brookies recipe cookie brownies

The aroma of freshly baked brookies wafts through the air like a warm hug on a chilly day. Imagine biting into a soft brownie layered with cookie dough—it’s a sweet symphony of flavors that dances on your taste buds. Each mouthful is a delightful mix of textures; the chewy brownie meets the soft-baked cookie, making it truly irresistible.

I remember the first time I made this brookies recipe at a family gathering; it was chaos in the kitchen! My niece kept sneaking bites while I tried to keep the batter from spilling everywhere. The laughter and joy we shared while devouring those treats made it an unforgettable experience.

I once made these brookies for my friend’s birthday party, and let’s just say they were gone in minutes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Essential for structure; sift it to remove lumps and ensure even mixing.
• Cocoa Powder: Use unsweetened cocoa powder for that deep chocolate flavor; Dutch-processed works well too.
• Granulated Sugar: Sweetens both layers; adjust according to your taste preference.
• Brown Sugar: Adds moisture and chewiness to the cookies; light or dark brown sugar both work fine.
• Butter: Use unsalted butter at room temperature for creamy texture; don’t skimp on quality here!
• Eggs: Two large eggs add richness and binding; let them sit at room temperature before using.
• Vanilla Extract: Pure vanilla extract enhances flavor; avoid imitation extracts if possible.
• Chocolate Chips: Semi-sweet or milk chocolate chips are great additions; feel free to mix in white chocolate or nuts too!
• Baking Powder: A leavening agent that helps the brownie rise slightly while keeping it dense.
• Salt: A pinch enhances all flavors without making it taste salty—balance is key!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

**Preheat Your Oven**: Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or line it with parchment paper.

**Mix the Brownie Batter**: In a large bowl, melt butter and mix in granulated sugar until smooth. Add eggs one by one, stirring well after each addition. Stir in vanilla extract.

**Combine Dry Ingredients**: In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into your wet ingredients until just combined—don’t overmix!

**Prepare the Cookie Dough**: In yet another bowl (yes, we love bowls), cream together softened butter and brown sugar until fluffy. Beat in egg and vanilla extract before gradually adding flour and salt.

**Layer It Up**: Spread half of the brownie batter evenly across the bottom of your greased pan. Spoon dollops of cookie dough over this layer—aim for even coverage but don’t stress about perfection!

**Finish with Brownie Batter**: Pour remaining brownie batter over the cookie dough layer, spreading gently to cover it completely. Sprinkle chocolate chips on top for extra decadence.

**Bake Your Brookies**: Place your masterpiece into the preheated oven and bake for 25-30 minutes until edges are set but center remains slightly gooey—it’ll firm up as it cools!

Let cool entirely before cutting into squares (if you can resist). Enjoy with friends—or keep them all to yourself; no judgment here!

Perfecting the Cooking Process

Start by mixing brownie batter first, then prepare cookie dough while brownie layers bake for efficiency.

Add Your Touch

Feel free to swap chocolate chips for nuts or add sprinkles to the cookie layer for extra fun!

Storing & Reheating

Store brookies in an airtight container at room temperature for up to five days; reheat briefly in the microwave.

Sharing my first attempt at this brookies recipe cookie brownies was an adventure; friends begged me for more after just one bite!

FAQ

Can I use gluten-free flour in this brookies recipe cookie brownies?

Yes, you can substitute all-purpose flour with gluten-free flour blend without compromising taste.

What should I do if my brookies are too crumbly?

Adding a bit more melted butter can help bind the ingredients together better.

How do I know when my brookies are done baking?

Insert a toothpick into the center; it should come out with moist crumbs but not wet batter.

Print

Irresistible Brookies Recipe – Cookie Brownie Delight

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• Author: Rachel Simmons
• Total Time: 45 minutes
• Yield: Approximately 12 servings

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Description

Indulge in the ultimate dessert with this brookies recipe, where chewy brownies and soft cookies unite for a decadent treat that’s simply irresistible.

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Ingredients

• All-Purpose Flour
• Unsweetened Cocoa Powder
• Granulated Sugar
• Brown Sugar
• Unsalted Butter
• Eggs
• Vanilla Extract
• Chocolate Chips
• Baking Powder
• Salt

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Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper.
2. For the brownie batter, melt butter and mix in granulated sugar until smooth. Add eggs one at a time, stirring well after each addition, then mix in vanilla extract.
3. In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually fold this mixture into the wet ingredients until just combined.
4. For the cookie dough, cream softened butter and brown sugar until fluffy. Beat in an egg and vanilla extract before gradually adding flour and salt.
5. Spread half of the brownie batter into the prepared pan, spoon dollops of cookie dough on top, then pour remaining brownie batter over it. Sprinkle chocolate chips on top.
6. Bake for 25–30 minutes until edges are set but center remains slightly gooey. Allow to cool completely before cutting.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 270
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 40mg

Keywords: For a fun twist, substitute chocolate chips with nuts or add sprinkles to the cookie layer. Store brookies in an airtight container for up to five days; reheat briefly in the microwave if desired.