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!

Ingredients

Scale

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

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

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.

Nutrition

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