No need to deliberate whether to make chocolate chip cookies or brownies–this recipe for Brookies combines these goodies together in a delicious way.
This recipe excels at chocolate distribution. It’s not super-chocolaty, but every bite has some brownie and chocolate chips. If you add in cacao nibs, it’s even better; the nibs enhance the other chocolate flavors and adds a pleasant crunch at the same time.
On that note, this is a great recipe for people who don’t like nuts. There’s lots of flavor here without them. Could you add nuts? Sure. Is it necessary? Nope.
These bars are dense and nicely portable. Wrap them up individually, and they are great for a school lunch, road trip, or picnic. Plus, they freeze well, so you can even save some for later!
Modified from AllRecipes Magazine August/September 2020.
Bready or Not: Brookies
Equipment
- 9×13 pan
Ingredients
Cookie layer
- 1/2 cup unsalted butter (1 stick) room temperature
- 1/2 cup light brown sugar packed
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg room temperature
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
Brownie layer
- 1/2 cup unsalted butter (1 stick) melted
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/3 cup cocoa powder sifted
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup cacao nibs optional
Instructions
Make cookie layer
- Preheat oven at 350-degrees. Line a 9×13 pan with aluminum foil and apply nonstick spray.
- In a large bowl, beat together butter, sugars, and vanilla until light and creamy. Add egg, scraping bottom of bowl, then beat another two minutes.
- In another bowl, combine flour, salt, and baking soda. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Dough will be very thick and sticky. Drop into pan in clumps and press into a level layer, covering the bottom completely.
Make brownie layer
- Using the same big bowl (leave it unwashed or wash it, baker’s preference), beat together butter, sugar, and vanilla. Follow with the egg. Stir in the cocoa powder, flour, baking powder, and salt. Fold in the cacao nibs, if using.
- Pour over the cookie layer, spreading it into an even layer.
- Bake until the middle passes the toothpick test, 20 to 25 minutes. Cool completely–chilling in fridge, if desired–before slicing into bars.
- Brookies will keep in a sealed container at room temperature for 3 days, and can also be frozen for layer enjoyment.
