The Brookie Recipe
8 slices (220 CAL/SLICE). A combination of rich, chewy brownie with chocolate chip cookie.
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Ingredients
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Brookie Base (brownie + cookie combined)
Cookie Layer (chocolate chip cookie dough)
Finishing
Method
Preheat oven to 350°F (175°C). Line an 8x8-inch square baking pan with parchment paper leaving a 1–2-inch overhang for easy removal; lightly grease the parchment with butter or spray.
In a heatproof bowl set over (or in) a saucepan of simmering water, melt 1 cup (8 oz) chopped semisweet chocolate and 1 cup (2 sticks) unsalted butter together, stirring until smooth. Remove from heat and let cool 5 minutes. Whisk in 1 cup granulated sugar and 1/2 cup packed light brown sugar until combined. Add 3 large eggs one at a time, whisking after each until smooth, then stir in 2 tsp vanilla extract. Sift together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1/2 tsp salt, and 1/4 tsp baking powder; fold dry ingredients into the chocolate mixture until just combined. Fold in 1 cup chocolate chips if you want extra chocolate in the brownie layer.
Spread (or gently spoon) about two-thirds of the brownie batter evenly into the prepared pan, smoothing the top with an offset spatula. Reserve the remaining brownie batter for marbling or an extra layer if desired.
In a large bowl, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until light and creamy (about 2–3 minutes). Add 1 large egg and 1 tsp vanilla extract; beat until incorporated. In a separate bowl, whisk together 1.25 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add dry ingredients to the wet ingredients and mix just until combined. Fold in 3/4 cup chocolate chips.
Drop spoonfuls of the cookie dough evenly over the brownie layer. Gently press and spread the dough just to create a mostly even cookie layer — it can remain slightly pebbled. If you reserved brownie batter, dollop small spoonfuls of it on top of the cookie dough and use a skewer or knife to swirl lightly to create a marbled brookie appearance.
Baking and Finishing
Bake
Bake in the preheated 350°F (175°C) oven for 28–36 minutes. Rotate pan halfway through baking. Start checking at 28 minutes: the cookie top should be golden and set, and a toothpick inserted into the center should come out with a few moist crumbs (avoid a completely wet batter; brownies finish setting as they cool).
Cool and slice
Remove the pan to a wire rack and allow the brookie to cool completely in the pan (1–2 hours) to let brownies set. Use the parchment overhang to lift the slab from the pan and transfer to a cutting board. Sprinkle the top lightly with 1/4 tsp coarse sea salt if desired. Using a sharp knife, cut into 8 equal slices. For cleaner slices, chill the brookie for 30 minutes before slicing and wipe the knife between cuts.
Serve
Serve at room temperature or slightly warmed (reheat individual slices 10–12 seconds in microwave). Store airtight at room temperature up to 3 days or refrigerate up to 5 days; warm briefly before serving if chilled.