Brownie+Cookie=Easy Brookie Recipe
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.
Servings: 16
Calories: 309kcal
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
Calories: 309kcal | Carbohydrates: 41g | Protein: 3g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 144mg | Potassium: 84mg | Fiber: 1g | Sugar: 30g | Vitamin A: 227IU | Calcium: 23mg | Iron: 1mg
