So what do you make when you can’t decide whether you are more in the mood for brownies or more in the mood for cookies? Well, Brookies of course. Brownies on the bottom, and in this case *coconut* cookie dough on top, and just for good measure, a sprinkling of mini-chocolate chips. That should sort both cravings, I assume!
Ingredients
for the brownie layer
Ingredients
1/3 cup Dutch-processed cocoa
1 1/2 teaspoons instant espresso (optional)
1/2 cup plus 2 tablespoons boiling water
2 ounces unsweetened chocolate, finely chopped
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 cup plus 2 tablespoons vegetable oil
2 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups sugar
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon table salt
6 ounces bittersweet chocolate, cut into 1/2-inch pieces
for the cookie layer
1 1/2 cups shredded sweetened coconut, divided
3/4 cup unsalted butter, softened to room temperature
3/4 cup granulated sugar
1 egg
1 tablespoon vanilla extract
1 teaspoon coconut extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup mini chocolate chips
Directions
Heat oven to 350F. Make a foil sling for your 13 x 9 inch pan. Spray with nonstick cooking spray. Using another baking pan, toast the 1/2 cup of the shredded sweetened coconut for 10 minutes, stirring once. Let cool completely.
First, make the brownie layer. Whisk cocoa, espresso powder (if using), and boiling water together in large bowl until smooth. Add unsweetened chocolate and whisk until chocolate is melted. Whisk in melted butter and oil. Add eggs, yolks, and vanilla and continue to whisk until smooth and homogeneous. Whisk in sugar until fully incorporated. Add flour and salt and mix with rubber spatula until combined. Fold in bittersweet chocolate pieces. Scrape brownie batter into prepared pan.
Next, the cookie layer. Cream together butter and sugar in the work bowl of a stand mixer. Mix in egg, extracts, baking soda, and salt. Stir in flour, then stir in untoasted coconut. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other. Sprinkle over the 1/2 cup tasted coconut and the mini chocolate chips.
Bake for 40-45 minutes until the tops are dark golden. If you test them with a toothpick the brownies won’t be totally done, so just take them out once the tops are dark golden in color. The brownies will cook more as they cool but they will be super fudgy! Cool completely before cutting into small bars.
