Brookies (From Scratch)

Brookies are the ultimate dessert for the indecisive eater. . A fudgy chocolate brownie layer sits atop a gooey chocolate chip cookie layer - both made from scratch. There's no need to choose between a cookie or a brownie, because you get both in this brookie recipe!

Brookies are the ultimate dessert for the indecisive eater. Can't choose between a chocolate chip cookie or fudgy brownie? Well now you don't have to! Make this brookie recipe which is a heaven-sent mashup of the two dessert classics.

I worked hard to create the best brookies recipe ever. A bar that is a 1:1 ratio of cookie : brownie, baked just enough to not be underdone but still retain it's gooey, fudge factor.

Serve them warm with a scoop of homemade vanilla ice cream and you will experience dessert nirvana.

Brookies: Ingredients

We'll discuss the ingredients in this brookie recipe, as well as possible substitutions.

• Salted butter. Unsalted butter and vegan butter can be used in place of salted butter.
• All purpose flour. for a gluten-free version, use a 1:1 all-purpose gluten free baking flour.
• Chocolate chips. Use your favorite variety in both the cookie layer and brownie layer. I sometimes opt for mini chocolate chips because I like the texture. You can also use chopped chocolate.
• Bittersweet chocolate. For melting to make the brownie layer you can use any form of chocolate - discs, bars, etc. since you are just melting it.
• Granulated sugar. Pure organic cane sugar or any white sugar works well.

How to make Brookies

This recipe is basically like two recipes in one - cookies and brownies, but both layers are simple to make. To begin, preheat the oven and line an 8x8” or 9x9” square baking pan with parchment paper and lightly grease. Set aside.

Make the cookie layer

Next, make the cookie layer. In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until combined.

Then, add the egg and vanilla to the butter/sugar mixture and beat until smooth.

Next, add the dry ingredients and beat until all the ingredients are thoroughly combined.

Finally, add the chocolate chips and mix until evenly distributed in the dough.

Then, press the finished cookie dough into the bottom of the prepared baking pan and set aside while you make the brownies.

Make the brownie layer

Once you finish the cookie layer, it's time to make the brownie layer. Begin by combining the dry ingredients in a small bowl and setting them aside to use later.

Next, melt the chocolate and butter together and stir until smooth and glossy, set aside.

Next, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat eggs for 30-60 seconds, or until pale and thick.

Once the eggs are pale and thickened, add the sugar and beat for an additional 30-60 seconds, until sugar is dissolved.

Next, add the melted chocolate/butter mixture and vanilla and stir on low speed until the batter is smooth.

Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps, then stir in the chocolate chips.

Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.

Bake & Cool

Bake on the lower rack in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-35 minutes.**

Place pan on a wire cooling rack to cool completely, then cut into squares and serve.

Serve

Serve these brookies slightly warm with a scoop of ice cream (I suggest homemade vanilla ice cream or chocolate ice cream or a dollop of homemade whipped cream.

Store/freeze

Store baked brookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you plan on freezing for a long time I suggest letting them cool completely and individually wrapping them in plastic wrap before putting them in an airtight container. Reheat in the microwave or oven set to warm.

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