Brookies with Pistachios (Print Version)
# Ingredients:
→ For the Cookie Layer
01 -
1/4 cup unsalted butter
02 -
3 tablespoons superfine sugar
03 -
2 1/2 tablespoons light brown sugar
04 -
1 small egg, beaten
05 -
1 teaspoon pure vanilla extract
06 -
2/3 cup plain flour
07 -
1/4 teaspoon baking powder
08 -
1/4 teaspoon baking soda
09 -
1/4 teaspoon fine salt
10 -
1/4 cup dark chocolate chunks or chips
→ For the Brownie Layer
11 -
2/3 cup butter, melted
12 -
2/3 cup dark chocolate, 50-60% cocoa
13 -
1 1/3 cups plain flour
14 -
1/3 cup unsweetened cocoa powder
15 -
3 medium-sized eggs
16 -
1 cup superfine sugar
17 -
1/4 cup soft light brown sugar
18 -
1 tablespoon vanilla essence
19 -
1/4 teaspoon table salt
→ For the Filling
20 -
17 tablespoons pistachio cream
21 -
12 tablespoons Nutella or hazelnut spread
# Instructions:
01 -
Beat the butter, superfine sugar, and light brown sugar until fluffy and light. Add in the egg and vanilla, then mix well. Slowly combine the dry ingredients: flour, baking powder, baking soda, and salt, until just mixed. Stir in the chocolate chips, then let the dough chill in the fridge while working on the brownie layer.
02 -
Warm up your oven to 340°F (170°C) and line an 8x8 inch (20x20 cm) baking dish with parchment paper. Melt the butter with the chocolate together, stirring gently until smooth. In a separate bowl, whisk the eggs, both sugars, and vanilla for about 3 minutes until creamy. Combine the melted chocolate with the egg mixture, then sift the flour, cocoa powder, and salt into the wet mix. Fold everything together carefully.
03 -
Pour and spread half the brownie batter evenly into the prepared baking pan. Add spoons of pistachio spread and Nutella across the surface. Cover with the rest of the brownie batter, smoothing it gently so the filling is completely hidden.
04 -
Take spoonfuls of the chilled cookie dough and drop them over the top of the brownie layer, spreading them across as evenly as you can.
05 -
Bake in the oven for about 28 minutes if you like a gooey middle or for up to 35 minutes if you prefer a firmer texture. The top should turn golden while the edges will slightly pull away from the pan.
06 -
Let the dessert cool in the baking tray before slicing into pieces. For a cleaner cut, you can refrigerate it for an hour beforehand.
# Notes:
01 -
To get the fudgiest texture, slightly underbake the brownie, but make sure the middle isn’t raw.