Brookies Cookie Brownies

How to Make Brookies Cookie Brownies

1. 1

   Step 1: Prep and make brownie batter

   Preheat the oven to 350°F (175°C). In a medium bowl whisk together the vegetable oil and granulated sugar until combined, then add the eggs and vanilla and whisk until glossy. Stir in the cocoa powder, 1 cup of the flour (reserve the rest for the cookie dough), and the kosher salt until just combined into a thick, fudgy batter.

   For this step

   • 1/2 cupVegetable oil
   • 3/4 cupGranulated sugar
   • 2 largeLarge eggs
   • 1 tspVanilla extract
   • 1/3 cupUnsweetened cocoa powder
   • 1/2 tspKosher salt
   
2. 2

   Step 2: Make quick cookie dough

   In a separate bowl, cream the softened butter and light brown sugar until smooth and slightly fluffy. Mix in the remaining 1/4 cup of flour and a pinch of the salt until a soft dough forms, then fold in the chocolate chips so they’re distributed through the dough.

   For this step

   • 6 tbspUnsalted butter, softened
   • 1/2 cupLight brown sugar, packed
   • 1 cupSemi-sweet chocolate chips
   
3. 3

   Step 3: Assemble brookies in pan

   Line a 9x9-inch (23x23 cm) baking pan with parchment and lightly grease. Pour the brownie batter into the pan and spread it evenly. Drop tablespoon-sized dollops of cookie dough over the brownie batter, spacing evenly; gently press some dollops down so they meld with the batter but leave others as peaks for texture.
   
4. 4

   Step 4: Bake until set

   Bake in the preheated oven for 25–32 minutes, rotating halfway, until the edges are set and a toothpick inserted into the center comes out with a few fudgy crumbs (not wet batter). If you prefer a firmer cookie top, bake toward the longer end of the time range.
   
5. 5

   Step 5: Cool and slice

   Cool the pan on a wire rack at least 45 minutes to let the brookies set, then lift from the pan using the parchment and slice into 8 bars. Serve warm for melty chips or at room temperature — store leftovers tightly wrapped for up to 3 days.
   

1. Preheat the oven to 350°F (175°C). In a medium bowl whisk together the vegetable oil and granulated sugar until combined, then add the eggs and vanilla and whisk until glossy. Stir in the cocoa powder, 1 cup of the flour (reserve the rest for the cookie dough), and the kosher salt until just combined into a thick, fudgy batter.
2. In a separate bowl, cream the softened butter and light brown sugar until smooth and slightly fluffy. Mix in the remaining 1/4 cup of flour and a pinch of the salt until a soft dough forms, then fold in the chocolate chips so they’re distributed through the dough.
3. Line a 9x9-inch (23x23 cm) baking pan with parchment and lightly grease. Pour the brownie batter into the pan and spread it evenly. Drop tablespoon-sized dollops of cookie dough over the brownie batter, spacing evenly; gently press some dollops down so they meld with the batter but leave others as peaks for texture.
4. Bake in the preheated oven for 25–32 minutes, rotating halfway, until the edges are set and a toothpick inserted into the center comes out with a few fudgy crumbs (not wet batter). If you prefer a firmer cookie top, bake toward the longer end of the time range.
5. Cool the pan on a wire rack at least 45 minutes to let the brookies set, then lift from the pan using the parchment and slice into 8 bars. Serve warm for melty chips or at room temperature — store leftovers tightly wrapped for up to 3 days.