Ingredients
Scale
- 2 ounces unsweetened baking chocolate, coarsely chopped
- 2 ounces semi-sweet baking chocolate, coarsely chopped
- 3/4 cup unsalted butter
- 1 3/4 cups sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 egg
- 1 teaspoon coconut extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1 cup shredded sweetened coconut
Instructions
- Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with cooking spray for easy removal.
- Place both chocolates and butter in a large microwave-safe bowl. Heat on HIGH for 2-3 minutes, stirring every 30 seconds until smooth. Stir in sugar, then add eggs, vanilla, and cocoa powder.
- Add flour to chocolate mixture and stir carefully until just combined. Don’t overmix to maintain fudgy texture.
- Cream butter and sugar using stand mixer or hand mixer. Mix in egg, coconut extract, baking soda, cream of tartar, and salt. Stir in flour, then fold in shredded coconut.
- Spread brownie batter evenly in prepared pan. Drop flattened tablespoons of cookie dough over brownie layer, pressing lightly to adhere pieces together.
- Bake for 30-40 minutes until tops are dark golden. Don’t worry if toothpick doesn’t come out clean – the brownies continue cooking as they cool.
- Cool completely before cutting into bars. This allows layers to set properly for clean cuts.
Notes
- Use room temperature eggs for better mixing and smoother batter consistency
- Don’t overbake – the tops should be golden but the brownies will seem underdone, they’ll finish cooking while cooling
- Flatten cookie dough pieces before placing on brownie layer for even coverage
- Line your pan with foil extending over edges for easy removal and clean cuts
- Let brookies cool completely before cutting – warm brookies will fall apart and create messy slices
Nutrition
- Serving Size: 1 bar