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Brookies
These dessert bars combine chocolate chip cookies and brownies!
By Georgia Goode and Recipe by Maggie Chaplain
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Yields:
12 - 16 serving(s)
Prep Time:
30 mins
Total Time:
2 hrs 20 mins
Part fudgy brownie, part chewy chocolate chip cookie, these homemade brookie bars are the best of both worlds! It may require making a separate dough and a batter, but the hardest part of the whole recipe, as is often the case when baking, is waiting for your batch to cool to room temperature. If you skip this step, the brookies will be a gooey mess. For the cleanest slices, refrigerate the pan for a few hours or overnight, then transfer the sheet of brookies to a cutting board to slice. If you can wait any longer, let the sliced brookie bars return to their soft cookie-gooey brownie state before serving. Your patience will be rewarded—promise! Make them for the community bake sale or for an after-school snack the kids will love. They're also easy to take to a tailgate party or wrap up and stash in a lunch box. This chocolate dessert is delicious no matter when or where you enjoy it!
What are brookies made of?
Imagine your favorite brownie recipe and your favorite chocolate chip cookie recipe all swirled together. That's exactly what a brookie is! The recipes for each a pretty standard and easy to make. The brownies do get a little extra kick from instant coffee, though, which pairs perfectly with the dark chocolate and cocoa powder.
Can I freeze brookies?
These brookies are great make-ahead treats to store in the freezer. After letting the pan cool and slicing the bars, store pieces between sheets of parchment paper or wax paper in an airtight container before freezing.
Should I use chocolate chips or chopped chocolate?
Either will work! Chocolate chips are great as they will hold their shape a bit more when baked. Freshly chopped chocolate will result in big, melty pools of chocolate scattered throughout the brookies. Use what you have on hand!
How long do brookies stay fresh?
Stored in an airtight container at room temperature, they'll stay fresh for about 5 days. You can also freeze them! Just be sure to cut them and place them in a single layer between sheets of parchment paper before you pop them in the freezer.
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Ingredients
For the Brownie Batter:
- 3/4 cup
salted butter, plus more for greasing pan
- 5 oz.
dark chocolate bars, chopped
- 3 Tbsp.
unsweetened cocoa powder
- 1 tsp.
instant coffee
- 1 1/4 cups
granulated sugar
- 2 tsp.
vanilla extract
- 1
large egg + 1 large egg yolk
- 1 cup
plus 2 tablespoons all-purpose flour
- 1/4 tsp.
baking powder
For the Cookie Dough:
- 1/2 cup
salted butter, softened
- 1/2 cup
firmly packed light brown sugar
- 1/4 cup
granulated sugar
- 1
large egg
- 1 1/2 tsp.
vanilla extract
- 1 1/4 cups
all-purpose flour
- 1/4 tsp.
baking soda
- 1/4 tsp.
salt
- 1 cup
chocolate chips, or chopped dark chocolate
Directions
- Step 1Preheat the oven to 350°. Grease a 9-by-13-inch baking pan and line with parchment paper, leaving two sides longer, that hang about 2-inches over the long sides of the pan.
- Step 2For the brownie batter: Melt the butter on medium-low heat in a medium saucepan. Add the chopped chocolate, whisking occasionally until smooth and melted. Sprinkle in cocoa powder and instant coffee, and whisk to combine. Remove the pan from heat and let it cool for 5 minutes.
- Step 3Stir in sugar, vanilla, egg, and egg yolk just until just combined. Add the flour and baking powder, and fold in with a rubber spatula just until incorporated. Set aside.
- Step 4For the cookie dough: In a large mixing bowl, combine the butter and sugars. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla and beat until combined.
- Step 5Whisk together the flour, baking soda, and salt in a small mixing bowl. Add to the butter mixture and beat just until incorporated. Reserve 1/4 cup of the chocolate chips, and mix the remainder into the cookie dough.
- Step 6Drop the cookie dough and brownie batter by heaping spoonfuls around the prepared pan, alternating the two types of dough. Gently tap the pan on the counter to settle the batter and close up any gaps. Sprinkle with the remaining 1/4 cup of chocolate chips.
- Step 7Bake for 20 minutes, then tent with foil and bake for another 10 to 15 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the brookies cool completely in the pan, about 1 hour. Remove the brookies by pulling on the ends of the parchment paper and transfer them to a cutting board for easy slicing.
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