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: 10 people
Cost: $10
Ingredients
Brownies
- 1 Package boxed brownies Use one with chocolate chips in the batter.
- Follow the ingredients on the back of the brownie box. This is normally eggs, oil and water
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 temp.
- 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
- Follow the directions and ingredients on the back of the brownie box.
- Prepare a 9x9 metal baking pan with butter and parchment paper.
- Pour the brownie batter into the prepared baking pan.
- Combine the flour, salt, and baking soda in a medium mixing bowl.
- In the bowl of an electric mixer, beat butter and both sugars.
- Add in the egg and the vanilla extract.
- Turn the mixer to low and add the flour mixture.
- Scrape the bottom of the bowl and mix until the ingredients are combined.
- You'll only need about 1/2 to 3/4 of the cookie dough so you can store the rest, freeze it or make cookies with it.
- Scoop the cookie dough and place it directly onto the brownie mix. Do at least 12 giant scoops of dough to cover the top.
- Bake the brookie for 40 to 45 minutes in a preheated 350-degree oven.
- The brownies will be puffy on the edges and in the middle and the cookies will be golden brown.
- Remove and let them cool for 10 minutes before serving.
Video
Notes
- You can use a boxed brownie mix with chocolate chips or pre-made chocolate chip cookie dough to save time.
- Make ahead: Assemble the brookies, cover, and store in the fridge until ready to bake. For the best flavor, bake about one hour before serving.
- Extra cookie dough? Save it for later or bake a few cookies on the side.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months.
- The brownie layer should be set and the cookie layer golden brown.
- Insert a toothpick into the center—it should have a few moist crumbs, not come out clean. Clean means overbaked and dry.
- Brookies are best when slightly underbaked for a fudgy, moist texture.
- Look for brownies that have puffed up along the edges with a glossy top, and cookies that are deep golden brown.
Nutrition
Calories: 550kcal | Carbohydrates: 81g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 44mg | Sodium: 334mg | Potassium: 142mg | Fiber: 2g | Sugar: 53g | Vitamin A: 320IU | Calcium: 28mg | Iron: 3mg
