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Brookies (Easy Recipe) – Insanely Good – NutriVoz

Brookies are a dessert mash-up of epic proportions. Because why pick between chocolate chip cookies and brownies when you can have them both?
As you might have guessed, brookies are a combination of brownies and cookies.
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With these squares, you get two desserts in one. The only thing missing is a glass of warm milk.

This 2-in-1 bar is insanely chewy, fudgy, and super chocolatey! It’s definitely over-the-top, but not overwhelming, either. It’s the ultimate chocolate lover’s treat. 
So if you, like me, are obsessed with chocolate, what are you waiting for? Let the baking commence.
What is a Brookie?   
Brookies are 50% chocolate chip cookies, 50% brownies, and 100% delicious. 
They’re these scrumptious bars with a cookie layer at the bottom and a brownie layer on top.
Some recipes will have the layers positioned upside down or swirled together, but you get the gist.
What are Brookies Made Of? 
Brookies have chocolate chip cookies at the bottom and fudgy brownies on top.
You can use your own cookie and brownie recipes, but if you don’t have one yet, go ahead and use mine. I promise they won’t disappoint. 
Cookie Layer:
Softened Butter – It makes ultra-rich and moist cookies. Use softened, not melted, butter to prevent overspreading.Sugar – A mix of brown and granulated sugar creates the perfect balance of sweet and gooey cookies.Vanilla Extract – A flavor enhancer.Egg – It binds the dry and wet ingredients together.All-Purpose Flour – The base of the cookies.Salt – Adds a bit of saltiness to balance out the sweetness.Baking Soda – The leavening agent that makes the cookies rise.Semisweet Chocolate Chips – They’re called chocolate chip cookies, after all!
Brownie Layer:
Granulated Sugar – For sweetness. Melted Butter – Where the cookie dough calls for softened butter, the brownie batter requires melted butter to yield super fudgy brownies.Vanilla Extract – For amplifying the chocolate flavor.Eggs – To bind the wet and dry ingredients together.Cocoa Powder – The brownies’ only source of chocolate flavor. Be sure the quality is excellent.All-Purpose Flour – The base of the batter.Baking Powder – The leavening agent that lifts the brownies.Salt – To contrast the sweetness.

How to Make Brookies 
First, prepare the cookie dough. Cream together the softened butter, sugars, and vanilla in a bowl.
Creaming means beating the ingredients together until you get a creamy and fluffy mixture.
Apart from combining the ingredients, this process also introduces air into the mixture, which will help the cookies to rise.
Then, beat in the egg until combined. 
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Add in the dry ingredients – flour, salt, and baking soda.
You’ll want to sift these ingredients together in a bowl first before adding them to the butter-sugar mixture.
Combining them in a separate bowl will prevent you from over-mixing the dough. 
Gradually add the flour mixture to the butter mixture. Beat them together just until you no longer see streaks of flour. 
Drop spoonfuls of cookie dough into a greased baking dish and spread it evenly until the entire surface is covered.
Next up, prepare the brownie batter. Combine melted butter with sugar and vanilla and beat in the eggs until well-combined.
Then, add the dry ingredients, starting with the cocoa powder, followed by the flour, baking powder, and salt.
Beat the ingredients together until the batter is smooth. Pour it over the cookie dough.
Finally, it’s time to bake1 Pop the dish in the oven and bake it for 20 to 25 minutes.
Insert a toothpick into the center of the brookies to test for doneness. It’s ready when the toothpick comes out clean or with a few dry crumbs sticking to it.
Wait until the brookies have cooled completely before slicing. You can speed things up by freezing the dish for 20 minutes. 
Slice the brookies into squares, serve, and enjoy.

Tips for Making The Best Dessert 
Measure the flour and other ingredients accurately. Correct measurement is the first step to baked good success. I can’t stress this enough!
Use a kitchen scale if you have one, but if you don’t, the good spoon-and-level method will suffice.
The spoon-and-level method requires you to use a spoon to place the ingredient into a measuring cup.
This gives you a much more precise amount than when you simply scoop out the ingredient with the measuring cup. 
Then, level the ingredient down with the back of a knife, an offset spatula, or any utensil with a flat surface.
If you have parchment paper, line the baking dish with it for easier clean-up. Leave overhangs along the sides so that you can easily lift out the brookies when ready.When making the cookie dough, use room temperature butter. Melted butter will result in overspreading. For the brownies, though, you’ll want to use melted butter. This will yield fudgy and ooey-gooey brownies.Use room temperature eggs for both the cookie dough and brownie batter. Room temperature eggs will incorporate easily with the rest of the ingredients. Also, cold eggs will alter the temperature of the butter, which you don’t want to happen.Use good-quality cocoa powder. The flavor of the brownies relies solely on this, so be sure to pick a brand whose taste you like.If the cookie dough is too sticky, use a rubber spatula that’s been greased with non-stick spray to make it easier to spread.Add the chocolate chunks at the last few minutes of baking for a prettier presentation and extra chocolatey brookies.Be sure to let the brookies cool completely before slicing. Freshly-baked brookies haven’t set yet, so it’ll be super difficult to slice into. Pressed for time? Freeze the brookies for 20 minutes to speed things up.No time to bake brownies from scratch? Your favorite brownie mix will do in a pinch.Flavor additions:Forget the diet! Add Oreo cookies or Reese’s Peanut Butter Cups in between the cookie and brownie layers to make an even more indulgent dessert. Sprinkle chocolate chips, butterscotch chips, nuts, or sprinkles over the brownie batter.Store the brookies in an air-tight container for up to a week. Warm them in the microwave for several seconds or serve at room temperature.
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