Add to Collection
Go to Collections
Brookies (Brownie Cookies)
These Brookies (Brownie Cookies) are decadent and oh-so-chocolatey. A layer of chocolate chip cookie topped with brownie batter? Yes please! This recipe takes two classics to turn them into a unique treat that is ridiculously rich and delicious.
- 1/2 cup butter unsalted, softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 cup semisweet chocolate chips
Preheat the oven to 350°F. Grease a 9x13-inch baking dish or line it with parchment paper.
Add the butter, sugars and vanilla to a large bowl and mix with you mixer until creamy over medium speed. Beat in the egg until light and creamy, 2 minutes.
In another bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the wet mixture and stir until combined. Stir in the chocolate chips.
Spread the cookie dough in the prepared baking dish, covering the bottom of the dish completely.
Add the butter, sugar, and vanilla to a bowl and mix until combined. Add the eggs and beat well.
Stir in the cocoa powder until well combined, then add the flour, baking powder and salt. Stir until well combined.
Pour the brownie batter and spread it over the cookie layer in the baking dish, evenly, covering it completely.
Transfer the baking dish to the preheated oven and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Cool completely in the pan, cut into bars and serve.
- Your brookies will last about 3 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid having them dry out.
Serving: 1brookie | Calories: 216kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 47mg | Sodium: 109mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 278IU | Calcium: 21mg | Iron: 1mg