Brookies
Brookies are the ultimate dessert mash-up. Half brownie, half cookie, and 100% delicious. With a fudgy chocolate base and a gooey cookie topping, they’re the kind of treat that makes both kids and adults light up. Whether you’re baking for a weekend treat, a bake sale, or just because, brookies are always a guaranteed crowd-pleaser.
Servings 20 bars
Calories
Ingredients
Brownie Batter
- ¾ cup unsalted butter melted
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 3 large eggs
- 1½ teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup cocoa powder
- ¼ teaspoon salt
- 1 cup semi-sweet chocolate chips
Cookie Dough
- ½ cup unsalted butter room temperature
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cup semi sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F. Line a 9"x13" pan with parchment paper. Set aside.
- For the brownie batter: In a large mixing bowl, add butter, sugars, eggs, and vanilla. Whisk to combine. Add flour, cocoa powder, and salt to the wet mixture and whisk until just combined. Fold in chocolate chips.
- Spread batter into prepared pan.
- For the cookie dough: In a large mixing bowl, add butter and sugars, and cream until light and fluffy. Add egg and vanilla, and mix until combined.Add flour, baking soda, and salt, and beat slowly until fully combined.Fold in 1 cup chocolate chips.
- Flatten pieces of dough in your hands and lay across the brownie layer to cover. (The pieces should look cobbled together into one large piece)
- Sprinkle on the remaining chocolate chips. Press in gently.
- Bake 20-35 minutes, until a toothpick inserted into the center comes out clean. Cool on a wire rack before cutting.
Video
Notes
- Storage: Cover and store at room temperature for up to 1 week.
- Freezer Directions: Allow brookies to cool completely to room temperature. Arrange in even layers in a large freezer container between sheets of parchment. Freeze baked and cooled bars for up to 3 months. Thaw overnight in the refrigerator, then allow to come to room temperature before serving. Warm them up in the microwave for a few seconds if desired.