How to Make a Brookie – A Delicious Fusion of Brownie and Cookie
Learn how to make a brookie, a delicious hybrid dessert combining the fudgy texture of brownies and the chewy, buttery goodness of cookies. This simple recipe is perfect for any occasion!
Equipment
- Baking Pan
- Mixing Bowls
- Electric Mixer
Ingredients
Brownie Layer
- 1/2 cup Unsalted Butter Melted
- 1 cup Granulated Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
- 1/2 cup Cocoa Powder
- 1/2 cup All-Purpose Flour
- 1/4 tsp Baking Powder
- 1/4 tsp Salt
Cookie Dough Layer
- 1/2 cup Unsalted Butter Softened
- 1/4 cup Granulated Sugar
- 3/4 cup Brown Sugar Packed
- 1 Egg
- 1 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper or lightly grease it.
- Prepare the brownie layer: Mix together melted butter and granulated sugar until smooth. Add eggs and vanilla, then stir in cocoa powder, flour, baking powder, and salt. Mix until well combined. Fold in chocolate chips (optional) and spread the brownie batter evenly in the pan.
- Prepare the cookie dough: Cream softened butter with brown and granulated sugars until fluffy. Add the egg and vanilla extract, then mix in flour, baking soda, and salt. Fold in chocolate chips (optional). Spoon the cookie dough on top of the brownie layer.
- Bake for 25-30 minutes, checking with a toothpick. It should come out with just a few moist crumbs. The cookie layer should be golden while the brownie remains fudgy.
- Let the brookie cool in the pan for 15 minutes before transferring it to a wire rack to cool completely. Slice into squares and serve!
Notes
For a richer flavor, consider adding more chocolate chips, or try mixing in nuts, toffee bits, or even a sprinkle of espresso powder to the brownie layer for a mocha twist.