Brookies (Brownie + Chocolate Chip Cookie bar)

5 from 1 vote

Brookies (Brownie + Chocolate Chip Cookie bar)

Featuring a luscious swirl of gooey fudge brownies and chewy chocolate chip cookie dough, these Brookies are the perfect dessert for when you can't decide which to have for dessert!

Prep Time25

Cook Time35

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 719kcal

Author: Katalin Nagy

Equipment

Ingredients

Cookie part

170 g Unsalted butter at room temperature
100 g Brown sugar
50 g Granulated sugar
1 Egg at room temperature
190 g All-purpose flour
1 teaspoon Baking soda
1 teaspoon Salt
1 teaspoon Vanilla extract
130 g Chocolate Chips

Brownie part

130 g Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
120 g Unsalted butter
3 Eggs at room temperature
150 g Granulated sugar
100 g Brown sugar
33 g Cocoa powder unsweetened Dutch processed
90 g All purpose flour
¼ teaspoon Salt

Metric - US Customary

Instructions

Make the cookie dough

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
With an electric hand mixer, whip room-temperature butter with the two kinds of sugar for a few minutes, until the mixture becomes lighter and voluminous.
Then, whip in the room-temperature egg and vanilla extract for a minute.
Switch to a rubber spatula. Sift the dry ingredients (flour, salt, and baking soda) into the wet ingredients and fold them together just until combined. Do not overmix.
Finally, fold in the chocolate chips.
Using about ¾ of the dough, place cookie dough dollops on the bottom of the baking pan. Leave the rest of the ¼ for later to use on top of the brownie layer.
Refrigerate the pan while preparing the brownie batter.

Make the brownie batter

Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.
In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Pour the brownie batter on top of the cookie dough dollops, smooth the top with an offset spatula, then place the remaining cookie dough in pieces on top.

Bake

Bake the Brookies at 175 C / 350 F for about 35-40 minutes. It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The Brookies will set further as it cools.
Let it completely cool in the pan before slicing and serving.
Any leftovers can be stored in an airtight container for 2-3 days at room temperature.

Notes

INGREDIENT NOTES

Use unsalted butter to make the brownie and cookie layers, however, add the salt separately. This way, you are in control of the quantity of the salt.
The egg should be used at room temperature for proper emulsification.
The quality of the chocolate chips and the cocoa powder will define the taste of your brownies, so try to use high-quality ingredients, e.g., semi-sweet chocolate from Lindt or Callebaut and Dutch-processed cocoa powder.
Again, for the cookie dough layer, using high-quality 82% butter, delicious homemade vanilla extract, and good-quality chocolate chips, e.g., Callebaut, makes all the difference.

TECHNIQUE NOTES

A digital scale is required for a consistent, happy baking experience.
If your preferred chocolate melting method is a microwave, not the double boiler, use a plastic container to melt it. The glass can very quickly heat up and might burn your chocolate.
Always preheat your oven and consider using a digital oven thermometer for the best results.
Each oven is different, so you might need to adjust the baking time +/- 5- 10 minutes.
For the best fudge texture, consider slightly underbaking your dessert.
You have to wait until the brookies cooled to room temperature; otherwise, it´s impossible to make a nice, clean cut.

Nutrition