Brookie Recipe
A Brookie recipe combines the best parts of brownies and cookies in a single dessert, creating a treat that brings together chewy chocolate brownie and soft cookie dough in one pan.
Storage Instructions
Store leftover brookies in an airtight container at room temperature for up to 4 days. You can also freeze them for up to 2 months—wrap each piece individually in plastic wrap, then place them in a freezer-safe bag or container.
Why Are Brookies So Good?
Brookies feature the fudgy texture of a brownie and the soft chew of a cookie, combining two beloved desserts into one. This hybrid dessert offers variety in each bite, giving brownie fans and cookie enthusiasts something to agree on.
What Is Another Name for Brookies?
Some refer to them simply as “brownie cookies,” though the term “brookies” is the most common. Either name describes the delightful fusion of brownies and cookies.
What Is the Difference Between a Brookie and a Blondie?
A blondie is a lighter, vanilla-based bar that resembles a brownie in texture but without cocoa. A brookie, on the other hand, directly layers or swirls cookie dough with brownie batter, maintaining two distinct components.
Who Makes Brookies?
Home bakers frequently make brookies as an easy crowd-pleaser. You’ll also find them at certain bakeries or specialty dessert shops that offer novel sweet treats. If you can’t find them at a local spot, making them at home is a simple way to get your fix.
Brookie Recipe
Materials
For the Brownie Mix
- ½ cup unsalted butter melted
- ⅓ cup unsweetened cocoa powder
- ½ cup white sugar
- ½ cup brown sugar
- 1 tsp vanilla
- large pinch of salt
- 2 eggs
- ½ cup flour
- ¾ cup semi-sweet chocolate chips
For the Cookie Dough
- ½ cup unsalted butter room temp
- ¼ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla
- ½ tsp salt
- large pinch of salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1⅓ cups flour
- 1 cup semi-sweet chocolate chips
Instructions
- Line a 9 x 13 glass dish with parchment paper or foil. Preheat oven to 350℉.
For the Brownie Part
- Whisk together melted butter and cocoa powder in a medium sized bowl. Then mix in both sugars, salt, vanilla, and eggs. (The secret to glossy brownies is to beat the eggs and sugar together super well).
- Add the flour and gently mix (using a rubber spatula) until almost combined, then fold in chocolate chips.
- Transfer the brownie batter to you prepared dish and spread into a thin layer. Set aside.
For the Cookie Dough
- Using a hand mixer, cream the butter and both sugars on high for 3 minutes or until light and fluffy, scraping the sides of the bowl as needed.
- Mix in the vanilla and egg. Then, add the baking soda, salt, and baking powder. Mix until combined.
- Add the flour and mix until almost combined, then fold in the chocolate chips, reserving a few to sprinkle on top later.
- Use your rubber spatula to spoon small clumps of dough onto the brownie layer. You won't really be able to spread it, so just try to flatten the clumps some. You don't need full coverage, having a visual mix of the brownie and cookie layer will make it look good. (It won't look great right now, but we promise you're on the right path).
- Cover with foil and bake for 20 minutes. Uncover, then bake for 20 more minutes.
- Remove from oven and using the parchment paper or foil, lift out of the dish to cool. Allow to fully cool before cutting. (Don't cut into it when it's warm, it will be too soft).
This is a perfect recipe for a little boost of happiness in January! These Brookies are outstanding! I followed the recipe exactly with one change; I greased my 9×13 pan and omitted the parchment paper. As the recipe says, they are even better once they’re fully cooled, but who can wait to try one still warm and gooey from the pan?!?
Thank you so much for the kind review Laura!