Like many of my other commonly made baked goods, the brookie became a part of my baking repertoire by accident. I remembered a friend’s birthday a bit too late (the pessimists might call this “forgetting” but hopefully better late than never?) and needed to whip up a dessert that would fit under two strict constraints–time and ingredients. As I fumbled around my kitchen for inspiration, I was determined to not only complete this birthday baking mission in one hour but also to use the ingredients readily available in my apartment.
With flour, sugar, eggs, butter, cocoa powder, baking powder, baking soda, and chocolate chips, my mental recipe book quickly narrowed itself down to two familiar things–brownies and cookies. It was at this point that the indecision hit. Which one should I make?
Thankfully, the pressure from the time constraint was strong enough to override any indecision I had in that moment, and two words rang loudly in my head–false dichotomies. What better way to resolve this mental food conflict than to make both…simultaneously!
A quick Google search for “brookie” yielded this recipe from allrecipes, and it turned out to be quite a success! The brookie has become a recurring dessert ever since.
A special thank you to Kathy for this baking challenge and to Albert for using “false dichotomies” in normal conversation. Who knew it would be applicable to baking?
A few notes on the recipe:
- If you want a more solid cookie layer, bake the cookie dough while you are making the brownie batter. If you cook both layers raw simultaneously, the cookie layer doesn’t brown and remains pretty doughy.
- The brownie layer is still pretty runny around 20 minutes. Keep the batter in the oven closer to 25 minutes if you want the brownie to be more solid. To keep it from burning, I usually turn off the oven around 20 minutes and let the brookie sit in the oven for an additional 5-10 minutes.
- Too sweet? Don’t pack the brown sugar in the cookie layer and cut out a bit of the white sugar in the brownie layer.
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
- 1 cup white sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Beat softened butter, light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla extract together in a large bowl until creamy. Add 1 egg; beat until light and creamy, about 2 minutes.
- Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda together in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough into the bottom of the prepared baking dish to cover completely.
- Place cookie layer in the oven as you make the brownie layer.
- Stir 1 cup white sugar, melted butter, and 1 teaspoon vanilla extract together in a bowl; add 2 eggs and beat well. Mix cocoa powder into butter mixture until well-combined. Stir 1/2 cup flour, baking powder, and 1/8 teaspoon salt into cocoa mixture until batter is combined.
- Remove cookie layer from oven and pour brownie batter over cookie dough. Spread to cover completely.
- Bake in the preheated oven until a toothpick inserted into the center of the brookies comes out clean, 20 to 25 minutes. Cool completely before cutting into bars.