Turkey Cuisine

Brookies Recipe – Turkey Special

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Brookies Recipe – Turkey Special

Brookies are a delightful mash-up of two classic desserts: brownies and chocolate chip cookies. With a rich, fudgy brownie base topped with a chewy, golden cookie layer, these treats offer the best of both worlds in every bite. Perfect for any occasion, Brookies combine the dense, chocolatey goodness of brownies with the sweet, comforting flavor of cookies, making them an irresistible dessert for anyone who loves both!

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min

For the Brownie Layer:

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup (40g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup (90g) chocolate chips or chunks

For the Cookie Layer:

  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (90g) packed brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (175g) chocolate chips

How to make Brookies:

1

Preheat the Oven:Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper for easy removal.

2

Make the Brownie Layer:In a medium bowl, whisk together the melted butter and sugar.

3

Add the eggs and vanilla extract, and whisk until smooth.

4

Stir in the cocoa powder, flour, salt, and baking powder until well combined.

5

Fold in the chocolate chips or chunks. Set the brownie batter aside.

6

Make the Cookie Layer:In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

7

Add the egg and vanilla extract, and mix until combined.

8

Stir in the flour, baking soda, and salt until the dough comes together.

9

Finally, fold in the chocolate chips.

10

Assemble the Brookies:Pour the brownie batter into the prepared pan and spread it evenly.

11

Using a spoon or cookie scoop, drop spoonfuls of the cookie dough over the brownie layer, spacing them evenly.

12

Gently spread the cookie dough over the brownie batter, but don’t worry if it’s not perfectly smooth—it will spread as it bakes.

13

Bake:Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). The cookie layer should be golden, and the brownie layer should be set but fudgy.

14

Cool and Serve:Let the Brookies cool in the pan for 10-15 minutes before transferring them to a wire rack to cool completely.

Recipe Notes:

Texture Tips:For a fudgier brownie base, use more sugar and less flour in the brownie layer. For a cake-like texture, increase the flour slightly.

Add-ins:You can add nuts (like walnuts or pecans) to either layer for extra crunch or swirl in caramel or peanut butter for added flavor.

Storage:Store Brookies in an airtight container at room temperature for up to 3-4 days. For longer storage, they can be kept in the fridge for up to a week, or frozen for up to 3 months.

Baking Pan:If using a larger or smaller pan, adjust the baking time. A larger pan will need less time, and a smaller one may need more time to bake.

Serving:Serve these Brookies warm with a scoop of vanilla ice cream for an indulgent treat!

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