Description
This delicious Brookie recipe combines the fudgy richness of brownies with the chewy sweetness of chocolate chip cookies to create an irresistible dessert bar. Featuring a dense cocoa brownie base topped with dollops of buttery chocolate chip cookie dough, this treat is perfect for sharing and sure to satisfy any sweet tooth.
Ingredients
Scale
Brownie Layer:
- 3/4 cup Butter (softened)
- 1 cup Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Chocolate Chips (optional)
Chocolate Chip Cookie Layer:
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips
- Milk Chocolate Chunks (for sprinkling on top, optional)
Instructions
- Preheat and Prepare Brownie Batter: Preheat oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, sugar, and brown sugar for 3-4 minutes until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine Brownie Dry Ingredients: Gradually add cocoa powder, flour, baking soda, and salt to the wet ingredients, stirring until just combined. Fold in chocolate chips if using. Pour the batter into a 9 x 13 inch aluminum pan and spread evenly. Avoid using glass pans to prevent overcooking at edges and undercooking at center.
- Prepare Chocolate Chip Cookie Dough: In a separate large bowl, cream together softened butter, brown sugar, and sugar for 3-4 minutes until fluffy. Add egg and vanilla extract and mix for an additional minute.
- Mix Cookie Dough Dry Ingredients: Stir in flour, baking soda, and salt until just combined. Fold in the chocolate chips.
- Top Brownie Layer with Cookie Dough: Drop spoonfuls of cookie dough evenly over the brownie batter to cover most of the surface.
- Bake Brookies: Place the pan in the preheated oven and bake for 28 to 32 minutes or until the edges start to set. If using milk chocolate chunks, sprinkle them on top during the last 5 minutes of baking.
- Cool and Set: Once baked, remove from oven and allow brookies to cool completely before cutting. For easier slicing, chill in the freezer for 20 to 30 minutes prior to cutting into bars.
Notes
- DO NOT use a glass pan; aluminum pans cook brookies evenly, preventing hard edges and underbaked centers.
- Let brookies cool completely to ensure they hold their shape when cut.
- Placing the brookies in the freezer before cutting helps achieve clean, neat slices.
Nutrition
- Serving Size: 1 bar (approximately 2 x 2 inch piece)
- Calories: 230
- Sugar: 18g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
