Coat 2 light-colored non-stick cupcake tins with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a separate large mixing bowl, add butter, sugars, vanilla extract and toffee; beat to combine.
Add flour mixture to butter mixture and beat to combine, dough will be crumbly.
Place a heaping tablespoon of cookie dough in the bottom of each cup and lightly press; set aside.
In a medium bowl, whisk flour, cocoa, baking soda and salt together; set aside. In a separate large mixing bowl, add butter, sugars, coffee liqueur, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Add the eggs one at a time, beating after each addition. Add dry ingredients to wet ingredients in two additions, beating well after each addition. Fold in the chocolate morsels.
Spread a heaping tablespoon of the brownie batter on top of the cookie dough.
Refrigerate both tins of Brookies before baking for at least 2 hours. For best results, bake one tin at a time on the center rack in a preheated oven at 350 degrees F. Bake until done, about 20 minutes.
Coat 2 light-colored non-stick cupcake tins with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a separate large mixing bowl, add butter, sugars, vanilla extract and toffee; beat to combine.
Add flour mixture to butter mixture and beat to combine, dough will be crumbly.
Place a heaping tablespoon of cookie dough in the bottom of each cup and lightly press; set aside.
In a medium bowl, whisk flour, cocoa, baking soda and salt together; set aside. In a separate large mixing bowl, add butter, sugars, coffee liqueur, vanilla and chocolate extracts; beat with an electric mixer on medium speed until creamy. Add the eggs one at a time, beating after each addition. Add dry ingredients to wet ingredients in two additions, beating well after each addition. Fold in the chocolate morsels.
Spread a heaping tablespoon of the brownie batter on top of the cookie dough.
Refrigerate both tins of Brookies before baking for at least 2 hours. For best results, bake one tin at a time on the center rack in a preheated oven at 180 degrees C. Bake until done, about 20 minutes.