Description
A delightful combination of rich, fudgy brownies and classic chewy cookies.
Ingredients
- ½ cup unsalted butter (melted) (113 g)
- ¾ cup semi-sweet chocolate chips (127.5 g)
- ½ cup granulated sugar (100 g)
- ½ cup light brown sugar (packed) (100 g)
- ⅓ cup cocoa powder (35 g)
- 1 teaspoon vanilla extract (5 ml)
- ½ teaspoon kosher salt
- 2 large eggs
- ½ cup all-purpose flour (65 g)
- ½ cup unsalted butter (room temperature) (113 g)
- ½ cup granulated sugar (113 g)
- ¼ cup light brown sugar (packed) (50 g)
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cups all-purpose flour (160 g)
- 1 cup semi-sweet chocolate chips (170 g)
Instructions
- Preheat your oven to 350°F (175°C) and line a 9X13-inch baking dish with parchment paper.
- For the Brownies: In a bowl, combine melted unsalted butter and semi-sweet chocolate chips until smooth. Add granulated sugar, light brown sugar, cocoa powder, vanilla extract, kosher salt, and eggs, stirring to combine. Fold in all-purpose flour until smooth, then pour into the prepared dish and spread evenly.
- For the Cookie Dough: In another bowl, cream together room temperature unsalted butter, granulated sugar, and light brown sugar until fluffy. Mix in vanilla extract and egg. Add kosher salt, baking powder, and baking soda, then gradually mix in flour until smooth. Fold in semi-sweet chocolate chips.
- Dollop spoonfuls of the cookie dough over the brownie layer, leaving some brownie mixture visible.
- Bake in the oven for 25-30 minutes until the cookie layer is golden brown but the center remains soft. Cool in the baking dish for 15-20 minutes before transferring to a wire rack to cool completely.
Notes
For a fun twist, add nuts or different types of chocolate to your brookies.