Brookies are the perfect blend of two beloved desserts: the fudgy richness of a brownie and the chewy sweetness of a cookie. These chocolatey squares combine the best of both worlds, offering a treat that’s both decadent and irresistible. With layers of gooey brownie and chunks of cookie dough, brookies are a chocolate lover’s dream come true. Ideal for sharing or keeping all to yourself, this recipe will quickly become a favorite for those who can’t choose between a brownie and a cookie.
Why You’ll Love This Recipe: Brookies combine the fudginess of brownies with the chewy, buttery goodness of cookies. The chocolate chips in the cookie layer add an extra burst of sweetness, while the brownie base provides the perfect contrast of rich, dense chocolate. Whether you’re craving a cookie, a brownie, or both, this dessert satisfies all your sweet tooth cravings in one delicious bite.
Perfect Occasion: These brookies are perfect for any occasion where you want to impress with a fun and indulgent dessert. They’re great for bake sales, potlucks, birthday parties, or just as a weekend treat. Their unique combination of textures makes them a hit with both kids and adults, and they’re easy to transport, making them perfect for sharing.
Decoration Tips: For an extra touch, drizzle melted chocolate over the top of the brookies once they’ve cooled. You could also sprinkle a pinch of sea salt for a gourmet twist, or add a scoop of vanilla ice cream on the side for an indulgent dessert.
Recipe:
Ingredients for the Cookie Layer:
- 85g unsalted butter, softened
- 75g brown sugar
- 50g granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 140g all-purpose flour
- ½ tsp baking soda
- 1 tsp cornstarch
- ½ tsp salt
- 120g chocolate chips
Ingredients for the Brownie Layer:
- 200g dark chocolate (60% cocoa)
- 190g unsalted butter
- 230g sugar
- 3 eggs
- 100g all-purpose flour
- 30g unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp vanilla extract
Method:
- Make the Cookie Dough: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy. Add the egg and mix until just combined. Stir in the vanilla extract. Sift the flour, baking soda, cornstarch, and salt, then gradually add to the wet mixture. Stir in the chocolate chips. Refrigerate the cookie dough while preparing the brownie batter.
- Make the Brownie Batter: Melt the butter and chopped dark chocolate together using a double boiler or microwave in 15-second intervals, stirring between each interval until fully melted and smooth. Let cool slightly.
In a separate bowl, whisk the eggs and sugar together until frothy. Add the vanilla extract and the cooled chocolate mixture, stirring until fully combined. Sift in the flour, cocoa powder, and salt, then gently fold into the mixture until no streaks remain. - Assemble the Brookies: Preheat the oven to 180°C (350°F). Line a baking pan with parchment paper. Pour half of the brownie batter into the prepared pan, spreading it evenly. Drop small pieces of the chilled cookie dough over the brownie layer. Pour the remaining brownie batter on top, then finish with more pieces of cookie dough scattered on the surface.
- Bake: Bake the brookies for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; the center should still be slightly gooey.
- Cool and Serve: Let the brookies cool completely in the pan before removing and slicing into squares. Enjoy!
These brookies are a decadent combination of two favorite treats, perfect for chocolate lovers who can’t choose between a brownie and a cookie!
