquidy. Add vegetable oil and vanilla extract, then cook on low heat for an additional minute, mixing thoroughly.
- Incorporate Egg and Dry Ingredients: Remove the pot from heat and let it sit for 5 minutes. Add the room temperature egg and whisk to combine. Then add baking powder, salt, and cornstarch, stirring to combine. Gently fold in the flour using a spatula until just incorporated, taking care not to overmix. Finally, fold in the chopped chocolate chunks or chips. Set this brownie batter aside while preparing the cookie layer.
- Prepare Cookie Layer: Melt the salted butter in a 10-11 inch skillet over low heat. Remove from heat and mix in light brown sugar and granulated sugar. Let the mixture cool for 5-10 minutes. Add the egg and vanilla extract, mixing until fully combined. Fold in the all-purpose flour, baking soda, baking powder, and salt gently. Add the milk chocolate chips and mix lightly.
- Assemble Brookie: In the skillet with the cookie dough, create 5-6 small indentations or holes. Using a cookie scoop, dollop the brownie batter into these holes, distributing evenly across the cookie layer. Optionally, sprinkle additional chocolate chips on top for extra chocolatey goodness.
- Bake: Place the skillet in the preheated oven and bake for 23-26 minutes. To test doneness, insert a toothpick into the center - it should come out with moist crumbs but not wet batter to ensure the brookie remains fudgy and chewy.
- Cool and Serve: Remove the skillet from the oven and allow the brookie to cool for 5-10 minutes before serving. Be cautious as the skillet will be hot. Once cooled slightly, cut into wedges and enjoy this decadent dessert.
Notes
- Do not overmix the brownie and cookie batters to maintain a tender, soft texture.
- Use room temperature eggs for better batter consistency and incorporation.
- Letting the brookie cool slightly helps it to set, making it easier to cut and serve.
- You can substitute milk chocolate chips with dark or white chocolate chips depending on your preference.
- If you don't have a skillet, a round baking pan (10-11 inch) can be used as an alternative.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
