Also called a “brookie,” these Cookie Brownies give you the best of both worlds!
Sometimes, it’s best not to ask your kids what they want for dessert. More often than not, you’ll hear conflicting answers. If the debate arises over cookies vs. brownies, I have the perfect answer: cookie brownies! Seriously, is there anything better than biting into a baked treat that is half brownie and half cookie? I think not!
This dessert is a chocoholic’s (and your kids’) dream come true. How happy will they be when you bring the plate to the table! I can’t tell you how many times I have faced the cookie/brownie dilemma over the years. This is the solution all moms need in their recipe arsenal.
So get out your mixing bowl and measuring cups and bake up a batch of these “brookies” today. You might even get the kids to clean their rooms for an extra piece.
Layers Or Swirls – You Choose!
In the recipe instructions, I tell you to put the cookie dough layer on the bottom of the dish and top it with a layer of brownie dough. The result gives you a double-decker treat that makes a stunning presentation when layered high on a platter. You see the glorious cookie and brownie layers and then another row of cookie and brownie-layered treats as high as you stack it.
However, that’s not the only way to prepare these decadent brookies. You can also take the swirled approach, alternating dollops of each dough in the baking pan. Use a spatula to smooth them into place, creating a patchwork effect. You can further “swirl” the dough with your spatula to create any design you like.
How Do I Prep and Store These Brookies?
I like to use parchment paper on the bottom of my pan to make cleanup a breeze. Once the cookie brownies are done baking, let them cool before cutting them into squares or bars. You can store them in an airtight container at room temperature for up to two days or in the refrigerator for up to two days. They can be frozen for up to two months in a freezer-safe container or plastic freezer bag. Thaw the brookies on the counter or in the fridge.
Serving Suggestions
Cookie brownies are good any time of year as a special treat or dessert. Serve them as is or with a scoop of vanilla ice cream and a dollop of whipped cream. They make the perfect ending to a meal of Salmon Burgers, Caprese Pasta Salad, and Roasted Asparagus and Carrots. Enjoy!
Cookie Brownies
Ingredients
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
- Start with the cookie layer: In a bowl, cream together 1/2 cup softened butter, granulated sugar, and 1/2 cup brown sugar until light and fluffy. Beat in the egg and vanilla.
- Whisk together 1 1/4 cups flour, baking soda, and 1/4 teaspoon salt. Gradually mix into the creamed mixture. Fold in chocolate chips. Spread the dough evenly in the prepared pan.
- For the brownie layer: In another bowl, combine 1/2 cup melted butter and 1 cup granulated sugar. Add 2 eggs and mix well. Stir in cocoa powder until combined.
- Mix in 1/2 cup flour and 1/4 teaspoon salt until smooth. Pour the brownie batter over the cookie dough layer, spreading to cover.
- Bake in the preheated oven for 35 minutes or until a toothpick inserted into the center comes out mostly clean. Cool in the pan on a wire rack.
- Cut into squares and serve.
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