Chewy Chocolate Fudge Brookies with Toasted Coconut Flakes

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Spread coconut flakes on one prepared baking sheet and toast in the oven for 5-7 minutes, watching carefully, until golden. Remove and let cool.
2. 2

   For the brownie center: In a medium microwave-safe bowl, melt 1/4 cup unsalted butter. Stir in 1/2 cup granulated sugar and 1/4 cup cocoa powder until smooth. Whisk in 1 large egg and 1/2 tsp vanilla extract until glossy. Fold in 1/4 cup all-purpose flour and pinch of salt until just combined. Set aside.
3. 3

   For the cookie dough: In a large bowl, cream 1/2 cup softened unsalted butter, 1/2 cup light brown sugar, and 1/4 cup granulated sugar until light and fluffy (2-3 minutes). Beat in 1 large egg and 1 tsp vanilla extract until incorporated. In a separate bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add dry ingredients to wet, mixing until just combined. Fold in 1 cup semi-sweet chocolate chips.
4. 4

   To assemble: Take about 1 tablespoon of brownie batter and flatten it slightly into a 1.5-inch disc. Take about 2 tablespoons of cookie dough and flatten it into a disc. Place the brownie disc in the center of the cookie dough and carefully wrap the cookie dough around the brownie, pinching to seal completely, forming a ball.
5. 5

   Roll each assembled cookie ball in the cooled toasted coconut flakes, pressing gently to adhere. Place on prepared baking sheets, 2 inches apart.
6. 6

   Bake for 12-15 minutes, or until cookie edges are lightly golden and centers are still slightly soft. They will continue to set as they cool. Remove from oven and let cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.