Description
Fudgy, chewy brookies are the ultimate dessert mashup—half brownie, half cookie, all delicious. With rich, gooey chocolate brownie batter swirled with classic chocolate chip cookie dough, these brookies offer the best of both worlds. Perfect for indulgent snacking or impressive party treats, this easy recipe is a chocolate lover’s dream.
Ingredients
For the Brownie Layer:
½ cup (115g) unsalted butter, melted
¾ cup (150g) granulated sugar
¼ cup (50g) brown sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup (35g) unsweetened cocoa powder
½ cup (65g) all-purpose flour
¼ teaspoon salt
For the Cookie Layer:
½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups (155g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
¾ cup (130g) chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper.
- Make the Brownie Layer: In a bowl, whisk melted butter, granulated sugar, brown sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, and salt until combined. Set aside.
- Make the Cookie Layer: In another bowl, cream softened butter with brown and granulated sugars until light and fluffy. Beat in egg and vanilla. Mix in flour, baking soda, salt, and then fold in chocolate chips.
- Spread brownie batter evenly into the prepared pan. Drop spoonfuls of cookie dough over the top and gently swirl or press them into the brownie base.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool completely in the pan before slicing into squares.
Notes
- Don’t overbake—brookies are best when slightly underdone in the center.
- Use a mix of dark and milk chocolate chips for added depth.
- Store in an airtight container at room temperature for up to 4 days.
- Can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
