Brookies
Updated
Updated
Brookies are my dessert solution when I can’t choose between fudgy brownies and chewy chocolate chip cookies. This perfect mash-up combines the best of both worlds in one irresistible treat. Made completely from scratch in under an hour, they are truly the best of both worlds. They definitely satisfy my sweet tooth!
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Easy Brookie Recipe
When I can’t decide between fudgy brownies and chewy chocolate chip cookies, I remember that I don’t have to choose! This easy brookies recipe combines the two for the ultimate dessert. Rich, fudgy brownies are topped with dollops of chocolate chip cookie dough to create these brookie bars so whether you’re Team Brownie or Team Cookie, this dessert is sure to satisfy.
While there are many brookie recipes out there that start with a boxed brownie mix, I opted to make this recipe completely from scratch. That may sound ambitious, but it’s surprisingly easy, as pretty much every ingredient was already in my cupboard.
From start to finish, this recipe takes under an hour. Enjoy warm with a scoop of ice cream to really satisfy all of your sweet tooth cravings!
Brookies
Ingredients
For the Brownie Batter
- ½ cup unsalted butter, (1 stick, cubed)
- ½ cup semi-sweet chocolate chips
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 tsp vanilla
- ½ tsp salt
- 2 large eggs
- ½ cup all-purpose flour, spooned and leveled
For the Cookie Dough
- ½ cup unsalted butter, (1 stick, at room temperature)
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 tsp vanilla
- 1 large egg
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 ¼ cups all-purpose flour, spooned and leveled
- ½ cup semi-sweet chocolate chips
- ¼ cup finely chopped walnuts, optional
Instructions
- Preheat oven to 350°F with the rack in the middle position. Line a 13x9x2-inch pan with parchment paper that has a slight overhang on the 2 long sides. Lightly spray with nonstick cooking spray.
- Make the brownie batter: Add butter and chocolate to a medium sized, microwave-safe mixing bowl. Microwave in 20 second bursts, mixing until melted and smooth. Whisk in both sugars, vanilla, and salt. Whisk in the eggs. Then whisk in the flour until fully incorporated. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
- Make the cookie dough: In a bowl with an electric mixer, cream together the butter and both sugars until light and fluffy, 2 to 3 minutes, scraping down the bowl with a spatula as needed. Add the vanilla and egg and beat until combined. Scrape down the bowl once more. Add the salt, baking powder, and baking soda and beat until evenly combined. Then mix in the flour. Lastly, add the chocolate chips and walnuts; mix until just combined.
- Drop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down—it’s nice to see the brownie batter peaking through after baking.)
- Cover the pan with foil and bake for 20 minutes. Remove the foil and bake 20 minutes more, until the brownie edges are shiny and the cookie portion is golden brown.
- They should be perfectly cooked at 40 minutes. Both the brownies and cookies should look set, though the cookies may appear a bit underbaked and soft. If you insert a toothpick in the center, it should be wet but not gooey. Keep in mind that the bars will continue baking once removed from the oven, and they will harden more as they cool.
- Transfer the pan to a wire rack and cool completely.
- To cut, 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-inch squares directly on the parchment
- Serve and enjoy with cold milk or a scoop of vanilla ice cream for a brookie sundae!
Video
Notes
- Semi-sweet chocolate chips are added to both layers. You could also use dark chocolate in the brownies if desired, or milk chocolate in the cookies.
- Add your favorite add-ins. If walnuts aren’t your thing, try pecans. You can also use M&Ms, sprinkles, chocolate chunks, dark chocolate, etc, in place of the semi-sweet chocolate chips.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Brookies Step by Step
Get the oven going and line the pan: Preheat oven to 350°F with the rack in the middle position. Line a 13x9x2-inch pan with parchment paper that has a slight overhang on the 2 long sides. Lightly spray with nonstick cooking spray.
Make the brownie batter: Melt ½ cup butter and ½ cup chocolate chips in the microwave, in 20-second bursts, stirring each time until melted and smooth. Whisk in ½ cup granulated sugar and ½ cup brown sugar, 1 tsp vanilla, and ½ tsp salt, followed by 2 eggs. Add ½ cup flour and whisk until fully incorporated. Spread evenly in the prepared pan.
Make the cookie dough: Cream ½ cup butter, ½ cup granulated sugar, and ½ cup brown sugar until light and fluffy. Scrape the bowl as needed. Beat in 1 tsp vanilla and 1 egg, then add ½ tsp salt, ½ tsp baking powder, and ¼ tsp baking soda. Mix in 1¼ cups flour and, once fully combined, stir in ½ cup chocolate chips and ¼ cup walnuts. Drop spoonfuls evenly over the brownie batter.
Bake: Cover the pan with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 20 minutes. Both the brownies and cookies should look set, though the cookies may appear a bit underbaked and soft. If you insert a toothpick in the center, it should be wet but not gooey. Keep in mind that the bars will continue baking once removed from the oven, and they will harden more as they cool.
Cool & enjoy: Cool completely, then use the parchment paper to lift the brookies from the pan. Cut into 2-inch squares on the parchment paper. Enjoy.
How to Store
Brookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for 6 days.
To freeze, cool completely. Wrap them individually in plastic wrap and then transfer to a freezer-safe container or freezer Ziploc bag. Freeze for up to 3 months. Thaw on the counter or, if you’re impatient, pop them in the microwave to defrost and enjoy warm.
What to Serve With Brookies
Brookies are quite the treat and taste even better with a dollop of whipped cream or a scoop of rocky road ice cream. Or, for a decadent double whammy, serve with a glass of vanilla malted milkshake.
