Brookies (It’s a Brownie and a Chocolate Chip Cookie)
Y’all. I have an announcement to make.
I’ve made a love connection.
No. Not *that* kind of a love connection. But it’s just as good. Maybe even better.
I’m in a phase right now where what I want most from my desserts is texture. Thick, chewy, fudgy texture. As a result, (and if you’ve been following along with the blog, you’ll have no doubt noticed this) I’ve been churning out a lot of thick cookies, brownies, blondies and whatnot from my kitchen because everything I make on the blog, we actually eat.
(Throwing away food is a no from me; but also, we’re still in the midst of a global pandemic, so we don’t go anywhere where I can give it away either)
This is another one of those recipes where I’d heard of it before, but I have no idea what took me so long to finally getting around to trying it out. It combines two of my favorite desserts–the brownie and the chocolate chip cookie into one truly perfect bite: the Brookie.
So how is it done? Pretty easily enough you may be surprised to find out. You make the recipes for the two desserts separately; first a cookie dough, then a brownie batter. The brownie batter is spread in the bottom of the pan and dolloped with cookie dough.
And then…a true love connection is made.
You’d think that the chocolate chip cookie layer would be overpowered by the brownie layer, but it isn’t. It forms a crackly, brown sugar-y crust that evens out the richness of the brownie beneath perfectly. And don’t even get me started about what it tasted like with a scoop of vanilla ice cream on top.
Sinful I tell you.
You all absolutely have to try this. It’s become one of our new favorite desserts, and I guarantee that it’ll become one of yours too.
There’s a certain holiday coming up that celebrates love connections, and all I can say is that I think this a perfect dessert to make for one.
Recipe Adapted from Martha Stewart Ingredients For Cookie Dough Layer For Brownie Layer Directions For Cookie Dough: Preheat oven to 350 degrees. Brush a 9-by-13-inch baking pan with butter; line with parchment, leaving a slight overhang on long sides. Whisk together flour, baking soda, baking powder, and salt. In a large bowl, beat butter with both sugars on medium-high speed until light and fluffy, 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture; beat until just incorporated. Stir in chocolate. Set aside For Brownie Batter Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt. Fold in flour until combined. Pour brownie batter into prepared pan, smoothing top with an offset spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, 20 minutes. Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, 27 to 30 minutes more. Let cool completely in pan on a wire rack. Lift brookies from pan using parchment; cut into squares.Brookies
I LOVE brookies! Yours look AMAZING- as usual! <3
Thank you Josette, I hate that I’m so late to the party on these, but better late than never 😉
Sounds yummy. I’m not a fan of brownies but with the crumbled cookie dough on top it sounds great!
Thank you! Brownies didn’t use to be my thing as a kid either, but now I can’t get enough of them. Weird how tastebuds change with time 🙂
I’ve been wanting to try making Brookies—you are inspiring me! These look so yummy! 🙂
Yes, please do! I’m so happy to have discovered them, they’re a new favorite dessert of mine. Thanks Nancy 🙂
this looks delicious! Have to try this
Please do! They’re easy and so worth it. Thanks 😉
Woah, didn’t even know these existed! 🥴😱
I didn’t either until recently–one of the best discoveries I ever made lol Thanks Ayesha 😉
For the cookie dough portion, it says to add both sugars. I only see ONE sugar listed under the cookie dough list of ingredients. Please clarify.
You are right, I had only listed the 1/2 cup brown sugar and there should also be 1/2 of white sugar. The recipe’s been updated now; thank you for pointing this out!