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Homemade Chocolate Chip Brookies photo

Chocolate Chip Brookies

Indulge in the ultimate dessert fusion! These Chocolate Chip Brookies blend rich brownies and gooey chocolate chip cookies for a heavenly treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Layer:
  • 4 ounces unsweetened baking chocolate coarsely chopped
  • 1 cup unsalted butter
  • 1.5 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 cup all-purpose flour
For the Cookie Layer:
  • 0.5 cup unsalted butter melted
  • 0.5 cup granulated sugar
  • 0.5 cup light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1.5 cups all-purpose flour
  • 1.5 cups chocolate chips semi-sweet or milk

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • 9x13 inch baking pan
  • Parchment paper
  • Cooling rack

Method
 

Cooking Instructions:
  1. Step 1: Preheat your oven to 350°F (175°C). Prepare your 9x13-inch baking pan by lining it with parchment paper. Allow some overhang to make removing the brookies easier once they’re baked.
  2. Step 2: In a medium saucepan over low heat, combine the chopped unsweetened baking chocolate and 1 cup of unsalted butter. Stir until melted and smooth. Remove from heat and let it cool slightly.
  3. In a mixing bowl, whisk together the granulated sugar, eggs, and vanilla extract until well combined. Slowly pour in the melted chocolate mixture and stir until incorporated. Add the salt, cocoa powder, and flour, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.
  4. Step 3: In a separate mixing bowl, combine the melted unsalted butter, granulated sugar, light brown sugar, and vanilla extract. Add in the egg and mix until smooth. Sprinkle in the baking soda and salt, then gradually add the all-purpose flour, mixing until just combined. Fold in the chocolate chips, ensuring they are evenly distributed throughout the dough.
  5. Step 4: Pour the brownie batter into the prepared baking pan, spreading it evenly across the bottom. Next, dollop spoonfuls of the cookie dough over the brownie layer. Use a spatula to gently spread the cookie dough, but don’t worry about covering the brownie layer completely. It’s okay if some brownie peeks through!
  6. Step 5: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The edges should be set, while the center may still look slightly underbaked.
  7. Step 6: Once baked, remove the pan from the oven and let it cool in the pan for about 15 minutes. Carefully lift the brookies out of the pan using the parchment paper overhang and transfer them to a cooling rack to cool completely. Once cooled, slice into squares and enjoy!

Notes

  • For added crunch, fold in chopped nuts like walnuts or pecans.
  • Swap semi-sweet chocolate chips for dark or white chocolate for a unique twist.
  • Store leftovers in an airtight container at room temperature for up to 3 days.