Brookies Recipe

Can’t decide between a Brownie and a Cookie for your snack? Now you don’t have to with my Brookies Recipe! It’s a delicious, unique dessert that combines both of your snacking favorites into one satisfying party in your mouth!

Today’s my oldest sons birthday! He’s twelve. I can’t believe he’s twelve years old. It seems like yesterday that I brought this bright-eyed bundle of joy home from the hospital.

Lincoln was the best and easiest baby ever. I said while I was pregnant that I’d rather have a bad pregnancy and a good baby than the other way. I was blessed with an easy pregnancy, bad delivery and easy baby. Two out of three isn’t bad.

We were planning his birthday party when he told me he wanted a ‘cake’ that was a brownie on bottom and chocolate chip cookie on top ‘cooked together’, he said. Both my boys are little foodies and give me suggestions all the time for the blog. I’ll have to say some of them are great, some crazy but do-able and some down right impossible! I didn’t have the heart to tell Lincoln that what he was describing was called a Brookie and it had already been ‘invented’.

What is a Brookie?

It’s exactly as Lincoln described. It’s a layer of thick, gooey brownie topped with a cookie dough on top and baked to perfection. You can mix it up from there adding chips and candy to the brownie layer and/or adding different cookie doughs to the top layer. Most often you’ll see Brookies with rich, chocolate chip cookies as the top layer. This is how I made my Brookie.

The process for this is pretty straight forward. You’ll actually make two seperate recipes then combine them before baking.

I made the brownie layer thick and rich. It’s more dense than the chocolate chip cookie layer and I’ve found that it works better as the base. After mixing the brownie layer together simply press it into a 9×13 inch pan. Line your pan with heavy foil then spray with non-stick spray. This makes clean up much easier!

Then, mix your chocolate chip cookie dough together. Gently press this dough on top of the brownie batter. I found my fingers or a spatula that has been sprayed with non-stick vegetable spray works best for spreading this layer.

Then just bake it, but watch it carefully. You want it to be done, but you still want that gooey factor. Over cooking equals no gooey factor!

Below is the actual Brookie that I made for Lincoln’s party. (The one pictured above was a trial run.) I decorated it a little with Decorator Icing. Every Birthday Brookie should be decorated. Twelve year old boys don’t want too much decoration though. I sprinkled (or maybe I strategically placed) a handful of M&M candies on top of the birthday Brookie too. Those are the only 2 changes made to this one.

Tips

• Be sure to measure flour accurately for best results!
• Don’t forget to always us room temperature eggs and room temperature butter!
• The standard measurement for eggs is to use a large egg in recipes. If you have jumbo or extra small, you’ll need to make adjustments in the recipe.

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