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4 from 1 vote

Brookies

By Britney
Prep: 25 minutes
Cook: 45 minutes
Resting Time: 2 hours
Total: 3 hours 10 minutes
Servings: 12
brookies on a piece of parchment paper cut into squares.
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Fudgy brookies with layers of gooey brownies and soft chocolate chip cookie dough, baked together for the ultimate rich, bakery-style dessert.

Equipment

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Ingredients 

Chocolate Chip Cookie Dough Layer

  • 12 tbsp Salted Butter, (melted)
  • 3/4 cup Brown Sugar
  • 1/3 cup Sugar
  • 1 large Egg
  • 1 tbsp Vanilla Extract
  • 2 1/4 cups All Purpose Flour
  • 2 tsp Cornstarch
  • 1/2 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 cup Semi-Sweet Chocolate Chips

Fudgy Brownie Layer

  • 10 tbsp Salted Butter, (melted)
  • 1/4 cup Vegetable Oil
  • 4 oz Semi-Sweet Chocolate, (quality chocolate!)
  • 3/4 cup Cocoa Powder
  • 1 tsp Espresso Powder
  • 3 large Eggs
  • 1 Egg Yolk
  • 1/2 cup Sugar
  • 3/4 cup Brown Sugar
  • 2 tsp Vanilla Extract
  • 3/4 cup All Purpose Flour
  • 3 tbsp Cornstarch
  • 1/2 tsp Kosher Salt
  • 1 cup Semi-Sweet Chocolate Chips

Instructions 

  • Preheat the oven to 325 degrees F. Line a 8x8 baking pan with parchment paper, leaving about 2 inches overhang (so that you can easily remove the brookies once they're done). 
  • First, we're going to make the chocolate chip cookie dough. Melt butter in the microwave, then add in the brown sugar and sugar. Whisk together for about 1 minute, until combined, then add in the egg and vanilla extract. Continue to mix until combined, about 30 seconds.  12 tbsp Salted Butter 3/4 cup Brown Sugar 1/3 cup Sugar 1 tbsp Vanilla Extract 1 tbsp 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. 2 1/4 cups All Purpose Flour 2 tsp Cornstarch 1/2 tsp Baking Soda 1/2 tsp Baking Powder 1/2 tsp Kosher Salt 1 cup Semi-Sweet Chocolate Chips
  • 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. 4 oz Semi-Sweet Chocolate 10 tbsp Salted Butter 1/4 cup Vegetable Oil 3/4 cup Cocoa Powder 1 tsp Espresso Powder
  • 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. 3 large Eggs 1 Egg Yolk 3/4 cup Brown Sugar 1/2 cup Sugar
  • Pour in the chocolate mixture and vanilla extract and continue to mix until combined, about 30 seconds. Scrape down the side of the bowl to ensure everything is fully combined, then add in the all purpose flour, cornstarch, and kosher salt. Use a rubber spatula to combine, then add in the chocolate chips. 2 tsp Vanilla Extract 3/4 cup All Purpose Flour 3 tbsp Cornstarch 1/2 tsp Kosher Salt 1 cup Semi-Sweet Chocolate Chips
  • 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. 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.
  • 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)

Nutrition

Calories: 780kcal, Carbohydrates: 91g, Protein: 9g, Fat: 44g, Saturated Fat: 24g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 460mg, Potassium: 412mg, Fiber: 6g, Sugar: 56g, Vitamin A: 773IU, Calcium: 87mg, Iron: 5mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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