Easy Brookies Recipe
A gooey chocolate brownie with chocolate chip cookies baked into it! We've made this recipe even easier to make and it's one of our favorite brownie recipes of all time!
Servings: 12 servings
Cost: $10
Ingredients
Brownies
- 1 box brownie mix Use one with chocolate chips in the batter. 18 to 20 oz
Chocolate Chips Cookies
- 1 1/8 cup all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter room temperature
- 1/2 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 1 large egg
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Butter a 9x9 metal baking pan and line it with parchment paper, leaving an overhang on two sides.
- Prepare the brownie batter from your 18 to 20 ounce box of brownie mix, following the directions on the package. You'll usually need eggs, oil, and water, but go by whatever your box calls for. Use this recipe's pan size, oven temperature, and bake time instead of the box's.
- Pour the brownie batter into the prepared pan and spread it into an even layer.
- In a medium bowl, whisk together 1 1/8 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
- In the bowl of an electric mixer, beat 1/2 cup room temperature unsalted butter with 1/2 cup dark brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2 minutes.
- Add 1 large egg and 1/2 teaspoon vanilla extract and beat until combined.
- Turn the mixer to low and add the flour mixture. Scrape down the bowl and mix just until combined.
- Stir in 1 cup semi-sweet chocolate chips by hand.
- Scoop about 12 large mounds of cookie dough directly onto the brownie batter. Don't flatten or spread them. Leave brownie batter showing between the scoops.
- Bake at 350°F for 40 to 45 minutes, until the brownie edges are puffed and glossy and the cookie tops are deep golden brown. A toothpick in the center should come out with moist crumbs, not clean.
- Cool in the pan at least 20 minutes before lifting out by the parchment and cutting into 12 small squares.
Video
Notes
Shortcut: Use store-bought chocolate chip cookie dough instead of homemade. Tear it into chunks and scatter it over the batter.
Glass or ceramic pan: Add 5 to 10 minutes and watch the center.
Slightly underbaked is the goal. That's where the fudgy texture lives.
Nutrition
Calories: 458kcal | Carbohydrates: 67g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 278mg | Potassium: 118mg | Fiber: 2g | Sugar: 44g | Vitamin A: 266IU | Calcium: 23mg | Iron: 3mg
