Scoops of cookie dough are swirled but fudgy brownie batter and baked into one dreamy dessert.
Ingredient Notes For Brookies
Sugar: White sugar sweetens the brownies, and a combination of brown and white sugar in the cookies adds extra flavor and texture. Eggs: Use large room temperature eggs. Butter: Butter, instead of oil, ensures the brownie layer is rich and fudgy, and the cookies are delicious. Use unsalted butter in the recipe (or skip the salt if using salted butter. Flour: All-purpose flour is the base of this recipe, other types of flour have not been tested. Cocoa Powder: Adds a rich, chocolatey taste to the brownie layer. Baking Soda: Used only in the cookie layer to help it rise slightly and get that soft, chewy texture. Chocolate Chips: I like semi-sweet chocolate in these brookies, but you can use any variety, including milk or dark chocolate chips.
Variations
Short on time? Whip up a box of brownie mix and use a tube of refrigerated cookie dough instead. I won’t tell. Mini white, dark chocolate, milk chocolate chips, peanut butter or butterscotch chips, chopped walnuts, or other nuts are fun add-ins to change it up.
How to Make Brookies
Storage and Freezing
Keep this leftover brookie recipe in an airtight container in the fridge for up to a week or up to three months in the freezer. Cut them up with a sharp knife and wrap them individually before freezing. Pop one or two out of the freezer into a backpack or briefcase as a sweet-treat surprise.
More Favorite Brownie Recipes
Chocolate Mint Brownies Cream Cheese Brownies Turtle Brownies Baileys Brownies
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