Description
A rich dessert mashup of brownies and cookies, these fudgy, chewy brookies combine the best of both worlds in one decadent treat.
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease well.
- To make brownie batter: In a bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa, flour, baking powder, and salt until just combined. Spread evenly in prepared pan.
- To make cookie dough: In another bowl, cream softened butter, brown sugar, and granulated sugar until fluffy. Beat in egg and vanilla. Stir in flour, baking soda, salt, and chocolate chips until combined.
- Drop spoonfuls of cookie dough over the brownie batter and gently spread or press to cover most of the surface.
- Bake for 30–35 minutes, until edges are set but center is slightly soft (do not overbake for fudgy texture).
- Cool completely in the pan before slicing into squares.
Notes
- For extra gooey brookies, slightly underbake and let set while cooling.
- Substitute peanut butter chips or white chocolate chips for variation.
- Brookies can be stored in an airtight container for up to 5 days.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American