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Brookie

Brookies Bars

This brookie recipe proves that choosing between cookies and brownies was never actually necessary in the first place. These brookie bars layer a fudgy brownie base with a chewy cookie dough top, delivering the best of both desserts in one pan without any extra fuss. Whether served warm with ice cream or chilled straight from the fridge, this half brownie half cookie combination disappears fast at any gathering.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Brownies, Dessert
Cuisine: American
Calories: 398
Ingredients Method Notes

Ingredients
  

  • 1/2 cup unsalted butter (melted (113g))
  • ⅓ cup cocoa powder ((35g))
  • 1/2 cup granulated sugar ((100g))
  • 1/2 cup packed light or dark brown sugar ((110g))
  • 1/2 teaspoon salt
  • 2 large eggs (room temperature)
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour ((60g))
  • 3/4 cup semisweet chocolate chips or roughly chopped chocolate ((135g))
  • 1/2 cup unsalted butter (room temperature (113g))
  • 1/2 cup granulated sugar ((100g))
  • 1/4 cup packed light or dark brown sugar ((55g))
  • 1 teaspoon vanilla extract
  • 1 large egg (room temperature)
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 ⅓ cups all-purpose flour ((160g))
  • 1 cup semi-sweet chocolate chips ((180g))

Method
 

  1. Preheat the oven to 350°F. Line a 9x13 baking dish with parchment or foil.
  2. Combine the melted butter and cocoa powder together in a large mixing bowl, and whisk together until the cocoa is fully dissolved. Add granulated and brown sugars and the salt, and whisk until the sugar is all moistened. Then whisk in the eggs and vanilla and beat well for about 1 minute. (The secret to glossy brownies is to beat the eggs and sugar very well!)
  3. Add the flour and mix together with a spatula until a few streaks remain, then fold in the chocolate chips, scraping the bowl down and mixing in any errant flour.
  4. Transfer the brownie batter to your prepared pan and spread into a thin layer, then set aside.
  5. In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high for 3 to 4 minutes or until light and fluffy, stopping and scraping the bowl down as needed.
  6. Mix in the vanilla and egg and scrape the bowl down once more.
  7. Add the salt, baking soda, and powder then mix until combined.
  8. Pour in the flour and mix until almost combined. Then fold in the chocolate chips by hand with your spatula, reserving a handful to sprinkle on top later.
  9. Drop spoonfuls of the cookie dough onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
  10. Cover the pan with foil and bake for 20 minutes. Carefully remove the foil, then bake for another 20 minutes uncovered. Allow the brookies to cool in the pan before removing them and cutting.

Recipe Notes

You can melt the chocolate chips for the brownie batter and stir in after adding the cocoa if you want that fudgy texture throughout.
The secret to glossy brownies is to beat the eggs and sugar very well.
Make sure to line the baking pan so the brookies can be removed easily.
Make sure the butter is at room temperature before starting.
Use a good quality cocoa powder so your brownie batter is extra delicious!
Make sure to let the brookies cool completely before removing them from the pan and slicing, they'll be too soft when warm.
You can add in grated orange zest, mini marshmallows, sprinkles, or different flavored extracts for different variations.
Try adding ¾ cup of toasted, chopped walnuts or pecans to the batter for added crunch and flavor.
You can warm the Brookies up slightly in the oven or microwave and serve with a scoop of vanilla ice cream for an extra treat.