Recipe Background
Sometimes you just can't decide: brownies or cookies? Well, why not these Brookies?! When a rich, decadent brownie marries a deliciously divine, moist chocolate chip cookie, you get the best of both worlds and a match made in heaven. The remarkable combo found in these let's-stay-together-forever Brookies makes you content with every bite! Brookie... it has a great ring (and taste) to it!
Sometimes you just can't decide: brownies or cookies? Well, why not these Brookies?! When a rich, decadent brownie marries a deliciously divine, moist chocolate chip cookie, you get the best of both worlds and a match made in heaven. The remarkable combo found in these let's-stay-together-forever Brookies makes you content with every bite! Brookie... it has a great ring (and taste) to it!
Ingredients
For the brownies:
- 8 tablespoons unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 3/4 cup cocoa powder Dutch-process or natural
- 1/4 teaspoon baking powder
- 1/4 teaspoon kosher salt
For the cookies:
- 6 tablespoons unsalted butter
- 1 cup light or dark brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 cups chocolate chips divided
Directions
- Preheat the oven to 350 degrees F.
- Grease a 9x13-inch baking dish.
- Line the greased baking dish with parchment paper, leaving a 2-inch overhang on two of the sides.
- In a medium saucepan over medium heat, add 8 tablespoons of the butter and 1 cup of the granulated sugar and stir to combine.
- Cook the butter mixture until the butter has melted.
- Transfer the saucepan to a wire rack and whisk the butter mixture vigorously until it is well-combined.
- Allow the butter mixture to cool slightly.
- Add 2 of the eggs, 1 at a time, to the butter mixture and whisk after each addition to combine.
- Add 1 1/2 teaspoons of the vanilla extract to the butter mixture and whisk to combine.
- Add 1/2 cup of the flour, the cocoa powder, 1/4 teaspoon of the baking powder, and 1/4 teaspoon of the salt to the butter mixture and stir to combine into a batter.
- Transfer the brownie batter to the prepared baking dish and set it aside.
- In a clean medium saucepan over medium heat, add the remaining butter and the brown sugar and cook, while stirring, until the butter has melted.
- Transfer the saucepan to a wire rack and whisk the butter mixture vigorously until it is well-combined.
- Allow the butter mixture to cool slightly.
- Add the remaining eggs, 1 at a time, to the butter mixture and whisk after each addition until combined.
- Add the remaining vanilla extract to the butter mixture and whisk to combine.
- Add the remaining flour, the remaining baking powder, and the remaining salt to the butter mixture and stir to combine into a dough.
- Add 3/4 cup of the chocolate chips to the cookie dough mixture and fold to combine.
- Gently add the cookie dough on top of the brownie batter in the baking dish, spreading it out evenly.
- Evenly sprinkle the remaining chocolate chips over the top of the cookie dough.
- Bake until the top looks dry and set, and a toothpick inserted into the center comes out with just a few moist crumbs attached, about 20-22 minutes.
- Transfer the bars from the oven to a wire rack and let them cool completely, about 45 minutes.
- Using the parchment paper overhang, lift the bars out of the baking dish and transfer them to a cutting board.
- With a sharp knife, cut the bars into serving-size pieces.
- Serve.
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