Brookies
A delightful blend of brownies and cookies, Brookies bring a rich chocolate brownie layer together with a buttery cookie layer, studded with chocolate chips, creating a nostalgic and delicious treat.
Ingredients
Brownie Layer
- 1 cup unsalted butter This is your base for both layers, lending richness and flavor.
- 1 cup granulated sugar Adds the right amount of sweetness to the brownies.
- 1 cup brown sugar Gives the brownies their chewy texture—don’t skip it!
- 4 large eggs Binds the ingredients together, ensuring moist brownies.
- 2 teaspoons vanilla extract Enhances the flavor of the brownies.
- 1.5 cups all-purpose flour Helps the brownies rise beautifully.
- 1 cup cocoa powder Use high-quality cocoa for the best flavor.
- 1 teaspoon baking powder Gives the brownies the lift they need.
- 0.5 teaspoon salt Balances sweetness.
- 1 cup semi-sweet chocolate chips Adds a melty treasure to the brownie layer.
Cookie Layer
- 1 cup all-purpose flour This is your cookie foundation.
- 0.5 teaspoon baking soda Helps the cookies puff up just right.
- 0.5 cup brown sugar Adds a chewy, caramel-like flavor.
- 0.5 cup granulated sugar Balances the cookie dough sweetness.
- 0.5 cup unsalted butter More buttery goodness for the cookie layer.
- 1 large egg Ensures the cookies maintain their soft texture.
- 1 teaspoon vanilla extract Adds depth of flavor.
- 1 cup chocolate chips Use semi-sweet or dark chocolate based on preference.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large mixing bowl, melt the butter until gooey. Stir in the granulated sugar and brown sugar until well-combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, folding in the chocolate chips gently.
- Spread the brownie batter evenly into your prepared baking dish.
Cookie Layer
- In another bowl, cream together the unsalted butter with the brown and granulated sugars until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, mix the flour and baking soda, then add to the wet mixture, stirring until just combined.
- Fold in the chocolate chips.
- Spoon the cookie dough over the brownie layer, distributing it evenly.
- Create swirls between the two layers with a knife, if desired.
Baking
- Bake for 30-35 minutes until a toothpick inserted comes out clean.
- Allow to cool before cutting into squares.
Notes
Best enjoyed warm with a scoop of vanilla ice cream. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for a month.