My kids love brownies and chocolate chip cookies. I make them almost every weekend. I think homemade is way better than store bought. If brownies and chocolate chip cookies got married, brookies is their kid. I was skeptical when my kids coined this term and I thought it will be a brownie cookie but these brookies bars turned out exceptionally delicious.
What is in a brookie?
The recipe has two parts
Brownie base – Dark chocolate good quality 58-62%, butter, cocoa powder, flour, baking powder, eggs, sugar
Chocolate Chip Cookies to top – Butter, sugar, brown sugar, egg, flour, baking powder, baking soda and chocolate chips
Step by step
For the Brownies base
For the Chocolate Chip Cookies
FAQs
Substitutions and Variations
You can add some chopped walnuts to the brownies batter.
In place of chocolate chips, you can use mnms, white chocolate chips or even chocolate chunks (I add a handful) in chocolate chip cookies batter.
You can also press the cookie dough on the bottom of the pan and then pour the brownies batter on top. I haven’t tried it personally but it should work.
You can also serve the brookies with vanilla ice cream and chocolate fudge sauce for that perfect dessert.
Serving Suggestions
With warm milk, school lunch snack, evening snack treat, coffee or tea, these brookies are surely going to make everyone happy.
These are the same recipes as my original brownies recipe and chocolate chip cookies.
If you like making bars that pleases a crowd, you will love almond florentine shortbreads.
Storage and Make Ahead
You can make the brookies, completely baked and keep in an airtight container for up to 5 days.
Recipe
Brookies
My kids love brownies and chocolate chip cookies. I make them almost every weekend. I think homemade is way better than store bought. If brownies and chocolate chip cookies got married, brookies is their kid. I was skeptical when my kids coined this term and I thought it will be a brownie cookie but these brookies bars turned out exceptionally delicious.
Ingredients
For the Brownies Base
- 200 grams Dark chocolate 58%-62%
- 85 grams Butter, unsalted (1/2 cup)
- 1/4 cup Cocoa Powder (25 grams)
- 2 Eggs
- 1 cup Sugar, white, granulated (200 grams)
- 2 teaspoons Vanilla
- 3/4 cup Flour (100 grams)
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
For the Chocolate Chip Cookies Top
- 85 grams Butter, unsalted, melted (1/2 cup)
- 1/2 cup Brown Sugar
- 1/4 cup White Sugar
- 1 Egg
- 1 teaspoon Vanilla
- 1 1/2 cups Flour (Maida)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
Instructions
For the Brownies Base
- Preheat oven at 350 F. Grease and line 9×9 inches with parchment paper leaving 2 inch overhang for easy lifting. Grease the lining.
- Place butter, chocolate and cocoa powder in a heat proof bowl placed over simmering water. Stir until melted and combined. Cool.
- Whisk flour, salt and baking powder in a separate bowl.
- Beat sugar, vanilla and eggs until pale and fluffy, about 4 mins.
- Beat in chocolate mixture until just combined.
- Mix in flour mixture and chopped walnuts if using.
- Pour in prepared pan.
For the Chocolate Chip Cookies
- Beat butter sugar and brown sugar with hand whisk or electric beater.
- Add in egg and vanilla, continue beating.
- Sift in flour baking soda and baking powder. Mix until a soft dough is formed. Do not overmix.
- Add in chocolate chips and chunks
- Top 12 portions on top of unbaked brownies layer.
- Bake in a pre-heated oven at 350 F for 25 minutes until golden brown.
- Cool for 20 minutes before cutting.
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