Fudgy and decadent, brookies are made with half brownie and half chocolate chip cookie. They are so easy to make using everyday staple ingredients.
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 16
Ingredients
For the cookie layer
½cup(113g)unsalted butter, room temperature
½cup(105g)light brown sugar, packed
½cup(100g)granulated sugar
1large egg, at room temperature
1teaspoonvanilla extract
1 ¼cups(162g)all-purpose flour
½teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
1cup(170g)semisweet chocolate chips
For the brownie layer
¾cup(170g)unsalted butter
1 ⅓cups(267g)granulated sugar
¾cup(63g)unsweetened cocoa powder
½teaspoonsalt
2teaspoonsvanilla extract
2large eggs, at room temperature
½cup(65g)all-purpose flour
Instructions
Preheat the oven to 350°F. Line the bottom of a 9 -inch square baking pan with aluminum foil or parchment paper then spray with non-stick baking spray.
Make the cookie layer
In a medium bowl using a handheld electric mixer, cream together the butter and both sugars.
Mix in the egg and vanilla, and scrape down the sides of the mixing bowl as needed.
Add the flour, salt, baking soda, and baking powder and mix on low speed until combined. Use a silicone spatula to fold in the chocolate chips. Set aside
Make the brownie layer
In a medium saucepan, melt the butter over medium-high heat.
Once the butter is melted, add the sugar and cocoa powder. Whisk until well combined then remove from the heat.
Whisk in the salt, vanilla, and eggs until the eggs are fully incorporated.
Using a silicone spatula, fold in the flour until no dry streaks are visible.
Using a 1.5-tablespoon cookie scoop, drop mounds of cookie dough sporadically into the bottom of the prepared pan. Using a second cookie scoop, fill in the gaps with brownie batter. Use a small silicone spatula to press the cookie dough down so that it is level with the brownie batter.
Bake for 25-30 minutes, until the top looks dry and a toothpick inserted into the center comes out clean.
Transfer to a rack to cool completely, about 45 minutes. Lift the bars out using the paper and transfer them to a cutting board. Cut into bars to serve.