Chewy Brownie Brookies
Chewy layered brownie and chocolate chip cookie bars baked together for a fudgy center and crisp edges
PRINT PINServings 16
INGREDIENTS
Brownie Layer
- 1 cup unsalted butter
- 6 oz semi sweet chocolate chopped
- 1 cup granulated sugar
- 1 2 cup light brown sugar packed
- 3 large eggs
- 2 tsp vanilla extract
- 3 4 cup unsweetened cocoa powder
- 3 4 cup all purpose flour
- 1 2 tsp fine salt.
Cookie Layer
- 1 2 cup unsalted butter softened
- 1 2 cup light brown sugar packed
- 1 4 cup granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 1 4 cups all purpose flour
- 1 2 tsp baking soda
- 1 2 tsp fine salt
- 1 cup semi sweet chocolate chips.
INSTRUCTIONS
Prep and Brownie Batter
- Heat oven to 350 F and line a 23 cm by 33 cm baking pan with parchment leaving overhang
- Melt butter and chopped chocolate together then cool 5 minutes
- Whisk in granulated sugar and brown sugar until glossy
- Whisk in eggs one at a time then whisk in vanilla
- Fold in cocoa powder flour and salt just until combined then spread evenly in pan.
Cookie Dough and Bake
- Cream softened butter with brown sugar and granulated sugar until smooth
- Mix in egg and vanilla until combined
- Stir in flour baking soda and salt just until no dry flour remains then fold in chocolate chips
- Drop cookie dough in small portions over brownie batter then gently swirl and lightly press to level without fully mixing
- Bake until edges are set and center is slightly soft 30 to 36 minutes
- Cool completely in pan then lift out and slice for clean squares.
Notes
1. For extra fudgy bars underbake by 2 minutes and cool fully 2. Use dark chocolate chips or chunks for deeper flavor 3. Swap up to 1 4 cup flour in the cookie layer for bread flour for extra chew 4. Add flaky salt on top before baking if desired 5. Store airtight up to 4 days or freeze up to 2 months
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g