Easy Brookie Brownie Cookie

When my sweet tooth and my indecisiveness collide the answer has always been a brookie Why choose between a chewy chocolate chip cookie and a fudgy brownie when you can have both in one warm indulgent treat This easy recipe transforms simple ingredients into a dessert that never lasts more than a day in my house

I whipped these up for a movie night with my sister and by the last scene only crumbs were left If you ever want to make someone’s day bake them a brookie

Ingredients

• Melted butter: rich flavor and chewy texture Use good quality unsalted butter for best results
• White sugar: binds and sweetens both layers Fine granulated sugar melts smoothly into the batters
• All-purpose flour: structure for both cookie and brownie Look for fresh flour with no musty scent
• Cocoa powder: gives the brownie layer its deep chocolate kick Use Dutch process if you like bolder flavor
• Egg yolks: give chew and richness Fresh large eggs make a noticeable difference
• Brown sugar: in the cookie dough for moisture and that classic caramel cookie taste Choose soft moist brown sugar
• Baking soda: helps the cookie layer rise For potency check your box is less than six months old
• Salt: balances sweetness and brings out chocolate flavor Use fine sea salt to avoid uneven salty spots
• Semi-sweet chocolate chips: the gooey melting moment in each bite Go for high-quality chips for maximum flavor

Step-by-Step Instructions

Prep the Ramekins:

Line two small ramekins with parchment paper Crumple the paper first to make it easier to fit and less likely to pop up at the edges

Preheat Oven:

Set the oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so it is ready by the time your batter is mixed

Make the Brownie Layer:

Whisk together melted butter white sugar all-purpose flour cocoa powder and egg yolks in a medium bowl Stir until you see a smooth thick batter with no lumps Divide this evenly between the two ramekins and smooth the tops

Make the Cookie Dough:

In a separate bowl stir together melted butter brown sugar white sugar and egg yolks Add the flour baking soda and salt Stir until a soft dough forms then fold in chocolate chips so they are well distributed

Layer the Cookie Dough:

Split the dough in two Press each half gently over the brownie layer in the ramekins Smooth the surface or leave it rustic Sprinkle more chocolate chips if you want to

Bake:

Set the ramekins on the center rack and bake for twenty minutes The tops should be golden and just set but a tester poked in the cookie layer should come out with a few moist crumbs

Serve:

Let the brookies cool for ten minutes to set the layers Gently lift from the ramekins using the parchment Enjoy warm on their own or add a scoop of vanilla ice cream or a swirl of whipped cream for a cafe style dessert

Pin

The brown sugar in the cookie layer is my secret weapon because it keeps the top soft and a little caramelized Every time I make these with my niece we try to compete for the biggest chocolate chip chunk in a slice

Storage Tips

If you manage to have leftovers cover the ramekins and store them in the fridge for up to two days Rewarm briefly in the microwave so the chocolate gets oozy again

Ingredient Substitutions

You can use dark chocolate chips or chunks if you like extra intense chocolate flavor For a nutty twist sprinkle a few pecans or walnuts between the layers If you are out of brown sugar you can add an extra spoon of white sugar plus a tiny splash of molasses

Serving Suggestions

Serve these warm fresh from the oven for maximum gooey factor For a next level treat top with a scoop of salted caramel ice cream or a drizzle of raspberry sauce On birthdays I let kids decorate with sprinkles and extra chips

Pin

A Little Brookie Backstory

The combination of brownie and cookie started popping up in bakeries in the last decade but honestly the homemade version is unbeatable Brookies are the best kind of kitchen experiment where everyone wins You get the crisp edges of a cookie and the dense heart of a brownie in one spoonful

Recipe Questions & Answers

→ Can I use one large pan instead of ramekins?

Yes, you can double the quantities and bake in a small baking dish. Adjust baking time for doneness.

→ How do I know when the brookie is baked?

The top should look golden and set, and a toothpick inserted comes out mostly clean with some moist crumbs.

→ Can I add nuts to the cookie or brownie layer?

Absolutely. Fold in chopped walnuts or pecans to either layer for extra crunch and flavor.

→ What is the best way to serve brookie?

They are delicious warm, right out of the ramekin. Add a scoop of vanilla ice cream or whipped cream for a special treat.

→ Can the brookie be made ahead?

You can prepare the batters ahead and refrigerate. Bake just before serving for the best texture.