Easy Brookies Recipe (Fudgy Brownie Cookies)
These delightful brookies combine a chewy chocolate chip cookie layer with a rich, fudgy brownie layer for the ultimate dessert mashup.
- Prep Time: 25
- Cook Time: 40
- Total Time: 65
- Yield: 12-16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + 1/8 teaspoon baking soda
- 1 cup (180g) chocolate chips
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch pan.
- Line the bottom and sides of the pan with parchment paper.
- Allow the 170g unsalted butter for the cookie dough to soften for at least 20 minutes.
- Combine the softened butter with the brown sugar and ¼ cup + 2 tablespoons granulated sugar in a mixing bowl.
- Beat on medium speed until well combined, about 2-3 minutes.
- Add 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract to the butter mixture.
- Continue beating until well incorporated.
- In a separate bowl, combine 1 ¾ cups + 2 tablespoons all-purpose flour, ¾ teaspoon salt, and ¼ + 1/8 teaspoon baking soda.
- Stir the dry ingredients to combine.
- Slowly add the dry ingredients into the dough, mixing on low speed until the dough starts to form.
- Before the dough thickens completely, add the chocolate chips.
- Beat until the chocolate chips are incorporated.
- Set the cookie dough aside.
- Chop the 6 ounces of dark chocolate into smaller pieces.
- Melt the chopped dark chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power.
- Stir occasionally and microwave until completely melted and smooth.
- Set the melted chocolate aside to cool.
- Melt the ¾ cup (170g) unsalted butter for the brownie layer in a microwave-safe bowl.
- Combine the melted butter with 1 ½ cups granulated sugar in a mixing bowl.
- Beat together until well combined.
- Add 3 large eggs and 1 large egg yolk to the butter and sugar mixture.
- Beat for 60 seconds at a higher speed until the batter is fluffy, resembling a cake batter texture.
- Add 1 tablespoon vanilla extract and the cooled melted dark chocolate.
- Beat until combined.
- Combine ¾ cup all-purpose flour, ¾ cup sifted cocoa powder, 1 teaspoon salt, and ¾ teaspoon baking powder in a separate bowl.
- Stir the dry ingredients to combine.
- Add the dry ingredients to the wet brownie batter.
- Mix just until combined; do not overmix.
- Pour the prepared brownie batter into the bottom of the prepared 9×13-inch pan.
- Take large pieces of the reserved cookie dough.
- Press each piece flat with your hands.
- Press the flattened cookie dough pieces into the brownie batter.
- Continue to layer all the remaining cookie dough over the brownie batter.
- Bake at 350°F (175°C) for 35-40 minutes.
- After 15-20 minutes of baking, cover the pan loosely with aluminum foil to prevent excessive browning on top.
- Test for doneness by inserting a toothpick into the center; it should come out with moist crumbs, not wet batter.
- The brownie should be a little fudgy but not wet.
Notes
Always use a kitchen scale for precise ingredient measurements, especially for flour.
Do not overmix the batter once flour is added to ensure tender brookies.
Allow brookies to cool completely in the pan before cutting for clean slices.
Cover with foil during baking to prevent the top from browning too much.