Description
Brookies are a delightful hybrid dessert combining rich, fudgy brownies and sweet, chocolate chip cookies. This recipe layers chunks of soft cookie dough within luscious dark chocolate brownie batter, creating a decadent treat perfect for sharing. With a balanced texture of chewy brownies and tender cookies, Brookies are an irresistible indulgence for any chocolate lover.
Ingredients
Cookie Dough
- ⅓ cup (75g) unsalted butter, just melted
- ⅓ cup (70g) packed dark brown sugar
- 2 tbsp (25g) granulated sugar
- 1 large egg yolk
- 1 tsp (5ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¼ tsp baking soda
- heaping ¼ tsp salt
- ½ cup (85g) dark chocolate chips
Brownie Batter
- 5 oz (142g) bittersweet chocolate (70% cocoa), coarsely chopped
- 6 tbsp (84g) unsalted butter
- 2 large eggs, at room temperature
- ¾ cup (150g) granulated sugar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ⅓ cup (50g) all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch square metal baking pan with parchment paper, leaving a 2-inch overhang on each side for easy removal. Secure the sides with ¾-inch binder clips to keep the parchment in place. (Alternatively, see the notes for baking in a 9-inch pan.)
- Make Cookie Dough: Melt the butter gently until just melted, still pale yellow and creamy, to avoid overheating. In a large bowl, combine the melted butter with dark brown sugar and granulated sugar, mixing well. Stir in the egg yolk and vanilla extract. Sprinkle flour, baking soda, and salt over the mixture and fold gently until combined. Fold in the dark chocolate chips. Roll the dough into about 18 small balls, then place them on a lined plate or tray. Cover and refrigerate while preparing the brownie batter.
- Make Brownie Batter: Melt chopped bittersweet chocolate and butter together over very low heat in a saucepan, stirring constantly until smooth. Alternatively, melt in the microwave at 50% power in short bursts, stirring frequently. In a separate large bowl, whisk eggs, granulated sugar, vanilla extract, and salt until pale and thick. Gradually beat in the warm melted chocolate mixture. Sprinkle flour over the mixture and fold gently until fully incorporated.
- Assemble Brookies: Pour about half of the brownie batter into the prepared pan and spread evenly with a small offset spatula. Flatten half (9) of the chilled cookie dough balls into discs and arrange them in three rows of three over the brownie batter. Spread the remaining brownie batter over the cookie dough, covering completely. Top with the remaining 9 flattened cookie dough discs.
- Bake: Bake at 350°F for 20 minutes. Then reduce the oven temperature to 325°F and bake for an additional 15-20 minutes. The brookies are done when a skewer inserted comes out with a few moist crumbs attached but no wet batter.
- Alternative Baking Method: For a 9×9-inch pan, place half of the cookie dough balls directly in the lined pan. Spread all of the brownie batter evenly over them, and then place the remaining cookie dough balls on top. Bake at 350°F for about 30 minutes.
- Cool and Serve: Allow the brookies to cool completely in the pan on a wire rack. Use the parchment overhang to lift from the pan and slice into 16 squares. Serve and enjoy the perfect combination of soft cookies and fudgy brownies.
Notes
- Use binder clips to secure parchment paper for easy removal and clean edges.
- The butter for the cookie dough should be gently melted and still creamy to achieve the right texture.
- Chilling the cookie dough balls before baking helps maintain their shape and texture within the brownies.
- You can bake brookies in a 9×9-inch pan; see assembly instructions for that method.
- Ensure brownies are baked just until a few moist crumbs stick to the skewer to maintain fudginess.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
