Description
Brookies blend two classic desserts into one incredible treat that brings chocolate chip cookies and brownies together in perfect harmony. Rich chocolate and chewy cookie layers create a dessert that feels like a delightful culinary mashup your taste buds will absolutely adore.
Ingredients
Scale
Main Ingredients:
- ⅓ cup unsalted butter (cookie dough)
- 5 ounces (140 grams) bittersweet chocolate (70%)
- 6 tablespoons unsalted butter (brownie batter)
- ¾ cup all-purpose flour (cookie dough)
- ⅓ cup all-purpose flour (brownie batter)
Binding Ingredients:
- 1 large egg yolk (cookie dough)
- 2 large eggs (brownie batter)
- ⅓ cup dark brown sugar (packed)
- ¾ cup granulated sugar
Flavor and Texture Enhancers:
- ½ cup dark chocolate chips
- ½ teaspoon vanilla extract (brownie batter)
- 1 teaspoon vanilla extract (cookie dough)
- ¼ teaspoon baking soda (cookie dough)
- ¼ teaspoon salt (cookie dough)
- ¼ teaspoon salt (brownie batter)
Instructions
- Melt 13 cup unsalted butter (just to liquid state) and combine with 13 cup dark brown sugar and 2 Tbsp granulated sugar at room temperature. Stir until smooth consistency develops.
- Incorporate 1 large egg yolk and 1 tsp vanilla extract into butter-sugar mixture. Blend thoroughly until fully integrated.
- Sift 34 cup all-purpose flour, 14 tsp baking soda, and heaping 14 tsp salt into wet ingredients. Gently fold until soft dough forms without overmixing.
- Fold 12 cup dark chocolate chips into cookie dough. Create approximately 18 small spherical dough balls using gentle hands. Refrigerate dough balls for 15 minutes.
- Prepare double boiler. Melt 5 oz bittersweet chocolate (70%) and 6 Tbsp unsalted butter until completely smooth and glossy.
- Whisk 2 large eggs, 34 cup granulated sugar, 12 tsp vanilla extract, and 14 tsp salt until mixture becomes pale and slightly thickened, about 2-3 minutes.
- Pour melted chocolate into egg mixture. Stir until uniform chocolate color emerges.
- Gradually fold 13 cup all-purpose flour into brownie batter. Mix minimally to maintain tender texture.
- Preheat oven to 350°F. Line 8×8-inch baking pan with parchment paper, allowing slight overhang for easy removal.
- Spread half the brownie batter across prepared pan’s bottom. Create an even layer.
- Flatten 9 refrigerated cookie dough balls into thin discs. Arrange in three rows directly onto brownie batter.
- Pour remaining brownie batter over cookie dough discs. Cover completely and evenly.
- Press remaining cookie dough balls gently into top brownie layer.
- Bake at 350°F for 20 minutes, then reduce temperature to 325°F. Continue baking 15-20 minutes until wooden skewer shows moist crumbs.
- Remove from oven. Allow brookies to cool completely in pan, approximately 1-2 hours.
- Lift entire dessert from pan using parchment edges. Slice into 12 equal squares using sharp knife.
Notes
- Chilling the cookie dough helps prevent spreading and maintains those perfect little dough pockets in the brookies.
- Use room temperature eggs for smoother brownie batter that blends more evenly and creates a consistent texture.
- For gluten-free versions, swap regular flour with a 1:1 gluten-free baking blend to keep the same delicious structure.
- Checking doneness is critical – look for moist crumbs, not wet batter, to ensure fudgy brownies that aren’t dry or overcooked.
- Prep Time: 20-30 minutes
- Cook Time: 35-40 minutes
- Category: Brownies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 243 kcal
- Sugar: 16 g
- Sodium: 98 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 44 mg