Brookies
These brookies are a classic decadent dessert for a reason, combining the best of two worlds. My fudgy brownie recipe is baked with chocolate chip cookie dough for a dessert easier than it looks. This recipe is a reliable crowd pleaser and a great pick-me-up treat.
Ingredients
Brownie Batter
- 2/3 cup butter 150 g
- 1 cup granulated sugar 200 g
- 2 eggs
- 1 tsp vanilla extract 5 g
- 3/4 cup cocoa powder 75 g
- 1 tsp espresso powder 4 g
- 1/2 cup flour 60 g
- 1 tbsp cornstarch 8 g
- 1/4 tsp baking soda 2 g
- 1/4 tsp salt 2 g
Cookie Dough
- 1/2 cup butter, softened 113 g
- 1/2 cup brown sugar 100 g
- 1 egg
- 1 tsp vanilla extract 5 g
- 1 1/3 cups flour 180 g
- 1/2 tsp baking soda 3 g
- 1/2 tsp salt 3 g
- 1 cup chocolate chips 168 g
Instructions
Brownie Batter
- Line a 9x13 baking pan with parchment paper. Preheat the oven to 350º F.
- In a saucepan, brown the butter. Add the granulated sugar and whisk until the sugar has dissolved.
- Pour the mixture into a mixing bowl. Add the eggs and vanilla to the batter, and whisk until they are well combined.
- Fold in the cocoa powder, espresso powder, flour, cornstarch, baking soda, and salt. Pour the batter into the prepared baking pan and smooth out the surface.
Cookie Dough
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the egg and vanilla extract and continue creaming until combined.
- Mix in the flour, baking soda and salt. Fold in the chocolate chips. Scoop dollops of cookie dough on top of the brownie batter.
- Bake the brookies for 35-45 minutes, or until a skewer comes out clean when inserted. Remove the brookies from the oven and let them cool before slicing.
Notes
- You may use the same mixing bowl for the brownie batter and cookie dough if you want to minimize the number of dishes you want to wash like me.
- Chocolate chips can be all up to your preference: dark, semisweet, milk, or white. Personally, I used a mix of milk chocolate and semisweet because those were the options I had in the pantry.