Description
A delightful fusion of rich brownies and chewy cookies, delivering a heavenly treat in every bite!
Ingredients
Scale
- 1/2 cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 1/3 cup cocoa powder (unsweetened)
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter (1 stick, softened)
- 1/2 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips (semi-sweet or dark)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, melt together the butter and granulated sugar until smooth.
- Stir in cocoa powder and add eggs one at a time, mixing well after each addition. Add vanilla extract and mix until fully combined.
- In another bowl, whisk together flour and salt. Gradually add this mixture into your brownie batter until just combined.
- In a separate bowl, cream together softened butter and brown sugar until light and fluffy.
- Add egg followed by vanilla extract, mixing well.
- Slowly fold in flour, baking soda, salt, and chocolate chips until just combined.
- Spoon half of the brownie batter into the prepared baking pan.
- Dollop spoonfuls of cookie dough on top of the brownie layer.
- Gently swirl the remaining brownie batter over everything.
- Bake for about 25–30 minutes until edges look set but center remains slightly gooey.
- Let cool completely before cutting into squares.
Nutrition
- Serving Size: 1 brookie (50g)
- Calories: 220
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Use room temperature ingredients for better mixing. Don’t overmix to maintain a fudgy texture. Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.