Have you ever heard of a Brookie? I’m sure it’s the newest craze- a moist brownie topped with a chocolate chip cookie- two of the most delicious things on earth stacked together.
I first heard of a Brookie on last year’s Master Chef TV show. After looking through several recipes, I became embroiled in a philosophical quandry: should I put the cookie on top of the brownie or the brownie on top of the cookie? This became an important question because after all, you don’t want to display any favoritism towards our two most favorite desserts!
After experimenting, it turns out that this dessert looks best with the chocolate cookie on top. Some people cut their Brookies into squares, but I wound up baking mine in a cupcake pan since I didn’t have a square baking pan.
Note: this recipe yields between 12-14 individual serves. Also, you will need to increase the recipe for the Chocolate Chip layer by 1/3 in order to ensure you have enough batter to cover the Brownie layer.
PrintBrookies
A moist brownie topped with a chocolate chip cookie
- Prep Time: 20
- Cook Time: 15
- Total Time: 35
Ingredients
For the Brownie Layer
- 1 cup white sugar
- 1/ cup butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate, melted
- ½ cup all-purpose flour
- ¼ tsp baking powder
- Pinch salt
For the Chocolate Chip Cookie Layer
- ½ cup butter, softened
- ½ cup light brown sugar
- ¼ cup white sugar
- ½ tsp vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup semisweet chocolate chips
Instructions
- Pre-heat oven to 375 F (175 C). Grease 12-14 wells in a cupcake tin with melted butter.
- Prepare the brownie mixture. Combine the white sugar, melted butter, vanilla and 2 eggs and melted chocolate. Mix well with electric beaters. In a separate bowl, mix the cocoa powder, all-purpose flour, baking powder and salt. Fold the dry flour mixture into the melted chocolate mixture until well-combined. Pour the brownie mixture into the cupcake pan, filling each well ½ full.
- Prepare the Chocolate Chip cookie dough. Beat the softened butter, light brown sugar, white sugar, vanilla extract and egg together until creamy.
- In a separate bowl, combine the flour, salt and baking soda. Gradually combine the butter mixture into the flour mixture until smooth. Stir in the chocolate chips. Take about one heaping tablespoon of the chocolate chip cookie mixture and smooth it onto the top of each brownie, making sure the mixture comes to slightly below the rim of the cupcake pan to allow for some rising of the dough during the baking. Bake for about 15 minutes or until a toothpick inserted into the center of the ‘Brookie’ comes out clean. Let cool for several minutes. Run a knife around the edge of each Brookie and remove from the pan.
Nutrition
- Serving Size: 12-14
Whatever shape you decide to use, you’ll love these Brookies!
19 Comments
John/Kitchen Riffs
March 29, 2017 at 2:18 amHaven’t heard of these. Love the way they look — SO interesting! Bet they taste even better. 🙂 And yes, cookie on top — the right decision, IMO.
Fran
March 29, 2017 at 7:46 amThanks John. They do look good and taste even better!
Carolynn Cavanaugh
May 16, 2020 at 4:04 amI just tried to make this recipe and I dont think it worked well. I made a double batch. Followed the recipe and the instructions. It made alot more than 16 brookies! I made 18 and over filled my brownie mix because if I didn’t, I would have made alot more. Then I put the cookie in and it was way too much. Maybe I used a smaller muffin tin? Any thoughts ?
Fran Flint
May 16, 2020 at 5:59 amCarolynn, thanks for your comment. I am going to make these Brookies again today- I will hopefully have some suggestions for you very soon. Stand by!
Fran Flint
May 16, 2020 at 10:34 amCarolynn, I just made another batch of these Brookies and here are my findings:. You’re right, the brownie batter actually makes enough to fill 14 cupcake wells (not 8). On the other hand, there was enough chocolate chip cookie batter to make only 10 of the Brookies, so to fix this, I will increase the cookie dough by 1/3. This should make the brownies equal to the chocolate chip cookies. I find that the batter for both elements was very moist and delicious, so there was no problem with the recipe. It can be a bit tricky spreading the cookie dough onto a liquidy brownie mixture , so I tried first baking the brownies for 2-3 minutes by themselves to help them set a little. Then I removed them from the oven to cool a bit, then spread the cookie dough on top. To smooth the cookie dough on top of the brownies, I used a pallet knife that I dipped in water. I am going to update my recipe to reflect these changes and also to state that the recipe makes 12-14 serves. Thanks again for your comment- this helps me to keep my recipes up-to-date!
Carolynn Cavanaugh
May 16, 2020 at 11:04 amFran! So cool that you actually to my comment to heart! That’s awesome! I made 16 and 6 extra cookies. I think I was worried about over filling, which I did, when i added the cookie. I did see what you meant about putting the cookie on the liquidy brownie. I actually put the 1.5 tablespoons in my hand and flattened it out a bit first. My baking time was off too. Also probably because I over filled my tins. They had to cook for about 35 min and I covered the top with foil for the 2nd half to keep the cookie from browning too much. They are DELICIOUS! Not the prettiest thing ever but definitely one of the best tasting!! I will definitely make them again!! Thank you again for taking my comment!!! Happy Baking!
Juliana
March 29, 2017 at 5:00 amLOL, these are so cute…I love the name brookies and all the layers of it! Great combination of brownies and cookies…thanks for introducing me to it.
Have a wonderful week Fran 🙂
Fran
March 29, 2017 at 10:07 amThank you Juliana. It’s interesting how many new kinds of recipes are being created!
Erin @ Brownie Bites Blog
March 29, 2017 at 7:29 amI’m loving the pretty layered look of these – I bet they are amazing… how can they not be when you’re combining two of the most classic and well-loved desserts ever into one little handheld bit of awesomeness??
Fran
April 1, 2017 at 8:03 pmErin, thanks so much for stopping by my blog! These ‘brookies’ were so good, I had to give some of them away so I wouldn’t gain weight!
mae
March 29, 2017 at 1:08 pmVery cool idea!
best… mae at maefood.blogspot.com
Pamela @BrooklynFarmGirl
March 30, 2017 at 11:35 pmWell this is new 😀 This is an amazing idea and a must try I bet it tastes amazing!
Fran
April 1, 2017 at 8:02 pmPamela, thanks so much for stopping by my blog!
All That I'm Eating
April 3, 2017 at 7:40 pmBrookies?! They sound amazing! I have to give these a try.
Kathy @ Beyond the Chicken Coop
April 9, 2017 at 10:16 pmThese are two of my favorite desserts combined into one! Love the little muffin shape! These do look amazing.
Karen (Back Road Journal)
April 12, 2017 at 10:13 pmI don’t think the crazy has hit the east coast of the U.S. as of yet but I can certainly see why they would be popular. Doing them in the muffin pan sounds like a good idea to me.
Leo Tat
April 17, 2017 at 6:56 amNever heard of a Brookie until now. It looks good with 2 layers, I’d be interested to try it with my coffee!
angiesrecipes
September 28, 2019 at 2:02 pmWhat an amazing sweet creation! This just combines 2 my favourite desserts in one. What a win!
marie johson
March 4, 2020 at 3:56 amWow interesting!! Would love to try this : )