Chocolate Chip Cookie Brownies (Brookies)

These brookies/chocolate chip brownies are perfect for when you cannot decide between brownies and cookies they are rich, fudgy, and decadent bars. Easy to make with basic pantry ingredients this is the ultimate way to enjoy your two favorite sweet treats in one!

Ingredients for the CCC Brownies

You just need your basic pantry ingredients, nothing extravagant

1 stick of butter, brown sugar, white sugar, eggs, flour, baking soda and powder, and chocolate chips (or chunks) to your heart's desire

So, let's get started.

How to make CCC Brownies?

1. Make the brownie batter: Mix all the ingredients in a bowl by hand or using a stand mixer, layer it evenly in an 8x8 baking tin

2. Make the cookie dough: Mix all the ingredients in a bowl by hand or using a stand mixer, spoon it on the top of the brownie batter

3. Bake: Top with some more chocolate, and bake for 30mins

4. Wait: Please wait for it to cool down completely so you can have clean cuts

How to check if they are done?

Though these brookies have two separate batters they need baked only once for 3o minutes total. When the cookies start to turn golden on top you know they are done. They will seem soft straight from the oven but will stiffen up as they cool. Or you can also insert a wooden skewer into the middle of the brownie cookie bars they should still be slightly gooey but not wet. The mixture will continue to cook as it cools.

Yield: 9-16 brookies

INGREDIENTS:

For the brownie batter:

1/4 cup (55g) Unsalted Butter

1/3 cup (83g) Granulated sugar

1 Egg

1/2 cup (60g) Plain Flour

3T (18g) Cocoa Powder

1/3 cup (55g) Chocolate chips/chunks

For the cookie dough:

1/4 cup (55g) Unsalted butter

2T (25g) Granulated sugar

1/2 cup (25g) Brown sugar

1 Egg

2/3 cup (80g) All purpose flour

1/4t Baking powder

1/4t Baking Soda

1/4 cup Chopped chocolate/chocolate chips

Flaky salt (optional)

INSTRUCTIONS:

1. Line an 8x8 baking dish with parchment or foil and preheat the oven to 350F.

2. Mix together sugar and egg until light and pale, then add the melted butter and cocoa powder and mix well

3. Add the flour, chocolate chips/chunks, and cocoa powder, gently fold the mixture until combined

4. Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.

5. For the cookie dough, mix the butter, and sugars on until light and fluffy.

6. Mix in the vanilla and egg and scrape the bowl down once more.

7. Add the flour, baking soda, baking powder, and chocolate chips/chunks then mix until combined.

8. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking. Top with some more chocolate

9. Bake at 350F for 30 min, sprinkle with flaky salt when fresh out of the oven. Allow to cool completely before removing from pan and cutting.

NOTE:

Brookies keep well for up to 1 week stored in airtight containers (if they last that long) or they can be frozen. Make sure to thaw completely before serving.