Lighter Brookie: A Decadent Brownie and Cookie Fusion

Steps

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1. 1
   Melt the dark chocolate and butter together in the microwave for about 1 minute.
   ▶ ≈0:45
2. 2
   Mix the melted chocolate and butter until smooth and well combined.
   ▶ ≈0:51
3. 3
   Stir in the Greek yogurt, then add the eggs one at a time, mixing well after each addition.
   ▶ ≈0:59
4. 4
   Add a pinch of salt and sugar, then sift in the flour. Gently fold with a spatula until no dry flour remains.
   ▶ ≈1:11
5. 5
   Fold in crushed walnuts or other nuts if desired. Note that gluten-free flour blends work well as an alternative.
   ▶ ≈1:24
6. 6
   Line a 20×20 cm square baking pan with parchment paper. Pour the brownie batter into the pan and level it evenly.
   ▶ ≈1:44
7. 7
   For the cookie layer: cream together the softened butter and almond butter (or peanut butter).
   ▶ ≈1:58
8. 8
   Add the vanilla paste and light brown sugar, and cream the mixture until light and fluffy.
   ▶ ≈2:05
9. 9
   Beat in the egg until well combined.
   ▶ ≈2:12
10. 10
    Sift in the flour and baking powder, then gently mix until just combined with no dry flour visible.
    ▶ ≈2:21
11. 11
    Fold in the chocolate chips gently without overmixing.
    ▶ ≈2:28
12. 12
    Distribute the cookie dough in small pieces over the brownie layer, spreading gently to cover.
    ▶ ≈2:34
13. 13
    Bake at 180°C (350°F) for 30 minutes, until the top is golden brown.
    ▶ ≈2:47
14. 14
    Remove from the oven and allow to cool completely before cutting. This cooling time ensures the best fudgy texture.
    ▶ ≈2:53