Description
This fudgy brookies recipe combines a rich, gooey brownie base with a golden, crisp cookie top, creating the perfect balance of two classic desserts in one.
Ingredients
- 1 cup (226g) unsalted butter, divided (melt ½ cup for brownie layer, keep ½ cup solid for cookie dough)
- 1 ½ cups (300g) sugar, divided (1 cup granulated, ½ cup brown sugar)
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract, divided (1 tsp for brownie, 1 tsp for cookie dough)
- 2 cups (250g) all-purpose flour, sifted
- ½ cup (50g) unsweetened cocoa powder (preferably Dutch-processed)
- 1 teaspoon baking powder
- ½ teaspoon salt, plus a pinch for cookie dough
- 1 cup (170g) chocolate chips, divided (½ cup for brownie, ½ cup for cookie dough)
- Optional add-ins: ½ cup chopped nuts, sea salt flakes for sprinkling, pinch of cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Melt ½ cup (113g) butter and let cool slightly.
- Make the brownie batter: In a large bowl, whisk melted butter, 1 cup (200g) granulated sugar, eggs, and 1 teaspoon vanilla extract until smooth. In another bowl, sift together 1 cup (125g) flour, cocoa powder, salt, and baking powder. Gradually fold dry ingredients into wet until combined. Stir in ½ cup (85g) chocolate chips.
- Spread the brownie batter evenly in the prepared pan with a spatula.
- Make the cookie dough: Cream remaining ½ cup (113g) softened butter with ½ cup brown sugar until fluffy. Add remaining 1 teaspoon vanilla and 1 egg, mixing well. Whisk together 1 cup (125g) flour and a pinch of salt, then gradually add to wet ingredients. Fold in remaining ½ cup (85g) chocolate chips.
- Drop spoonfuls of cookie dough over brownie batter, gently pressing some spots to cover but leaving others rustic. Sprinkle sea salt flakes if desired. Bake for 30-35 minutes until cookie top is golden and crisp but brownie center is slightly soft. Let cool completely before slicing.
Notes
[‘Do not overbake to keep the brownie fudgy; remove when a toothpick has moist crumbs.’, ‘Chill cookie dough for 15 minutes if kitchen is warm to maintain crispness.’, ‘Use parchment paper for easy removal and clean slices.’, ‘Mix semi-sweet chips with chunks for texture variety.’, ‘Sprinkle flaky sea salt on top to balance sweetness.’, ‘Store brookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.’, ‘Reheat gently in microwave or low oven to keep cookie top crisp and brownie soft.’]
- Prep Time: 30 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 piece (1/12th of t
- Calories: 320
- Sugar: 25
- Sodium: 120
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 38
- Fiber: 2
- Protein: 4
Keywords: brookies, fudgy brookies, brownie cookie bars, chocolate chip cookie brownie, dessert recipe, easy brookies, fudgy brownies, crisp cookie top