Why choose between a chocolate chip cookie and a brownie when you can have both in one bite? To maintain that fudgy brownie texture on the bottom, don’t overbake! You don’t want the toothpick to be completely wet with batter, but it should not come out clean. Even though you may be tempted to cut into these while still warm, wait until they are completely cooled to get nice, clean squares.
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 40 min |
| Yield: | 24 chocolate-drizzled brookies |
Ingredients
- 1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 sticks unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups semisweet chocolate chips
- 3/4 cup chocolate chips
- 1/4 cup heavy cream
Instructions
- Make the brownie layer: Preheat the oven to 350˚ F. Brush a 9-by-13-inch baking dish with melted butter. Line the dish with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder and salt in a medium bowl.
- Whisk together the granulated sugar and cocoa powder in a large bowl to remove any lumps. Whisk in the eggs and vanilla until well combined. Whisk in the melted butter in 2 additions until smooth. Whisk in the flour mixture just until smooth. Spread in the baking dish.
- Make the cookie layer: Stir the flour, baking powder, baking soda and salt in a bowl. Beat the butter and both sugars in a large bowl with a mixer on medium-high speed until fluffy, about 2 minutes.
- Add the eggs and vanilla to the butter-sugar mixture and beat just until smooth. With the mixer on low speed, beat in the flour mixture just until combined. Stir in the chocolate chips with a spoon or spatula.
- Flatten a handful of the cookie dough until 1/2 inch thick and place on top of the brownie layer. Continue to flatten pieces of dough and add to the top, using your fingers to smooth the dough into an even layer covering the entire brownie layer.
- Bake until the top is golden and puffed and the edges are crisp and just beginning to pull away from the sides of the pan, 40 to 50 minutes. Transfer to a rack and let cool completely, at least 1 1/2 hours.
- Make the glaze: Combine the chocolate chips and heavy cream in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Drizzle over the bars and cut into squares.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 439 |
| Total Fat | 22 g |
| Saturated Fat | 13 g |
| Carbohydrates | 60 g |
| Dietary Fiber | 3 g |
| Sugar | 42 g |
| Protein | 5 g |
| Cholesterol | 79 mg |
| Sodium | 142 mg |
Reviews
Undercooked cookie part. What a waste! I thought that Food Network did a better job of testing recipes that they share in the magazine.
I was so excited for these. I didn’t think the process was too bad since you are essentially making both brownies and cookies.
When I pulled the pan out at the 50 minutes mark, the top of the cookies looked golden and the edges were certainly done. I’ll pulled it out. A few minutes later, I was disappointed to see that the middle had completely sunk down and cracked. Once they cooled, and I cut into them, I realized that the cookie layer was quite underbaked in the middle.
Love the idea… but something in this recipe needs to be fixed.
There was a serious problem with this recipe, which was so disappointing since I was making these for Father’s Day. I would have known that if I had read the online comments first. Bakers below said that the brookies looked baked at the allotted time (plus some), but the cookie layer was very underdone. That is exactly what happened to mine. It was late by the time the brookies had cooled enough to cut them, so I cut the whole piece into 24 rectangular pieces and stored them in the fridge overnight. The next day I placed the pieces on two baking sheets lined with parchment. I put the edge pieces that were more cooked through on one sheet, and then cut the layers apart on the middle pieces and baked them as a brownie or a cookie on a separate sheet. I baked both batches at 350 degrees for about 20 minutes, spinning the pans halfway through. Once they were cooked and edible, I cooled them and stored the pieces in two containers – one for the smaller bits and one for the edge bits. They were yummy, but truly ugly (I wish I could upload the picture of the final product). Covered with ice cream, they might be okay as a dessert. My husband volunteered to eat them anyway.
NOTE on original assembly: Instead of using butter and parchment to line the pan, I used a foil sling that I sprayed with Baker’s Joy. To get the cookie layer on top of the brownie, I used an easier process. I plopped spoonfuls of dough on a piece of parchment that I had marked with the 9- by 13-inch dimensions. Then I flattened it and filled the rectangle. I placed a second sheet of parchments on top and lightly rolled the dough to an even 1/2″ height within that rectangle. I removed the top parchment and flipped the dough onto the brownie layer using the bottom parchment, removed that parchment, and evened out the edges.
After 55 minutes the brownie was cooked but the cookie dough was still raw in the middle even though the top was puffed and browned. After an additional 30 minutes in the oven the cookie dough was still not baked. If I tried it again I would cut the cookie dough in half.
Should have read the reviews before I made this. Even after being in the oven for over an hour it was raw in the middle.
Just tried the Brookie today and it was a huge success. The recipe is a little long but worth the effort. Had some difficulty with the drizzle and changed to chocolate ganache. Will definitely be making this again and again!
way to much of both batters for a 9×13 pan. middle never cooked, I had to cut the cooked part away and recook the middle. recipe needs larger pan or 2 smaller one. don’t think the recipe was tested first