Before I decided to make these, I was completely torn on what to make for the party I was going to. I kept going back and forth. Cookies are easier to serve but brownies sounded better, so on it went. Then the thought occurred to me, why not both? Immediately I knew what I was making, brookies. It felt like all the pieces slid into the right spot. So now I have the recipe to share!
These come together pretty quick and are so good. I received a ton of complements on them and I honestly couldn’t stop eating them myself. I’ll be making these a lot more in the future if I had to guess. A few recommendations if you make these:
- If you are unable to or don’t want to make the brownie batter, box mix will work but I highly suggest making the batter. It only takes 10 minutes or so and makes this recipe so much better.
- In the brownie batter, feel free to swap the chocolate chips for chocolate bars of your preferred flavor. I always have chocolate chips on hand so I used those but baking chocolate bars would make these better.
- If you want some add ins like nuts or more chocolate, go for it! Let me know how you modify them and how it works!
Brookies – Why Not Both?
When a brownie and a cookie both sound too good so you decide to just make both
Ingredients
- Brownie Layer
- 1 stick (112 grams) of Unsalted Butter
- 1 and 1/4 cup (225 grams) of Semi-Sweet Chocolate Chips
- 1 cup (200 grams) of Granulated Sugar
- 3 Eggs (150 grams) at Room Temp
- 2 teaspoons of Vanilla Extract
- 1/2 cup (63 grams) of All Purpose Flour
- 1/4 teaspoon Salt
- 2 and 1/4 cups (280 grams) of All-Purpose Flour
- 1 teaspoon of Baking Soda
- 1/2 teaspoon of Salt
- 1 stick (112 grams) of Melted Unsalted Butter
- 3/4 cup (150 grams) of Light Brown Sugar
- 1/2 cup (100 grams) of Granulated Sugar
- 2 Eggs (100 grams) at Room Temp
- 2 teaspoons of Vanilla Extract
- 1 and 1/4 cup (225 grams) of any size Semi-Sweet Chocolate Chips
Cookie Layer
Directions
- Brownie Layer Instructions
- Melt the butter and chocolate chips for the brownie layer in a medium saucepan and stir constantly for about 5 minutes. 2.Once you have a smooth texture, remove a let cool to room temp which will take about 15 minutes. I recommend making the cookie dough during that time. 3.Add in the sugar to the butter chocolate mixture until combined. Then add in one egg at a time. stirring each one until combined smooth. 4.Then add the vanilla and mix. Finally add in the flour and salt and mix with a spatula until smooth.
- In a large bowl whisk together flour, baking soda, and salt and set aside for later.
- In a medium bowl or stand mixer, whisk together melted butter, brown sugar, and white sugar until no clumps remain.
- Next add in the egg and vanilla extract. Mix until the batter is a light yellow in color.
- Add in the flour mixture and stir with either a rubber spatula or the paddle attachment with a stand mixer. Once well combined, add in the chocolate chips and mix until combined.
- Preheat your oven to 350F(177C).
- Spray a 9×13 cake pan with cooking spray. Then using a spatula, spread the cookie dough into an even layer in the cake pan. It may be a bit thin but it will rise during the baking process.
- Add the brownie batter over the cookie down and spread evenly as well. Place the pan in the oven and bake for 40 to 45 minutes. You’ll know when it is done when the center no longer jiggles and a toothpick inserted in the middle comes out almost clean.
- Let the bars cool to room temp in the pan. Once cool, cut into squares and they will store at room temp for up to a week. I personally put mine into the fridge after a day or two because I prefer the texture of a cold brownie.
Cookie Layer Instructions
Bringing It All Together Now
Nutrition
Per Serving:
220 calories;
11g fat;
32g carbohydrates;
3g protein;
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