Brookie Recipe

Prep and oven

Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving 2-inch overhang on two sides for easy removal. Lightly spray or butter the pan under the parchment.

Make brownie batter

In a medium saucepan over low heat, melt 0.75 cups unsalted butter until just liquid. Remove from heat and stir in 0.75 cups granulated sugar and 0.25 cups packed brown sugar until blended. Let cool 2 minutes, then whisk in 2 large eggs one at a time until smooth, then stir in 1 tsp vanilla. Sift together 1.25 cups all-purpose flour, 0.5 cups unsweetened cocoa powder, 0.5 tsp baking powder, and 0.5 tsp salt; fold dry mixture into wet just until combined. Stir in 0.5 cups semisweet chocolate chips. Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.

Make cookie dough

Using a medium bowl, cream 0.5 cups softened unsalted butter with 0.25 cups granulated sugar and 0.5 cups packed brown sugar until light and fluffy (about 2 minutes). Beat in 1 large egg and 1 tsp vanilla until combined. In a separate bowl whisk together 0.75 cups all-purpose flour, 0.25 tsp baking soda, and 0.25 tsp salt; add to wet ingredients and mix until just combined. Fold in 0.75 cups semisweet chocolate chips.

Assemble brookie

Drop spoonfuls of the cookie dough over the brownie layer — aim for roughly 12–16 dollops. Using a spatula or the back of a spoon, gently spread the cookie dough to cover most of the brownie batter, leaving some of the brownie visible in spots so the two layers swirl and bake together. Do not overmix layers; they should remain distinct in spots.

Bake

Bake in the preheated oven for 28–34 minutes, or until the cookie top is golden and a toothpick inserted into the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through baking for even color. If top is browning too quickly, tent loosely with foil for the last 8–10 minutes.

Cool

Remove pan from oven and place on a rack. Allow to cool completely in the pan (at least 1 hour) so the brookie sets; for quicker slicing you can refrigerate for 30 minutes after it reaches room temperature. Use the parchment overhang to lift the entire brookie from the pan and transfer to a cutting board. Slice into 9 or 12 squares as desired.

Scoop about 1/3 to 1/2 cup (roughly one large scoop) of vanilla ice cream and place on top of a warm (slightly cooled) brookie square. Optionally sprinkle a pinch (about 1/4 tsp) of flaky sea salt over the ice cream to heighten the chocolate flavor. Serve immediately so the ice cream softens and melts into the brookie.

Leftovers can be stored wrapped tightly at room temperature for up to 2 days or refrigerated for up to 5 days. Reheat briefly (10–15 seconds in a microwave) before serving with ice cream.