Brookies
Updated January 17, 2022
Ryan Liebe for The New York Times. Food Stylist: Erika Joyce.
- Total Time
- 45 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE BROWNIE
8 tablespoons/113 grams unsalted butter, plus more for greasing the pan
1 cup/201 grams granulated sugar
2 large eggs
1 ½ teaspoons vanilla extract
½ cup/64 grams all-purpose flour
¾ cup/71 grams cocoa powder, Dutch-process or natural
¼ teaspoon baking powder
¼ teaspoon kosher salt (Diamond Crystal)
FOR THE COOKIE
6 tablespoons/85 grams unsalted butter
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
2 teaspoons vanilla extract
1 ¼ cups/160 grams all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
1 ¼ cups/215 grams chocolate chips or chopped bar chocolate
Nutritional analysis per serving
33 grams carbs; 50 milligrams cholesterol; 226 calories; 2 grams monosaturated fat; 6 grams saturated fat; 10 grams fat; 2 grams fiber; 131 milligrams sodium; 3 grams protein; 23 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Step 2
Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 3
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
- Step 4
Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
- Step 5
Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Step 6
Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in ¾ cup of the chocolate.
- Step 7
Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining ½ cup chocolate on top.
- Step 8
Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
- Step 9
Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.
Private Notes
Comments
Step 3: Transfer the butter-sugar mixture to a bowl before whisking in the eggs and vanilla. Then you don't need to wash the saucepan before making the butter-sugar base for the cookie batter.
Hi Elaine, My husband and I wash our parchment paper, leave it to dry near the plastic bags we also wash, and reuse the parchment many times. It holds up to repeated washing and baking. I use it for baking bagels (very hot oven) and other baked goods (including cookies), so it gets put to the test. Give it a try and perhaps you'll feel better about using parchment in many applications.
Followed the recipe as is except I added peanut butter between the two layers, then swirled everything around a bit. Amazing.
My kids love these baked as listed, I prefer a tsp of ground espresso powder added in the brownie mix for a little more depth, but overall a crowd pleaser and really easy recipe. Good for school birthdays!
Made these several times and they are a hit each time. I do find it helpful to chill the cookie batter a bit before adding the chocolate chips as they tend to melt if you don't.
This is an amazing recipe to make before you go to Sephora with your grandmother!!!