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Luna Hossain

Brookie Recipe

This brookies recipe explains how to make rich dessert bars with a fudgy brownie base and a soft, chewy cookie top in one pan. The pan is lined and the oven preheated, then a thick brownie batter is made and spread first. A separate cookie dough is prepared, dropped in pieces over the brownie layer, and lightly swirled for a marbled look. The bars are topped (optional), baked until set but still soft in the center, and fully cooled before cutting so they hold their shape. The result is an easy, repeatable treat with two textures and plenty of melted chocolate in every bite.
Calories: ~280 | Carbs: ~35g | Fat: ~14g | Protein: ~4g
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16
Course: Bars & Brownies
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • Brownie layer
  • 1/2 cup butter
  • 1 cup white sugar
  • 2 eggs
  • 1/3 to 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
  • Cookie layer
  • 1/2 cup butter softened
  • 3/4 cup brown sugar
  • 1 egg
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips or chunks
  • Optional topping
  • Extra chocolate chips
  • Flaky salt

Equipment

  • 9-inch square baking pan
  • Parchment paper
  • Mixing bowls
  • Spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Heat the oven to 350°F and line the pan with parchment. The paper should hang over the sides so the bars lift out later.
  2. Melt the butter for the brownie layer. Stir in the white sugar until smooth and shiny.
  3. Add the eggs to the brownie mixture. Mix until the batter looks thick and glossy.
  4. Stir in cocoa powder, flour, and salt. Mix just until no dry spots remain. Fold in the chocolate chips.
  5. Spread the brownie batter evenly in the pan. The layer should be thick and smooth.
  6. In a new bowl, mix softened butter and brown sugar for the cookie layer until creamy.
  7. Add the egg to the cookie mixture and stir until blended.
  8. Mix in flour, baking soda, and salt. The dough should be thick and soft. Fold in chocolate chips.
  9. Drop small pieces of cookie dough over the brownie layer. Leave gaps so some brownie shows.
  10. Gently press the dough down. Swirl a few spots lightly with a knife. The top should look marbled, not mixed.
  11. Sprinkle extra chocolate chips and a little flaky salt on top if using.
  12. Bake for 30 to 35 minutes. The top should look set and lightly golden. The center should still feel soft.
  13. Let the pan cool for at least one hour before cutting. This helps the bars hold their shape.

Notes

Do not overmix either batter or the texture can turn dense. Do not spread the cookie dough as a full layer or it can bake unevenly. Overbaking will dry out the brownie layer, so pull the pan when the center still looks soft.