Easy Brookies
User Reviews
5
Easy Brookies
Description
Brookies are made by first preparing a chocolate brownie batter using melted butter and bittersweet chocolate, combined with sugars, eggs, flour, vanilla, and salt, resulting in a dense and rich base. Separately, chocolate chip cookie dough is mixed by creaming butter and sugars, adding eggs, vanilla, leavening agents, flour, salt, and semi-sweet chocolate chips, yielding a softer, chewy topping.
To construct the dessert, the cookie dough is chilled while the brownie batter is prepared, then the brownie is poured into a greased baking pan, with the cookie dough layered on top. Baking this layered batter creates the distinct brookie cake, featuring fudgy chocolate underneath and a sweet, chewy cookie crust above.
The brookie texture balances rich chocolate density with cookie sweetness and chew, making it a comforting treat for parties or snacks. Baking times may vary if the dough is chilled, and it’s important to watch the brookies to avoid overbaking which can dry out the layers.
The dessert can be stored in an airtight container at room temperature for several days, refrigerated for longer freshness, or frozen for extended storage. Gentle reheating preserves texture, while advanced preparation is possible by making batters in advance and assembling before baking to enhance flavors.
Ingredients
For the Brownie Batter:
- 113 g unsalted butter
- 4 oz bittersweet chocolate roughly chopped
- 100 g granulated sugar ½ cup
- 100 g light brown sugar packed
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2 large egg room temperature
- 63 g all-purpose flour
For the cookie dough:
- 113 g butter at room temperature, 1 stick; unsalted
- 73 g granulated sugar ⅓ cup
- 73 g light brown sugar packed, ⅓ cup
- 2 teaspoons vanilla extract
- 1 large egg , room temperature
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 157 g all-purpose flour
- 84 g semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 ºF. Grease a 9x13-inch baking pan with shortening; set aside.
For the cookie dough:
- Whisk together the flour, baking soda, and baking powder in a medium bowl. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Cover with plastic wrap and chill in the freezer while you make the brownie batter.
For the brownie batter:
- Place the butter in a medium microwave-safe bowl and melt it in the microwave, for about 1 minute. Alternatively, you can melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Add the chocolate, and whisk until the chocolate is completely melted. Let cool slightly.
- Whisk in the sugars, salt, and vanilla. Whisk in the eggs until just combined. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and spread evenly with a spatula.
- Remove the cookie dough from the freezer and dollop small spoonfuls of the cookie dough evenly over the brownie batter. Bake for 20 to 25 minutes, rotating the baking sheet halfway through cooking time. Let stand for 15-20 minutes before serving.
- To serve, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment. Enjoy!😋🥛🍪
Notes
- Store cooled brookies in an airtight container at room temperature for 3-4 days, refrigerated up to one week, or freeze up to three months.
- To freeze, wrap brookies tightly in plastic wrap and place in an airtight container or freezer bag; thaw in refrigerator before reheating.
- Reheat brookies carefully in the microwave for 10-15 seconds to avoid drying out and preserve texture.
- You can prepare the brownie batter and cookie dough separately ahead and store in the refrigerator for 2-3 days before assembling and baking to let flavors meld.
- When baking chilled dough, consider adding a few extra minutes but monitor closely to prevent overbaking.
User Reviews
Overall Rating
5
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