 |  chocolate drizzle top |  no drizzle |
 special ingredients |  spray pan |  brownie batter |  spread brownie batter |
 cookie dough (before chips) |  dump on brownie layer |  spread cookie dough |  cover corners brownie layer |
 edges rise when done |  corners rise up when done |  Chocolate Espresso Drizzle choices |  Drizzle on top |
A combination of my grandkds' favorites ~ Dark CHOCOLATE BROWNIES on the bottom ~ with a CHOCOLATE CHIP COOKIE layer on top. I made this for my son-in-law's birthday ~ and since he loves espresso, I used the new Nestle's chocolate ESPRESSO chips and added instant ESPRESSO powder to the brownie batter. Just a simple drizzle of melted DARK CHOCOLATE (whatever you like to use) with some espresso powder added. Easy to do (from scratch) and a real family pleaser!
CHOCOLATE ESPRESSO CHIP BROOKIES
Brownie Batter Ingredients
1 cup all-purpose flour…………….....1 cup granulated sugar
1/2 cup dark unsweetened unsweetened cocoa powder
1 tsp. baking soda……………….…...3 tsp. instant espresso powder
1 tsp. salt……………………………...5 TB unsalted butter, melted
1 large egg…………………………….1 tsp. pure vanilla extract
1 TB dark chocolate syrup………...…1/3 cup ESPRESSO chocolate chips
Cookie Dough Ingredients
1-1/3 cup all-purpose flour………….1/2 cup granulated sugar
1/3 cup dark brown sugar…………...1/2 tsp. baking soda
1/2 tsp. salt…………………………...1 large egg
1/2 cup (8 TB) unsalted butter, melted
1 tsp. pure vanilla extract…………...1 cup ESPRESSO chocolate chips (or what's left in the bag)
Chocolate Espresso Drizzle (optional)
about 1/3 to 1/2 cup whatever dark chocolate you like to melt (chips, bark, melting wafers, baking bar) ~ plus 1 tsp. instant espresso powder ~ if needed: up to 1 TB brewed coffee
OPTIONAL SPRINKLES
***
Preheat oven to 350°. Generously spray a 9x13” pan with non-stick baking spray (containing flour) and set aside.
Brownie Layer:
Whisk together flour, sugar cocoa powder, instant espresso powder, baking soda, and salt in bottom of your electric mixer bowl. Add the butter, egg, chocolate syrup and vanilla, and mix on medium speed just until well combined. (If it looks powdery and dry at first -- just keep mixing.) Scrape down the sides of the bowl & fold in espresso chips. ** Spread evenly in the prepared pan
Cookie Layer:
Clean mixer bowl, and then whisk together flour, granulated sugar, brown sugar, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed (with clean paddle) until the dough comes together. Fold in the Espresso chips.
Dump the cookie dough on top of the brownie batter layer and gently smooth it out (to cover the brownie layer). If you have some brownie showing and don’t mind if it bakes through, that’s fine. But if your family doesn’t like the edges of their brownies, make sure you cover the corners well with the cookie dough (I used a rubber scraper). If you want SPRINKLES and do NOT want to do the drizzle later, put them on top now (before you bake) so they’ll stick.
Bake about 20-24 minutes for a gooey center or 24-28 minutes for a more well-done Brookie. (Use a toothpick or cake tester to see if it comes out clean). (The corners will rise up when it's done and might possibly crack a little on top ~ TAKE THEM OUT BEFORE THEY CRACK ANY MORE! ) Cool on a rack for 20-25 minutes. Cut into squares.
CHOCOLATE ESPRESSO Drizzle: Melt whatever dark chocolate you like to use for melting ~ about 45 to 60 seconds in the microwave ~ in a small glass bowl. Immediately add the instant espresso powder and stir with a spoon (or small whisk) until the chocolate is completely melted & smooth. (If it's too thick, you can gradually whisk in up to 1 TB brewed coffee to help smooth it out). Drizzle over the top of the Brookies (either hot from the oven or when cooled). TIP: I always drizzle some in the corners and along the edges, in case they got a little dark & dry during baking.
CHOCOLATE ESPRESSO CHIP BROOKIES
Brownie Batter Ingredients
1 cup all-purpose flour…………….....1 cup granulated sugar
1/2 cup dark unsweetened unsweetened cocoa powder
1 tsp. baking soda……………….…...3 tsp. instant espresso powder
1 tsp. salt……………………………...5 TB unsalted butter, melted
1 large egg…………………………….1 tsp. pure vanilla extract
1 TB dark chocolate syrup………...…1/3 cup ESPRESSO chocolate chips
Cookie Dough Ingredients
1-1/3 cup all-purpose flour………….1/2 cup granulated sugar
1/3 cup dark brown sugar…………...1/2 tsp. baking soda
1/2 tsp. salt…………………………...1 large egg
1/2 cup (8 TB) unsalted butter, melted
1 tsp. pure vanilla extract…………...1 cup ESPRESSO chocolate chips (or what's left in the bag)
Chocolate Espresso Drizzle (optional)
about 1/3 to 1/2 cup whatever dark chocolate you like to melt (chips, bark, melting wafers, baking bar) ~ plus 1 tsp. instant espresso powder ~ if needed: up to 1 TB brewed coffee
OPTIONAL SPRINKLES
***
Preheat oven to 350°. Generously spray a 9x13” pan with non-stick baking spray (containing flour) and set aside.
Brownie Layer:
Whisk together flour, sugar cocoa powder, instant espresso powder, baking soda, and salt in bottom of your electric mixer bowl. Add the butter, egg, chocolate syrup and vanilla, and mix on medium speed just until well combined. (If it looks powdery and dry at first -- just keep mixing.) Scrape down the sides of the bowl & fold in espresso chips. ** Spread evenly in the prepared pan
Cookie Layer:
Clean mixer bowl, and then whisk together flour, granulated sugar, brown sugar, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed (with clean paddle) until the dough comes together. Fold in the Espresso chips.
Dump the cookie dough on top of the brownie batter layer and gently smooth it out (to cover the brownie layer). If you have some brownie showing and don’t mind if it bakes through, that’s fine. But if your family doesn’t like the edges of their brownies, make sure you cover the corners well with the cookie dough (I used a rubber scraper). If you want SPRINKLES and do NOT want to do the drizzle later, put them on top now (before you bake) so they’ll stick.
Bake about 20-24 minutes for a gooey center or 24-28 minutes for a more well-done Brookie. (Use a toothpick or cake tester to see if it comes out clean). (The corners will rise up when it's done and might possibly crack a little on top ~ TAKE THEM OUT BEFORE THEY CRACK ANY MORE! ) Cool on a rack for 20-25 minutes. Cut into squares.
CHOCOLATE ESPRESSO Drizzle: Melt whatever dark chocolate you like to use for melting ~ about 45 to 60 seconds in the microwave ~ in a small glass bowl. Immediately add the instant espresso powder and stir with a spoon (or small whisk) until the chocolate is completely melted & smooth. (If it's too thick, you can gradually whisk in up to 1 TB brewed coffee to help smooth it out). Drizzle over the top of the Brookies (either hot from the oven or when cooled). TIP: I always drizzle some in the corners and along the edges, in case they got a little dark & dry during baking.
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