The brookies (in case you didn’t know what they are), are a combination of brownies and cookies. That’s where the name comes from, “brookies”, and I find it really fun and charming!
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So, the brookies are made of two layers, a first layer of brownie batter and then another layer on top, of chocolate chip cookies dough, the classic type pf recipe we all love. After it’s baked, both layers are somewhat visible from the top. You can see, of course, the chocolate chip cookie layer, and then some of the brownie comes out too. It looks so pretty!
To make these brookies, as with brownies, you need a square cake pan, with high walls. Once you take them out of the oven, it is best to let them cool down completely prior to cutting them into 16 smaller squares.
The combination of these two things, brownies and chocolate chip cookies, is awesome. The brownie layer is chocolatey, fudgy and very soft, and the cookie layer is crispy, yet chewy at the same time. It has that texture we all want cookies to have!
Also, the color combination looks great. That contrast between the dark brown color of the brownie layer, and the golden brown color and texture of the cookie layer. This is simplu put, a recipe that you will fall in love with!
If you didn’t know what brookies were, well, here they are, and we are sure that this is going to be a recipe you will make more than just once, for sure! And it may be one of the best combinations that exist, brownies and cookie, delicious!
If you like this recipe, you have to check out our classic brownies recipe. We have many brownie recipes, but our classic brownie recipe is simply a must!
Brookies recipe
Ingredients
For the brownie layer:
- 1/2 C (3.95 oz) (112 gr) unsalted butter
- 3.20 oz (3.17 oz) (90 gr) semisweet chocolate, cut into pieces
- 1/2 C (3.52 oz) (100 gr) white sugar
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 2 eggs
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1/2 C (2.30 oz) (65 gr) all purpouse flour
- 1/2 tsp (0.08 oz) (2.5 gr) salt
For the cookie layer:
- 1/2 C (3.95 oz) (112 gr) unsalted butter, at room temperature
- 1/2 C (3.52 oz) (100 gr) white sugar
- 1/3 C (2.32 oz) (66 gr) brown sugar
- 1 egg, big
- 1 tsp (0.17 fl oz) (5 ml) vanilla extract
- 1 1/3 C (6.10 oz) (173 gr) all purpouse flour
- 1/2 tsp (0.08 oz) (2.5 gr) baking soda
- 1/2 tsp (0.08 oz) (2.5 gr) salt
- 1 1/4 C (7.50 oz) (212 gr) semisweet chocolate chips
Instructions
For the brownie layer:
- Preheat the oven to 356º F (180° C). Grease a square cake pan of about 8.60 inches (22 cm) with some butter, and line it with parchment paper. Also, in a small bowl, sift the flour and salt.
- Melt the butter with the chocolate pieces, which can be done in two ways. The first is in a double boiler, placing a medium saucepan with plenty of water over medium heat. Then, add both ingredients to a large heat-resistant bowl and place it on top of the pot with water (without touching the water) so that they melt with the steam.The second is in the microwave, adding the butter with the chocolate pieces to a large microwave-safe bowl and then melting them for 30-second intervals, i.e., put the bowl in the microwave for 30 seconds and take it out after this time to mix a little with a fork. Repeat the process until the chocolate is completely melted.
- To the same bowl with the melted chocolate, add the cocoa powder with the two types of sugar and mix using a hand whisk until all the ingredients are perfectly integrated.
- Add in the eggs with the vanilla extract and beat for 1 more minute until smooth and a little fluffy. Add the flour mixture and chocolate chips and incorporate with a rubber spatula until you get a smooth mixture.
- Pour the mixture into the cake pan and even it out with the same rubber spatula. Set aside while making the cookie layer.
For the cookie layer:
- In a medium bowl sift the flour, baking soda and salt. Separately, in a large bowl, cream the butter with the two types of sugar using an electric mixer or a hand whisk for 3 minutes until light and fluffy.
- Add the egg and vanilla extract and beat for another 30 seconds until the mixture is smooth.
- Add in the flour mixture and integrate with a rubber spatula to form a smooth batter. Finally, add the chocolate chips (reserving some to use at the end) and mix with the same spatula until they are incorporated throughout the batter.
- Add pieces of cookie dough about 2 tablespoons each on top of the brownie mixture. These pieces of dough should be flattened a bit with your hands before placing them evenly on top of the brownie batter and then pressing them lightly with your fingers so that the two layers sort of come together. It is not necessary to cover all the brownie mixture with the cookie dough because in the end it looks better if you can see the brownie mixture as well from the top.
- Bake the brookies at 356º F (180° C) for 30-35 minutes until a wooden toothpick comes out almost clean, with just a few crumbs on it. If the brookies start to brown too much on top, you can cover them with aluminum foil after 20 minutes of baking.
- Remove the brookies from the oven and let them cool down for at least 40 minutes before cutting them. Then, turn them out and cut them into 16 equal parts. The brookies can be stored in a tightly closed tupperware container for up to 3 days at room temperature or up to 6 days in the refrigerator.
