Brookies

Brookies are the delightful union of cookies and brownies — a sweet treat that combines the best of both worlds. Imagine biting into a gooey brownie topped with a layer of chewy cookie, swirling rich chocolate flavors with the comforting, nostalgic essence of baked cookies. Each bite is an adventure, revealing layers that melt in your mouth, balancing textures that dance between fudgy and chewy.

I first discovered brookies during a casual gathering with friends, where the desserts stole the show. They were the talk of the night, and with good reason. These beauties combine minimal effort with maximum reward, and that’s why they have become a staple in my repertoire. Perfect for parties, gatherings, or just a cozy night in, brookies are a treat that brings people together. So, roll up your sleeves, grab your mixing bowls, and let’s create something truly irresistible!

How to Make Brookies

1. Preheat and Prepare the Pan: Start by preheating your oven to 325°F. Line an 8 by 8-inch metal baking pan with parchment paper, leaving some overhang for later, and give it a light spray with nonstick cooking spray.

2. Make the Cookie Dough: In a large microwave-safe bowl, melt the butter in 30-second increments until completely liquid. Add the light brown sugar and granulated sugar, whisking to combine until smooth. Allow this mixture to cool until just warm.

3. Add Egg and Vanilla: Once cooled, whisk in the egg and vanilla extract thoroughly until it’s nicely incorporated.

4. Incorporate Dry Ingredients: Gently stir in the measured all-purpose flour, fine sea salt, and baking powder with a rubber spatula. Fold in half a cup of semisweet chocolate chips and place the dough in the fridge to chill while you prepare the brownie layer.

5. Make the Brownie Batter: Again, use a large microwave-safe bowl to melt the butter, just as you did for the cookie dough, in 30-second increments. Mix in the sugar until smooth and let it cool slightly.

6. Whisk & Combine: Whisk in the cold egg and egg yolk for about a minute, then add the cocoa powder, neutral oil, and vanilla extract. Stir in the all-purpose flour, cornstarch, and salt until just combined. Fold in another half cup of semisweet chocolate chips for that delightful chocolatey goodness.

7. Assemble the Layers: Now, take out nine tablespoons of the cookie dough and set them aside in a small bowl – these will top your brownies. Spread the remaining cookie dough into the bottom of your prepared pan in an even layer. Don’t worry about perfection; just aim for an even spread!

8. Layer on the Brownie Batter: Pour that luscious brownie batter over the cookie layer and spread it evenly, coaxing it into all corners so every bite has a bit of everything.

9. Top with Cookie Balls: Take the reserved cookie dough balls and flatten them slightly; distribute those across the top, letting the brownie batter peek through like a playful surprise.

10. Bake: Pop your pan into the preheated oven and bake at 325°F for 33-38 minutes. If you prefer a fudgier center, go for 33 minutes, but aim for 38 minutes if you want a chewier texture. The edges will set nicely, and you might see the cookies begin to brown just a bit.

11. Cool Down: When done, sprinkle with flaky sea salt if you like that sweet-meets-salty touch. Let the brookies cool completely in the pan before transferring to a wire rack for slicing.

Storing & Reheating

To store brookies, keep them in an airtight container at room temperature for up to 3 days to maintain that fresh taste. For longer-term storage, you can refrigerate them for up to a week, or freeze for up to three months. When you’re ready to indulge again, simply reheat in the microwave for about 10-15 seconds to refresh their fudgy goodness. While the texture may slightly change after freezing, they’ll still be delightfully delicious!

Brookies embody the best of both cookies and brownies, making them a stellar dessert bite. Experiment with flavors, like adding a hint of espresso or swapping chocolate chips for white chocolate or nuts. Trust me, the variations are delicious and endless. Every snack is a chance to try something new, so gather your ingredients and indulge in the magic of homemade brookies!

Recipe FAQs

Can I use a different size pan?

Absolutely! If you use a larger pan, you’ll want to reduce the baking time. Keep an eye on them; starting around 25-30 minutes is a good rule of thumb.

Can I make these brookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Just make sure it includes binding agents like xanthan gum for the best texture.

What’s the best way to slice brookies?

To get clean slices without crumbling, use a sharp knife and wipe it clean between cuts. You can also chill them in the fridge for an hour before slicing for neat edges.

Can I freeze cookies and brownies before baking?

Yes, you can freeze the assembled brookies before baking. Just make sure to cover them tightly. When you’re ready, bake directly from the freezer, but give them a few extra minutes in the oven.

More BROWNIES & BARS Recipes

• M&M Brookies (Brownie Cookies)

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Brookies

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• Author: Anna
• Prep Time: 20 minutes
• Cook Time: 33-38 minutes
• Total Time: 0 hours
• Yield: 9 servings 1x
• Category: Brownies & Bars
• Method: Baking
• Cuisine: American

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Description

Brookies are the perfect treat, combining chewy cookie and rich brownie into a delightful dessert. With chocolate chips in each layer, these bars are bursting with flavor and sure to please any crowd. Simple to prepare, they’re ideal for any occasion, whether it’s a quick snack or a party dessert!

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Ingredients

Scale 1x2x3x

• 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 and 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, melt the butter in 30-second increments until fully melted.
3. Whisk in the light brown sugar and granulated sugar to the hot butter until combined.
4. Allow the mixture to cool until just warm.
5. Add the egg and vanilla, whisking vigorously until smooth.
6. Stir in the all-purpose flour, salt, and baking powder using a rubber spatula. Gently fold in the chocolate chips.
7. Chill the dough in the fridge while preparing the brownie layer.
8. In another large microwave-safe bowl, melt the butter for the brownie layer in 30-second increments.
9. Add the sugar to the melted butter and whisk to combine.
10. Let the mixture cool until just warm.
11. Whisk the large egg and egg yolk vigorously for one minute into the mixture.
12. Incorporate cocoa powder, oil, and vanilla. Stir in the flour, cornstarch, and salt until just combined, then fold in the chocolate chips.
13. Scoop out nine 1-tablespoon portions of cookie dough and set aside in a small bowl.
14. Spread the remaining cookie dough into the prepared pan in an even layer, without concerning about perfection.
15. Spread the brownie batter evenly over the cookie layer.
16. Flatten the reserved cookie dough balls slightly and place them on top of the brownie batter, ensuring some brownie batter peeks through.
17. Bake for 33-38 minutes at 325°F, until the edges are set and the cookies lightly brown.
18. For a gooey, fudgy center, aim for 33 minutes; for a chewier texture, go closer to 38 minutes.
19. Sprinkle with flaky sea salt if desired and allow to cool completely in the pan before slicing.

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Notes

Ensure the butter is not too hot when mixing with sugars to avoid cooking the egg.
Let cool completely before removing from the pan for clean slicing.
Optional toppings can include frosted icing or additional chocolate chips.

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Nutrition

• Serving Size: 1 piece
• Calories: 250
• Sugar: 18g
• Sodium: 125mg
• Fat: 13g
• Saturated Fat: 7g
• Carbohydrates: 32g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

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