Description
The Brookie combines the best of both worlds – the chewy, chocolatey goodness of a brownie and the soft, buttery delight of a chocolate chip cookie. This recipe creates a delicious layered treat that’s perfect for satisfying any sweet tooth. It’s a simple, crowd-pleasing dessert that’s easy to customize.
Ingredients
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For the Brownie Layer:
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1/2 cup (1 stick) unsalted butter, melted
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1 cup granulated sugar
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1/2 cup unsweetened cocoa powder
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1/4 teaspoon salt
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1 teaspoon vanilla extract
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2 large eggs
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1/2 cup all-purpose flour
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1/2 cup chocolate chips (optional)
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For the Cookie Layer:
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1/2 cup (1 stick) unsalted butter, softened
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1/2 cup granulated sugar
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1/4 cup packed light brown sugar
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1 teaspoon vanilla extract
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1 large egg
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup chocolate chips
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Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and lightly flour an 8×8 inch baking pan, or line with parchment paper.
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Make the Brownie Layer: In a medium bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Stir until well combined. Mix in the vanilla extract, then add the eggs one at a time, mixing well after each addition. Gradually add the flour and mix until just combined. Stir in the chocolate chips (if using). Pour the brownie batter into the prepared baking pan and spread evenly.
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Make the Cookie Layer: In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla extract and the egg. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
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Assemble and Bake: Drop spoonfuls of cookie dough evenly over the brownie batter and spread gently to partially cover the brownie.
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Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs (the cookie portion will take longer to cook). Don’t overbake, the center will still be slightly soft.
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Cool and Serve: Let the brookie cool completely in the pan before slicing into squares. Serve and enjoy!
Notes
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For extra fudgy brownies, don’t overbake!
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Feel free to add nuts, caramel pieces, or other candies to your cookie or brownie batter.
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For best results, use room-temperature eggs for both the brownie and cookie layers.
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Store leftover brookies in an airtight container at room temperature for up to 3 days.
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Can make larger brookies in a 9×13 pan. Will need to adjust cooking time and ingredients.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Dessert, Bars, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 30g
- Sodium: 200 mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6 grams
- Trans Fat: 0g
- Carbohydrates: 48 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 80 mg
Keywords: brookie, brownie, cookie, dessert, chocolate, layered dessert, easy dessert