If there was a dessert example of ‘the whole is greater than the sum of its parts’ it would be these brookies: brownie batter topped with cookie dough! There’s no way this combination could go wrong and it is infinitely more delicious and decadent than either of them eaten by itself. Fudgy brownie layer, soft-baked cookie layer aaahhhhh. No need to chill the cookie dough either, just press it all into the pan and bake. With a few modifications to the recipe and fresh photos, I hope you enjoy these as much as I did!
Also called cookie dough brownies / cookie brownies, I like the term ‘brookies’ more of course. They 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. 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.
These are so decadent, it’s actually impossible to eat more than one piece in a sitting, which is probably for the best. 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, which is why I chose to make this modification with the brownie layer. There’s also no optional baking powder which I’d normally use in brownies, the reason being the brownie batter will sit out while you make the cookie dough and the baking powder could over-activate leading to a cakey, not fudgy layer which is the last thing we want.
Remember not to over-bake these for the perfect soft texture in the center, and crispier, firmer edges (more in the recipe below). I’m already thinking of the next time I bake these!
Chocolate Chip Brookies
Ingredients
For the brownie layer
- 6 tbsps butter, cubed and at room temperature (85 gms)
- 150 gms dark chocolate (70% to 75%), finely chopped
- 1/4 cup cocoa powder (20 gms)
- 1/2 cup all-purpose flour (60 gms)
- 1/4 tsp salt if using unsalted butter
- 1/2 cup caster sugar (95 gms)
- 2 eggs, at room temperature (see notes)
- 1 and 1/2 tsps vanilla extract
For the cookie layer
- 1 and 1/2 cups all-purpose flour (180 gms)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt if using unsalted butter
- 140 gms butter, at room temperature
- 1/2 cup soft brown sugar (100 gms, light or dark)
- 1/3 cup caster sugar (65 gms)
- 1 egg, at room temperature
- 1 tsp vanilla extract
- 3/4th cup chocolate chips or chunks
Instructions
- Preheat the oven to 175 C. Line an 8-inch square pan with non-stick baking paper, leaving a little overhang for easy removal. Set aside.
- Make the brownie batter. Combine the butter, chocolate and cocoa in a microwave-safe bowl and heat in 10 second increments until smooth. If any lumps of chocolate remain, stir gently to melt them, do not over heat the mixture. You can also use a double boiler for this step. Set the melted mixture aside to cool slightly.
- Beat the eggs, sugar and vanilla together with a hand mixer on medium speed until light and frothy, 2 to 3 minutes. Although this step normally ensures a flaky crust, it doesn't matter here because we're covering the brownie batter with cookie dough. However, beating the eggs well also ensures a natural rise and great texture in the brownies.
- Pour in the cooled melted chocolate mixture and beat till combined. Sift in the flour and salt and use a spatula to fold it all together until you have a thick, shiny brownie batter. Spread into the prepared baking pan and smoothen the top (see photos below).
- Make the cookie dough. You can either rinse out the bowl and beaters that you used for the brownie batter and reuse them here, or use a stand mixer for the cookie dough layer. Beat the butter and sugars in a mixing bowl with a hand mixer on medium speed, until pale and fluffy. Add the egg and vanilla and beat again till combined.
- Sift in the flour, baking soda, baking powder and salt, if using. Beat on low speed or fold by hand to combine into a thick, slightly sticky dough. Finally, stir in the chocolate chips.
- Now spread the cookie dough evenly on top of the brownie batter.
- Bake for 25 to 30 minutes until a toothpick poked in the center comes out with only a few moist crumbs, no wet brownie batter. Remember that over-baking these will lead to the cookie layer drying out and the brownie layer to be more cakey than fudgy.
- Allow the brookies to cool for 15 minutes, then lift using the paper overhang and leave to cool completely before slicing into squares. On day one, the center pieces will be softer and slightly under-baked compared to the edge pieces but they naturally firm up by day two.
- Store at room temperature for 3 to 4 days or in the fridge for 10 days and in the freezer for longer. Happy eating!
Notes
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Thought you’d like to know that I made this with your eggless brownies and cookie batter today. It worked perfectly when cooked in a 9×9 tin for 25 mins. Gooey and delicious.
That’s great to know! Thank you for trying it out 🙂
Looks yummy 😋 what can I substitute eggs for this recipe please if any options let me know thank you 🙏
Thank you! I’ve mentioned a suggestion in the recipe notes for making this without eggs 🙂
Hi can I use dark brown sugar in place of light brown sugar? Excited to try this today!
I’m dying to try these recipes I’ll keep u posted ,thank you for shearing keep up the good work I love it 🙏❤️👍✅🎂😍