Fudgy Brookies

Ingredients Needed

(full list of ingredients can be found in the recipe card)

• Semi-Sweet Chocolate Chips creates those melty pockets of chocolate throughout the brownie and cookie layers without making the dessert overly sweet. For the brownies batter, be sure to use high quality Semi-Sweet Chocolate. It adds a deep, rich chocolate flavor and gives the brownie layer a smooth, fudgy, almost ganache-like texture.
• Dutch Process Cocoa Powder adds a smooth yet bold chocolate flavor with less acidity than natural cocoa for a richer taste.
• Salted Butter brings moisture and flavor while the salt balances out sweetness and enhances the chocolate.
• Cornstarch softens the structure of the baked bars, helping keep the brownies thick, tender, and ultra-fudgy.
• Espresso Powder enhances the chocolate flavor without making the recipe taste like coffee, it simply makes it bolder and deeper.
• Brown Sugar adds moisture and chewiness thanks to its molasses content, giving the brookies a richer, more caramel-like flavor.
• Granulated Sugar contributes sweetness and structure while helping create crisp edges and that glossy crackly brownie top.

Substitutions 

• For a less sweet flavor, use dark chocolate instead of semi-sweet. Alternatively, for a super sweet brookie, use milk chocolate!
• Add mix-ins! Feel free to throw in some chopped nuts or additional chopped chocolate. This is one of those dessert mashups where no you can’t go wrong!
• For gluten free option, use your favorite 1 to 1 gluten free flour!
• If you love brown butter chocolate chip cookies, brown the butter in a pan before assembling the dough.

How To Make The Best Brookies Recipe 

Prep: Preheat the oven to 325 degrees F. Line a 8×8 baking pan with parchment paper, leaving about 2 inches overhang (so that you can easily remove the brookies once they’re done). 

Make The Cookie Dough and Brownie Batter

Step 1: Make the chocolate chip cookie dough. Melt butter in the microwave in a large mixing bowl, then add in the brown sugar and sugar. Whisk together then add in the egg and vanilla extract. Use a rubber spatula to fold in the all purpose flour, baking powder, baking soda, and kosher salt. Mix until a dough begins to form, then add in the chocolate chips. Mix to combine and set aside.

Step 2: Now make the brownie batter. Add semi-sweet chocolate and butter to a large microwave safe bowl. Microwave for about 40 seconds, until the butter is melted, then whisk together (it’s ok if everything is not fully melted). Microwave again in 15 second increments, whisking in between, until the chocolate is fully melted. Add in oil, cocoa powder, and espresso powder and whisk to combine, then set aside.

Step 3: In a separate bowl, add the eggs, egg yolk, brown sugar, and sugar. Use an electric mixer and beat together for 3 minutes on medium speed until frothy and sugar is dissolved (you’ll know the sugar is dissolved when you rub a little bit of the mixture between your fingers and it’s no longer gritty. Pour in the chocolate mixture and continue to mix until combined, about 30 seconds.

Step 4: Scrape down the side of the bowl to ensure everything is fully combined, then add in the all purpose flour and kosher salt. Use a rubber spatula to combine, then add in the chocolate chips.

Assemble and Bake!

Step 5: Add half of the brownie batter to the prepared pan to form the brownie layer. Add in half of the chocolate chip cookie dough and spread into an even layer. Add the remaining brownie batter on top, ensuring all of the cookie layer is covered.

Step 6: Roll the remaining cookie dough into balls (it doesn’t matter the size, I did about 9 balls) and place them on top of the brownie batter. Bake for 40-45 minutes, until the edges are set and the center has the slightest jiggle, like jello.

Let them rest! Allow the brookies to cool to room temperature for about 30 minutes, then place into the refrigerator to set for about 4 hours. (for an extra gooey brownie, you can eat them immediately. for super fudgy brownies, refrigerate to set)