Brookies
User Reviews
5
Brookies
Description
The Brookies recipe layers a smooth, chocolatey brownie batter beneath a generous layer of chocolate chip cookie dough. The brownie portion uses melted butter, cocoa powder, semisweet chocolate chips, and a mix of granulated and brown sugars, combined with eggs and vanilla for a glossy, rich texture. Separately, the cookie dough is creamed with butter and sugars before incorporating flour, leavening agents, salt, and chocolate chips, creating a tender, sweet dough topping the brownie layer. Baking at 350°F produces a baked good with a fudgy brownie base and a soft, chewy cookie top.
This treat can be served as dessert or a sweet snack, cut into bars or squares. Slightly warming the brookies enhances the gooey chocolate experience and they pair well with vanilla ice cream for added richness. Variations can include adding nuts, flavored extracts, or mix-ins such as orange zest or marshmallows to customize the flavor.
Allowing the brookies to cool fully before slicing ensures clean cuts and proper texture. High-quality cocoa powder and room temperature butter improve flavor and dough consistency. The batter can be lined with parchment or foil for easy removal after baking.
Ingredients
FOR THE BROWNIE BATTER
- 1/2 cup butter melted(113g, unsalted
- ¾ cup semisweet chocolate chips or roughly chopped chocolate
- 1/2 cup granulated sugar (100g)
- 1/2 cup light brown sugar 100g, packed
- ⅓ cup cocoa powder (35g)
- 1 teaspoon vanilla extract (5ml)
- ½ teaspoon salt
- 2 egg large
- 1/2 cup all-purpose flour (65g)
FOR THE COOKIE DOUGH
- 1/2 cup butter room temperature (113g, unsalted
- 1/2 cup granulated sugar (100g)
- 1/4 cup light brown sugar 50g, packed
- 1 teaspoon vanilla extract
- 1 egg large
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups all-purpose flour (160g)
- 1 cup chocolate chips semi-sweet
Instructions
- Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
- For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
- Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
- Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
- For the cookie dough
- Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
- Mix in the vanilla and egg and scrape the bowl down once more.
- Add salt baking soda and powder then mix until combined.
- Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
- Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan and cutting.
Notes
- For a fudgier brownie layer, melt chocolate chips into the batter after adding cocoa powder.
- Beat eggs and sugar very well to achieve a glossy brownie texture.
- Use room temperature butter for cookie dough to ensure proper creaming.
- Line baking pan with parchment or foil for easy removal and cleaner slices.
- Let brookies cool completely before slicing to prevent them from being too soft.
- Try adding toasted nuts like walnuts or pecans for crunch and flavor variation.
- Warm brookies slightly before serving and consider adding a scoop of vanilla ice cream for a richer dessert.
- Experiment with additions such as orange zest, marshmallows, or different extracts to change the flavor profile.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Brookies
Amount Per Serving
Calories 398 kcal
% Daily Value*
| Calories | 398kcal | 20% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 194mg | 8% |
| Potassium | 205mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 32g | 64% |
| Vitamin A | 436IU | 9% |
| Calcium | 41mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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