Perfect Homemade Fudgy Brookies recipe. Anyone with a sweet tooth!😏 Brownie & Chocolate Chip Cookie lovers will adore these rich, decadent, and ultra-chocolaty brookies recipes.
These brookies are one of my all-time favorites and a definite crowd-pleaser. Not only do they taste scrumptious, but they’re also really easy to make. It's truly a one-of-a-kind dessert!😍
How to Make Brookies
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350 ºF. Grease a 9x13-inch baking pan with shortening; set aside. In a medium bowl, whisk together the flour, baking soda, and baking powder.
Beat the butter and both sugars at medium-high speed in a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, for about 4 minutes. Add the egg and beat until incorporated.
Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
Cover with plastic wrap and chill in the freezer while you make the brownie batter. Place the butter in a medium microwave-safe bowl and melt it in the microwave for about 1 minute.
Alternatively, you can melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Add the chocolate and whisk until completely melted. Let cool slightly. Whisk in the sugars, salt, and vanilla.
Whisk in the eggs until just combined. Add the flour mixture and stir to combine. Pour the batter into the prepared pan and spread evenly with a spatula.
Remove the cookie dough from the freezer and dollop small spoonfuls evenly over the brownie batter. Bake for 20 to 25 minutes, rotating the baking sheet halfway through cooking. Let stand for 15-20 minutes before serving.
To serve, lift the brookies from the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Cut the brookies into 2-in squares directly on the parchment using a sharp knife. Enjoy!😋🥛🍪
Related Recipes:
Recipe
Easy Brookies
Ingredients
For the Brownie Batter:
- 113 g (1 stick / ½ cup) unsalted butter
- 4 oz bittersweet chocolate, roughly chopped
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) packed light brown sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2 large eggs , room temperature
- 63 g (½ cup) all-purpose flour
For the cookie dough:
- 113 g (1 stick) unsalted butter, at room temperature
- 73 g (⅓ cup) granulated sugar
- 73 g (⅓ cup) light brown sugar packed
- 2 teaspoons vanilla extract
- 1 large egg , room temperature
- ¼ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 157 g (1-¼ cups) all-purpose flour
- 84 g (½ cup) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 ºF. Grease a 9x13-inch baking pan with shortening; set aside.
For the cookie dough:
- Whisk together the flour, baking soda, and baking powder in a medium bowl. Beat the butter and both sugars on medium-high speed in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a handheld mixer) until light and fluffy, about 4 minutes. Add the egg and beat until incorporated. Beat in the vanilla. Scrape down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips. Cover with plastic wrap and chill in the freezer while you make the brownie batter.
For the brownie batter:
- Place the butter in a medium microwave-safe bowl and melt it in the microwave, for about 1 minute. Alternatively, you can melt the butter and chocolate in a medium saucepan over medium heat, stirring frequently. Add the chocolate, and whisk until the chocolate is completely melted. Let cool slightly.
- Whisk in the sugars, salt, and vanilla. Whisk in the eggs until just combined. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and spread evenly with a spatula.
- Remove the cookie dough from the freezer and dollop small spoonfuls of the cookie dough evenly over the brownie batter. Bake for 20 to 25 minutes, rotating the baking sheet halfway through cooking time. Let stand for 15-20 minutes before serving.
- To serve, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment. Enjoy!😋🥛🍪
Notes
- To store: Allow them to cool completely, and then transfer them to an airtight container or a resealable plastic bag. They can be stored at room temperature for up to 3-4 days or in the refrigerator for up to a week. If you want to store them for longer, you can freeze them for up to 3 months. To freeze, wrap them tightly in plastic wrap and place them in an airtight container or resealable freezer bag.
- To reheat: Brookies, you can warm them in the microwave for about 10-15 seconds, depending on your desired level of warmth. Be careful not to overheat them, as they can become dry and lose their texture if heated for too long. Whether you are storing or reheating Brookies, handle them gently to avoid breaking or crumbling them.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
