The title says it all. This is a classic combination of two favorites - a fudgy brownie is teamed with a chocolate and butterscotch chip cookie all in one pan. This is a great recipe for a beginner baker because they learn to make two different recipe at once.
Ingredients
Brownie Layer
Photos read left to right.
Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.
Back row: eggs, granulated sugar, canola oil. Front row: cocoa, flour
Chocolate and Butterscotch Chip
Photos read left to right.
Back row: egg, flour, light brown sugar. Middle Row: unsalted butter, chocolate and butterscotch chips. Front Row: vanilla, baking soda, molasses, salt.
- Size large eggs are used
- Canola oil is used because it is a neutral flavored oil
- The Cocoa can be natural or Dutch. The Dutch cocoa gives a deeper color
- Unsalted butter is listed but salted butter can be used by reducing the salt to ¼ teaspoon.
- Dark brown sugar gives the chewiest textured cookie top. If all you have is light brown sugar, as I did whisk 1 tablespoon molasses to the melted butter to make dark brown sugar. More information can be found in Three Easy Sugar Fixes and Sugar The Sweetest Part of Baking.
Instructions
Brownie Layer
Step 1. Because cocoa is often lumpy ad for the best mix, sift together the cocoa and the flour on a piece of wax paper or parchment paper.
Step 2. The flour and cocoa sifted.
Step 3. Whisk the flour and cocoa together.
Step 4. Place all of the ingredients for the brownie layer in the bowl at once.
Step 5. Initially beat on low to bring ingredients together, then raise to medium until completely mixed.
Step 6. Pour into the prepared pan and smooth out. Set aside.
Cookie Layer
Step 1. Melt the butter. Cool to lukewarm.
Step 2. If using the molasses, whisk it into the butter.
Step 3. Combine the flour, baking soda and salt. Set aside.
Step 4. Add the egg, melted butter with molasses, brown sugar, and vanilla to the mixing bowl.
Step 5. Mix on medium until combined.
Step 6. Add the flour mixture to the mixing bowl.
Step 7. Mix on low to combine then raise to medium to mix more completely. Some flour will, most likely, stick to the sides of the bowl. Scrap down.
Step 8. Mix completely.
Step 8. Add the chips.
Step 9. Mix in on low.
Step 10. To keep the top layer from sinking into the bottom layer, using a spoon, scoop the cookie batter on top of the brownie layer.
Step 11. Cover the brownie layer completely with the scooped batter.
Step 12. Smooth out the cookie layer. The easiest way is to use a small offset spatula.
Step 13. The Baked Brookie on a cooling rack.
Variations
- Use any chips you like. Use all chocolate or all butterscotch.
- Nuts of any kind, preferably toasted, are a great add in. If using all nuts use 1 cup chopped up. If using chips and nuts use ½ cup each.
- Dried fruit such as cranberries, raisins, chopped apricots, etc. can be added.
- Any add ins you prefer can be used. If using all one, use 1 cup. If using two, use ½ cup each.
Equipment
An offset spatula is perfect for smoothing out batter as the handle is above the blade. They come in large and small. This is the smaller version.
Storage
These store well, covered for 4 or 5 days at room temperature.
Brownie+Cookie=Easy Brookie Recipe
Ingredients
Brownie Layer
- 1 cup granulated sugar 200 grams or 7 ounces
- ½ cup canola or vegetable oil
- 2 large eggs
- ½ cup all-purpose flour 70 grams or 2 ½ ounces
- ⅓ cup cocoa - natural or dutch 30 grams or scant ounce
Cookie Layer
- ½ cup unsalted butter 114 grams or 4 ounces
- ¾ cup dark brown sugar 150 grams or 5 1//3 ounces*
- 1 large egg
- 2 teaspoons vanilla extract McCormicks is fine here
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup all-purpose flour 140 grams or 5 ounces
- ½ cup chocolate chips 85 grams or 3 ounces
- ½ cup butterscotch chips 85 grams or 3 ounces
- Additional chocolate and butterscotch chips for top optional
- *Light brown sugar is fine, but for the chewiest cookie top dark is preferred. If all you have is light brown sugar whisk 1 tablespoon molasses into the melted butter to make dark brown sugar.
Instructions
Brownie Layer
- Preheat the oven to 350°F. Line the bottom of a 9x9 inch square pan with parchment paper. Spray the paper and the sides of the pan with a non-stick baking release. Set aside.
- Whisk together the flour and cocoa.
- Place all the ingredients in a mixing bowl and beat on low to bring it together, then on medium briefly to mix completely.
- Pour into the prepared pan, smooth the top. Set aside.
Cookie Layer
- There is no need to clean the mixing bowl as long as it has been well scraped out.
- Melt the butter and cool to lukewarm. Set aside.
- If using the molasses, whisk it into the butter after cooling.
- Whisk together the flour, baking soda and salt. Set aside.
- Place the butter, brown sugar, egg, and vanilla in the mixing bowl. Mix to blend completely.
- Add the flour mixture and beat on low to blend then on medium briefly to finishing mixing. Often, some of the flour will stick to the sides of the bowl. Scrap down well and remix.
- Add all the chips and mix them in.
- With a large spoon, place dollops of batter onto the brownie layer lightly to keep it from sinking into the brownie layer. Continue until the whole top has been covered.
- Smooth the top with an offset spatula.
- Sprinkle with addition chips if desired.
- Bake for 35 to 40 minutes until completely set.
- Cool completely before turning out and cutting.
- Cut four down and four across for 16 or as desired.
Notes
- These store well for 4 or 5 days at room temperature. They can also be frozen, well wrapped, for a couple of months.
- Use any chips you like. Use all chocolate or all butterscotch.
- Nuts of any kind, preferably toasted, are a great add in.
- If using a single add in, measure 1 cup. If using two, use ½ cup each.
- Dried fruit such as cranberries, raisins, chopped apricots, etc. can be added.
- McCormick imitation vanilla is fine here.
- A small offset spatula is ideal for spreading the cookie batter on top of the brownie.
- Spread the cookie batter lightly to keep the layers separate when baked.
Nutrition
Mike says
Looks delish but if you double the batch for a 13x9 I would suggest covering with foil for the first 15-20 minutes. The cookie browned too much while the middle was under baked.
Helen S Fletcher says
Hi Mike - thanks for the input.
Barb says
Thanks, Helen, for sharing this recipe - I am definitely going to try!
Barb
Helen S Fletcher says
It's one of those quicky, easy recipes that we all love.
Sue Nanney says
This looks great! Can't wait to try this!
Helen S Fletcher says
Hi Sue - Sure you'll like them.
Jeffrey Crivellaro says
Helen,
This looks absolutely dee-lish! I plan on baking it later today to share with a good friend coming by for a visit. As always, thanks for the great detail in your recipe description. Your posts are always top-notch!
Cheers.
Helen S Fletcher says
Ah Jeffry - hope you and your friend enjoyed one of my favs.