When it comes to desserts, I’m a big fan of the classics. Warm, gooey chocolate chip cookies and brownies are the way to this girl’s heart. So when I first heard about “brookies,” the brownie-cookie hybrid, it didn’t take much convincing to get me on board.
To make my own brookies, I combined Betty Crocker’s top-rated recipe for Ultimate Chocolate Chip Cookies (minus the nuts) with the recipe for the Ultimate Brownie for a dessert duo that’s crazy-tasty.
First, prepare a 13x9-inch pan by covering it with aluminum foil and spraying the foil with cooking spray. Preheat the oven to 350ºF and gather the ingredients for the cookie layer. (The full list of ingredients and their measurements can be found in the full recipe at the end of this post.)
Mix the brown and white sugars, butter, vanilla and egg in a large bowl with a wooden spoon or an electric mixer until well-combined and fluffy. Stir in the flour, baking soda and salt.
Next, stir in the chocolate chips by hand. Press the cookie dough into an even layer in the bottom of the prepared pan.
Now it’s time to prepare the brownie layer! Gather the brownie ingredients.
In a 1-quart saucepan, melt the butter and chocolate together over low heat. Cool the mixture slightly.
Next, beat together the sugar, vanilla and eggs with an electric mixer on high speed for five minutes. The mixture will look creamy and smooth.
Beat in the chocolate mixture on low speed, followed by the flour mixture, until just blended. Pour the brownie batter on top of the cookie dough and spread into an even layer.
Put your brookies in the oven and bake for 45 to 50 minutes, or until the brownies begin to pull away from the sides and a toothpick inserted two inches from the edge of the pan comes out nearly clean. Cool the brownies completely, about two hours, before cutting them into squares to serve.
As an added bonus, I also created a shortcut brookie recipe using Betty Crocker chocolate chip cookie mix and Betty Crocker fudge brownie mix for those days you just don’t have time to bake from scratch. Check out the equally delicious recipe here!
Ingredients
-
Cookie Layer
-
3/4cup granulated sugar
-
3/4cup packed brown sugar
-
1cup butter, softened
-
1teaspoon vanilla
-
1egg
-
2 1/4cups Gold Medal™ all-purpose flour
-
1teaspoon baking soda
-
1/2teaspoon salt
-
1package (12 oz) semisweet chocolate chips (2 cups)
-
Brownie Layer
-
2/3cup butter or margarine
-
4oz unsweetened baking chocolate, cut into pieces
-
1 3/4cups sugar
-
2teaspoons vanilla
-
3eggs
-
1cup Gold Medal™ all-purpose flour
Directions
-
1Heat oven to 350°F. Line 13x9-inch baking pan with foil. Spray foil with cooking spray.
-
2For Cookie Layer: In large bowl, mix sugars, softened butter, vanilla and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Press dough evenly in bottom of pan.
-
3For Brownie Layer: In 1-quart saucepan, melt butter and chocolate over low heat, stirring constantly. Cool slightly. In medium bowl, beat sugar, vanilla and eggs with electric mixer on high speed 5 minutes. On low speed, beat in chocolate mixture. Beat in flour just until blended. Pour on top of dough in pan.
-
4Bake 45 to 50 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on cooling rack, about 2 hours. Remove from pan; pull away foil. Cut into 5 rows by 4 rows.
View Recipe Page