If there is a bar cookie more fabulous than the brookie, we have yet to meet it. For the uninitiated, the brookie is a fabulous layered cookie-brownie hybrid. The bottom layer is a rich, dark, one-bowl brownie and the top layer is a chewy chocolate chip cookie. Not only are the bars gorgeous to look at with their dark bottoms and golden brown, chocolate studded tops, but the combo of flavors cannot be beat. The deeply chocolatey brownie layer is made all the more superb when topped with the best chewy chocolate chip cookie you ever did eat.
Because each layer of a brookie is made from an easy recipe, the whole shebang takes almost no time to assemble and no stand or hand mixers are required. Brookies bake up pretty quickly, so you can have the ultimate chocolate treat in under an hour.
- For the Brownie Layer:
- 1 cup unsalted butter, melted
- 1 1/2 cups Dutch-process cocoa powder
- 1 3/4 cups light brown sugar (packed)
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- For the Chocolate Chip Cookie Layer:
- 1 1/4 cups all-purpose flour
- 1/3 cup semisweet chocolate chips (heaping)
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter (melted and cooled slightly)
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar (packed)
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
Gather the ingredients. Preheat the oven to 350 F. Grease a 9x13-inch pan with non-stick cooking spray or softened butter and line with parchment.
To make the brownie layer, whisk together the melted butter and cocoa powder in a large mixing bowl.
Add the brown and granulated sugars and whisk to combine. Add the eggs and vanilla and whisk just until combined.
Sprinkle the flour and the salt over the batter and, using a flexible spatula, gently fold the dry into the wet until no visible flour remains.
Transfer the batter to the prepared pan and spread evenly with an offset spatula.
To make the chocolate chip cookie layer, stir together the flour, chocolate chips, salt, and baking soda in a medium bowl.
In another medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until thick and glossy and slightly lighter in color, about 30 seconds.
Whisk in the egg and yolk, one at a time, followed by the vanilla.
With a flexible spatula, fold the dry ingredients into the wet until combined. Do not over mix.
Gently drop the cookie dough in dollops on top of the brownie layer. Carefully spread it evenly with an offset spatula. It may seem like there is not enough cookie batter, but there is.
Bake for 30 to 35 minutes until a cake tester comes out with just a moist crumb or two.
Let cool, slice into squares, and serve.
- Make sure the butter in your brownie layer is still quite warm when you add the cocoa powder so the two combine smoothly.
- Don’t over-mix the eggs when adding them to the brownie layer, as the texture of the brownie benefits from a gentle hand. Fold the dry ingredients gently into the wet, just until combined so do you do not develop the gluten in the flour and create a tough, cakey, brownie.
- Evenly dollop the cookie batter over the brownie batter so that it is easy to spread in a layer that covers the brownies completely.
- If you do not have an offset spatula for spreading your cookie batter, use a butter knife.
Add 1/2 cup of semisweet chocolate chips to the brownie batter for an extra fudgy brownie experience.