Rich, fudgy and delicious, Double Chocolate Brookies are made with half chocolate chip cookie dough and half brownie batter. Together they create an irresistible treat that everyone loves!
If you haven’t heard of Brookies, they are a combination of brownies and chocolate chip cookies, the perfect after-school treat or dessert. Watch out, they are addicting!
Top: Halfway through baking, cookies are spreading! Bottom: Hot from the oven!!
These are such a fun change of pace from either brownies or chocolate chip cookies – the best of both worlds!
They also can’t be easier to make. Mix together the brownie batter and spread it in a parchment-lined baking pan, smoothing into an even layer with an offset spatula. (This helps keep your knuckles clean.) Then dollop the cookie dough over the top, leaving space between them.
I used all the cookie dough in large dollops over the top and they merged into a nearly solid topping of chocolate chip cookies. When you cut into the block, you’ll see the beautiful layer of brownie underneath the cookie topping. Crunchy and fudgy, the perfect combination! Beautiful and totally addicting!
If you want more contrast between the cookies and brownies, use Dutch cocoa like Hershey’s Dark or Droste brand. This makes the brownies a darker brown that will show up more dramatically between the cookie dollops.
For those who cannot choose between brownies and chocolate chip cookies, you get both in every bite. The cookie dough balances the chocolate intensity. It truly is the best dessert for the undecided folks in your life!
Use your longest knife for the easiest cuts. I used my 10-inch (25cm) carving knife that easily spans the width of the Brookies. The brownie portion tends to stick to the knife so you’ll want to rinse it in hot water and wipe dry between cuts.
These Brookies would be wonderful for any special occasion such as wedding showers, graduation parties, luncheons, birthday parties, etc. Everyone loves them!
I honestly had trouble stopping grabbing a little nibble each time I walked by these Brookies. Just one more wouldn’t hurt would it? I had to pack them away so I wouldn’t inhale the whole batch!
While I loved the combination of crunchy cookie and double chocolate brownie, I was blown away by the tenderness and moistness of the brownie portion. I think I’m going to double the ingredients and make a batch of just brownies for fun – I’m sure they will be memorable!
Give these Double Chocolate Brookies a try and I’ll bet they are the first thing that disappears on your dessert buffet! Happy Chocolate Monday and I’ll see you back here on Friday for a savory treat!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Double Chocolate Brookies:
- Brownie Batter: butter, chocolate chips, cocoa powder, sugar, brown sugar, salt, eggs, vanilla, flour
- Cookie Dough: butter, sugar, brown sugar, flour, salt, baking powder, baking soda, vanilla, egg, chocolate chips
PRO Tip:
You can warm the Brookies up slightly in the microwave and serve with a scoop of vanilla ice cream alongside. Chocolate is always better with ice cream.
How to make Double Chocolate Brookies:
- Make the Brownie Batter: Melt the butter with the chocolate and scrape it into the bowl of your mixer, let cool a few minutes. Add the cocoa powder, then mix in both sugars and salt. Add the eggs and vanilla and beat well for about 3 minutes.
- Add the flour and mix just until incorporated. Scrape the bowl thoroughly. Pour batter into a parchment-lined 9×13-inch (23x33cm) baking pan. Spread into a thin even layer and set aside.
- Prepare the Cookie Dough: Cream the butter and sugars for 3 to 4 minutes, scraping the bowl occasionally. Meanwhile, in another bowl whisk together the flour, salt, baking soda, and baking powder. Set aside.
- Mix the vanilla and egg into the whipped butter/sugar and scrape the bowl. Add the flour mixture and beat until just combined. Scrape the bowl and beater. Add the chocolate chips and mix in. Drop dough by rounded tablespoons over the top of the brownie layer, leaving room between each dollop.
- Bake the Brookies: Cover the pan with foil and bake at 350°F (180°C) for 20 minutes. Remove the pan from the oven, discard the foil, and return to the oven for another 20 minutes. Place pan on a wire rack and cool completely to firm up the Brookies and make it easy to lift them out of the baking pan. Set on a cutting board and slice into about 20 pieces.
PRO Tip:
When a recipe tells me to add a couple or more ingredients at the same time, I like to combine them in a measuring cup so they are easy to add to the bowl. In this case the egg and vanilla go into the same measuring cup and then are easily poured into the dough.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- 9×13-inch (23x33cm) baking pan
- Parchment paper
- Mixing bowls
- Stand mixer or hand mixer
- Offset spatula
- Long, sharp knife
Gluten-Free Tips:
* You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of flour or regular flour, whisk it, spoon it lightly into a measuring cup until mounded, level off the top with a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial gluten-free blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Double Chocolate Brookies (GF)
Rich, fudgy and delicious, Brookies are made with chocolate chip cookie dough and brownie batter. Baked together they create an irresistible treat that everyone loves!
Ingredients
Brownie Batter
- 1/2 cup (1 stick; 113g) unsalted butter, sliced or cubed
- 3/4 cup (128g) semisweet chocolate chips or chocolate chunks
- 1/3 cup (28g) unsweetened cocoa powder – use Dutch cocoa if you want more contrast of light and dark
- 1/2 cup (99g) granulated sugar
- 1/2 cup (107g) packed light brown sugar
- 1/2 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (60g*) gluten-free all-purpose flour* or regular all-purpose fluor such as Gold Medal brand
Cookie Dough
- 1/2 cup (1 stick; 113g) unsalted butter at room temperature
- 1/2 cup (99g) granulated sugar
- 1/4 cup (53g) packed light brown sugar
- 1-1/3 cups (160g*) gluten-free all-purpose flour* or regular all-purpose flour such as Gold Medal brand
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vanilla extract
- 1 large egg
- 1 cup (170g) semisweet chocolate chips
Instructions
1. Line a 9x13-inch (23x33cm) baking dish with parchment or foil leaving two opposite ends extended beyond the edge to create a sling. Butter the parchment and any exposed sides of the pan.
2. Prepare the Brownies: In a heatproof bowl set over a saucepan with an inch or two of simmering water in it, melt the butter with the chocolate stirring often. Stir until completely melted and smooth. Scrape it into the bowl of your stand mixer or a large bowl if using a hand mixer. Set aside for a couple minutes to cool. Mix in the cocoa powder. Beat in both sugars and the salt. Then add the eggs and vanilla and beat very well, about 3 minutes, until lightened in color and smooth.
3. Add the flour and mix until just combined. Scrape the bowl and mix in any ingredients around the edges and at the bottom of the bowl.
4. Pour the brownie batter into your prepared pan and spread into an even layer with an offset spatula and set aside.
5. Make the Cookie Dough: In the bowl of your stand mixer or a large bowl if using a hand mixer, cream the butter and both sugars on medium-high for 3 to 4 minutes until lightened in color and smooth, scraping the bowl as needed. Meanwhile, in another bowl whisk together the flour, salt, baking soda, and baking powder; set aside.
6. To the whipped butter and sugar mixture, add the vanilla and egg, and scrape the bowl again. Mix to combine. Add the flour mixture and mix just until combined. Add the chocolate chips and mix in. Scrape the sides and bottom of the bowl. Drop medium dollops of the cookie dough onto the brownie batter, spacing them out with some room between them. It is ok if you don’t want to use all the dough, you can bake a few cookies separately on a baking sheet if you prefer.
7. Bake the Brookies: Cover the pan with foil and bake at 350°F (180°C) for 20 minutes, then remove from the oven, discard the foil, return to the oven and bake another 20 minutes until the cookie portions are golden brown.
8. Place the pan on a wire rack to cool thoroughly. You should be able to hold the pan on the palm of your hand and it will feel room temperature. Cooling firms them enough to lift out of the pan easily. Use the parchment sling to carefully lift the Brookies and set on a cutting board. Use a long, sharp knife to cut into about 20 pieces.
Recipe found at www.theheritagecook.com
Notes
* You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with the back of a knife, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela's, Bob's Red Mill 1-to-1, or King Arthur Measure for Measure are all good gluten-free choices.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe on PreppyKitchen.com
Nutrition Information:
Yield:
20Serving Size:
1Amount Per Serving: Calories: 142Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 30mgSodium: 161mgCarbohydrates: 25gFiber: 1gSugar: 3gProtein: 4g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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