A mashup between brownies and cookies, you definitely can’t go wrong with two treats in one!
When I attended the Legacy on Ice event with friends in early March, I knew that we’d be stuck in the car for about 2 hours. What is one to do for two hours, other than chat? Snack, of course!
I knew I wanted to bake something for our trip but couldn’t decide between brownies or cookies. So I did the next best thing instead – I made brookies instead! These are a mashup between brownies and cookies and baked into bar form. There are plenty of recipes you can find for brookies shaped like cookies, but I didn’t want to go through the hassle of scooping my batter into cookie form. I wanted something else to bake and easy to eat.
This recipe makes a large batch (a 9″ x 13″ pan) so you can easily share these with friends. Or, you can hide a few in the pantry and hope that your family members don’t find them (speaking on behalf of a friend).
While the brookies were good, they weren’t ones that I’d write home about. I wanted more brownie flavor, with more intense chocolate, and I wanted the cookie dough to taste more like chocolate chip cookies. These brookies were fine – they really were, but they lacked something that could have made them spectacular.
I know I’m just being super picky here, but I wanted a recipe that I’d turn to time and time again. Not sure if this is it, but I’m glad I tried them. My friends enjoyed the brookies, so that definitely counts for something!
Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5
Brookies
Ingredients
Brownies
- ½ cup (8 Tablespoons or 1 stick) unsalted butter melted
- ⅓ cup unsweetened cocoa powder
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¾ cup semisweet chocolate chips or chopped chocolate
Cookie dough
- ½ cup (8 Tablespoons or 1 stick) unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 and ⅓ cups all-purpose flour
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350℉. Generously grease or line a 9"x13" baking pan and set aside.
Make the brownie layer
- In a large bowl, mix together the melted butter with cocoa powder. Then add the granulated and brown sugars and whisk vigorously.
- Add the salt, eggs, and vanilla and mix well.
- Fold in the flour until a few streaks remain. Add in the chocolate chips and mix until no dry streaks remain and the batter is free from lumps.
- Transfer the batter to your prepared baking pan and smooth out the top with a spatula. You will have a very thin layer of batter. Set aside.
Make the cookie dough
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter with the granulated and brown sugars together on medium high speed for 2-3 minutes or until light and fluffy.
- Add in the vanilla and the egg and mix well.
- Add in the salt, baking soda, and baking powder and mix.
- Turn the mixer to low and slowly add in the flour until a few dry streaks remain. Fold in the chocolate chips by hand (alternatively, you can use your mixer like I did).
- Using a spoon or a spatula, drop spoonfuls of cookie dough on top of the brownie layer. Don't worry about trying to cover the entire surface with cookie dough. You want to have a few spots where brownie batter is visible. As the brookies bake, the cookie dough layer will sink down.
- Cover the pan with aluminum foil and bake for 20 minutes. Then, uncover, and bake another 15-20 minutes or until the edges start to pull away from the sides of the pan. The top of the brookies may appear a bit underdone, but they will set as they cool. Do not over bake these.
- Once cooled, slice and serve.