The Brookie Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Line a 9x9-inch square baking pan with parchment paper leaving an overhang on two opposite sides for easy removal; lightly grease the parchment.

Make the brownie batter

In a medium bowl whisk melted butter, granulated sugar (0.75 cup), and light brown sugar (0.5 cup) until combined. Add the 2 whole eggs and 2 tsp vanilla, whisking until smooth and slightly glossy.

Combine dry for brownie

In a separate bowl sift or whisk together 1.5 cups all-purpose flour, 0.5 cup unsweetened cocoa powder, 0.75 tsp salt, and 0.25 tsp baking powder until evenly mixed.

Finish brownie batter

Fold the dry ingredients into the wet mixture gently until just combined—do not overmix. Fold in 1 cup semisweet chocolate chips. Scrape the batter into the prepared pan and smooth to an even layer about 1/2 inch thick.

Make cookie dough (while brownie rests)

In a mixing bowl cream together 0.5 cup softened butter (cookie portion), 0.5 cup brown sugar (cookie portion), and 0.25 cup granulated sugar (cookie portion) until light and fluffy (2–3 minutes with electric mixer). Add 1 egg yolk and 1 tsp vanilla; mix until incorporated.

Combine dry for cookie

Whisk together 0.75 cup all-purpose flour (cookie portion), 0.5 tsp baking soda, and a pinch of the 0.75 tsp salt used earlier (about 1/8 tsp) in a small bowl. Gradually add the dry mix to the creamed butter-sugar, mixing just until combined. Fold in 0.5 cup mini chocolate chips.

Assemble the brookie

Drop heaping tablespoon-sized dollops of cookie dough over the brownie batter, spacing them evenly. Use a small offset spatula or the back of a spoon to gently spread some dollops so cookie dough covers most of the surface but still exposes brownie in places—aim for a marbled top with cookie pockets.

Bake

Bake in the preheated 350°F (175°C) oven for 25–30 minutes, or until the cookie topping is golden and a toothpick inserted into the center comes out with a few moist crumbs from the brownie (do not bake until fully dry). Rotate the pan halfway through baking for even browning.

Rest

Remove from the oven and immediately sprinkle coarse sea salt (0.25 tsp) over the top. Let the brookie cool in the pan on a wire rack for at least 45 minutes to set—browns are fudgier if cooled longer. Use the parchment overhang to lift the brookie from the pan and transfer to a cutting board.

Serve

Cut into 9 large or 12 medium squares. Dust with 1 tablespoon powdered sugar if desired. Serve warm with a scoop of vanilla ice cream (one scoop per serving) for a classic brookie experience.

Storage

Store cooled brookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days. Reheat gently in a microwave (10–15 seconds) or a 300°F (150°C) oven for 5–7 minutes before serving.