My mom has been waiting for me to share this recipe for weeks! It is here, THE BROOKIE RECIPE IS HERE!
Amanda came up with a DELICIOUS Brookie recipes for my daughter’s Star Wars 4th birthday party. For those who don’t know, a “brookie” is a brownie + a cookie. Brookies are every bit as yummy as they sound! So chewy + full of flavor and they can easily be cut into squares for guests. I even added some Baby Yoda/The Child toppers to them.
Another nice thing about this recipe, is that it uses only HALF of the cookie batter part of the recipe so you can make a 1/2 batch of cookies with the rest (hello extra dessert to serve at the party or eat yourself!)
Best Brookie (Brownie + Cookie) Recipe Ever!Course: DessertCuisine: AmericanDifficulty: Moderate
- THE BROWNIE LAYER
12 Tbsp melted Butter
3 oz. dark chocolate
1 cup granulated sugar
1/4 cup brown sugar
1/2 cup AP flour
1/3 cup cocoa powder
1 tsp salt
1/4 cup vegetable oil
1 tsp espresso powder or instant coffee (optional)
- THE COOKIE LAYER
2 sticks plus 2 Tbsp Butter (softened)
3/4 cup brown sugar
3/4 cup granulated sugar
Milk Powder 1 Tbsp
2 1/4 cup bread flour (Amanda’s secret ingredient)
2 tsp baking soda
1 1/2 tsp salt
Cornstarch 1 Tbsp
2 cups semi-sweet chocolate chips
2 tsp vanilla
- Preheat oven to 350 degrees F and line 13×9″ pan with parchment and spray sides with baking spray.
- Brownie Layer
- Melt the butter and chocolate together in the microwave. Set aside to cool.
- Mix the sugars and eggs on high speed for 5-7 min until thick.
- Temper* the butter mixture. I usually do this by hand, or you can leave you mixer running on the lowest speed and slowly drizzle it in.
- Add the dry ingredients and mix just until combined. Scrape sides and bottom of bowl to make sure everything is combined.
- Pour into sprayed and parchment lined pan and spread out to fully cover pan.
- Cookie Layer
- In a separate medium bowl, whisk together dry cookie ingredients (flour, salt, cornstarch, baking powder).
- In large bowl combine “wet” ingredients (sugars and butter first, then eggs one at a time and milk powder and vanilla). (I use my Kitchenaid with the paddle attachment for this)
- Stir in the chocolate chips by hand.
- Drop spoonfuls of dough over the brownies. You want it to sink in a little so the brownie batter will bubble up around it. * I ended up using about half to 2/3 of the cookie recipe dough in the brownies. I just made cookies with the rest (spoon remaining cookie dough onto lined cookie sheet, bake at 375 for 8-10 minutes; cool on drying racks).
- Cover brownie-cookie filled pan with foil, and bake covered at 350 for 20 minutes.
- Remove foil and bake for additional 18-22 minutes (uncovered), checking brownie sections with toothpick for doneness at 15, 18 and 20 minute time frames.
- OPTIONAL: If you are adding and poke-in decorations like I did, it is best to do this while they are still a little warm. Allow Brookies cool for 15-20 minutes, and then add Baby Yoda ring decorations.
- If you are not adding a poke-in decoration, just allow Brookies to cool completely before cutting into 24 pieces. Store in air-tight container for up to 3 days.
- *Tempering butter means to add a warmer mixture to a cooler mixture slowly so you don’t heat the eggs in the cooler mixture as they will cook and scramble if too much warm or hot liquid is added to them. It is best to go slow with just a small amount that you’ve already cooled down to a lower temp.
Main image by Jennifer Kaye Photography