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brookie recipe

Brookie recipe

5 from 2 votes
Brookie Recipe: A perfect blend of rich, fudgy brownies and chewy cookies, baked together for a deliciously indulgent treat. Easy to make and even better to enjoy!
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CourseDessert
CuisineAmerican
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Servings15 Brookies
Calories398kcal

Ingredients

For the Brownie Batter:

  • 1/2 cup unsalted butter melted (113g)
  • 3/4 cup semisweet chocolate chips or chopped chocolate
  • 1/2 cup granulated sugar 100g
  • 1/2 cup packed light brown sugar 100g
  • 1/3 cup cocoa powder 35g
  • 1 teaspoon vanilla extract 5ml
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour 65g

For the Cookie Dough:

  • 1/2 cup unsalted butter room temperature (113g)
  • 1/2 cup granulated sugar 100g
  • 1/4 cup packed light brown sugar 50g
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour 160g
  • 1 cup semisweet chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C) and line a 9x13 baking dish with parchment paper or foil.

Make the Brownie Batter:

  • Melt the butter, then stir in the cocoa powder. Whisk in the granulated sugar, brown sugar, and salt. Add the eggs and vanilla extract and beat the mixture well (the key to glossy brownies is to beat the eggs and sugar thoroughly). Add the flour and mix until almost combined, then fold in the chocolate chips. Finish mixing the batter with a spatula, ensuring all ingredients are well incorporated. Spread the brownie batter evenly in the prepared pan and set aside.

Prepare the Cookie Dough:

  • Cream the butter and both sugars on high speed for 3-4 minutes, or until light and fluffy. Scrape down the sides of the bowl as needed. Mix in the vanilla extract and egg, then scrape the bowl again. Add the salt, baking soda, and baking powder, mixing until combined. Gradually add the flour, mixing until almost combined, then fold in the chocolate chips. Reserve a handful of chocolate chips for sprinkling on top later.

Assemble the Brookies:

  • Drop spoonfuls of cookie dough onto the brownie batter. Don’t worry about full coverage – it's nice to have some of the brownie batter peeking through after baking.

Bake:

  • Cover the pan with foil and bake for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 20 minutes. Allow the brookies to cool completely in the pan before removing and slicing.

Notes

For extra fudgy brownies, melt the chocolate chips before stirring them into the batter.
Beating the eggs and sugar well is the secret to shiny, glossy brownies.
Line your baking pan to make removing the brookies easier after they cool.
Use room-temperature butter for the cookie dough to achieve a light, fluffy texture.
A good quality cocoa powder will make your brownie layer extra rich and flavorful.
Let the brookies cool completely before slicing – they’ll be too soft if you try cutting them warm.
For variations, try adding orange zest, mini marshmallows, sprinkles, or flavored extracts to the batter.
Toasted, chopped walnuts or pecans (3/4 cup) can be added for extra crunch and flavor.
Warm the brookies slightly in the oven or microwave and serve with vanilla ice cream for an extra indulgent treat!

Nutrition

Serving: 15cookies | Calories: 398kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 67g | Sodium: 194mg | Potassium: 205mg | Fiber: 3g | Sugar: 32g | Vitamin A: 436IU | Calcium: 41mg | Iron: 3mg
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