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Brookies

Brookies combine the best features of brownies and cookies into one delicious dessert, satisfying both preferences in every bite.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 16 bars
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 115 g good quality dark chocolate, chopped into small pieces
  • 113 g unsalted butter
  • 150 g granulated white sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 62 g all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
For the Cookie Layer
  • 113 g unsalted butter, softened to room temperature
  • 100 g packed light brown sugar
  • 50 g granulated white sugar
  • 1 large egg plus 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 156 g all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 170 g semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat the oven to 175°C (350°F). Grease a 9×13-inch baking pan generously with butter and line with parchment paper.
Make the Brownie Batter
  1. Melt the dark chocolate and butter in a microwave-safe bowl until smooth.
  2. Cool for 5 minutes, then add sugars and eggs one at a time, stirring vigorously.
  3. Fold in flour, cocoa powder, baking powder, and salt until just combined.
  4. Pour brownie batter into prepared pan and spread evenly.
Make the Cookie Dough
  1. Cream the softened butter and sugars until light and fluffy.
  2. Add the egg and extra yolk, mixing until combined.
  3. Mix in flour, baking soda, and salt until just combined.
  4. Fold in chocolate chips.
Layer the Doughs and Bake
  1. Scoop cookie dough into discs and place over brownie layer, leaving gaps between.
  2. Bake for 35-40 minutes, covering with foil at the 20-minute mark.
Cool and Slice
  1. Allow brookies to cool completely on a wire rack for at least 1 hour before slicing.

Notes

Store brookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.