Enjoy the best of both worlds! With our Balzac’s Brookies recipe, you can delight in two of the best desserts in one delicious dish (plus a classic Balzac’s coffee twist). 

Ingredients: 

Chocolate Chip Cookies:  

• ½ cup butter, melted 
• ½ cup white sugar 
• ¼ brown sugar  
• 1 egg  
• 1 tsp vanilla extract 
• 1 ½ cups flour 
• ½ tsp baking powder 
• ½ tsp baking soda 
• 2 pinches salt 
• ½ cup chocolate chips - semi-sweet or baking chocolate 

Brownies: 

• ½ cup butter, melted 
• ½ cup white sugar  
• ¼ cup brown sugar  
• 2 eggs  
• 1 tsp vanilla extract 
• 3 tbsp strong brewed coffee 
• 1 cup flour  
• Pinch of salt 
• 1/3 cup cocoa powder  
• ½ cup chocolate chips - semi-sweet or baking chocolate 

Instructions: 

Preheat Oven to 350 degrees. 

Cookies: 

1. With a mixer or hand mixer, blend together sugars and melted butter until combined. 
2. Add egg and vanilla and mix again. 
   
3. Add in all dry ingredients and fold together with a spatula until combined. 
4. Set aside. 

 Brownies: 

1. With a mixer or hand mixer, blend together sugars and melted butter until combined. 
2. Add eggs, vanilla, coffee and cocoa and mix again. 
3. Add dry ingredients and fold together until combined. 
4. Add brownie mixture into the bottom 1/3 of a muffin tin with muffin liners. 
5. Top with cookie mixture, don’t fill all the way to the top. 
6. Bake for 12-15 minutes or until crispy and not wet looking in the middle. Test by checking if a fork comes out clean. 
7. Cool completely before removing from tin and wrappers.