Mint Chocolate Brookies for 16 Servings | Baked

Instructions:

1. Prep the environment. Preheat your oven to 180°C and line a 20x20 cm square pan with parchment paper. Note: Leave an overhang on the sides so you can lift the brookies out easily later.
2. Melt the brownie fat. Combine 113g melted butter with 150g coconut sugar in a large bowl. Whisk until the mixture looks glossy and smooth.
3. Incorporate the binder. Add one room temperature egg and 1 tsp vanilla extract. Vigorously beat the mixture for 1 minute until it lightens slightly in color.
4. Fold in the dry brownie bits. Sift in 45g cocoa powder, 64g all purpose flour, and 1/4 tsp sea salt. Mix with a spatula just until no flour streaks remain.
5. Set the base. Spread the brownie batter into the prepared pan. The surface should be level and reach all corners.
6. Cream the cookie base. In a separate bowl, cream 85g softened butter with 100g light brown sugar. It should look like wet sand.
7. Add the mint profile. Mix in one egg, 1/2 tsp peppermint extract, and 2 drops green coloring. The batter should turn a vibrant, pastel green.
8. Form the cookie dough. Fold in 150g oat flour, 1/2 tsp baking soda, and 130g dark chocolate chips. The dough will be thicker and slightly sticky.
9. The layering technique. Scoop small balls of cookie dough and drop them onto the brownie batter. Press down gently to flatten the scoops so they cover about 80% of the surface.
10. The final bake. Bake for 35 minutes until the cookie edges are golden and the center has a slight jiggle.