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Description
A simple recipe for brookies, a delicious hybrid dessert combining cookie and brownie layers.
Ingredients
Scale
- For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
- For the Brownie Layer:
- 1 (18.3 oz) box brownie mix
- Ingredients called for on brownie mix box (typically eggs, oil, water)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×13 inch baking pan. You can also line it with parchment paper, leaving an overhang on the sides for easy lifting.
- Prepare the cookie layer: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips. Press this cookie dough evenly into the bottom of the prepared baking pan.
- Prepare the brownie layer: In a separate bowl, prepare the brownie mix according to package directions. Pour the brownie batter evenly over the cookie dough layer in the pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs. Avoid overbaking. The cookie layer will be baked through.
- Let the brookies cool completely on a wire rack before cutting into squares. This allows them to set properly and makes for cleaner slices.
Notes
- Cooling completely is key for clean cuts.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg