A rich chocolate brownie and the best chocolate chip cookie baked into one treat. Brookies are an instant family favorite!
What do you do when the birthday boy in your house doesn't like cake?
I have been creative the last couple of years with his birthday inventions. Last year, I made him The Un-Cake. Check out the video of that every-treat dessert in the shape of a cake!
This year, I decided to go simple and just make his favorite. So he got a mountain of brookies - a rich, decadent brownie combined with the perfect chocolate chip cookie. The two together make the most amazing treat!
Even though there are only four of us at home during this quarantine, these brookies were gone in 24 hours! I only had two, honest!
But, I won't lie, I wanted more! And you will too so be prepared and make these for a crowd so that you don't overeat!
Individual servings make great gifts!
I love to make brookies, cupcakes, and cookies because I can divide up the treats and deliver half of them or freeze them for later use.
I don't want to gift someone a pan of brownies that is half-eaten.
So, I make things in individual servings so that they can go in a basket or treat bag and delivered to someone who needs a smile!
This trick also keeps us from eating the whole lot.
Well, usually. It didn't help this time. But, what happens in quarantine stays in quarantine - even calories!
That's how it works, right??
The BEST Brookie
24
servings25
minutes25
minutesIngredients
- Make the Cookie Dough
226 grams (2 sticks) unsalted butter, at room temperature
200 grams (1 cup) granulated sugar
200 grams (1 cup) light brown sugar
1 Tablespoon vanilla
2 whole large eggs plus 1 large egg yolk, at room temperature
375 grams (3 cups) all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups chocolate chips
- Make the Brownie Batter
226 grams (1 cup) unsalted butter
450 grams (2 ¼ cups) granluated sugar
125 grams (1 ¼ cups) dutch processed cocoa powder
1 Tablespoon espresso powder, optional
1 teaspoon kosher salt
1 teaspoon baking powder
1 Tablespoon vanilla
4 large eggs, at room temperature
185 grams (1 ½ cups) all-purpose flour
1 cup chocolate chips
Directions
- Make the Cookie Dough
- Cream the butter, brown sugar, granulated sugar and vanilla on med speed until creamy, about 2 minutes. Add eggs and egg yolk one at a time and mix until fully incorporated.
- In a separate bowl, combine the flour, baking soda, and salt and stir together. Add half of the flour mixture to the creamed mixture and mix just until combined. Add the rest of the flour and mix until flour is blended in.
- Add chocolate chips and mix in by hand with a rubber spatula. Set aside at room temperature.
- Make the Brownie Batter
- Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners and set aside.
- Melt butter in a medium saucepan over low heat. Add sugar and stir until hot but not bubbling. Remove from heat.
- Stir in cocoa, baking powder, salt and vanilla. Allow to cool slightly so that you don't cooke the eggs. Add the eggs, one at a time, and whisk until incorporated. Stir in the flour and chocolate chips.
- Assemble the Brookies
- Scoop a scant ¼ cup of brownie batter into each cupcake liner. Scoop a 2 teaspoon size ball of cookie dough and push one into each brownie. Don't push down all the way, just enough to set it into the brownie batter.
- Bake for 25 to 28 minutes or until just set in the middle.
Tanya Ott says
Thanks, Marlene! I think they would hold up just fine. I would definitely wrap them individually to make sure that they stay moist. Just make sure that you don't over bake them. They will dry out faster if you do! Let me know how it goes and how you do it! I will add the info to the post to share with people!
Marlene says
These look delicious, Tanya, and a different take on Brookies. How do you think they would hold up if I wanted to mail them to my daughter? I’d wrap them well—maybe individually or in a cookie tin—and send them priority so it would take 2-3 days...