Brookie Betty Boop Recipe

Prepare pan and heat oven

Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking pan and line with parchment paper leaving a 1-inch overhang for lifting the finished brookie out.

Melt chocolate and butter

In a heatproof bowl set over a simmering saucepan of water (double boiler) or microwave in 20–30 second bursts, combine 0.75 cups unsalted butter and 6 oz chopped semisweet chocolate. Stir until fully melted and smooth. Remove from heat and let cool 3–5 minutes.

Mix brownie batter

Whisk 1.0 cup granulated sugar into the cooled chocolate mixture until incorporated. Add 2 large eggs, one at a time, whisking until smooth. Stir in 1 tsp vanilla extract. Sift in 0.5 cups all-purpose flour, 0.25 cups unsweetened cocoa powder, and 0.25 tsp salt; fold gently until just combined, taking care not to overmix.

Spread in pan

Spread the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula. Set aside while you prepare the cookie layer.

Cream butter and sugars

In a mixing bowl, beat 0.5 cups softened unsalted butter with 0.5 cups packed brown sugar and 0.25 cups granulated sugar until light and fluffy, about 2–3 minutes with a hand mixer or stand mixer on medium speed.

Add egg and vanilla

Beat in 1 large egg and 0.5 tsp vanilla extract until fully incorporated and the mixture is glossy.

Combine dry ingredients

In a separate bowl, whisk together 1.0 cup all-purpose flour, 0.25 tsp baking soda, and 0.125 tsp salt. Gradually add the dry ingredients to the butter-sugar mixture and mix on low speed until just combined.

Fold in chips and dollop over brownies

Fold 0.75 cups semisweet chocolate chips into the cookie dough. Using a medium cookie scoop or two spoons, drop dollops of cookie dough over the brownie layer, working to cover the surface with small patches of dough but leaving some brownie exposed—these will spread and meld while baking.

Bake

Place the pan in the preheated 350°F (175°C) oven and bake for 25–30 minutes, or until cookie dough is set at the edges and a toothpick inserted into the brownie portion comes out with a few moist crumbs (you want fudgy brownies). Rotate the pan halfway through baking for even color.

Cool slightly

Remove from oven and allow the brookie to cool in the pan on a wire rack for 15 minutes. This lets the layers set but keeps the interior warm for serving with ice cream.

Slice and plate

Lift the brookie from the pan using the parchment overhang and place on a cutting board. Cut into 6 equal squares for generous portions (or 9 smaller pieces).

Warm and scoop ice cream

If you prefer very warm brookies, microwave individual slices for 8–10 seconds. Place a warm brookie on a dessert plate and top with about 1/3 cup (approximately 2 scoops total across servings) of vanilla ice cream per serving.

Finish

Sprinkle a small pinch (about 1/8–1/4 tsp total per serving) of flaky kosher salt over the ice cream and brookie if desired. Serve immediately so ice cream begins to melt into the warm brookie.