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Brookies

A marbled layer of brownie batter and chocolate chip cookie dough.

Brookies

  • Servings: 24 Brookies
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OK, I know this is long, but it is worth it! Brookies are fabulous! You make brownies and you make cookies so often you hardly look at the recipe, right? These freeze very well, and in fact I have some sitting in my freezer in small squares that I sneak one or two when I need a sugar/chocolate fix.

Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 4 ounces bittersweet chocolate, roughly chopped (I used unsweetened chocolate)
  • ½ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup all-purpose flour, spooned into measuring cup and leveled off with a knife

Cookie Dough Ingredients

  • 1 stick (1/2 cup) unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 ¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ cup semi-sweet chocolate chips

Directions

  1. Set the rack in the middle of the oven and preheat to 350F. Line a 13×9” pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray.
  2. Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. Whisk in the granulated sugar, brown sugar, vanilla and salt. The mixture will be a bit grainy; that’s okay. Whisk in the eggs. Finally whisk in the flour until combined. Pour the batter into prepared pan and spread evenly with a spatula. Set aside.
  3. Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down sides of bowl again. Add salt, baking powder and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
  4. Dollop* small spoonfuls of the cookie dough evenly over brownie batter (no need to spread it out or press it down).
  5. Cover pan with aluminum foil and bake for 20 minutes.
  6. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 min more.
  7. Transfer the pan to a wire rack to cool completely.
  8. To cut, lift the brookies out of pan using the parchment overhang and transfer to cutting board. Cut brookies into 2” squares.

*I did drop the cookie dough by spoonfuls, but I then carefully spread the dough over the brownie mixture.

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