Description
A deliciously easy recipe for homemade brookies, combining rich brownie and cookie layers.
Ingredients
Scale
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + 1/8 teaspoon baking soda
- 1 cup (180g) chocolate chips
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper.
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Add the egg, egg yolk, and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, salt, and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed.
- Before the dough thickens, add the chocolate chips and beat until incorporated. Set aside.
- Chop the chocolate into smaller pieces and melt it in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completely melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine it with the granulated sugar; beat together until well combined.
- Add the egg and egg yolk and beat for 60 seconds until the batter is fluffy.
- Add the vanilla extract and melted chocolate, and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Gradually add the dry ingredients to the batter, mixing just until combined.
- Pour the prepared brownie batter into the bottom of the pan. Take large pieces of the cookie dough, press them flat, and then press them into the brownie batter.
- Continue layering all the remaining cookie dough and bake at 350°F for 35-40 minutes.
- Cover with aluminum foil after 15-20 minutes to prevent browning on top. Test for doneness by inserting a toothpick into the center.
Notes
- The brownies should be a little fudgy but not wet.
- Make sure to allow the butter to soften before mixing for better incorporation.
- Store leftover brookies in an airtight container for maximum freshness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg