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A close up of brookies on a marble surface
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Brookies

Rich, fudgy and delicious Brookies made with half cookie and half brownie. Don't forget to check out my step by step photos and tips above!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 15 Brookies
Calories 398kcal

Ingredients

FOR THE BROWNIE BATTER

  • 1/2 cup unsalted butter melted(113g)
  • ¾ cup semisweet chocolate chips or roughly chopped chocolate
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup packed light brown sugar (100g)
  • cup cocoa powder (35g)
  • 1 teaspoon vanilla extract (5ml)
  • ½ teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour (120g)

FOR THE COOKIE DOUGH

  • 1/2 cup unsalted butter room temperature (113g)
  • 1/2 cup granulated sugar (100g)
  • 1/4 cup packed light brown sugar (50g)
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/3 cups all-purpose flour (160g)
  • 1 cup semi-sweet chocolate chips

Instructions

  • Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
  • For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
  • Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
  • Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
  • For the cookie dough
  • Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
  • Mix in the vanilla and egg and scrape the bowl down once more.
  • Add salt baking soda and powder then mix until combined.
  • Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
  • Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan and cutting.

Notes

  • You can melt the chocolate chips for the brownie batter and stir in after adding the cocoa if you want that fudgy texture throughout.
  • The secret to glossy brownies is to beat the eggs and sugar very well.
  • Make sure to line the baking pan so the brookies can be removed easily.
  • Make sure the butter is at room temperature before starting.
  • Use a good quality cocoa powder so your brownie batter is extra delicious!
  • Make sure to let the brookies cool completely before removing them from the pan and slicing, they'll be too soft when warm.
  • You can add in grated orange zest, mini marshmallows, sprinkles, or different flavored extracts for different variations.
  • Try adding ¾ cup of toasted, chopped walnuts or pecans to the batter for added crunch and flavor.
  • You can warm the Brookies up slightly in the oven or microwave and serve with a scoop of vanilla ice cream for an extra treat.

Nutrition

Calories: 398kcal | Carbohydrates: 48g | Protein: 4g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 194mg | Potassium: 205mg | Fiber: 3g | Sugar: 32g | Vitamin A: 436IU | Calcium: 41mg | Iron: 3mg