Description
Combining a dense, fudgy brownie base with a soft, chocolate chip cookie topping, these brookies deliver the best of both worlds. They’re rich, chewy, and perfect for bake sales, weekend treats, or anytime you agonize over brownies vs. coo
Ingredients
Brownie Layer
½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
2 large eggs (room temperature)
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all‑purpose flour
¼ tsp salt
Cookie Layer
½ cup softened unsalted butter
¼ cup brown sugar
¼ cup granulated sugar
1 egg yolk
½ tsp vanilla extract
¾ cup all‑purpose flour
¼ tsp baking soda
¼ tsp salt
½ cup chocolate chips
Instructions
Preheat oven to 350 °F (175 °C). Line an 8×8″ pan with parchment.
In one bowl, make brownie batter by mixing melted butter with sugar, eggs, vanilla, then folding in cocoa, flour, and salt.
In a second bowl, cream butter with sugars, mix in egg yolk and vanilla, then stir in flour, soda, salt, and chocolate chips.
Spread brownie batter evenly into the pan. Dollop cookie dough over top—no need to smooth completely.
Bake for 25–30 minutes, until the cookie top is golden and a toothpick yields moist crumbs, not wet batter cool 30 minutes before slicing.
Notes
Cool completely or refrigerate before slicing for clean cuts.
Pull out of the oven with slightly underbaked center for the best chewy texture.
Great baked ahead and stored at room temperature for up to 4 days, or freeze indivduals for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25–30 minutes
- Category: Dessert, Bar Cookie
- Method: Baked
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 square
- Calories: 340 kcal
- Sugar: 23 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: American Fusion