Ingredients
• ½ cup (1 stick) unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup chocolate chips
Instructions
1. Prepare brownie batter:
• Preheat oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment.
• In a bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth.
• Add cocoa powder, flour, baking powder, and salt. Stir until just combined. Spread evenly into prepared pan.
2. Prepare cookie dough:
• In another bowl, beat softened butter with brown sugar and white sugar until creamy.
• Mix in egg and vanilla.
• Add flour, baking soda, and salt; stir until combined. Fold in chocolate chips.
3. Assemble brookies:
• Drop spoonfuls of cookie dough over the brownie batter. Spread lightly (it doesn’t have to cover completely).
• The layers will bake together beautifully.
4. Bake:
• Bake 30–35 minutes, until edges are set but center is still slightly gooey (don’t overbake — you want that fudgy chew!).
• Cool for 15 minutes before cutting into squares.
Notes
• Don’t overbake: The secret to fudgy brookies is pulling them out when the center is slightly underbaked — they’ll set as they cool.
• Pan size matters: An 8×8-inch pan gives you thick, chewy brookies. Use a 9×13-inch pan for thinner ones (reduce baking time).
• Mix-ins: Swap chocolate chips for peanut butter chips, white chocolate, or even chunks of your favorite candy bars.
• Storage: Store in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.
• Serving tip: Warm slightly in the microwave and top with vanilla ice cream for a brookie sundae! 🍨
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: baked
- Cuisine: american
- Diet: Vegetarian