Description
These brookies combine the best of brownies and chocolate chip cookies into one fudgy, chewy, chocolate-packed treat. Perfect for celebrations, potlucks, or whenever you need a comforting homemade dessert.
Ingredients
Scale
- For the Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90g) semi-sweet chocolate chips
- For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a little overhang for lifting out the brookies later. If using a glass pan, reduce oven temp by 10°F (about 5°C).
- In a medium mixing bowl, whisk together 1/2 cup melted butter and 1 cup granulated sugar until smooth. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Sift in 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined. Fold in 1/2 cup chocolate chips. Set aside.
- In another medium bowl, beat 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar together until light and creamy (about 2-3 minutes). Add 1 large egg and 1 teaspoon vanilla extract, beating until combined. Whisk together 1 1/4 cups flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Fold in 3/4 cup chocolate chips.
- Drop spoonfuls of brownie batter and cookie dough alternately into the prepared pan, covering the bottom in a patchwork pattern. Use a butter knife or offset spatula to gently swirl and even out the top—don’t overmix.
- Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. The top should be crackly, and the center should jiggle just a bit when gently shaken.
- Remove from the oven and let the brookies cool completely in the pan on a wire rack (about 1 hour).
- Lift the brookies out using the parchment paper overhang. Cut into 16 squares with a sharp knife (wipe the blade between cuts for neat slices!). Enjoy as is, or warm them up in the microwave for 10 seconds for extra melty chocolate goodness.
Notes
For best results, use room temperature ingredients and high-quality chocolate chips. Don’t overmix the batters, and let brookies cool completely before slicing for clean edges. You can customize with nuts, peanut butter, or different chocolate chips. Store in an airtight container for 3-4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/16 of pan)
- Calories: 210
- Sugar: 17
- Sodium: 90
- Fat: 11
- Saturated Fat: 7
- Carbohydrates: 27
- Fiber: 1
- Protein: 2
Keywords: brookies, brownie cookies, fudgy brookies, chewy brookies, chocolate chip cookie brownies, easy brookies, homemade brookies, dessert bars, chocolate dessert, potluck dessert