Indulge in the best of both worlds with these Brookie Killer Brownies! A delightful combination of a chewy chocolate chip cookie layer atop a rich, fudgy brownie base, these brownies are sure to satisfy both cookie and brownie lovers. Perfect for sharing at parties or enjoying as a decadent dessert, these brookies are simply irresistible.
Ingredients:
For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup chocolate chips (optional)
For the cookie layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
For garnish (optional):
- Extra chocolate chips or Hershey’s Kisses for topping
Step-by-Step Instructions:
- Prepare the Brownie Layer:
Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth. Add the cocoa powder, flour, salt, and baking powder. Stir until fully combined, then fold in the chocolate chips if using.
Pour the brownie batter into the prepared pan, spreading it evenly. - Prepare the Cookie Layer:
In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually add the flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chips. - Assemble the Brookies:
Gently press the cookie dough over the brownie batter, spreading it out evenly. If desired, press a few extra chocolate chips or Hershey’s Kisses on top for decoration. - Bake the Brookies:
Bake the brookies in the preheated oven for 30-35 minutes or until the cookie layer is golden and a toothpick inserted into the center comes out mostly clean. Be careful not to overbake, as you want the center to remain fudgy. - Cool and Slice:
Allow the brookies to cool in the pan for at least 20 minutes before slicing into squares.
Additional Tips (Serving & Storage):
Serve these brookies warm for a gooey center, or let them cool completely for a firmer texture. They can be stored in an airtight container at room temperature for up to 4 days or refrigerated for up to 1 week. For an extra indulgent treat, serve them with a scoop of vanilla ice cream.
FAQs About Brookie Killer Brownies:
- Can I freeze these brookies?
Yes! These brookies freeze well. Wrap them individually in plastic wrap and store in a freezer-safe bag for up to 2 months. Thaw at room temperature before enjoying. - Can I add nuts or other mix-ins?
Absolutely! You can add chopped nuts, peanut butter chips, or even caramel bits for extra flavor and texture. - Can I use boxed brownie mix?
Yes, you can substitute the homemade brownie batter with a boxed brownie mix if you’re short on time. Just follow the box instructions and top with the cookie dough layer. - What’s the best way to get clean slices?
For clean slices, let the brookies cool completely before cutting, and use a sharp knife wiped clean between each cut. - Can I make this gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend to make this recipe gluten-free.
These Brookie Killer Brownies are the ultimate dessert, blending the best elements of cookies and brownies into one delicious treat. Perfectly fudgy with a chewy cookie topping, they’re ideal for sharing—or keeping all to yourself. Whether you enjoy them warm and gooey or chilled and firm, these brookies are bound to become a favorite.
