Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal later.
- In a medium saucepan, melt the unsweetened and semi-sweet chopped chocolate with 3/4 cup of butter over low heat. Stir until smooth and shiny, then remove from heat.
- Transfer the chocolate mixture to a mixing bowl. Add 1 3/4 cups of sugar and mix well. Then, beat in the eggs one at a time, followed by 1 tablespoon of vanilla extract.
- Sift in the cocoa powder and flour, stirring until just combined. Be careful not to overmix. Set the brownie batter aside.
- In another large bowl, cream together 3/4 cup of butter and sugar for the cookie layer until light and fluffy. Add in 1 egg, 1 tablespoon of vanilla extract, and 1 teaspoon of coconut extract, mixing until combined.
- In a separate bowl, whisk together the baking soda, cream of tartar, salt, and 2 cups of flour. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the shredded coconut.
- Pour the brownie batter into the prepared baking pan, spreading it evenly. Then, dollop the cookie batter over the brownie layer, using a spatula to gently spread it out. Swirl the two batters together slightly for a beautiful marbled effect.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the brookies fudgy.
- Allow the brookies to cool in the pan for about 10 minutes, then lift them out using the parchment paper and let them cool completely on a wire rack. Cut into squares and serve!
Notes
- Use high-quality chocolate for the best flavor.
- Don’t skip the cooling step to maintain shape and texture.
- These brookies freeze beautifully!