Brookies were invented in 2010 when a Chicago baker's oven broke mid-bake, creating the perfect brownie-cookie hybrid texture.
Brookie
Indulge in the ultimate sweet treat with our Brookie, where fudgy brownie goodness meets chewy cookie bliss! Featuring rich chocolate chunks and a hint of vanilla, this delightful dessert brings together the best of both worlds in every irresistible bite. Get ready to satisfy your cravings with this easy-to-make, crowd-pleasing treat that’s perfect for any occasion!
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 170g of butter (11.9 tbsp)
- 100g of softened butter (7 tbsp)
- 90g of milk chocolate chips (3.18 oz)
- 3 eggs
- 1 egg
🫙Pantry Staples(7)
- 200g of dark chocolate (7.06 oz)
- 90g of dark chocolate chips (3.18 oz)
- 80g of flour (0.64 cup)
- 230g of flour (1.84 cup)
- 130g of sugar (0.65 cup)
- 150g of brown sugar (0.75 cup)
- 1 teaspoon of vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- flaky sea salt for finishingoptional
👨🍳 Instructions
- 1
Melt 200g of dark chocolate with 170g of butter.
- 2
Mix 3 eggs with 130g of sugar until the mixture is fluffy, then add the melted chocolate and 80g of flour.
- 3
Pour the mixture into a square baking pan lined with parchment paper and bake for 10 minutes at 170°C.
- 4
For the cookie dough, mix 100g of softened butter with 150g of brown sugar.
- 5
Add 1 egg and 1 teaspoon of vanilla extract.
- 6
Stir in 230g of flour and 90g each of milk and dark chocolate chips.
- 7
Take the pre-baked brownie and place pieces of cookie dough on top. You don't have to use all the cookie dough (keep the rest for individual cookies).
- 8
Bake again for 25 minutes at 180°C.
- 9
Add flaky sea salt for the finishing touch and enjoy!
💡 Pro Tips
- ✓Melt chocolate and butter using a double boiler at 115-120°F to prevent seizing - direct heat above 130°F can cause the chocolate to separate and become grainy.technique115-120°F
- ✓Whip eggs and sugar for exactly 3-4 minutes until ribbons form when lifted - this incorporates air for fudgy texture while preventing over-aeration that creates cake-like brownies.timing3-4 minutes
- ✓Brown the butter for the cookie layer until it reaches 300°F and turns amber - this creates nutty compounds that complement the chocolate and prevents the cookie from being too sweet.technique300°F
- ✓Underbake the brownie base by 2-3 minutes in the first bake since residual heat will continue cooking during the second bake, preventing an overbaked bottom layer.timing2-3 minutes less
- ✓Chill cookie dough for 15 minutes before placing on brownie base - this prevents it from sinking into the soft brownie layer and maintains distinct layers.timing15 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
intermediate
Share this recipe
Brookies were invented in 2010 when a Chicago baker's oven broke mid-bake, creating the perfect brownie-cookie hybrid texture.
Brookie
Indulge in the ultimate sweet treat with our Brookie, where fudgy brownie goodness meets chewy cookie bliss! Featuring rich chocolate chunks and a hint of vanilla, this delightful dessert brings together the best of both worlds in every irresistible bite. Get ready to satisfy your cravings with this easy-to-make, crowd-pleasing treat that’s perfect for any occasion!
📝 Ingredients
Serves 4🥛Dairy & Eggs(5)
- 170g of butter (11.9 tbsp)
- 100g of softened butter (7 tbsp)
- 90g of milk chocolate chips (3.18 oz)
- 3 eggs
- 1 egg
🫙Pantry Staples(7)
- 200g of dark chocolate (7.06 oz)
- 90g of dark chocolate chips (3.18 oz)
- 80g of flour (0.64 cup)
- 230g of flour (1.84 cup)
- 130g of sugar (0.65 cup)
- 150g of brown sugar (0.75 cup)
- 1 teaspoon of vanilla extract (5 ml)
🧂Spices & Seasonings(1)
- flaky sea salt for finishingoptional
👨🍳 Instructions
- 1
Melt 200g of dark chocolate with 170g of butter.
- 2
Mix 3 eggs with 130g of sugar until the mixture is fluffy, then add the melted chocolate and 80g of flour.
- 3
Pour the mixture into a square baking pan lined with parchment paper and bake for 10 minutes at 170°C.
- 4
For the cookie dough, mix 100g of softened butter with 150g of brown sugar.
- 5
Add 1 egg and 1 teaspoon of vanilla extract.
- 6
Stir in 230g of flour and 90g each of milk and dark chocolate chips.
- 7
Take the pre-baked brownie and place pieces of cookie dough on top. You don't have to use all the cookie dough (keep the rest for individual cookies).
- 8
Bake again for 25 minutes at 180°C.
- 9
Add flaky sea salt for the finishing touch and enjoy!
💡 Pro Tips
- ✓Melt chocolate and butter using a double boiler at 115-120°F to prevent seizing - direct heat above 130°F can cause the chocolate to separate and become grainy.technique115-120°F
- ✓Whip eggs and sugar for exactly 3-4 minutes until ribbons form when lifted - this incorporates air for fudgy texture while preventing over-aeration that creates cake-like brownies.timing3-4 minutes
- ✓Brown the butter for the cookie layer until it reaches 300°F and turns amber - this creates nutty compounds that complement the chocolate and prevents the cookie from being too sweet.technique300°F
- ✓Underbake the brownie base by 2-3 minutes in the first bake since residual heat will continue cooking during the second bake, preventing an overbaked bottom layer.timing2-3 minutes less
- ✓Chill cookie dough for 15 minutes before placing on brownie base - this prevents it from sinking into the soft brownie layer and maintains distinct layers.timing15 minutes