Brookies are a hybrid of a Brownie Recipe and a Chocolate Chip Cookie that are combined as “one”. This sheet pan recipe can feed a crowd with a gooey Chocolate Brownie base and buttery Chocolate Chip Cookie Chunks.
After a long absence from my blog, I’m back! Four separate trips in 8 weeks has taken a toll on my time to share recipes. At last, I am staying put (until October). I’ll start with these Gooey Chocolatey and Decadent Brookies. These were so good, that I had to disperse them among our neighors! As empty nesters, this recipe made a LOT of Brookies.
Start by making the easy brownie layer. In a separate bowl, make the Chocolate Chip Cookie recipe. I chose to break the cookie dough into larger chunks, evenly spreading them on top of the brownie batter. You definitely want to line the sheet pan with parchment paper!
Bake between 30-35 minutes. Don’t over bake, as you’ll want the brownie layer to be gooey. Lift the baked Brookies onto a cooling sheet. Cut once completely cooled.
TASTING NOTES: I’ve seen so many Brookie recipes over the years. This sheet pan version simplifies the process. The brownie layer was moist and gooey. I added a mixture of semi sweet and milk chocolate chips, since I have a hoard of both. These are perfect to bring to a potluck or a party. They are sure to be popular.
Sheet Pan Brookies
Equipment
Ingredients
Brownie Layer:
- 1 cup salted butter melted
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3/4 cup chocolate chips melted
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1 teaspoon salt
Cookie Dough Topping:
- 3/4 cup salted butter softened
- 3/4 cup brown sugar tightly packed
- 1/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 350°F (176℃). Line a sheet pan (18×13 inches) with parchment paper to hang over the edge of the pan slightly.
- Melt 1 cup salted butter.
- In a large mixing bowl, whisk together melted butter and 1 3/4 cups granulated sugar until dissolved.
- Add 4 large eggs and 1 tablespoon vanilla extract and whisk until smooth.
- Melt 3/4 cup chocolate chips in the microwave in 30-second increments until fully melted and smooth. Add to the batter and whisk until smooth.
- Add 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, and 1 teaspoon salts with a rubber spatula to stir until combined.
- Spread the brownie batter evenly into the prepared sheet pan. It will be a thin layer, but be sure to spread it to all of the edges and cover the pan.
- In another large bowl, use a hand mixer (or stand mixer) to cream 3/4 cup salted butter (softened), 3/4 cup brown sugar, and 1/3 cup granulated sugar until light and fluffy, about 2 minutes.
- Beat in 2 large eggs and 1 1/2 teaspoons vanilla extract until smooth.
- Add 2 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix until just combined. Use a rubber spatula or spoon to stir in 1 1/2 cups chocolate chips.
- Crumble the cookie dough over the brownie batter to cover with an even layer. The cookie dough will spread on its own during baking. Be sure to crumble cookie dough along all of the edges which will help keep the brownie layer from puffing up over the edge of the pan.
- Bake for 30 to 35 minutes, until the cookie top is golden brown and the center no longer jiggles. DO NOT OVER BAKE!
- Place the pan on a wire rack to cool. Let cool completely in the pan before slicing into squares.
Notes
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