Double Chocolate Brookies: The Irresistibly Fudgy Delight
Servings: 12 brookies
Calories: 200kcal
Double Chocolate Brookies combines cookies and brownies into one deliciously fudgy and chewy treat.
Print Recipe
Equipment
- Oven
- Double boiler
- Mixing bowls
- Baking Sheets
- Parchment Paper
- Wire Rack
Ingredients
For the Brownie Base
- 5 ounces Semisweet Chocolate chopped, divided for melting
- 2 ounces Unsweetened Chocolate adds depth and richness
- ½ cup Butter salted for balanced flavor
- 1 cup Granulated Sugar supports fudgy texture
- 3 large Eggs ensure at room temperature
- 1 teaspoon Vanilla Extract pure extract recommended
For the Cookie Component
- 1 cup All-Purpose Flour do not overmix
- 1 cup Walnuts toasted or choose other nuts
Instructions
How to Make Double Chocolate Brookies
- Preheat the oven to 325°F (160°C) and line two baking trays with parchment paper.
- Melt semisweet chocolate, unsweetened chocolate, and butter using a double boiler. Stir gently and let cool slightly.
- Combine the melted chocolate mixture with granulated sugar in a medium bowl, mixing well.
- Incorporate the eggs one at a time, mixing thoroughly after each addition, then add vanilla extract.
- Fold in the all-purpose flour gently until just combined. Avoid overmixing.
- Stir in the remaining semisweet chocolate and toasted walnuts.
- Scoop 2-tablespoon balls of dough onto prepared baking sheets, spacing them 2 inches apart.
- Bake for 9-11 minutes until edges are set but centers remain soft. Cool on a wire rack.
Notes
Serve warm with a scoop of ice cream for an extra indulgent treat.
Nutrition
Serving: 1brookie | Calories: 200kcal | Carbohydrates: 25g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 90mg | Potassium: 150mg | Fiber: 1g | Sugar: 15g | Vitamin A: 200IU | Calcium: 20mg | Iron: 1mg