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!
Line an 8x8” or 9x9” square baking pan with parchment paper and lightly grease. Set aside.
Make the Cookie Layer
In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), cream together butter, light brown sugar and granulated sugar until well combined.
Add egg and vanilla to the butter/sugar mixture and beat until smooth.
Add dry ingredients and beat until all the ingredients are thoroughly combined.
Add chocolate chips and mix until evenly distributed.
Press the cookie dough into the bottom of the prepared baking pan.
Make the Brownie Layer
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
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.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in chocolate chips.
Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.
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.
Cut into squares and serve.
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Notes
**If you like gooey brookies bake closer to 25 minutes, if you like them less gooey then bake longer.Ingredient 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.
Serve Serve these brookies slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.Store/FreezeStore 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.