American
Brookies
A chocolate chip cookie layer and a brownie layer bake in one pan until both are set. The middle is fudgy, not a pool of raw batter.
- Prep
- 25 min
- Cook
- 32 min
- Total
- 57 min
- Servings
- 16
- Difficulty
- Medium
Why you’ll love it
- The cookie dough goes down first so it bakes through under the brownie.
- Both layers contain raw flour and egg, so the pan stays in the oven until the center is set.
- A toothpick in the brownie should show moist crumbs, not wet batter.
- Cooling in the pan lets the layers finish firming so the squares hold.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Heat the oven to 350°F. Line a 9-inch square pan with parchment.
- 2
Beat the softened butter, brown sugar, and 1/4 cup granulated sugar until creamy. Beat in 1 egg and 1 tsp vanilla.
- 3
Stir in 1 cup flour, the baking soda, and 1/4 tsp salt. Fold in the chocolate chips. Do not eat the raw dough.
- 4
Press the cookie dough evenly into the pan.
- 5
Whisk the melted butter, 1 cup granulated sugar, 2 eggs, the remaining vanilla, and the cocoa powder until smooth.
- 6
Stir in 1/2 cup flour, the brownie salt, and the baking powder. Spread the brownie batter over the cookie dough.
- 7
Bake 28 to 32 minutes, until the cookie edge is golden and the brownie center is set, not jiggly or liquid.
- 8
A toothpick in the brownie should come out with a few moist crumbs, not wet batter. Cool completely before cutting into 16 squares.
Pro tips
- If the center still wobbles at 32 minutes, bake 4 more minutes. A shiny top can look wet when it is actually set.
- Use two bowls so the cookie dough and the brownie batter stay separate.
- The parchment sling is how you get clean squares without digging.
Easy substitutions
- chocolate chips
- chopped walnuts in the cookie layer
- cocoa powder
- Dutch-process cocoa
- brown sugar
- all granulated sugar in the cookie layer, using 3/4 cup total
Storage and reheating
Storage
Keep covered at room temperature up to 4 days.
Reheating
Serve at room temperature, or warm one square in a 300°F oven for 5 minutes.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 257
- Protein
- 3 g
- Carbs
- 32 g
- Fat
- 13 g
- Fiber
- 1 g
Moderate · Oven
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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