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A classic dessert lover’s dilemma— fudgy brownies or warm crisp cookies? Well, with this Brookies recipe, you can have them both in one amazingly delicious treat! A layer of fudgy brownie topped with a layer of chewy chocolate chip cookie… trust me, it’s heaven in a square!
The Best Brookies Recipe!
If it is not yet obvious, Brookie is a portmanteau of the words brownies and cookies. Although its origin is a bit vague, the Brookie has made its way into our hearts by dint of its pure deliciousness. Combining two mouthwatering snacks into one is guaranteed to bring you a dose of happiness and satisfy your sweet tooth anytime!
At its essence, the Brookie is a brownie with yummy cookie topping. There are a lot of possible variations with this snack that you may find online, but for this recipe, we’re going with the classics- gooey chocolate brownie and chocolate chip cookies.
I was lucky enough to receive a KitchenAid Stand Mixer to help me make these brookies! Before the KitchenAid, it was either a hand mixer or a whisk. Life has gotten so much easier since then. I have this mixer’s gorgeous colour Fresh Linen, which you can find here (AU/NZ link). If you want to invest in an electric stand mixer, I can genuinely recommend this beautiful machine. Nothing but rave reviews from me!
- Dark or semi-sweet chocolate: these types of chocolates are ideal for making brownies that are not too sweet.
- Can I use chocolate chips? You can substitute 200 g of chopped dark chocolate for 1 heaped cup of dark chocolate chips. Make sure to use high-quality (NOT compound) dark chocolate chips, which can easily be melted down.
- Can I use milk chocolate? Yes, but take note that it’ll result in a sweeter brownie.
- Unsalted butter: gives the brownies and cookies a richer flavour and moist texture.
- Can I use salted butter? Yes, you can. If you are using this, do not add additional sat anymore.
- Can I use vegan butter? Absolutely. You can use the same amount in the recipe.
- Eggs: are used to bind all the ingredients together to make a smoother and velvety batter.
- Can I use other egg substitutes like chia or flax eggs? I recommend only using store-bought eggs if you want a similar texture and taste to the original recipe. I haven’t tried other substitutes, but you’re welcome to try and let me know in the comments if you do.
- Vanilla essence or vanilla extract: adds a subtle flavour and enticing aroma to the Brookies.
- Semi-sweet chocolate chips: these are perfect for the cookie layer if you like it less sweet.
- Can I use other types of chocolate chips? It is up to you! You can use dark chocolate or milk chocolate if that is what you prefer.
- Caster sugar / superfine sugar: aside from sweetening, this will give the brownies and cookie layers a light texture and more volume.
- Can I use regular granulated sugar instead of caster sugar? Yes. Substitute an equal amount of regular sugar for caster sugar. The Brookie may be more ‘cakey’ and crisp but will taste fine.
- Brown sugar: on top of caster sugar, this will give the brookies a deeper caramelized flavor and moisture.
- I don’t have this; what can I use instead? For both cookie and brownie batter, it’s fine to substitute brown for more caster sugar. They may be more cakey and less chewy, but still delicious nonetheless!
- Unsweetened cocoa powder: not hot cocoa powder! Use a high-quality brand like Hershey’s for best results.
- Can I use Dutch-processed cocoa? This type tends to be more bitter and less sweet.
- Plain flour / all-purpose flour
Making Brookies from Scratch
The steps below might look a lot, but believe me, there is nothing at all complicated with making these fabulous treats! So get your apron on, and let’s get baking!
- Line a greased 20 x 30 cm (9 x 11 inch) pan with baking paper, with at least 3 cm (1 inch) overhang.
- Preheat oven to 160°C / 320°F (fan/convection) or 180°C / 3 5°F (standard).
- Take the butter out of the fridge at least 30 minutes before starting to make sure it softens.
Make the Brownie Layer:
- Beat butter and sugars in a large mixing bowl on medium speed using a hand or electric mixer until well combined.
- Add eggs and vanilla, then beat on medium-high until the mixture is pale, fluffy, and creamy. Set aside.
- In a separate bowl, microwave chopped chocolate for 1 minute on full power. Stir, then microwave for another 30 seconds. Stir again, and if necessary, microwave again in 10-second bursts until fully melted.
- Pour the melted chocolate with the butter mixture, then beat on medium speed for two minutes until well combined, scraping the sides of the bowl as needed.
- Remove the whisk attachment and replace it with a paddle attachment. Stir in cocoa powder, flour, and salt, beating at low speed until they’re all fully incorporated, and the batter thickens.
- Pour batter evenly onto the prepared pan, then set aside.
Make the Cookie Layer:
- In a clean bowl, beat butter and sugars together on medium speed using a whisk attachment for 4 minutes or until well combined.
- Add egg and vanilla, then beat for 4 minutes or until the mixture turns pale, fluffy, and creamy.
- Replace with a paddle attachment and mix in flour, baking powder, and salt, then beat for two minutes until fully incorporated.
- Add chocolate chips and beat on low for 30 seconds or until they’re distributed evenly in the dough.
Assemble and Bake:
- Spread the cookie dough evenly over the brownie batter. Spread it carefully until it mostly covers the brownie layer.
- Bake until cookie dough is golden brown, approximately 30-35 minutes. Cool for 30 minutes in the pan before transferring to a wire rack. Slice in squares and serve.
Add-ons and Variations
Baking isn’t complete without a few variations to keep things exciting, and here are a few suggestions for your brookie-making adventure.
- Add some nuts for a crunchier texture. You can use pecans, almonds, cashew, or macadamia.
- If you’re feeling a bit more adventurous, you can sprinkle sea salt on top before baking. The contrast between salty and sweet is sure to make you leave wanting for more. Check out my Salted Chocolate Chunk Cookies for more details.
- If you are a serial chocolate lover, you can double up on the chocolatiness of these brookies by making a double chocolate chip cookie layer! You can check my Double Chocolate Chip Cookies to know how.
Tips and Tricks when Making Brookies
- The parchment paper overhang is important, so you can easily remove the Brookies from the pan without ruining it.
- Use softened butter and room-temperature eggs for best results!
- To make your brownie layer fudgy, mix the batter just until the wet and dry ingredients are combined. Too much air into the batter will make it cakier and dry. If you do not have a paddle attachment, you can use a wooden spoon instead.
- Don’t worry about evenly covering the brownie layer with cookie dough. It’ll spread itself out naturally while baking.
- Let the Brookies rest in a rack before slicing. This will allow the layers to set first, so it won’t be messy when you cut into them.
- You can keep the Brookies un-refrigerated in an airtight container for up to 7 days.
- To Freeze: Prepare the brownie batter and cookie dough (DON’T bake) and keep them separate in airtight containers. Freeze for up to 3 months. Allow the dough and batter to defrost in the fridge overnight, then assemble bake as normal.
- To Make-ahead . You can leave the un-baked Brookies in the refrigerator for up to 24 hours before baking. Add an extra 5 minutes to the baking time if the batter and dough are cold from the fridge.
For the Brownie Layer
- 200 g (7 oz) block dark or semi-sweet chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup caster sugar
- ½ cup brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla essence OR ½ tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup plain flour / all-purpose flour
- ½ tsp salt
For the Cookie Layer
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup brown sugar, lightly packed
- ¼ cup caster / superfine sugar
- 1 egg
- ½ tsp vanilla essence OR ¼ tsp vanilla extract
- 1 ¼ cups plain flour / all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup chocolate chips (I use semi-sweet)
For the Brownie Layer
- Grease and line a 20 x 30 cm (9 x 11 inch) pan with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brookie.
- In the large bowl of an electric stand mixer (or hand mixer), add butter and sugars. Fit with a whisk attachment and beat on medium speed for 4 minutes or until well combined.
- Add eggs and vanilla. Beat on medium-high speed for a further 4 minutes or until very pale, fluffy and creamy.
- In a separate small microwave-safe bowl, add chopped chocolate. Microwave for 1 minute on full power. Stir well. Microwave for another 30 seconds. Stir until smooth. If needed, microwave in further 10 seconds bursts until completely melted.
- Pour melted chocolate into the butter mixture. Beat on medium speed for 2 minutes, scraping down the bowl as needed, until well combined.
- Scrape excess batter off the whisk attachment and replace with a paddle attachment (or use a wooden spoon). Add cocoa powder, flour and salt. Beat on low speed for 2 minutes or until the dry ingredients are well incorporated. The batter will be thick.
- Spread brownie batter evenly into the prepared pan. Set aside.
For the Cookie Layer & Assembly
- Preheat the oven to 160°C / 320°F (fan/convection) or 180°C / 355°F (standard).
- Clean out the bowl of the electric stand mixer and fit with whisk attachment. Add butter and sugars. Beat on medium speed for 4 minutes or until well combined.
- Add egg and vanilla. Beat on medium-high speed for a further 4 minutes or until very pale, fluffy and creamy.
- Scrape excess batter off the whisk attachment and replace with a paddle attachment (or use a wooden spoon). Add flour, baking powder and salt. Beat on low speed for 2 minutes or until the dry ingredients are well incorporated.
- Add chocolate chips and beat on low speed for 30 seconds or until the chocolate chips are well distributed in the dough.
- Take chunks of the cookie dough and evenly place over the layer of brownie batter. Spread out carefully until the dough mostly covers the brownie layer (it will spread out while baking).
- Bake for 30-35 minutes or until the cookie dough is golden brown. Allow to cool for 30 minutes in the pan before transferring to a wire rack to cool completely. Slice in 20 squares and enjoy!
- You can keep the brookie un-refrigerated in an airtight container for up to 7 days.
- Can I freeze the brookie? Yes! Prepare the brownie batter and cookie dough (DON'T bake) and keep separate in airtight containers. Freeze for up to 3 months. Allow the dough and batter to defrost in the fridge overnight then assemble bake as normal.
- Can I prepare the brookie in advance then bake it later? Yes. You can leave the un-baked brookie in the refrigerator for up to 24 hours before baking. Add an extra 5 minutes to the baking time if the batter and dough is cold from the fridge.
Substitutions & Tips
- Chocolate in the brownie: you can substitute 200 g of chopped dark chocolate for 1 heaped cup of dark chocolate chips. Make sure to use high quality (NOT compound) dark chocolate chips which can easily be melted down. If you use milk chocolate, the brownie will be a lot sweeter.
- Brown sugar: both the brownie and the cookie will be fine if you substitute the brown sugar for more caster sugar. They may be more cakey and less chewy, but still delicious!
- Can I use regular granulated sugar instead of caster sugar? Yes. Substitute an equal amount of regular sugar for caster sugar. The brookie may be more 'cakey' and crisp, but will taste fine.
- Egg substitutes: I only recommend using store-bought egg replacer if you want a similar texture and taste to the original recipe. I haven't tried using other egg replacements such as chia eggs or flax eggs (but let me know in the comments if you do!).
Nutrition Information:Serving Size: 1 Square (1/20th of Brookie)
Amount Per Serving: Calories: 336Total Fat: 17.5gSaturated Fat: 10.4gTrans Fat: 0gUnsaturated Fat: 3.3gCholesterol: 58.6mgSodium: 136mgCarbohydrates: 41.2gFiber: 1.6gSugar: 29.6gProtein: 4.2g