Description
Indulge in the ultimate dessert mashup: Brookies! This easy recipe layers fudgy brownie batter over chewy chocolate chip cookie dough for a gooey, crowd-pleasing treat. Perfect for parties, bake sales, or midnight cravings!
Ingredients
Scale
Cookie Layer
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) brown sugar
- 1 large egg + 1 egg yolk
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 1 cup (175g) semi-sweet chocolate chips
Brownie Layer
- ½ cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- ⅔ cup (65g) unsweetened cocoa powder
- ½ cup (63g) all-purpose flour
Instructions
- Prep: Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- Cookie Layer: Beat softened butter and brown sugar until fluffy. Mix in egg + yolk, then fold in flour, baking soda, and chocolate chips. Press dough evenly into the pan.
- Brownie Layer: Whisk melted butter, sugar, and eggs. Sift in cocoa and flour; mix until smooth. Pour over cookie layer.
- Swirl: Use a knife to gently marble the layers (3-4 swirls max!).
- Bake: 28-32 minutes, until edges are set and center is slightly jiggly. Cool completely before slicing.
Notes
- Gluten-Free: Use 1:1 GF flour + ¼ tsp xanthan gum.
- Storage: Keep in an airtight container for 5 days or freeze for 3 months.
- Shortcut: Substitute store-bought cookie dough and boxed brownie mix.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 85mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg
Keywords: brookie, brownie cookie hybrid, easy dessert recipe, chocolate chip cookie brownie