Favorite brookies recipe🤤 brownies and cookies🍫🍪

Ingredients🤎✨

Blondie Batter:

1/2 cup (100g) light brown sugar, packed

1/4 cup (50g) granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1/2 cup (113g) unsalted butter, melted

1 cup (125g) all-purpose flour

1/4 cup (45g) chopped dark chocolate

1/4 teaspoon baking powder

1/2 teaspoon salt

Brownie Batter:🧡✨

1/4 cup + 1/8 cup (55g) granulated sugar

1 large egg

1 teaspoon vanilla extract

4 tablespoons (57g) unsalted butter, melted

1/3 cup (60g) semi-sweet chocolate chips

1/4 cup (30g) all-purpose flour

1/4 cup (25g) unsweetened dark cocoa powder

1/4 cup (45g) chopped dark chocolate

1/4 teaspoon salt

1/8 cup (22g) chopped dark chocolate (for the top)

Instructions🤎✨🧡

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper.

Make the Blondie Batter: In a large bowl, whisk together the light brown sugar, granulated sugar, egg, egg yolk, and vanilla extract for about 1 minute until smooth.

While whisking, slowly pour in the melted butter until fully combined.

Fold in the flour, baking powder, salt, and chopped chocolate until just incorporated.

Spread all but 2/3 cup of the blondie batter evenly into the prepared pan. Set aside the reserved batter for later.

Make the Brownie Batter: In a medium bowl, whisk together the sugar, egg, and vanilla extract until fluffy (about 1 minute).

Melt the butter and semi-sweet chocolate chips together until smooth, then pour into the sugar mixture while whisking until well combined.

Fold in the flour, cocoa powder, chopped chocolate, and salt until just combined.

Assemble the Blondie Brownie Swirl: Evenly spread the brownie batter over the blondie layer in the pan.

Use a spoon to dollop the reserved blondie batter on top of the brownie batter.

Swirl both batters together with a toothpick or skewer.

Sprinkle the remaining chopped dark chocolate on top.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a bit of melted chocolate but no wet batter.

Cool completely on a wire rack before cutting into bars. This step is crucial for the perfect texture!

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