If you can't decide between chocolate chip cookies and brownies, don't fret. This brookie combines both and is made in a skillet!
Keyword: Bars, Cookies
Author: Eva Bakes
⅓cupunsweetened cocoa powder
¼cuplight brown sugar
Preheat your oven to 350°F. Generously grease a 9" or 10" cast iron skillet (if you don't own one, you can use a round cake pan).
Make the brownie batter
In a medium sized bowl, mix the melted butter together with the sugars until smooth. Add the cocoa powder and mix until the batter is uniform and the cocoa powder is fully incorporated,
Whisk in the egg, vanilla, and salt. Fold in the flour until no dry streaks remain and the batter is thick and shiny.
Transfer the batter to your prepared pan and smooth out the top so the batter is in an even layer. Set aside.
Make the cookie dough
In the bowl of a stand mixer fitted with the paddle attachment or in a medium sized bowl if using a handheld mixer, cream the butter and sugars together on medium speed until light and fluffy, about 2-3 minutes.
Add in the egg and vanilla and mix until fully incorporated. Turn the mixer to low and add in the flour, baking soda and salt. Turn the mixer off and fold in half of the chocolate chips.
Spoon scoops of cookie dough on top of the brownie batter (do not spread it out). Sprinkle the remaining chocolate chips on top. Bake in your preheated oven for 25-30 minutes or until the edges are set and start to pull away from the pan. Do not overbake the cookie or else it will turn out to be hard and dry.
Allow the brookie to cool slightly before serving, Add a scoop of ice cream or whipped cream on top if desired.
Any leftover brookie should be stored, covered, at room temperature or in the refrigerator and will last for several days.Source: Cafe Delites