Brookies Brownie Cookies Recipes

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BROOKIES (BROWNIE AND CHOCOLATE CHIP COOKIE BARS)



Brookies (Brownie and Chocolate Chip Cookie Bars) image

Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.

Categories     Desserts

Yield 24 Brookies

Number Of Ingredients 18

1 stick (½ cup) unsalted butter
4 oz bittersweet chocolate, roughly chopped (best quality, such as Ghirardelli)
½ cup granulated sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 large eggs
½ cup all-purpose flour, spooned into measuring cup and leveled off with knife
1 stick (½ cup) unsalted butter, at room temperature
⅓ cup granulated sugar
⅓ cup packed light brown sugar
½ teaspoon vanilla extract
1 large egg
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup semi-sweet chocolate chips

Steps:

  • Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray. (If the parchment is slipping, dot a little butter or nonstick spray in the corners of the pan to help the parchment stick.)
  • Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted.) Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that's okay. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
  • Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
  • Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
  • Make-Ahead/Freezer-Friendly Instructions: Brookies can be stored in an airtight container at room temperature for up to 3 days; freeze for longer storage.

Nutrition Facts : ServingSize 1 brookie, Calories 206, Fat 11 g, Carbohydrate 27 g, Protein 2 g, SaturatedFat 7 g, Sugar 19 g, Fiber 1 g, Sodium 107 mg, Cholesterol 43 mg

BROOKIES (BROWNIE COOKIES)



Brookies (Brownie Cookies) image

A co-worker couldn't decide on her favorite for her birthday treat, brownies or chocolate chip cookies, so she said I should just pick one. On the way home I thought this up and couldn't find it on Allrecipes so I created it. These go quickly; I usually make a double batch in a jelly roll pan.

Provided by Melanie B

Categories     Desserts     Cookies     Chocolate Chip Cookie Recipes     Double Chocolate

Time 1h

Yield 20

Number Of Ingredients 17

½ cup butter, softened
½ cup light brown sugar
¼ cup white sugar
½ teaspoon vanilla extract
1 large egg
1 ¼ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white sugar
½ cup butter, melted
1 teaspoon vanilla extract
2 eggs
⅓ cup cocoa powder
½ cup all-purpose flour
¼ teaspoon baking powder
⅛ teaspoon salt

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
  • Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
  • Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour brownie batter over cookie dough and spread to cover completely.
  • Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.

Nutrition Facts : Calories 245.6 calories, Carbohydrate 32.4 g, Cholesterol 52.3 mg, Fat 12.8 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 7.7 g, Sodium 189.1 mg, Sugar 22.6 g

BROOKIES



Brookies image

Combine two popular bakes, a chewy chocolate chip cookie and rich brownie, in this inventive treat. Fill the cake tin with these for the festive season, or give as gifts

Provided by Good Food team

Categories     Dessert

Time 1h15m

Number Of Ingredients 15

120g unsalted butter, softened, plus extra for the tin
120g light brown soft sugar
100g dark muscovado sugar
1 large egg, plus 1 egg yolk
250g plain flour
½ tsp bicarbonate of soda
50g milk chocolate chunks
185g unsalted butter
185g dark chocolate (at least 70% cocoa solids)
3 large eggs
1 tsp vanilla extract
275g golden caster sugar
50g cocoa powder
130g plain flour
50g milk chocolate chunks

Steps:

  • Butter a 23cm square cake tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4. First, make the cookie layer. Put the butter and both sugars in a bowl and beat with an electric whisk until just combined. Alternatively, do this in a stand mixer. Add the whole egg and egg yolk, and beat again until combined. Mix in the flour, ¼ tsp salt, the bicarbonate of soda and chocolate chunks. Press the cookie dough into the base of the prepared tin using the back of a spoon, then chill for 30 mins.
  • For the brownie layer, melt the butter and chocolate in a heatproof bowl over a pan of just simmering water, stirring until smooth and combined. Leave to cool slightly, about 10 mins. Whisk the eggs, vanilla and sugar together in a large bowl with an electric whisk until slightly thickened, about 3 mins. Fold the cooled chocolate and butter mixture through the beaten eggs with a large spoon until well combined.
  • Fold the buttery chocolate mixture, cocoa and flour together to combine. Spoon the brownie mixture over the cookie dough layer, dot with the chocolate chunks, and sprinkle with sea salt flakes, if you like. Bake in the centre of the oven for 50 mins-1 hr, or until a skewer inserted into the middle comes out with just a few crumbs clinging to it. Leave to cool completely in the tin before cutting into squares.

Nutrition Facts : Calories 489 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 37 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.3 milligram of sodium

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