Chocolate Toffee Brookies

Chocolate Toffee Brookies

Ingredients

Cookies (bottom layer)

Brownies (top layer)

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 cup baking cocoa (Dutch processed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup firmly packed dark brown sugar
  • 1 cup granulated sugar
  • 1 tablespoon coffee liqueur
  • 1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract 
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  • 2 eggs
  • 1 cup mini semi-sweet chocolate morsels

Directions

Directions for Cookie Dough

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.

Directions for Brownies

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.

Cookies (bottom layer)

Brownies (top layer)

  • 160 g unbleached all-purpose flour
  • 23 g baking cocoa (Dutch processed)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 115 g (1 stick) butter, softened
  • 100 g firmly packed dark brown sugar
  • 200 g granulated sugar
  • 1 tablespoon coffee liqueur
  • 1 tablespoon Nielsen-Massey Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract
  • 1/2 teaspoon Nielsen-Massey Pure Chocolate Extract 
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  • 2 eggs
  • 180 g mini semi-sweet chocolate morsels

Directions

Directions for Cookie Dough

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.

Directions for Brownies

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.

  • Nielsen-Massey time icon

    20 minprep

  • Nielsen-Massey time icon

    20 mincook

  • Nielsen-Massey yield icon

    24servings

This Recipe Uses

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract 4oz

Organic Fairtrade Madagascar Bourbon Pure Vanilla Extract

Pure Chocolate Extract 4oz

Pure Chocolate Extract