Brookie Recipe
When you’re faced with the tough decision of having either a cookie or a brownie, fear not! This brookie recipe takes both of those things to make the richest, most delectable dessert you’ve ever laid eyes on.
Ingredients
Brownie Batter
- 1/2 cup salted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
Cookie Dough
- 6 tablespoons salted butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips semi-sweet is great, but milk or dark can be used as well
Instructions
- Preheat the oven to 350 degrees. Prepare a 8X8 baking pan by spraying with non-stick baking spray.
Brownie Batter
- Melt the butter in a microwave safe bowl. Whisk in the granulated sugar, then the eggs and vanilla. Sift the flour and unsweetened cocoa into a separate bowl. Add the salt to this mixture. Stir this dry mixture into the butter mixture. Only stir as much as needed- we don’t want to over mix the brownie batter.
Cookie Dough
- Using a stand mixer with a paddle attachment, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla, until fluffy. In a separate large bowl, whisk together the flour, baking soda, and salt. Mix the flour mixture into the butter mixture until just combined. Then stir in the chocolate chips.
Brookies
- Assemble the brookies by scooping the brownie batter into the pan and spreading to cover the bottom of the pan. Dollop the cookie dough evenly into the pan. Swirl the cookie dough into the brownie batter, just a little. Try to smooth the top out a bit if needed.
- Sprinkle on a few extra chocolate chips, then bake covered with foil for 40 minutes. Uncover and bake for another 10 minutes or until the cookie layer is fully set.
Notes
Both the cookie batter and the brownie batter are a bit thick so it’s a little tedious to swirl the layers together but it's simple to do with a butter knife or offset spatula! Or, if you don’t care about the swirl look, just add the cookie layer and spread out evenly across the top of the brownie batter for a simpler approach!
Storage - Storage - Store these in an airtight container at room temperature for about 3 days, or you can freeze these for up to 3 months.
9x13 Pan Option - You can use a 9x13 pan instead, you’ll just need to reduce the baking time to 20 minutes covered, and 20 minutes uncovered. If you choose this method the brookies will just be a little bit thinner.
Nutrition
Calories: 304kcal | Carbohydrates: 43g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 209mg | Potassium: 80mg | Fiber: 2g | Sugar: 31g | Vitamin A: 378IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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