Brookies Recipe
Deciding between chocolate chip cookies and brownies can be tough—both are timeless classics and undeniably delicious. But what if you didn’t have to choose? Enter the brookie: the perfect mash-up of a chewy chocolate chip cookie surrounded by rich, fudgy brownie. If you haven’t tried one yet, you’re in for a real treat!
Ingredients
Chocolate Chip Cookie Dough
- 1/2 cup Salted butter room temperature
- 3/4 cup Brown sugar lightly packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 ¼ cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 3/4 cup Semi-sweet chocolate chips divided
Brownie Batter
- 1/2 cup Salted butter melted
- 1/3 cup Dutch-processed Cocoa
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2/3 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/3 cup Semi-sweet chocolate chips
Instructions
Making The Cookie Dough
- In a mixing bowl, use either a hand mixer or a mixing stand, cream together the butter and brown sugar for at least 2 minutes so it becomes light and fluffy.
- Add in the egg and vanilla extract and beat until combined.
- Add the all-purpose flour baking powder and baking soda, once again beat until combined.
- Add ½ cup of the chocolate chips and mix in with the mixer. Set the batter aside as well as the leftover ¼ cup of chocolate chips
Making The Brownie Batter
- Prepare a 9x13 baking pan by lining it with parchment paper that overhangs the edges slightly so that the paper can be used to lift out the brookies after baking. Set aside.
- Preheat the oven to 350F.
- In a mixing bowl stir together the melted butter and cocoa until it is smooth with no lumps present. Add in the sugar and stir until well combined.
- Add and mix in the eggs and vanilla extract.
- Add the flour and baking powder and mix until well combined with no dry ingredients visible.
- Stir in the chocolate chips.
Assembling the Brookies
- Pour the brownie mixture into the prepared parchment lined 9x13 baking pan.
- Take the cookie batter and spoon drop it all over the brownie batter so that you cover much of the surface of the brownie batter, but you still want to be able to see the brownie batter (this will make the final product look pretty).
- Take the leftover ¼ cup chocolate chips and sprinkle them over the cookie batter. This gives a nice visual appearance. You don’t need to sprinkle it over the brownie batter areas as you won’t really see it anyway.
- Cover the baking dish with tin foil and bake at 350F for 20 minutes. Remove the tin foil and bake for another 20 minutes. When a toothpick comes out clean it is done.
- Let the brookies cool in the pan for about an hour. Then you can cut into squares and serve. Enjoy!
Notes
- Tinfoil prevents the top of the brookies from overbrowning before the whole thing gets a chance to fully cook. It also allows the cookie dough to melt into the brownie batter.
- You can make the brownie batter first if you find that easier and the cookie dough second.
- You can half this recipe and make it in an 8x8 pan as well. For the cookie dough you have to half an egg. I do this by cracking an egg into a small bowl and giving it a whisk. Then pouring half of the lightly beaten egg into the mixing bowl.
- You can also add nuts to the brookies if you want to have a bit more texture. I would recommend adding ½ cup of chopped nuts to each of your batters.