I’m now convinced that the reason we say ‘the whole is greater than the sum of its parts’ must be because brownie batter and cookie dough baked together is the most explosive combination in the world. It is infinitely more delicious and more decadent than either of them eaten by itself. Which means, you know what to do.
Cookie dough brownies / brownie cookies / brookies are not a new phenomenon and I don’t know why it’s taken me this long to put the two greatest things in the world together. Chewy, fudgy brownies, topped with buttery, deliciously crusty chocolate chip cookies. How could these be anything but insanely good?
You will end up with quite a few bowls and spoons to wash once you’re done, since it’s basically two different recipes made at the same time. But I think it’s quite worth it. If you do a couple of things simultaneously, it also doesn’t take very long to have these in the oven. Which means, the faster you work, the faster you eat and I think that should be the life goal from hereon.
These are so decadent, it’s actually impossible to eat more than one piece in a sitting, which is probably for the best considering the butter and sugar and all of that. But now is not the time to doubt these brookies.
The sugar in the brownie layer is just a little lesser than I’d normally use, given the cookie layer on top. Reducing the sugar in cookie dough takes away from that lovely soft, gooey texture, so it’s easier to do it with brownie batter. Plus extra dark, extra chocolatey brownies? I don’t know anyone who’d say no to that!
The chocolate chips are only in the cookie layer to avoid you going into a cocoa coma, but feel free to throw some into the brownie layer too. I used a mix of chips and chunks, milk and dark. This was mainly to finish off some odd bits of chocolate left in the fridge, but stay away from all milk chocolate as it’ll make the brookies far too sweet.
I’m already thinking of the next time I bake these! A whole pan of brookies is a dangerous thing to have lying around, but it also means you get to sneak little bits off for a whole week and that sounds pretty great to me 🙂
- For the brownie layer
- 6 tbsps butter, cubed and at room temperature (85 gms)
- 170 gms chopped dark chocolate, at room temperature
- ¼ cup cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt if using unsalted butter
- ½ cup caster sugar
- 2 eggs
- 1 tsp vanilla extract
- For the cookie layer
- 1 and ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ tsp salt if using unsalted butter
- 140 gms butter (1/2 cup heaped)
- ½ cup brown sugar
- ⅓ cup caster sugar
- 1 egg
- 1 tsps vanilla extract
- ½ cup chocolate chips or chunks (a mix of milk and dark is fun!)
- Preheat the oven to 175 C. Grease and line an 8" square pan with baking paper, leaving a little overhang for easy removal. Set aside.
- Start with the brownie batter. In a bowl placed over a pot of simmering water, melt the butter, chocolate and cocoa until you have a smooth mixture. Let this cool.
- In the meantime, make the cookie dough. Sift the flour, baking soda, baking powder and salt, if using. Beat the butter and sugars in a mixing bowl until pale and fluffy. Add the egg and vanilla and beat again till combined.Now fold in the flour mixture and chocolate chips. The dough will be soft and sticky, but leave it aside at room temperature.
- Now go back to the brownie batter. Sift the flour and salt, if using, in a bowl and set aside. Beat the eggs, sugar and vanilla in a mixing bowl until light and frothy, about 2 minutes. Pour in the cooled melted chocolate mixture and beat till combined. Fold in the flour.
- Pour the brownie batter into the prepared baking pan and smoothen it out.
- Spread the cookie dough on top in an even layer. Sprinkle with more chocolate chips if you like!
- Bake for 25 to 30 minutes, covering the pan with foil after 20 minutes to prevent the top from getting too dark and rotate the tray halfway through the baking time to ensure even browning. A toothpick poked in the center should come out clean or with only a few moist crumbs.
- Allow the brookies to cool for 15 minutes, then lift using the paper overhang and leave to cool completely before slicing into squares. Store in the fridge after day one. Happy eating!