When you can’t decide between a brownie and a cookie, you just end up making both…in the same pan!
After doing a Google search for brookies, I wondered why on earth haven’t I made these before? Two of my all-time favorite sweet treats mashed together, It’s a total win-win!
Chewy chocolate chip cookie dough on the bottom and dense gooey chocolate brownie batter on top, and don’t forget the sprinkle of sea salt after they’ve baked and cooled. That salty crunch is important and definitely takes things to another level.
You have to try these!
Tips on how to make the best brookies.
I think it matters which layer goes on top. Cookie dough is more solid than runny brownie batter so the scientist in me tells me that the cookie dough will be the better foundation. I also can’t imagine trying to evenly distribute firm cookie dough on top of batter, unless you rolled it out first to the exact same size as the baking pan and then just sat it on top of the batter?
Baking your brookies.
The center will sink a little bit but don’t worry. Whenever I make brownies I purposely take them out of the oven five minutes before any recipe tells me too because I like them soft and slightly underdone. You’ll notice the edges of the brookies puff up more and cook quicker than the center. If I waited until the center was as cooked as the edges, then I’d have cake with overdone edges, not cool!
What kind of chocolate should you use?
Definitely dark chocolate, I like to use one with 72% cocoa because anything higher than that starts to taste bitter. Like anything you cook, the ingredients are always important and will determine how good the end dish will be. I always flip flop between using Ghirardelli and Guittard for chips and Lindt for bars. You’ll even find Ghirardelli and Guittard now sell chocolate chunks which I love using in place of smaller chips which just melt into whatever you’re making. There’s nothing better than splitting a cookie in half and finding a giant patch of melted dark chocolate!
Storing your chocolate brookies.
If these brookies last any longer than a day, keep the leftovers in a sealed container and they’ll be good at room temperature for 2-3 days. A quick 10 seconds in the microwave will help bring them back to melted goodness though!
Let me know if you make these or any other recipe from Foodness Gracious and don’t forget to tag me @foodnessgracious. I love seeing what everyone is making!
Dark Chocolate Brookies
- 1 1/4 cups all purpose flour
- 1/2 tsp baking soda
- 4 oz salted butter
- 1/2 cup brown sugar
- 1/4 cup regular sugar
- 2 tsp vanilla extract
- 1 egg
- 3.5 oz bar dark chocolate roughly chopped
For the brownie layer
- 6 tbsp all purpose flour
- 1 tbsp cocoa powder
- 2 oz unsalted butter
- 1/4 cup dark chocolate chunks or chips plus some extra for topping the brownie
- 6 tbsp regular sugar
- 2 tbsp brown sugar
- 2 eggs
- 1 tsp vanilla extract
- flaky sea salt to garnish
- Preheat the oven to 350 degrees F. Line an 8×8 baking dish with parchment paper.
- To make the cookie dough combine the flour and baking soda and set aside.
- Using a stand mixer or hand whisk beat the butter and both sugars until creamy.
- Add the vanilla and egg and beat until light and creamy making sure to scrape down the sides of the bowl.
- Add the flour mixture and mix on low speed until combined. Add the chocolate chunks and mix through.
- Place the cookie dough in the fridge while you make the brownie batter.
- In a large pan, melt the butter and add the chocolate stirring until smooth.
- Add both sugars and whisk until smooth.
- Add the eggs one at a time whisking to get rid of any lumps.
- Add the vanilla, flour and cocoa powder and carefully mix through until the whole batter is smooth and lump free.
- Press the cookie dough into the prepared pan making sure it’s evenly spread out and flat.
- Pour the brownie batter on top of the cookie dough spreading out evenly.
- Sprinkle some of the larger chocolate chunks on top of the brownie batter.
- Place in the oven and bake for 35-40 minutes or the edges have puffed up and are firm to the touch. The center will still be a little wet and jiggly.
- Garnish with some sea salt when the brookies come out of the oven and let cool before slicing.
Hi Gerry–I’m a fan of your beautiful recipes and photography, and pin your images often. But I’m writing to beg you to make it so that I can again pin images from your posts without text on them. I know it’s good for all kinds of reasons, pin-popularity-wise, but I hate polluting beautiful images with text and so don’t want to pin any that way. Might you consider making one or two available without type? Hope so.
Hi Jill-thanks for the feedback and the compliments! I’m not a huge fan of adding text but you’re right..Pinterest and all that. I’m seeing how they do for a few weeks and if no different then I’ll go back to just regular pins being available!
Thanks for so generously listening to my request! (I just pinned your jambalaya :) ) Isn’t it possible to offer some with text and some without? Either way, thanks again.
I need these ASAP. The best of both worlds.