The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Ingredients
Brownie Layer
- 7 oz 200g dark chocolate, chopped
- 1/2 cup 110g unsalted butter
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup 65g all-purpose flour
- 1/4 cup 25g unsweetened cocoa powder
Cookie Layer
- 1/2 cup 113g unsalted butter, browned and cooled slightly
- 3/4 cup 150g brown sugar
- 1/2 cup 100g granulated sugar
- 1 tsp vanilla extract or paste
- 1 large egg
- 1 1/2 cups 185g all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips or more to taste
Instructions
Prep the Pan
- Preheat oven to 350°F (175°C).
- Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease or spray the paper.
Make the Brownie Batter
- In a saucepan over low heat, melt the chopped chocolate and butter, stirring until smooth. Let cool slightly.
- Whisk in the granulated sugar and brown sugar, then the eggs, vanilla, and salt until glossy and well combined.
- Sift in the flour and cocoa powder, then fold until just combined.
- Pour into the prepared pan and smooth into an even layer.
Make the Cookie Dough
- In a bowl, combine browned butter, brown sugar, and granulated sugar. Whisk until glossy and smooth.
- Mix in the vanilla and egg until fully combined.
- Add the flour, baking soda, and salt, stirring until just combined.
- Fold in the chocolate chips.
Assemble & Bake
- Drop spoonfuls of cookie dough over the brownie batter (don’t spread it flat—just dollop). The layers will bake together but keep some distinct texture.
- Bake for 28–34 minutes, or until the cookie top is golden and a toothpick inserted into the brownie portion comes out with a few moist crumbs.
- Cool completely in the pan before slicing.
Video
Notes
Tips for the Best Brookies
•Chill before slicing: Refrigerate for cleaner cuts and a fudgier texture.
•Use quality chocolate: A good dark chocolate bar (70% or so) makes the brownies rich and luxurious.
•Don’t overbake: The center should still be a little gooey—it will set as it cools.
•Add-ins? Toss in walnuts, espresso powder, or sea salt for a twist.
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Hiiii! Im making these and Im just curious whether the brown butter weight is before or after browned?