Brookie Recipe
This brookie recipe combines a fudgy brownie base with a chewy cookie topping, creating the ultimate dessert hybrid that's perfect for any occasion.
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- ⅓ cup cocoa powder
- ½ cup all-purpose flour
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cookie Layer:
- ½ cup unsalted butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips semi-sweet or dark
Instructions
- Melt the butter for the brownie layer in a microwave-safe bowl. Stir in the granulated sugar and whisk until smooth.
- Add the eggs one at a time, then mix in ½ teaspoon vanilla extract.
- Sift together the cocoa powder and flour, then gently fold them into the wet ingredients to form a thick brownie batter. Spread into a lined 8×8-inch baking pan.
- For the cookie layer, cream the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Beat in the egg and ½ teaspoon vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, then fold in the chocolate chips.
- Drop spoonfuls of cookie dough over the brownie batter and gently spread it out.
- Bake at 350°F (175°C) for 30–35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the brookies cool completely before slicing into squares.
Notes
- If the cookie layer browns too quickly, tent the pan with foil halfway through baking.
- For extra flavor, add ¼ cup chopped walnuts or pecans to the brownie batter.
- Store brookies in an airtight container at room temperature for 3–4 days or freeze for up to 3 months.