Brookies

brookiesWhat super genius decided to combine brownies and chocolate chip cookies? I don’t know, but the brookie inventor deserves some sort of Nobel Prize.

I’ve never even had a brookie before, let alone made them, but this recipe from Preppy Kitchen did not disappoint. I swapped out the semisweet chocolate chips in the cookie layer for milk chocolate ones, because that’s what I use in my regular chocolate chip cookies. They’re the absolute best of both worlds; fudgy, but also with that crispy cookie texture from the chocolate chip dough. They belong in a hall of fame, for real.

Ingredients

For the brownie layer

  • 8 tablespoons butter, melted
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1/3 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 2 eggs, at room temperature
  • 1/2 cup flour

For the chocolate chip cookie layer

  • 8 tablespoons butter, at room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cup flour
  • 1 cup milk chocolate chips

Preparation

Preheat oven to 350 degrees. Line a 9 x 13 baking tin with foil; lightly spray with baking spray. I also always sprinkle the bottom of my pan with sugar for a crunchy bottom layer to my brownies.

Make the brownie batter: Combine melted butter and cocoa powder, then whisk in sugar and salt. Add eggs and vanilla and beat well, then stir in the flour mixture and chocolate chips. Pour into the pan, spreading in an even layer.

Make your cookie dough: Cream the butter and sugars on medium speed until light and fluffy. Add eggs and vanilla and beat, scraping the sides of your bowl. Add salt, baking soda, and baking powder and beat to combine, then beat in flour on low speed until just combined. Stir in chocolate chips.

Drop cookie dough in blobs over the brownie batter; you don’t need to cover it completely, because you want some of the brownie layer to poke through. Cover with foil and bake for 20 minutes, then remove foil and continue baking another 20 minutes.

Remove from oven and allow brookies to cool completely before cutting into squares. Makes 24.

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