Have you ever heard of a Brookie? I’m sure it’s the newest craze- a moist brownie topped with a chocolate chip cookie- two of the most delicious things on earth stacked together.
I first heard of a Brookie on last year’s Master Chef TV show. After looking through several recipes, I became embroiled in a philosophical quandry: should I put the cookie on top of the brownie or the brownie on top of the cookie? This became an important question because after all, you don’t want to display any favoritism towards our two most favorite desserts!
After experimenting, it turns out that this dessert looks best with the chocolate cookie on top. Some people cut their Brookies into squares, but I wound up baking mine in a cupcake pan since I didn’t have a square baking pan.
Whatever shape you decide to use, you’ll love these Brookies!
- 1 cup white sugar
- 1/ cup butter, melted
- 1 tsp vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/3 cup dark chocolate, melted
- ½ cup all-purpose flour
- ¼ tsp baking powder
- Pinch salt
- ½ cup butter, softened
- ½ cup light brown sugar
- ¼ cup white sugar
- ½ tsp vanilla extract
- 1 egg
- 1 ¼ cups all-purpose flour
- ½ tsp salt
- ½ tsp baking soda
- 1 cup semisweet chocolate chips
- Pre-heat oven to 375 F (175 C). Grease 8 wells in a cupcake tin with melted butter.
- Prepare the brownie mixture. Combine the white sugar, melted butter, vanilla and 2 eggs and melted chocolate. Mix well with electric beaters. In a separate bowl, mix the cocoa powder, all-purpose flour, baking powder and salt. Fold the dry flour mixture into the melted chocolate mixture until well-combined. Pour the brownie mixture into the cupcake pan, filling each well ½ full.
- Prepare the Chocolate Chip cookie dough. Beat the softened butter, light brown sugar, white sugar, vanilla extract and egg together until creamy.
- In a separate bowl, combine the flour, salt and baking soda. Gradually combine the butter mixture into the flour mixture until smooth. Stir in the chocolate chips. Take about one heaping tablespoon of the chocolate chip cookie mixture and smooth it onto the top of each brownie, making sure the mixture comes to slightly below the rim of the cupcake pan to allow for some rising of the dough during the baking. Bake for about 15 minutes or until a toothpick inserted into the center of the ‘Brookie’ comes out clean. Let cool for several minutes. Run a knife around the edge of each Brookie and remove from the pan.