Brookies Recipe – Turkey Special
Indulge in this brookies recipe, a delightful hybrid dessert that combines a fudgy brownie bottom with a chewy cookie top in one decadent treat. Whether you’re torn between brownies and cookies or craving something extra, this brownie-cookie combo delivers both in every bite. It’s the ultimate chewy chocolate bar to satisfy every dessert craving in one go.
- 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:
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.
Make the Brownie Layer:In a medium bowl, whisk together the melted butter and sugar.
Add the eggs and vanilla extract, and whisk until smooth.
Stir in the cocoa powder, flour, salt, and baking powder until well combined.
Fold in the chocolate chips or chunks. Set the brownie batter aside.
Make the Cookie Layer:In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg and vanilla extract, and mix until combined.
Stir in the flour, baking soda, and salt until the dough comes together.
Finally, fold in the chocolate chips.
Assemble the Brookies:Pour the brownie batter into the prepared pan and spread it evenly.
Using a spoon or cookie scoop, drop spoonfuls of the cookie dough over the brownie layer, spacing them evenly.
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.
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.
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:
These are make-ahead bars—once baked and cooled, you can slice and store them for easy snacking throughout the week.
The recipe is freezer-friendly treat—freeze individually wrapped bars and thaw for quick dessert indulgence.
Explore add-in variations: mix in chopped nuts, swirl in caramel or peanut butter, or swap chocolate chips for peanut butter chips.
