Brookies are half brownie, half chocolate chip cookie, and 100% delicious! Easy to make, featuring a fudgy brownie bottom and a soft and chewy cookie top!
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup semi-sweet chocolate chips
- 1 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
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Preheat the oven to 350° and have ready a greased 9x13" brownie pan or a 9x13" casserole dish.
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In a medium-sized mixing bowl, whisk together flour, sugar cocoa powder, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer until well combined. The mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
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Transfer the brownie batter to the prepared dish and gently pat it across the bottom to cover.
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In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer (with clean beaters) until well combined. Again, the mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
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Transfer scoops of the cookie dough to the prepared dish and gently pat across the surface of the brownie batter layer to slightly smooth it out.
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Bake for 25 minutes for a gooey center or 30 minutes for a more well-done Brookie. Transfer to a cooling rack for 20-25 minutes. Cut into squares, serve and enjoy.