- 2oz (1/4 Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 1/4 cups) Granulated Sugar
- 90 grams (3/4 cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant 1/3 cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- 1/8 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant 1/2 cup) All- Purpose Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- 4oz (1/2 Cup) Unsalted Butter, softened to room temperature
- 132 grams (1/3 Cup) Light Brown Sugar
- 150 grams (3/4 Cup) Granulated/ Caster Sugar
- 1 Large Egg, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 188 grams (1 1/2 Cups) All-Purpose/ Plain Flour
- 1/4 Teaspoon Salt
- 1/2 Teaspoon Baking Soda
- 1 Teaspoon Cornstarch/ Cornflour
- 180 grams (1 Cups) Chocolate Chips or Chunks
- Preheat your oven to 350F/180C and line a 9" square pan with foil and grease heavily. This heps the bars come out of the pan easier after they are baked.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, but that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, and cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour into prepared pan and prepare cookies.
- In the bowl of an electric mixer or large bowl with a handheld electric mixer combine butter and sugars. Mix on medium for around 2 minutes, until light and fluffy. Make sure to scrape down the sides of the bowl to ensure all is combined.
- Stir in vanilla and egg, making sure to mix until fully combined. Scrape down the sides of the bowl again.
- Gently fold in the flour, baking soda, salt, cornstarch, and chocolate chunks until just combined. I like to save a few of the chocolate pieces to place on top of the bars before baking, just for aesthetics.
- Using clean hands take balls of cookie dough and flatten them into a sheet and place them on top of brownie batter until all cookie dough is used up.
- Bake the brookies for 28-30 minutes, until golden brown then cover with foil and bake an additional 5 minutes, until the center is set and still just a little jiggly. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Let the bars cool in the pan on a wire rack for 20 minutes then slice and serve. Store leftovers in an air-tight container for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: brookie recipe, cookie brownie bars, homemade brookies