Cookie Brownie
This Cookie Brownie Recipe blends the best of both desserts, the chewy edge of a cookie and the fudgy center of a brownie. Made with halal-certified chocolate and simple pantry ingredients, it’s an easy, family-friendly treat that’s perfect for parties, snacks, or lunchboxes.
Ingredients
- 4 oz 112g bittersweet chocolate, chopped (halal-certified)
- ¼ cup 56g unsalted butter
- ½ cup 100g granulated sugar
- ½ cup 110g light brown sugar, packed
- 2 large eggs room temperature
- 1 tbsp vanilla extract alcohol-free
- ⅔ cup 80g all-purpose flour
- ¼ cup 25g unsweetened cocoa powder
- ½ tsp salt
- ½ tsp baking powder
- ½ cup 90g semisweet chocolate chips (optional)
Instructions
- Melt Chocolate & Butter: Melt together until smooth and glossy.
- Add Sugars: Stir in both sugars until well combined.
- Mix in Eggs & Vanilla: Beat in eggs and vanilla until smooth.
- Combine Dry Ingredients: Whisk flour, cocoa, salt, and baking powder in another bowl.
- Blend Together: Add dry mix to wet mix — stir gently.
- Fold in Chips (Optional): For extra chocolate flavor.
- Scoop & Bake: Drop spoonfuls on parchment-lined tray. Bake at 350°F (175°C) for 10–12 minutes.
- Cool & Enjoy: Let rest 5 minutes, then transfer to a rack.
Notes
- Don’t overbake keep the centers slightly soft.
- Chill dough for 10–15 minutes if sticky.
- Use high-quality halal chocolate for the best taste.