Description
A deliciously rich Brookie recipe combining a fudgy brownie base layered with classic chocolate chip cookie dough, baked together into a perfect chocolate bar treat. This dessert features a moist, chocolaty brownie layer topped with gooey chocolate chip cookie dough and optional milk chocolate chunks for extra indulgence.
Ingredients
Units
Scale
Brownie Layer:
- 3/4 cup Butter (softened)
- 1 cup Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup 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
- 1 1/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips
- Milk chocolate chunks (for sprinkling on top, optional)
Instructions
- Prepare Brownie Batter: Preheat your oven to 350 degrees Fahrenheit. In a large mixing bowl, cream together 3/4 cup softened butter, 1 cup sugar, and 1/3 cup brown sugar for 3-4 minutes until the mixture is light and fluffy. Add the 2 eggs one at a time, mixing well after each addition, then stir in 1 teaspoon vanilla extract.
- Mix Brownie Dry Ingredients: Add 1/2 cup unsweetened cocoa powder, 1 cup flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt to the wet ingredients. Stir until just combined, then fold in 1/2 cup chocolate chips if desired. Pour this batter evenly into a 9×13 aluminum pan, spreading it smoothly. Avoid using a glass pan to prevent uneven cooking and hard edges.
- Prepare Cookie Dough: In another large bowl, cream together 1/2 cup softened butter, 3/4 cup brown sugar, and 1/4 cup sugar for about 3-4 minutes. Add 1 large egg and 1 teaspoon vanilla extract and mix for one additional minute.
- Mix Cookie Dry Ingredients: Stir in 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until combined. Fold in 1 cup chocolate chips.
- Layer Cookie Dough on Brownie Batter: Drop spoonfuls of cookie dough evenly over the brownie batter layer, trying to cover most of the surface.
- Bake Brookies: Bake in the preheated oven for 28 to 32 minutes, until the edges start to set. If using milk chocolate chunks, sprinkle them on top during the last 5 minutes of baking.
- Cool and Cut: Remove from oven and allow the brookies to cool completely. To facilitate easier cutting, place the pan in the freezer for 20-30 minutes before slicing into bars. Enjoy!
Notes
- Do NOT use a glass pan as it causes brookies to take longer to cook and leads to hard edges and underbaked centers.
- Butter should be softened for easier mixing and better texture.
- Freezing the bars before cutting helps prevent crumbling and creates cleaner slices.
- Chocolate chips in brownie batter are optional but add richness.
- Milk chocolate chunks on top are optional but provide extra chocolatey bursts.
Nutrition
- Serving Size: 1 bar (approximately 2x2 inch piece)
- Calories: 220
- Sugar: 18g
- Sodium: 110mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg
