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–+ servings
Sweet layered dessert bars with chocolate and vanilla flavors on a white plate, with a cup of tea in the background.

Brookies

Bree Hester
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Freezing + Cooling Time 2 hours
Total Time 3 hours 15 minutes
Course bars & brownies, cookies, desserts
Cuisine American, baking, comfort food
Servings 16 servings
Calories 462 kcal

Ingredients
  

For The Cookie Dough:

  • 5 tablespoons unsalted butter softened
  • 1/2 cup light brown sugar packed
  • 1/4 cup + 2 tablespoons granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1 cup + 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup + 2 tablespoons mini chocolate chips

For The Brownie Batter:

  • 1 cup dark chocolate chips
  • 11 tablespoons unsalted butter
  • 3 large eggs
  • 1 1/2 cups + 2 tablespoons granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions
 

Make The Cookie Dough:

  • Line a baking sheet with parchment paper.
  • In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2-3 minutes.
  • Add the egg, egg yolk, and vanilla and beat on medium speed until smooth and well combined, scraping down the bowl as needed.
  • Add the flour and salt and mix on low speed just until a soft, thick dough forms and no dry streaks remain.
  • Fold in the mini chocolate chips until evenly distributed.
  • Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 1 inch apart. You should have about 16 mounds. Freeze until very firm, at least 1 hour and up to 2 hours.

Make The Brownie Batter:

  • Line a 10-inch square baking pan with foil or parchment, leaving an overhang on two sides for easy removal. Lightly coat with nonstick cooking spray.
  • Add the chocolate chips and butter to a microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside to cool until just warm, about 5-10 minutes.
  • In a large mixing bowl or the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the eggs and granulated sugar on medium speed until pale, thick, and slightly increased in volume, about 3-5 minutes.
  • With the mixer on low, slowly pour in the slightly cooled chocolate mixture and mix just until combined.
  • In a separate bowl, sift together the cocoa, flour, baking powder, and salt.
  • Add the dry ingredients to the chocolate mixture in two additions, mixing on low speed just until no dry streaks remain. The batter will be thick.
  • Scrape the brownie batter into the prepared pan and use an offset spatula to spread it into an even layer, smoothing the top.

Assemble And Bake The Dish:

  • Preheat the oven to 350°F.
  • Arrange the frozen cookie dough mounds evenly over the brownie batter, pressing them gently so they’re partially submerged but still visible on top.
    Soft chocolate chip cookie dough brownies topped with chunks of cookie dough, baked to perfection in a foil-lined pan.
  • Bake for 30-35 minutes, until the edges are set, the cookie tops are lightly golden, and a toothpick inserted in the center comes out with a few moist, fudgy crumbs but no wet batter. If the cookie tops are browning too quickly before the center is done, tent the pan loosely with foil for the last 5 to 10 minutes.
  • Transfer the pan to a wire rack and let the brookies cool completely in the pan, 1 to 2 hours. They will slice more cleanly once fully set.
  • Use the foil or parchment overhang to lift the slab out of the pan to a cutting board. Cut into 16 bars with a sharp knife.

Nutrition

Calories: 462kcalCarbohydrates: 69gProtein: 6gFat: 19gSaturated Fat: 12gSodium: 162mgFiber: 2g
Keyword Brookies
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