Description
Indulge in the best of both worlds with these fudgy chewy brookies—a delightful combination of rich chocolate brownies and classic chocolate chip cookies baked together in one pan. Perfectly moist and chewy, this treat is ideal for satisfying any chocolate craving.
Ingredients
Scale
Brownie Layer
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- â…“ cup (40g) unsweetened cocoa powder
- ½ cup (65g) all-purpose flour
- ¼ tsp salt
Cookie Layer
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup (130g) chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the brookies evenly.
- Prepare Pan: Line an 8×8-inch baking pan with parchment paper and lightly grease it to prevent sticking and make removal easier.
- Make Brownie Batter: In a bowl, whisk together the melted butter and granulated sugar until smooth. Then add the eggs and vanilla extract, mixing until combined.
- Add Dry Ingredients to Brownie Batter: Sift in the cocoa powder, flour, and salt. Gently fold the mixture until smooth and free of lumps.
- Spread Brownie Layer: Pour the brownie batter into the prepared pan and spread it evenly to cover the base.
- Cream Cookie Dough Ingredients: In another bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy using a mixer or whisk.
- Mix in Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix well until fully incorporated.
- Add Dry Ingredients to Cookie Dough: Gradually add the flour, baking soda, and salt to the wet ingredients, mixing until a dough forms.
- Fold in Chocolate Chips: Gently fold the chocolate chips into the cookie dough to distribute them evenly.
- Layer Cookie Dough on Brownies: Drop spoonfuls of cookie dough over the brownie layer in the pan, spreading carefully to create an even layer while leaving some brownie batter visible for texture contrast.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs, indicating doneness.
- Cool: Remove the brookies from the oven and let them cool in the pan for 10 minutes to set.
- Remove and Slice: Use the parchment paper to lift the brookies out of the pan, transfer to a cooling rack, and allow to cool completely before slicing into 12 squares for serving.
Notes
- Make sure not to overbake. Brookies should be fudgy and chewy with moist crumbs on the toothpick, not dry.
- Use room temperature eggs and butter for best mixing results.
- You can substitute chocolate chips with chunks or nuts if desired.
- Store brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.