Thick and Fudgy Brookie Cookies Recipe
These Thick and Fudgy Brookie Cookies combine the rich, chocolatey decadence of brownies with the buttery, sweet delight of classic cookies. Perfectly layered and baked, this dessert offers a deliciously dense and chewy treat that satisfies cravings for both brownies and cookies in one bite.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 16 brookie squares 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Instructions
- Prepare Brownie Batter: In a mixing bowl, combine melted butter and sugar until smooth. Beat in eggs and vanilla extract. In a separate bowl, whisk together cocoa powder, flour, salt, and baking powder. Gradually add dry ingredients to wet, mixing until just combined.
- Prepare Cookie Dough: In another bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract. In a separate bowl, whisk flour, baking soda, and salt. Gradually combine dry ingredients with wet until just mixed, then fold in chocolate chips.
- Layer Batters: Lightly grease a 9×9-inch baking pan. Spread the brownie batter evenly on the bottom. Gently spoon the cookie dough over the brownie layer, spreading carefully to cover the entire surface.
- Bake: Preheat oven to 350°F (175°C). Bake the layered batter for 30-35 minutes, or until the edges are set and the top is lightly golden. A toothpick inserted near the center should come out with a few moist crumbs but no wet batter.
- Cool and Serve: Allow the brookies to cool completely in the pan on a wire rack before cutting into squares. Enjoy the rich, fudgy brownie and chewy cookie combination!
Notes
- Use room temperature ingredients for better batter consistency.
- Do not overbake to maintain fudgy texture.
- For variation, add nuts or different chocolate chips to the cookie dough.
- You can line the baking pan with parchment paper for easier removal.
- Store brookies in an airtight container at room temperature for up to 3 days.
Keywords: brookie, brookie cookies, brownie cookie combo, chocolate dessert, fudgy brookies
Find it online: https://cookwithyana.com/thick-and-fudgy-brookie-cookies-recipe/
