Prep time: 20 mins | Total time: 20 mins | Yield: 16
These are very impressive brookies with fudgy brownie bottoms topped with a chewy chocolate chip. Such a decadent dessert that will surely win everyone’s heart!
2 large eggs, room temperature
1/2 c. (118 ml) oil or melted butter, slightly cooled
1/3 c. (35 grams) cocoa powder (natural or dutch processed)
1 c. (196 grams) granulated sugar
1/8 teaspoon salt
1/2 c. (60 grams) all-purpose flour
CHOCOLATE CHIP COOKIE LAYER:
1 large egg, room temperature
1 stick (1/2 c., 113 grams) unsalted butter, melted
3/4 c. (170 grams) dark brown sugar, lightly packed (light brown sugar can be used, but will be slightly less chewy)
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1 c. (170 grams) chocolate chips + more for topping
1 c. plus 1/4 c. (150 grams) all-purpose flour
1/2 teaspoon salt
HOW TO MAKE BROOKIES (BROWNIE + CHOCOLATE CHIP COOKIE)
Step 1: Prepare the oven. Preheat it to 350 degrees F or 17 degrees C. Using the parchment paper, line a 9 x 9-inch square baking dish. Or grease the bottom and sides of the baking dish.
Step 2: For the brownie layer, whisk the flour, sugar, cocoa powder, and salt (optional) in a large bowl until well mixed. Then, add the oil (or butter) and eggs. Beat well until combined and you have a quite thick batter.
Step 3: Into the prepared pan, pour the brownie batter. Smooth out the batter using a rubber spatula.
Step 4: For the cookie layer, mix the melted butter and brown sugar in a large bowl until blended. Then, stir in the egg and vanilla.
Step 5: Place the salt, baking soda, and flour in another bowl. Mix well. Into the mixing bowl with the other ingredients, add the dry ingredients, and beat well until just blended.
Step 6: Place in the preheated oven and bake for about 30 minutes or until a toothpick inserted in the center of the brookies comes out clean. To keep the brookies extra moist and chewy, slightly overbake them. If the top is getting too brown, cover the brookies with foil.
Step 7: Allow the brookies to cool before slicing. In an airtight container, keep the cooled brookies and store them for up to 4 to 5 days at room temperature.