The Brookie


You may ask, what is a brookie? A brookie or a brownie cookie is the newest trend in fun desserts. Watch out Baked By Melissa and every other cupcake store, Brookies are coming. I’m excited, one decision is not so tough anymore, a delicious classic chocolate chip cookie, or a rich and chocolaty brownie. Here is a classic Brookie recipe. Feel free to get creative, add a bit of mint extract to the brownie batter, or almond extract to the cookie batter. I sometimes add coconut and pecans or macadamia nuts to the cookie batter and raspberry jam to the brownie batter, or the berry jam to the chocolate, and some peanut butter to the cookie batter and make a PB&J Brookie. Some many options, email me your favorites!

Makes 18 standard size muffin cups
Cookie Layer: 

1/2 cup butter or margarine, softened 

1/2 cup light brown sugar 

1/4 cup white sugar 

1/2 teaspoon vanilla extract 

1 egg

1-1/4 cups all-purpose flour 

1/2 teaspoon salt 

1/2 teaspoon baking soda 

1 cup semisweet chocolate chips 

Brownie Layer: 

1 cup white sugar 

1/2 cup butter or margarine, melted 

1 teaspoon vanilla extract 

2 eggs 

1/3 cup cocoa powder 

1/2 cup all-purpose flour 

1/4 teaspoon baking powder

1/8 teaspoon salt 

Preheat oven to 350 degrees F. Grease standard muffin cups (this will make about 18, so use 2 trays or 1 tray of 12 and 6 others).

Beat softened butter/margarine, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.

Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter/margarine mixture until dough is combined. Stir chocolate chips into dough. Pour 2 tablespoons of the cookie batter in muffin tins.

Stir 1 cup white sugar, melted butter/margarine, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined. Pour another 2 tablespoons of brownie batter over cookie dough and spread to cover completely.

Bake 16-22 minutes, until a toothpick inserted into the center of the brookies come out with moist crumbs.

A few notes:
These can be made with the brownie on the bottom as pictured, but I like to make them with the cookie on the bottom to use the same pan for the batters so I always make the cookie on the bottom. Either way is fine and the recipe will work.

Also, these can be made in a 9 x 13 inch baking dish. Grease the dish. Spread the batters, again cookie or brownie on bottom and the other on top. Bake in a 350 degree oven for 18 – 25 minutes.

For minis, use 1-2 teaspoons of each batter and cook for 12 – 14 minutes.

13 thoughts on “The Brookie

  1. hi you say to grease a 9 x 13 pan and then you say to put 1 tablespoon batter into mulffin tins- the picture is of muffins so is it a 9 x 13 or muffins tins and do you put 1 tablespoon batter of white and 1 tablespoon batter choc in each of the muffin tins and how many muffins does this make thankyou

  2. 1. Is the baking time for 9×13 pan or for cookies?
    2. Picture shows brownies on bottom, but recipe says to spread brownie batter over cookie dough?
    3. Bake in regular muffin pans or mini muffin pans?
    4. The recipe yields how many Brookies?
    5. Sounds fantastic!

    • It’s yum. I’ll update everything on the recipe. It makes about 18. I made them either way, brownie on bottom or top, does not matter, but I like to use the same bowl, so I make the cookie layer first. Bake in regular muffin cups. Baking time is for muffin cups

  3. so the white batter yields 18 tablespoons and the chocolate batter 18 tablespoons and we put one tablespoon white batter and one tablespoon chocolate batter (two tablespoons total) in each muffin? thanks

    • Oil creates a less moist brookie. Try it and let me know but I prefer to use the Earth Balance canola oil sticks which act like margarine and butter but are really pressed canola oil.

  4. 1 tablespoon of each batter is waaaaaaayyyyyy too much for mini muffins. I took off just under a teaspoon per muffin, hoping to salvage them, and they overflowed immediately, burning the brownie batter that seeped out onto the edge of the muffin tin (i put the brownie layer on the bottom). It should be more like a teaspoon per batter! Sorry, but this turned out to be a hot mess.

    • SO SORRY! Yes that is too much for minis. I use about 1 – 2 teaspoons per mini, the recipe is corrected. They are awesome made in a simple 9 x 13 and cut into squares or shapes. I just made them this Shabbos and every bite is gone.

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