Is it a brownie? Is it a cookie? Nope, It’s a brookie! Brookies are bars made from marbled layers of fudge brownie batter and cakey chocolate chip cookie dough. When I first heard of them, I thought they were a silly fad but then I tried them and oh boy, was I wrong!!! Brookies are not only super delicious but they are also festive than your basic brownies or chocolate chip cookies. They are perfect for those occasions when you need a fun potluck treat for all ages and they are pretty handy for packing in lunch boxes and late night snacking, too!!
Sorry I have been MIA lately, just lot of things that took over in life. This week is pretty much hectic but I am trying to squeeze this recipe in before midnight as its been in my draft for last 3 months. Do share if you make it, looking forward to hearing from you all..
Ingredients
For Cookie Layer
1/2 cup butter, softened
1/2 cup light brown sugar
1/4 cup white sugar
1/2 tsp. vanilla extract
1 egg
1.25 cup flour
1/2 tsp. salt
1/2 tsp. baking powder
1 cup semisweet chocolate chips
For Brownie Layer
1/2 cup butter, melted
1 cup white sugar
1 tsp. vanilla extract
2 eggs
1/3 cup cocoa powder
1/2 cup flour
1/4 tsp baking powder
1/8 tsp salt
Method
Make Cookie Layer
Preheat oven to 350F. Grease 9×13 inch baking dish or pan. Beat together butter, sugar and vanilla in a large bowl with an electric mixer at medium speed until creamy. Add egg; beat until light and creamy, about 2-3 minutes. Whisk together flour, salt, and baking soda in a small bowl. Gradually stir flour mixture into wet mixture until combined. Stir in chocolate chips. Spread dough in prepared baking dish, covering bottom completely.
Make Brownie Layer
Stir together butter, sugar and vanilla in a bowl. Add eggs; beat well. Stir in cocoa powder until well combined. Stir in flour, baking powder, and salt until combined. Pour and spread batter over cookie dough and covering completely. Bake until a toothpick inserted into center comes out clean, 20-25 minutes. Remove earlier for a gooier brookie. Cool completely in a baking dish on a wire rack before cutting into 2 inch square bars.
Storing – Can keep in an airtight container up to 3 days at room temp or 3 months in freezer.
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