Fudgy Brookies Recipe (cookie dough brownie bars)
Brookies are chocolate chip cookies mixed with brownies. Both batters are layered to create this genius bar that is the best of both worlds in every bite. This recipe is fudgy, chewy, easy to make, and can be frozen. A crowd-pleaser dessert for bake sales, potlucks, picnics, barbecues, and even Christmas.
Servings 9 squares
Ingredients
For the brownie layer:
- ½ cup unsalted butter melted
- ¾ cup sugar
- 1 egg at room temperature
- ½ teaspoon vanilla extract
- ⅓ cup cocoa powder
- ⅔ cup all-purpose flour
- pinch of salt
For the cookie layer:
- ½ cup unsalted butter at room temperature
- ½ cup brown sugar light or dark
- ¼ cup white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch metal pan (I don't recommend glass) and line with parchment paper. Spray with non-stick cooking spray.
For the brownie base:
- Mix ½ cup unsalted buttermelted and ¾ cup sugar in a bowl. Stir in 1 egg and ½ teaspoon vanilla extract.
- Add the sifted ⅓ cup cocoa powder, ⅔ cup all-purpose flour and a pinch of salt. Mix until smooth.
- Spread it in the bottom of the pan, evening it out as much as possible.
For the cookie layer:
- In another large bowl, cream ½ cup unsalted butter, softened with ½ cup brown sugar and ¼ cup white sugar.
- Mix in 2 tablespoons milk and 1 teaspoon vanilla extract.
- Add the sifted 1 ¼ cup all-purpose flour, ½ teaspoon baking soda and a pinch of salt. Mix a bit and, before it's all integrated, stir in ½ cup chocolate chips.
- Drop spoonfuls of dough over the brownie base and spread gently, covering the whole chocolate layer.
- Bake for about 30 minutes or until golden on top and just set in the center. A toothpick or cake tester should come out with moist crumbs, not wet batter.
- Let the brookies cool completely on a wire rack. I like them better the next day, or several hours after baked, as the flavors meld and the texture firms up.
- To remove, run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper. Cut into squares and serve.
- Store leftovers in an airtight container, tin, or covered in plastic wrap. You can also freeze them for a month.
Notes
Substitute 1⁄4 cup unsweetened applesauce for the egg.
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
Cooling is essential: Let the brookies cool completely before cutting. If you want warm brookies, let them cool first and then reheat in a medium oven for a few minutes before eating. You're letting them firm up and gain structure, as well as the flavors to settle. I like them better the next day.
Storage: They keep for 3 days at room temperature in an airtight container, tin, or well-covered in plastic wrap. You can also freeze them well-wrapped for a month. I recommend cutting them first. Thaw at room temperature.
Variations:
Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
Flavorings: add ½ a teaspoon of ground cinnamon or instant coffee, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer for a different flavor.
Chocolate chips or chunks: add semisweet chips to the cookie batter, or bittersweet chocolate chunks for a not so sweet bar.
Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
Flavorings: add ½ a teaspoon of ground cinnamon or instant coffee, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer for a different flavor.
Chocolate chips or chunks: add semisweet chips to the cookie batter, or bittersweet chocolate chunks for a not so sweet bar.
