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Chocolate Chip Streusel Brownies or Brookies
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Brief Description
Brownies dotted with cookie dough and baked to cakey, fudgy goodness.
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Main Ingredient
bittersweet chocolate
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Category: Desserts
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: cookingmama
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Posted On: May 23, 2017
Number of Servings:
Ingredients:
- 1 sticks - unsalted butter at room temperature, plus more for pan
- 1 3/4 cups - unbleached all purpose flour
- 1/2 teaspoons - baking soda
- 1/2 teaspoons - baking powder
- 3/4 teaspoons - kosher salt
- 1/2 cups - packed light brown sugar
- 1/2 cups - granulated sugar
- 1 - large egg at room temperature
- 1 teaspoons - pure vanilla extract
- 6 ounces - bittersweet chocolate chopped
- 1 sticks - unsalted butter cut into large pieces
- 6 ounces - bittersweet chocolate chopped
- 1 1/2 cups - granulated sugar
- 3 - large eggs at room temperature
- 1/4 cups - unsweetened cocoa powder
- 1/2 teaspoons - kosher salt
- 1/2 cups - plus 2 tablespoons unbleached all purpose flour
Directions:
Cookie Dough: Preheat oven to 350 degrees F. Brush a 9-by-13-inch pan with butter; line with parchment, leaving a slight overhang on long sides.
Whisk together flour, baking soda, baking powder and salt. In a separate large bowl, beat butter with both sugars on medium-high speed until light and fluffy, about 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture, beating until just incorporated. Stir in chocolate.
Brownie Batter:
Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt; fold in flour until combined.
Pour brownie batter into prepared pan, smoothing top with a spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, about 2 minutes.
Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, about 27 to 30 minutes more.
Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares.
Brownies can be stored in an airtight container at room temperature up to 3 days.
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