Description
Fudgy chewy brookies combining a rich brownie base with a soft chocolate chip cookie topping for the perfect two-in-one dessert.
Ingredients
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) unsweetened cocoa powder
- 1/2 cup (65 g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (175 g) chocolate chips
Instructions
- Preheat oven to 175°C (350°F) and line a baking pan with parchment paper.
- Prepare the brownie layer by whisking melted butter and sugar until smooth. Add eggs and vanilla, then mix in cocoa powder, flour, salt, and baking powder.
- Spread the brownie batter evenly into the prepared pan.
- Make the cookie dough by creaming softened butter with brown sugar and granulated sugar until light and fluffy.
- Add egg and vanilla, then mix in flour, baking soda, and salt. Fold in chocolate chips.
- Drop spoonfuls of cookie dough over the brownie batter and gently spread.
- Bake for 25–30 minutes until the top is golden and center is set.
- Cool completely before slicing and serving.
Notes
- Avoid overbaking to keep the brownie layer fudgy.
- Use dark chocolate chips for a richer flavor.
- Add nuts like walnuts or pecans for crunch.
- Swirl peanut butter or caramel into the brownie layer for variation.
- Cool fully before cutting for clean layers.
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 55 mg
