Brookies

Brookies are the enchanting blend of two dessert favorites: fudgy brownies and chewy chocolate chip cookies. The moment you bite into one, you’ll find yourself transported to a magical world of textures and flavors. The soft, ooey-gooey brownie layer meets the slightly crispy yet chewy cookie top, creating an irresistible treat that is hard to resist. Even the hardest chocolate critics can’t help but smile at these delightful squares sitting on the kitchen counter.

I remember the first time I discovered Brookies at a cozy little bake shop in my neighborhood. I was instantly captivated by their unique appearance and couldn’t leave without trying one. It was love at first bite! What I adore most about Brookies is their ability to please a crowd; they’re perfect for parties or a simple after-dinner treat. You won’t need to choose between brownies and cookies ever again. So, grab your apron and let’s whip up a batch of these heavenly desserts that will have your friends and family raving!

How to Make Brookies

1. Preparation: Preheat your oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang on the sides for easy removal later. Don’t forget to spray it with nonstick cooking spray!
2. Make the Cookie Layer: In a large microwave-safe bowl, heat 6 tablespoons of unsalted butter in 30-second intervals until completely melted. Remove from the microwave and stir in 1/2 cup of light brown sugar and 1/4 cup of granulated sugar. Mix to combine, letting the mixture cool until it’s just warm.
3. Incorporate Egg and Vanilla: Once cooled, whisk in 1 large egg and 1 teaspoon of vanilla extract until the mixture is smooth.
4. Add Dry Ingredients: Using a rubber spatula, gently stir in 1 1/4 cups of all-purpose flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder. Lastly, fold in 1/2 cup of semisweet chocolate chips, and chill the dough in the fridge while preparing the brownie layer.
5. Prepare the Brownie Layer: Repeat the previous melting process with another 4 tablespoons of unsalted butter in a large microwave-safe bowl. Combine with 3/4 cup plus 2 tablespoons of granulated sugar, mixing well, then allow to cool slightly.
6. Mix Brownie Batter: Vigorously whisk in 1 large egg and 1 cold egg yolk for about 1 minute. Then, whisk in 1/2 cup of cocoa powder, 1/4 cup of neutral oil, and 1 teaspoon of vanilla extract. With a rubber spatula, stir in 1/4 cup plus 2 tablespoons of all-purpose flour, 2 teaspoons of cornstarch, and 1/4 teaspoon of fine sea salt until just combined. Gently fold in 1/2 cup of semisweet chocolate chips.
7. Assemble the Layers: Scoop out nine 1-tablespoon portions of cookie dough and set them aside. Spread the remaining cookie dough in an even layer across the prepared pan. Don’t stress about it being perfect; just make sure it’s roughly even.
8. Add Brownie Batter: Pour the brownie batter on top of the cookie layer and spread it evenly.
9. Top with Reserved Cookie Dough: Gently flatten the reserved cookie dough balls and place them on top of the brownie batter, allowing some of the brownie to peek through.
10. Bake: Place the pan in the preheated oven and bake for 33-38 minutes. Aim for 33 minutes if you prefer a gooey, fudgy center or closer to 38 minutes for a chewier texture. The edges should be set and the cookies slightly browned.
11. Finishing Touch: Once done, sprinkle with flaky sea salt if desired. Let cool completely in the pan before lifting out and slicing.

Storing & Reheating

Brookies can be stored at room temperature for up to 3 days in an airtight container. For longer freshness, refrigerate them in a sealed container for up to a week. If you’d like to freeze them, wrap individually in plastic wrap, then store in a freezer-safe bag for up to 3 months. When you’re ready to enjoy, just pop them in a microwave for about 15-20 seconds to warm; they’ll taste just as fresh. Do note that texture may slightly change after freezing, but warming them will help refresh that mouthwatering consistency.

These Brookies encapsulate the best of both worlds—a chewy cookie layered on top of a rich, fudgy brownie. Whipping up this recipe guarantees deliciousness while also bringing joy to those lucky enough to taste them. Feel free to experiment with flavors and toppings that suit your style; perhaps some crushed nuts or a sprinkle of cinnamon could be fun! Enjoy every gooey bite, and relish in being the star baker among friends and family. Who wouldn’t want that?

Recipe FAQs

Brookies

Recipe Author: Sara

Brookies combine the best of cookies and brownies in one irresistible treat. With rich chocolate chips and a simple prep, they’re perfect for satisfying your sweet tooth. Enjoy them warm or cooled for a delightful homemade dessert.

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• Prep Time N/A
• Cook Time 73 minutes
• Yield 9 servings 1x

Ingredients

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• 6 tablespoons (85 grams) unsalted butter
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (159 grams) all-purpose flour, (measured correctly)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 1/2 cup (95 grams) semisweet chocolate chips
• 4 tablespoons (57 grams) unsalted butter
• 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
• 1 large egg plus 1 egg yolk, cold
• 1/2 cup (43 grams) cocoa powder*
• 1/4 cup (56 grams) neutral oil (like vegetable or avocado)
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour, (measured correctly)
• 2 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• 1/2 cup (95 grams) semisweet chocolate chips
• Flakey sea salt, ( optional)

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Instructions

1. Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
2. In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
3. Add the sugars to the hot butter and whisk to combine.
4. Let it cool until just warm.
5. Add the egg and vanilla; whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in the chocolate chips.
6. Chill the dough in the fridge while preparing the brownie layer.
7. In another microwave-safe bowl, heat the butter in 30-second increments until melted for the brownie layer.
8. Add the sugar to the hot butter and whisk to combine.
9. Allow it to cool until just warm.
10. Vigorously whisk in the egg and egg yolk for 1 minute.
11. Add cocoa powder, oil, and vanilla, then stir in flour, cornstarch, and salt until just combined. Fold in chocolate chips.
12. Scoop out nine 1-tablespoon portions of cookie dough and set aside.
13. Spread the remaining cookie dough into the prepared pan in a thin, even layer.
14. Evenly spread the brownie batter over the cookie layer.
15. Flatten reserved cookie dough balls slightly and place them on top of the brownie batter, letting some batter peek through.
16. Bake at 325°F for 33-38 minutes, until the edges are set and cookies have lightly browned.
17. Bake for 33 minutes for a gooey, fudgy center or closer to 38 minutes for a chewier, more set texture.
18. Top with flaky sea salt, then let cool in the pan completely before removing and slicing.

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Notes

Make sure to measure the flour accurately for the best texture.
Feel free to add nuts or other mix-ins to the brownie layer for extra flavor.
Store leftovers in an airtight container to keep them fresh.

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Nutrition

• Serving Size: 1 Brookie
• Calories: 250
• Sugar: 18g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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