Brookies
- Total Time
- 45 minutes, plus cooling
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:24 bars
- 8tablespoons/113 grams unsalted butter, plus more for greasing the pan
- 1cup/201 grams granulated sugar
- 2large eggs
- 1½teaspoons vanilla extract
- ½cup/64 grams all-purpose flour
- ¾cup/71 grams cocoa powder, Dutch-process or natural
- ¼teaspoon baking powder
- ¼teaspoon kosher salt (Diamond Crystal)
- 6tablespoons/85 grams unsalted butter
- 1cup/220 grams packed brown sugar, light or dark
- 2large eggs
- 2teaspoons vanilla extract
- 1¼cups/160 grams all-purpose flour
- 2teaspoons baking powder
- ¾teaspoon kosher salt
- 1¼cups/215 grams chocolate chips or chopped bar chocolate
For the Brownie
For the Cookie
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
226 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 33 grams carbohydrates; 2 grams dietary fiber; 23 grams sugars; 3 grams protein; 131 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 3
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
- Step 4
Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
- Step 5
Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 6
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in ¾ cup of the chocolate.
- Step 7
Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining ½ cup chocolate on top.
- Step 8
Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
- Step 9
Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Dan
Step 3: Transfer the butter-sugar mixture to a bowl before whisking in the eggs and vanilla. Then you don't need to wash the saucepan before making the butter-sugar base for the cookie batter.
Janice in Portland
Hi Elaine, My husband and I wash our parchment paper, leave it to dry near the plastic bags we also wash, and reuse the parchment many times. It holds up to repeated washing and baking. I use it for baking bagels (very hot oven) and other baked goods (including cookies), so it gets put to the test. Give it a try and perhaps you'll feel better about using parchment in many applications.
Sarah M
Followed the recipe as is except I added peanut butter between the two layers, then swirled everything around a bit. Amazing.
Lori P
I know these as tiger brownies. Made in an 8X8 pan for a thicker brownie. Brownie batter layer on bottom. Cookie batter was thinner, but whole thing set up perfectly at 45 minute bake. These are lovely!
Katherine
After reading how the chocolate chip was overwhelmed by the brownie, I used Genevieve Ko’s recipe for peanut butter cookies instead. Oh boy - so good! I highly recommend the switch!
judy
Cooked in 13x9 pan lined with buttered parchment with overhang. While awkward when putting batter in, the parchment overhang allowed for a smooth transition when removing from pan and cutting. It was easier to use 2 different saucepans for the brownie and cookie batter. Used dutch process cocoa and light brown sugar. Brownie layer on bottom and cookie layer on top. Fun to make, looked terrific but disappointed in the taste. Brownie overpowered the cookie.
Sage55
For those who want a distinct different taste between the brownie and the cookie. Add espresso powder to the brownie mix and adjust the addition of the kosher salt to the cookie, so it will retain a little crunch. Or make a pan of Blondies with a blend of milk and dark chocolate chunks, espresso powder and topped with a sprinkle of kosher salt and call it a day.
jassybeans
Enjoyed this a lot! Decided to make it in separate layers rather than swirl - soft, squidgy brownie on the bottom and a chewy slightly crisp cookie on top. The only change I made was to add 1/2 tsp salt to the cookie layer and I’m glad I did as it balanced the sugar. I like that it is sweet but not overwhelmingly so.
HP
I wanted it more layered and thicker so I used a smaller pan, layered the brownie and then cookie, and baked for 45 mins.
KB
These are delicious. Move the mixture to a bowl after step 2 and you won't have to bother with washing the pan. I also didn't bother with the scooping and just scraped the batters into the pan in large blobs and swirled them together a bit afterward. I used the prescribed 13x9" (metal) pan and needed to bake them an extra 10 minutes or so. Cup-for-cup gluten free flour worked great.
Sherry
It's a good point. If you hit the jackpot with a combo of pans, recipes, oven that produce baked goods that pop out, great! Having ruined too many layer cakes, I have surrendered to lining those pans. GOOD parchment paper is completely compostable, so it can be "recycled", save on water, resources to heat the water, anything else used to scrub dirty pans. Yes, paper has to come from somewhere, so when you do need paper, check labels for sustainability: source and compostability (and toxicity)!
MamaDoc
At first it's confusing, but basically prepare two separate batters then scoop them into one pan to bake. I'm gonna try it! I think I'll add some chopped nuts.
S & G Wallace
Enjoyed making this with my 4 year old son, who could do the whisking while I did the stovetop part. We each scooped one of the batters into the pan to create a swirled design. Used a Pyrex and needed more like 25-30 minutes to bake. Super rich and decadent!
Jewels
It's a pan cookie, prepared in a 13x9 baking pan. It's part brownie and part chocolate chip cookie.
Sheldon
Read the second sentence. “Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.” Does that sound more like cookies flat on a sheet or brownies in a pan?
ATT
Way too salty
Vicky
Done as per receipe and came out perfect, delicious and surprisingly not sweet. Baked for 32 minutes at 350F/275C and baked in a rectangular g’ass pyrex 9in by 13in approx. Guys, drop the paper arguments, all you need is to butter the baking pan and let it cool well in the pan before you cut. Mine came out about half and half in size in terms of the brownie and the cookie. Similar taste indeef, but no issue at all as the consistencies were different.
Sandy
Absolutely delish!! Rave reviews from diner guests.
Nora
I found this disappointing. The cookie dough was very liquidy—more like a batter. And sure enough, I baked it for 30 minutes and the center was still not cooked through, but the top was starting to burn. Also, it seems like the recipe had too much baking powder—the top puffed up considerably, and then fell flat. The edges, that did cook through, were cakey.
MEW
For high altitude, I made the following adjustments. Brownies: reduce sugar to 7/8 cup, add 1 Tbs flour, and add 2 tsp water. Cookies: reduce sugar to 7/8 cup, add 2 Tbs flour, add 1 Tbs water. Texture and rise were excellent, but I would slightly reduce the cocoa powder in the brownies to match the reduced sugar next time Also, a general tip - be sure to let the cookie batter cool sufficiently before adding the chips, otherwise they melt in while mixing.
Morgan K
OMG these are sooooo yummy!! Made these exactly to recipe save for I only had mini chocolate chips. I couldn't use the entire 1.25 cups though...just too much! Absolutely delightful, the rich chocolatey goodness of the brownies paired with the "lighter" texture of the chocolate chip cookie. I've baked for years and never made cookies on the stove; this recipe is so easy I'm thinking making them this way may just be my go-to from now on!!
gracie
there is no need to melt butter and sugar on the stove. just microwave melted the butter and then combined with the sugar, saved massively on time. to differentiate the layers further and keep the brownie from overtaking the cookie like others said, i added cinnamon to the cookie batter and espresso powder (instant) to the brownie batter. about a tbsp of each. make the cookie batter first and chill the dough while you make the brownie batter to develop the flavors. baked about 30, not 20.
Mark
This may be obvious, but for the cookie part, the butter and sugar mixture needs to be not just “cooled a bit” but actually cool; otherwise, when you add the chocolate chips, they’ll start to melt and turn the cookie dough about the same color as the brownie batter.
mairedodd
love these, thank you! the only thing i added was some maldon salt flakes on top. mine took a bit longer to bake, but otherwise - all good! i did transfer step 2 of brownies into a bowl so i could reuse the pan for cookies without having to wash it.
Tonic
I made these twice. First time, way too cakey. Nothing like cookies or brownies, and more like a marbled cake. So next time, I reduced flour in both batters. STILL, too cakey. Open to suggestions. Until then, back to my original Betty Crocker brownie batter with Toll House cookie dough drops on top.
mili
These are good but very chocolaty
k
how to store them, tho?
Margie
I make a cookie bar with fudge in the middle usually. One day at my daughter's house, we didn't have any chocolate chips, so I improvised by using a package of Girradelli brownies (follow directions for their batter mixture). 3/4 cookie (can be a refridgerator roll of cookie dough) on bottom of an ungreased pan, all of the brownie batter on top, then scatter the 1/4 cookie that's left on top. Bake at 350 degrees for about 50 min, smaller pan is thicker so bake longer etc. Check after 30 min.
Betsy
These were really disappointing. I cooked them exactly as written but they were too soft to hold up as bars and the chocolate chips were too much. I was really hopeful for these but between the texture and the taste they were really bad.
Mish
Made these today. Did recipe exactly as is. So yummy!! My teens loved them.
Private notes are only visible to you.
Advertisement
