Description
A delicious dessert combining a fudgy brownie base with a crisp cookie top, offering the perfect chewy and crunchy texture contrast. Easy to make with simple pantry ingredients and customizable with nuts or chocolate variations.
Ingredients
- 1 cup (227g) unsalted butter, melted and cooled
- 1 1/4 cups (250g) granulated sugar
- 1/2 cup (110g) packed brown sugar
- 3 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/2 cups (190g) all-purpose flour, sifted and divided
- 1/2 cup (50g) unsweetened cocoa powder, sifted and divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (170g) chocolate chips, semi-sweet or dark, divided
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
- Optional: sea salt flakes for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the butter and let it cool slightly. Sift together flour, cocoa powder, baking powder, and salt.
- In a large bowl, whisk melted butter, granulated sugar, and brown sugar until combined. Add 2 eggs and 1 teaspoon vanilla extract, whisk until smooth.
- Gradually sift in half the flour mixture (about 3/4 cup flour and 1/4 cup cocoa powder) and fold gently until combined. Stir in half the chocolate chips and optional nuts. Spread evenly in the prepared pan.
- In a separate bowl, cream 1/2 cup softened butter with 1/2 cup brown sugar until light and fluffy. Beat in the remaining egg and 1 teaspoon vanilla extract.
- Add the remaining flour, cocoa powder, baking powder, and salt to the cookie mixture and mix until just combined. Fold in the remaining chocolate chips.
- Dollop spoonfuls of cookie dough evenly over the brownie base and gently spread or pat to cover as much as possible without mixing layers.
- Sprinkle sea salt flakes on top if desired.
- Bake for 30-35 minutes until the cookie top is golden and crisp and a toothpick inserted near the center comes out with a few moist crumbs.
- Cool completely in the pan on a wire rack before slicing.
- Use the parchment paper overhang to lift the brookies out of the pan. Cut into squares or rectangles and serve.
Notes
[‘Chill the cookie dough for 10 minutes if your kitchen is warm to maintain crisp texture.’, ‘Use room temperature eggs for better blending and smooth batter.’, ‘Do not overbake; remove when toothpick has moist crumbs to keep fudgy texture.’, ‘Sift dry ingredients to avoid lumps.’, ‘Let brookies cool completely before slicing to set layers.’, ‘Reheat in a toaster oven for 3-4 minutes to revive crisp top without drying out the base.’, ‘Customize with nuts, peanut butter swirl, white chocolate chips, or espresso powder as desired.’, ‘For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum.’, ‘For vegan version, substitute butter with vegan margarine, use flax eggs, and dairy-free chocolate chips.’]
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/24th of
- Calories: 210
- Sugar: 18
- Sodium: 110
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: brookies, chewy brookies, fudgy brownies, cookie top, chocolate dessert, easy brookies, homemade brookies, chocolate chip dessert