Description
Brookies are the ultimate dessert hybrid, combining the fudgy decadence of brownies with the chewy sweetness of cookies. Perfect for those who can’t choose between the two, this recipe is easy to make and delivers a show-stopping treat that’s rich, gooey, and irresistibly delicious. Great for parties, potlucks, or a special dessert night at home!
Ingredients
Scale
For the Brownie Layer:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Cookie Layer:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup (175g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving overhang for easy removal.
- Prepare the Brownie Layer:
- In a medium bowl, whisk together the melted butter and sugar until smooth.
- Add the eggs, one at a time, mixing well after each addition. Stir in cocoa powder, flour, salt, and baking powder until combined.
- Spread the brownie batter evenly into the prepared pan.
- Prepare the Cookie Layer:
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Gradually mix in the flour, baking soda, and salt. Stir in the chocolate chips.
- Drop spoonfuls of cookie dough evenly over the brownie layer and gently press to spread, covering as much of the brownie batter as possible.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Allow the brookies to cool completely in the pan before lifting them out using the parchment paper. Slice into squares and enjoy!
Notes
- For an extra indulgent treat, serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- To switch things up, add chopped nuts or white chocolate chips to the cookie dough.
- Store brookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 11
- Carbohydrates: 29
- Protein: 2