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
1/2 cup butter or margarine, softened
1/2 cup light brown sugar
1/4 cup white sugar
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1 cup white sugar
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract
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.