The best of both worlds
Welcome to my new favorite treat! These brookies are ridiculously good. They’re so tasty, in fact, my dog groomer has requested them as payment instead of actual money. I’m not kidding! These brookies are decadent, sweet, and so chocolatey. Besides that, these brookies are really easy to make. Each layer calls for almost the same list of ingredients, so there will be minimal shopping for you to complete. The hardest part is spreading that cookie dough to each corner. Just keep working that dough into the corners! I promise they’ll turn out perfect just like mine. I know the ingredient list in the recipe card below looks pretty long, but as I’ve said above, the ingredients in each the cookie and brownies are pretty much the same. Keep scrolling down to the recipe card for full ingredient amounts and instructions, or click the Jump To Recipe button at the top.
Butter – I like to use unsalted butter to have full control over the sodium. If you use salted, reduce the salt in the recipe by half. Sugar – I used granulated and brown sugar. That’ll give you the perfect amount of sweetness with a little molasses-y depth. Vanilla – You can add more or less as you prefer. Egg – Large eggs are used in this recipe. Flour – I used all-purpose flour. If you use gluten free flour, keep in mind baked goods will dry out faster without the gluten. Salt – Use as much or little as you like. Baking soda and powder – If you want to use one, use baking powder. Chocolate chips – Milk, white, or dark chocolate, semi-sweet, chocolate chunks. Use any chips you like! Cocoa – Use unsweetened.
Other ingredients to add
You don’t have to leave this recipe with just chocolate chips! You can even load up the brownie batter if you want. Give some of these mix-ins a try:
Toffee bits, peanut butter chips, butterscotch chips, mini M&Ms. Walnuts, pecans, almonds, hazelnuts, macadamia nuts. Rasins, dried cranberries, dried cherries.
How can I tell when my brookies are baked through?
You can insert a toothpick into the middle of your brookies to test if they’re done. If the toothpick comes out clean, they’re all done! The only issue here is that if you hit a chocolate chip, the melted chocolate will come off on the toothpick even if the brookies are all done. If you’re having trouble telling if you’re seeing uncooked brownie batter or a melted chip, you can tell by appearance as well. The top of the browny should be shiny and set, with a few cracks formed.
Leftovers
Your brookies will last about 4 days either stored at room temperature or in the fridge. Make sure to store them in a sealable freezer bag or an airtight container to avoid having them dry out. These brookies taste amazing at room temperature, cold, or even zapped in the microwave for 30 seconds to melt those chocolate chips. Regardless how you enjoy them, I promise they won’t last very long!
Freezing
If you make a big batch and want to freeze a few of these, make sure they’re fully cooled down to room temperature before popping them in the freezer. Place them in a large freezer bag or airtight container, and they’ll last 4-6 months frozen. As long as you let them fully cool before freezing them, you won’t have to worry about them freezing together in a block. Feel free to stack them up if you have lots to freeze.
Looking for More Baked Goods? Try These!
Best Ever Chocolate Chip Cookies Brownie Recipe Red Velvet Kiss Cookies Guinness Brownies Hazelnut Toffee Chocolate Chip Cookies Triple Bypass Brownies Soft Oatmeal Cookies Congo Bars Cosmic Brownies
