Description
Brookies combine the best of both worlds — rich, fudgy brownies and chewy chocolate chip cookies in one indulgent dessert bar that’s crispy on the edges and gooey in the center.
Ingredients
- All-Purpose Flour: 2¼ cups (divided between layers)
- Cocoa Powder: ½ cup (for brownie layer)
- Baking Soda: ½ tsp (for cookie layer)
- Salt: 1 tsp (divided)
- Unsalted Butter: 1 cup (softened, divided)
- Granulated Sugar: 1 cup (½ cup for each layer)
- Brown Sugar: ¾ cup (for cookie layer)
- Eggs: 3 large (1 for cookie, 2 for brownie)
- Vanilla Extract: 2 tsp (divided)
- Semi-Sweet Chocolate Chips: 1 cup (for cookie layer)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan or line with parchment paper.
- Make Brownie Layer: In a bowl, mix ½ cup softened butter, ½ cup granulated sugar, 2 eggs, 1 tsp vanilla, ½ tsp salt, ½ cup cocoa powder, and 1 cup flour until smooth. Spread evenly in prepared pan.
- Make Cookie Layer: In a separate bowl, cream ½ cup butter with ½ cup granulated sugar and ¾ cup brown sugar. Add 1 egg and 1 tsp vanilla. Stir in 1¼ cups flour, ½ tsp baking soda, ½ tsp salt, and chocolate chips. Drop spoonfuls over brownie batter and gently spread.
- Bake: Bake for 30–35 minutes, or until cookie layer is golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool & Slice: Let cool completely in the pan before slicing into bars.
Notes
- For gooier brookies, underbake slightly and cool fully before cutting.
- Use parchment paper for easy removal and clean edges.
- Brookies can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 24g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg