Best of Both Worlds Brookie (Brownie Cookie)

A brookie is a delightful hybrid dessert that combines the best elements of brownies and cookies. It typically features layers of fudgy brownie topped with chewy cookie dough, resulting in a decadent treat that satisfies both chocolate and cookie cravings.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
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Brownie and choc chip cookie slice

Why This Recipe Is Amazing

Combines Two Favorites: It brings together the best of both worlds by combining the rich, fudgy goodness of brownies with the soft, chewy delight of chocolate chunk cookies. It’s a delightful fusion that satisfies cravings for both desserts in one bite.

Simple Preparation: Both the brownie and cookie layers are straightforward to prepare with minimal equipment required. The instructions are clear and easy to follow, making it accessible for novice bakers as well.

Minimal Cleanup: With only a few bowls and baking pans needed, this recipe minimizes the mess in the kitchen, which is always a plus, especially when you’re craving a delicious treat without the hassle of extensive cleanup afterwards.

Versatile: Whether you’re baking for a special occasion, a potluck, or just satisfying a sweet tooth craving, these brookies are versatile enough to fit any occasion. They make a great addition to dessert platters, parties, or even as a homemade gift for friends and family.

brownie topped with choc chip cookie

What ingredients are needed

For the Brownie Layer:

  1. Plain Flour: Provides structure to the brownie layer.
  2. Baking Powder: Helps the brownies rise slightly, resulting in a softer texture.
  3. Unsweetened Cocoa Powder: Adds intense chocolate flavour and dark colour to the brownies.
  4. Instant Espresso Coffee Powder (optional): Enhances the chocolate flavour by adding depth and richness.
  5. White Sugar and Brown Sugar: Sweetens the brownies and contributes to their chewy texture.
  6. Eggs: Act as a binder and provide moisture to the brownie batter.
  7. Vanilla Extract: Enhances the flavour of the brownies.
  8. Lightly Salted Butter: Provides richness and moisture to the brownies.
  9. Dark Bittersweet Chocolate Chips and Milk Chocolate Chips: Add pockets of melted chocolate throughout the brownies for extra indulgence.
  1. Lightly Salted Butter: Provides flavour and moisture to the cookie dough.
  2. Light Brown Sugar and White Sugar: Sweetens the cookies and contributes to their chewy texture.
  3. Vanilla Bean Paste or Extract: Enhances the flavour of the cookies.
  4. Egg: Acts as a binder and provides structure to the cookie dough.
  5. Plain Flour: Provides structure to the cookies.
  6. Baking Soda: This helps the cookies rise slightly and contributes to their soft texture.
  7. Milk Chocolate and Dark Chocolate: Adds chunks of chocolate throughout the cookie dough for bursts of chocolate flavour.

Additional Notes:

  • The combination of sugars (white and brown) in both layers contributes to the chewy texture of the brookies.
  • Vanilla extract or vanilla bean paste enhances the overall flavour profile of both the brownie and cookie layers.
  • The use of both dark bittersweet and milk chocolate chips ensures a balance of rich, intense chocolate flavour in the brownie layer.
  • Chopping the chocolate roughly for the cookie layer creates uneven chocolate distribution, resulting in pockets of melted chocolate throughout the cookies.
  • The use of lightly salted butter adds a hint of saltiness, which enhances the overall flavour and balances the sweetness of the brookies.
Stack of brownie cookie slice on baking paper

Setting You Up For Success – Tips & Tricks

  • Proper Mixing: For both the brownie and cookie layers, mix the ingredients until just combined. Overmixing can lead to tough or dense texture.
  • Room Temperature Ingredients: Ensure that your eggs and butter are at room temperature before using them. This allows for better incorporation into the batter and helps achieve the desired texture.
  • Customization: Get creative with mix-ins! Consider adding chopped nuts, caramel bits, or different types of chocolate chips to personalize your brookies.
  • Layering: When layering the cookie dough on top of the brownie batter, use a spatula or the back of a spoon to spread it evenly. This ensures even baking and a uniform texture.
  • Baking Time: Keep an eye on the brookies while they’re in the oven. Baking times may vary depending on your oven, so it’s essential to check for doneness regularly to avoid overbaking.
  • Cooling: Allow the brookies to cool completely in the pan before slicing. This helps them set and makes for easier cutting.

Remember, it’s better to slightly underbake the brookies than to overbake them, as they will continue to cook a bit as they cool in the pan. With practice, you’ll become more confident in determining the doneness of your baked treats using this method!

Troubleshooting

  1. Dry or Crumbly Texture: If your brookies turn out dry or crumbly, it could be due to overbaking. Make sure to check them a few minutes before the recommended baking time is up. Additionally, be cautious with the amount of flour used. Too much flour can result in a dry texture, so measure accurately by weight.
  2. Burnt Edges: Burnt edges can occur if the oven temperature is too high or if the brookies are left in the oven for too long. Use an oven thermometer to verify the accuracy of your oven temperature, and consider reducing the baking time slightly if you notice the edges browning too quickly.
  3. Underbaked Center: If the centre of your brookies remains underbaked while the edges are fully cooked, it could be due to uneven oven temperature or improper distribution of batter. Ensure that the brookie batter is spread evenly in the pan, and consider rotating the pan halfway through baking to promote even cooking.
  4. Sticking to Pan: If your brookies stick to the pan, it may be because the pan wasn’t properly greased or lined with baking paper. Ensure that the pan is lined with baking paper to prevent sticking. Additionally, allow the brookies to cool slightly in the pan before attempting to remove them, as they may firm up and release more easily.
Surface of brookie slice showing texture

Frequently Asked Questions

When I made this dish on our live cooking show, some community members asked:

Can I freeze brookie dough?

Yes, you can! The cookie dough or made-up brookie can be frozen for later use. Simply wrap the dough and place it in an airtight container before freezing. The brookie will have to be frozen in the baking tin. Thaw overnight in the refrigerator before baking. Alternatively, bake the brookie and freeze the slices.

How do I store brookies?

Store the cooled brookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them for up to 2-3 months.

Can I use different types of chocolate?

Absolutely! Feel free to experiment with different types of chocolate in both the brownie and cookie layers. Dark, milk, or white chocolate all work well depending on your preference.

Why is my brookie dry?

Overbaking can lead to dry brookies. Observe the edges to test doneness. They should be set and slightly firm, while the centre should still look slightly soft but not raw. Gentle Press Test: Using clean fingers or the back of a spoon, gently press down on the centre of the brookies. If they are done, they should feel set and spring back slightly when touched.

Can I add nuts or other mix-ins?

Absolutely! Chopped nuts, caramel bits, or dried fruit can add texture and flavour to your brookies. Just be mindful of any allergies your guests may have.

brookie squares lined up

Looking For More Yumminess?

Whether you are after more simple snacks, easy dinner ideas or delightful desserts, we have you covered!

Did you make this recipe?

Let us know how it turned out for you! Comment below, tag @missmolly_makes on Instagram using #missmollymakes or visit us LIVE at twitch.tv/missmollymakes.com

Stack of brownie cookie slice on baking paper

Best of Both Worlds Brookie

Servings 20 pieces
Indulge in brookies: a divine fusion of rich brownie and chewy cookie layers, creating the ultimate chocolate lover's delight!
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes

Ingredients
 

For the Brownie Layer:

  • 125 gm (¾ cups) plain flour
  • ¼ tsp baking powder
  • 45 gm (½ cups) unsweetened cocoa powder
  • 2 tsp instant espresso coffee powder optional
  • 150 gm (¾ cups) white sugar
  • 100 gm (½ cups) brown sugar
  • 2 large eggs
  • ½ tbsp vanilla extract
  • 200 gm ( cups) lightly salted butter
  • 100 gm (½ cups) dark chocolate chips
  • 100 gm (½ cups) milk chocolate chips

For the Cookie Layer:

  • 85 gm ( cups) lightly salted butter melted
  • 105 gm (½ cups) brown sugar
  • 65 gm ( cups) white sugar
  • 9 gm (2 tsp) vanilla bean paste or extract
  • 1 large egg
  • 160 gm ( cups) plain flour
  • ½ tsp baking soda
  • 70 gm (½ cups) milk chocolate roughly chopped
  • 70 gm (½ cups) dark chocolate roughly chopped

Instructions

  • Preheat your oven to 170°C (350°F). Line a 23cm (9-inch) square brownie pan with baking paper and set aside.
  • Prepare the Brownie Layer: In a large bowl, whisk together the flour, baking powder, cocoa powder, and coffee powder. Set aside.
  • In another large bowl, combine the white sugar, brown sugar, eggs, and vanilla extract. Beat the mixture until it becomes very pale and thick.
  • In a medium heatproof bowl, melt the butter and chocolate together in the microwave or over a double boiler. Stir well between heating to ensure it doesn’t burn. Let the mixture cool slightly.
  • Pour the cooled butter/chocolate mixture into the egg mixture and stir to combine.
  • Stir in the dry flour mixture until just combined. Pour the batter into the prepared baking tin.
  • Prepare the Cookie Layer: In a large bowl, mix together the melted butter, brown sugar, white sugar, and vanilla until well combined. Mix in the egg.
  • Add the flour and baking soda into the bowl and stir until just combined. Gently stir in the chopped chocolate.
  • Scoop balls of cookie dough onto the brownie batter in the tin. Press more chopped chocolate pieces on the top of the cookie dough balls.
  • Bake for 25-30 minutes or until the edges are firm and the top is shiny and slightly cracked.
  • Allow to cool for 10 minutes in the pan before transferring to a cooling rack to cool completely before slicing.
  • Enjoy your delicious brookies!

Nutrition

Calories: 343kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 145mg | Potassium: 161mg | Fiber: 2g | Sugar: 28g | Vitamin A: 394IU | Vitamin C: 0.03mg | Calcium: 46mg | Iron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Recipe Published: June 5, 2024 Last Updated: June 17, 2024
Lauren and Troy George, Creators of MissMollyMakes smiling to camera.

Hiya, I’m Lauren but you can call me Molly!

Former OR Nurse and self-taught home cook passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. Together with my husband Troy, we create simplified dishes for busy people with easy-to-find ingredients!
To learn more about us, our cooking show and more, click here!

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