Brookies

Whomever thought of combining two all-time classic desserts into one to create an even more amazing combo dessert was a genius! Can we just talk about the brilliance and deliciousness that are Brookies?

They are a combination of rich, fudgy brownies and classic, chewy chocolate chip cookies giving you the best of both worlds. Now you don't have to choose!

Cookie Brownies for the win

This recipe came about one weekend when my little one asked for cookie brownies. I knew right away what she was looking for - Brookies!

She, of course, did not know them by that name, but she sure does now.

For this recipe, I took two of my most popular recipes and combined them into one. I halved my Chocolate Chip Cookie recipe as well as my Kickass Brownies recipe and made a few slight modifications so they'd work together.

I added them to one pan and got these oh-so-decadent cookie brownie bars.

The best of cookies and brownies

Brookies are truly the best of two worlds. They are the perfect combination of brownies and cookies!

To make Brookies, start by mixing the batter for the brownies. Set that aside and prepare the cookie dough.

Press handfuls or large scoops of cookie dough into the bottom of a parchment paper-lined square baking pan.

You do not want to spread the cookie dough into an even layer. Leave it in large clumps.

Next, put the brownie batter over top to fill in all those spaces between the cookie dough.

Lastly, press the remaining cookie dough in large scoops into the top of the brownie batter and bake that bad boy up!

Tips for Making this Recipe

• Take your time and allow the eggs to beat at high speed for the full five minutes while preparing the brownie batter. These brownies contain no additional leavener so beating the eggs until light and fluffy helps leaven the brownies and contribute to the richness in flavor we are after with this recipe. I typically start beating the eggs while the chocolate and butter are melting together so I can utilize that 5 minutes to get another step in the recipe completed
• When mixing the cookie dough, do not overmix the dough. After the dry ingredients are added, mix on low just until all the dry ingredients have been incorporated. Then stop the mixer because your cookie batter is done. Overmixing messes with the texture of the cookies, eliminating that soft tender crumb and instead giving you a dense, tough cookie
• These Brookie cookie bars take awhile to bake, so have patience! They are thick and underbaking will not only make the bars sink in the middle when pulled out of the oven, but they'll be raw and inedible. The cookie batter may get dark on top and that's okay. Bake until a toothpick inserted into the center comes out clean. No wet batter should be stuck to the toothpick once it's done

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Looking for more brownie and cookie recipes? Try these favorites:

• Kickass Brownies
• Sweet & Salty Brown Butter Blondies
• My Best Chocolate Chip Cookies

Useful Kitchen Tools for This Recipe

8x8 inch Baking Pan

Parchment Paper

Brookies

0 from 0 votes

Recipe by Kim | kickassbaker.com Course: DessertCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

20

minutes

Cooking time

45

minutes

Total time

1

hour 

5

minutes

Brookies are a combination of rich, fudgy brownies and classic, chewy chocolate chip cookies giving you the best of both worlds in one dessert!

Ingredients

• Brownie Batter:

• 3 ounces (85 grams) unsweetened baking chocolate

• ½ cup (1 stick / 113 grams) unsalted butter

• 2 large eggs

• 1 cup (200 grams) granulated sugar

• 1 tablespoon (15 ml) vanilla extract

• 1 cup (120 grams) all-purpose flour

• 1 teaspoon (5 grams) kosher salt

• Cookie Dough:

• ½ cup (1 stick / 113 grams) butter, cold and cubed

• ½ cup (110 grams) dark brown sugar

• ¼ cup (110 grams) granulated sugar

• 1 large egg

• ½ tablespoon (7 ml) vanilla extract

• 1 ½ cups (180 grams) all-purpose flour

• ½ teaspoon (2 grams) kosher salt

• ½ teaspoon (2 grams) baking soda

• ¼ teaspoon (1 gram) baking powder

• 1 cup (175 grams) semi-sweet chocolate chips

Directions

• Prepare:
• Preheat oven to 350ºF (177ºC). Line an 8x8 inch baking pan with parchment paper. Set aside
• Make the Brownie Batter:
• Melt the chocolate and butter in a saucepan over medium low heat until pieces are melted.
• In a large bowl use an electric mixer on medium speed to beat eggs until light yellow (about 5 minutes).
• Add sugar and blend on low until combined.
• Add vanilla and melted chocolate mixture to the egg sugar mixture then add flour and salt and beat just until all flour has been incorporated.
• Set aside while you prepare the cookie dough.
• Make the Cookie Dough:
• In the bowl of a stand mixer with the paddle attachment, add cubed butter, brown sugar and granulated sugar.
• Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
• Turn mixer to low and add egg then vanilla.
• Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
• With mixer off, add in flour, salt, baking soda and baking powder.
• Turn mixer on low and stir until just combined. Do not over mix. Add in chocolate chips.
• Press into Pan:
• Take half of the cookie dough and press handfuls of it into the bottom of the prepared 8x8 inch baking pan. 
• Pour all of the brownie batter over the mounds of cookie dough so that the brownie batter covers the bottom of the pan.
• Press the remaining half of the cookie batter into the top of the brownie batter, breaking it up by hand and inserting in patches, pressing it into the brownie batter so that the surface is fairly level.
• Bake:
• Bake for 40-45 minutes (until toothpick inserted in brownie portion near center comes out mostly clean with just a few crumbs).
• Allow to cool completely before removing from pan and cutting into squares.

Notes

• Store baked Brookies at room temperature in a tightly sealed container for up to 5 days
• Brookies may be frozen in a freezer safe ziptop bag for up to 3 months. Thaw at room temperature or place in microwave on 50% power to reheat

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