Description
These brookies combine the rich fudgy texture of brownies with the gooey sweetness of chocolate chip cookies. Featuring browned butter cookie dough and bittersweet brownie batter, they bake together into a decadent layered dessert.
Ingredients
Scale
Cookie Dough Layer:
- ½ cup (113g) unsalted butter, browned and chilled
- ¼ cup (50g) granulated sugar
- ⅓ cup (66g) light brown sugar, packed
- 1 large egg, room temperature
- ¾ tsp vanilla extract
- 1 cup + 2 tbsp (143g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- ¾ cup (120g) chocolate chips (bittersweet + semi-sweet mix)
Brownie Layer:
- 5 oz bittersweet chocolate (60% cocoa)
- ¼ cup (57g) unsalted butter
- 1 large egg + 1 egg yolk
- ⅓ cup (66g) granulated sugar
- ¼ cup (50g) light brown sugar
- 1 tsp vanilla extract
- ¼ tsp baking powder
- ⅓ cup (42g) all-purpose flour
- 3 tbsp (23g) Dutch-process cocoa powder, sifted
- ¼ tsp kosher salt
Instructions
- Brown the Butter: In a saucepan over medium heat, cook butter until amber and nutty in aroma. Let cool and refrigerate for 1 hour until firm.
- Make the Cookie Dough: In a bowl, beat the browned butter with granulated and brown sugar until light and fluffy. Add the egg and vanilla, mixing well. Stir in the flour, baking soda, and salt. Fold in chocolate chips. Set aside.
- Make the Brownie Batter: Melt the chocolate and butter together. In a stand mixer, whip the egg, yolk, both sugars, and vanilla until pale and thick. Mix in the melted chocolate mixture. Fold in the dry ingredients: flour, cocoa powder, baking powder, and salt.
- Assemble: Line an 8×8-inch pan with parchment paper. Spread ⅓ of the brownie batter on the bottom. Alternate spoonfuls of cookie dough and remaining brownie batter on top. Lightly swirl the top using a spatula or knife for a marbled effect.
- Bake: Preheat the oven to 350°F (175°C). Bake for 25–30 minutes. Tent with foil halfway if browning too fast. The center should be set but still soft.
- Cool and Slice: Let cool completely in the pan. For best results, chill in the fridge before slicing to achieve clean edges.
Notes
Use high-quality chocolate and Dutch-process cocoa for best flavor. For a chewier texture, underbake slightly and refrigerate before serving. Store airtight in the fridge for up to 5 days.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 22g
- Sodium: 125mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: brookies, brownie cookie bars, chocolate dessert, layered bars, baked goods