Fudgey brownies and chocolate chip cookies meet in the middle to create insanely good brookies. You will prep and use two different batters to make brookies, but the outcome is entirely worth the effort.
7/8cupall-purpose floura.k.a. 1 cup minus 2 Tablespoons
Cookie Layer
1cupall-purpose flour
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2cupunsalted buttersoftened at room temperature
1/3cupgranulated white sugar
1/3cupbrown sugarpacked
1/2teaspoonvanilla extract
1largeeggat room temperature
1 1/3cupsemi-sweet chocolate chipsdivided
Instructions
Preheat oven to 350 F.
Line a 13x9 baking pan with parchment so that extra hangs over the side to create handles.
Brownie Layer
For the brownie layer, place the chocolate chips in a large bowl.
Melt the butter. Pour melted butter over the chocolate chips and let it sit for a minute to soften chocolate. Stir until smooth.
To the melted chocolate, add egg, cocoa, sugar, and vanilla. Stir to combine.
Stir in flour just until no more traces of flour remain, do not over-mix.
Scrape brownie batter into prepared pan and set aside.
Cookie Layer
To make the cookie layer - in a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using a mixer, combine softened butter and both sugars. Beat until well combined.
Add egg and vanilla and mix again until combined.
Add flour mixture and mix until no traces of flour remain.
Stir in 1 cup of the chocolate chips, reserving the remaining to add on top at the end.
Drop dough by spoonfuls on top of the brownie batter. You do not need to spread it.
Use remaining 1/3 cup of chocolate chips to sprinkle across the top of the brownie batter and cookie dough.
Cover the pan with aluminum foil and bake for 20 minutes.
Remove foil and return to oven. Bake another 20 minutes, or until the edges of the brownies are shiny and the cookie is golden brown.
Video
Notes
You will need a total of 2 cups of semi-sweet chocolate chips for this recipe which is equal to a 12 ounce bag.
Make sure you are using softened butter for the chocolate chip cookie layer. This means your butter should be at room temperature. Remove the butter from the fridge, slice it, and allow it to rest on the counter for around 20 minutes. This should soften it to room temperature. If your butter is too chilled it will not cream well with the other ingredients.