Brookie Recipe
An oversized bar with a rich, dense brownie bottom layer and topped with a chewy, golden-brown chocolate chip cookie layer. The best both worlds in every bite.
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Ingredients
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Brownie Layer
Cookie Layer
Equipment & Finishing
Method
Brownie Layer
Prepare and melt
Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment leaving an overhang for easy removal and lightly grease. In a heatproof bowl set over (or above) simmering water, melt the unsalted butter and chopped semisweet chocolate, stirring until smooth. Remove from heat and let cool 5 minutes.
Mix sugars and eggs
Stir the granulated sugar and brown sugar into the melted chocolate until mostly dissolved. Add the eggs one at a time, whisking or stirring thoroughly after each until fully incorporated. Mix in 2 tsp vanilla extract.
Add dry ingredients
Sift (or whisk) the all-purpose flour, unsweetened cocoa powder, salt, and baking powder together. Fold the dry ingredients into the chocolate mixture just until combined — do not overmix. Fold in the optional chocolate chunks or chips if using.
In a separate bowl, cream the 3/4 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy, about 2–3 minutes with a hand mixer or stand mixer on medium speed.
Beat in the egg and 1 tsp vanilla extract until combined and the mixture looks smooth.
Whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Gradually mix the dry ingredients into the butter mixture until just combined. Fold in 1 cup semisweet chocolate chips and the optional 1/2 cup chunks.
Drop large spoonfuls (about 1.5–2 tablespoonfuls each) of the cookie dough across the brownie layer. Use your fingers or an offset spatula to gently spread and press the cookie dough to form a contiguous cookie layer — it can be slightly rustic. Aim for an even layer about 1/4–1/2 inch thick; some brownie may show through in spots.
Bake the assembled brookie in the preheated 350°F (175°C) oven for 25–30 minutes, rotating the pan halfway through. The cookie top should be golden-brown, set, and a toothpick inserted in the center of the cookie layer should come out with a few moist crumbs (not wet batter). The brownie beneath will continue to set as it cools.
Remove from oven and place the pan on a wire rack. Let cool completely for at least 1 hour (or chill for 30–45 minutes to speed set). Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. For cleaner slices, chill until firm and use a sharp knife warmed under hot water then dried between slices. Cut into 12 large bars or 16 smaller bars.
Serving & Storage
Serve brookies at room temperature. Store airtight at room temperature for up to 3 days, or refrigerate up to 1 week. For best texture, bring refrigerated brookies to room temperature before serving; reheat briefly in a warm oven or microwave for a warm, gooey bite.