Introduction

Brookies are a delicious hybrid of brownies and cookies, combining the rich, fudgy texture of brownies with the chewy, buttery goodness of chocolate chip cookies. This easy recipe creates a delightful treat that’s perfect for any occasion.

The image shows a stack of three layered blondie-brownie bars on a white cloth napkin placed on a round metal tray. Each bar has two distinct layers: the bottom layer is a dark, fudgy brownie with a rich, moist texture, and the top layer is a lighter blondie, studded with chocolate chips and having a soft, crumbly texture. The bars are thick and square-shaped, with clear separation between the layers, and extra chocolate chips are scattered nearby on a white marbled surface. A blurred milk bottle is seen in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (170g) unsalted butter, softened
¾ cup (165g) packed light brown sugar
¼ cup + 2 tablespoons (60g) granulated sugar
1 large egg
1 large egg yolk
1 tablespoon (15ml) pure vanilla extract
1 ¾ cups + 2 tablespoons (254g) all-purpose flour
¾ teaspoon salt
¼ + 1/8 teaspoon baking soda
1 cup (180g) chocolate chips
6 ounces dark chocolate, melted
¾ cup (170g) unsalted butter, melted
1 ½ cups (285g) granulated sugar
3 large eggs
1 large egg yolk
1 tablespoon (15ml) pure vanilla extract
¾ cup (105g) all-purpose flour
¾ cup (84g) cocoa powder, sifted
1 teaspoon salt
¾ teaspoon baking powder

Instructions

Step 1: Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes.
Step 2: For the cookie dough layer, combine the softened butter with the brown and granulated sugars. Beat on medium speed until well combined, about 2-3 minutes.
Step 3: Add the egg, egg yolk, and vanilla extract to the sugar mixture. Continue beating until well incorporated.
Step 4: In a separate bowl, mix the flour, salt, and baking soda. Slowly add these dry ingredients to the wet dough, mixing on low speed until the dough starts to form. Before the dough thickens, fold in the chocolate chips. Set the cookie dough aside.
Step 5: For the brownie layer, chop the dark chocolate into small pieces. Melt the chocolate in a microwave-safe bowl at 50% power for about 2 minutes, stirring occasionally, until smooth. Set aside to cool.
Step 6: Melt the butter in a microwave-safe bowl. Combine the melted butter with the granulated sugar and beat until well combined.
Step 7: Add the eggs and egg yolk to the butter mixture. Beat at a higher speed for 60 seconds until the batter is fluffy, resembling cake batter texture.
Step 8: Stir in the vanilla extract and melted chocolate, mixing until combined.
Step 9: In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Fold the dry ingredients into the chocolate batter, mixing just until combined.
Step 10: Pour the brownie batter evenly into the prepared pan. Take large pieces of the cookie dough, press them flat with your hands, and press them into the brownie batter. Continue layering all the cookie dough pieces over the brownie layer.
Step 11: Bake at 350°F for 35-40 minutes. After 15-20 minutes, cover the pan loosely with aluminum foil to prevent over-browning. Test doneness by inserting a toothpick into the center; the brownie should be fudgy but not wet.

Tips & Variations

Allow the butter to soften at room temperature to make mixing easier and ensure a smooth cookie dough.
Use high-quality dark chocolate for a richer brownie flavor.
Swirl some peanut butter or caramel into the brownie batter for a fun twist.
For extra texture, try adding nuts like walnuts or pecans to either the cookie or brownie layer.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 10-15 seconds or let come to room temperature.

How to Serve

A close-up of a square dessert showing two layers: the bottom layer is thick, dark brown, and fudgy, while the top layer is a light golden cookie dough with visible chocolate chips mixed in, creating a marbled effect on the surface. The edges on the top layer are uneven and crumbly. The dessert squares are stacked on a white plate set on a white marbled texture, with a white fabric napkin visible underneath one piece. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can substitute the dark chocolate with semi-sweet or milk chocolate based on your preference. Adjust sweetness accordingly.

How do I know when the brookies are done baking?

Insert a toothpick into the center; it should come out with a few moist crumbs but not wet batter. The brookies will be fudgy rather than cakey.