How to Make a Brookie: Because Choosing Between Brownies and Cookies Is Overrated
Let’s face it , life is full of tough decisions. Coffee or tea? Netflix or sleep? Brownie or cookie? Thankfully, the universe (and some genius baker who refused to settle) gave us brookies ;the glorious lovechild of fudgy brownies and chewy cookies. It’s like two desserts said, “You know what? Let’s ruin everyone’s diet together.”
What’s a Brookie, Anyway?
A brookie is what happens when your brownie batter meets cookie dough and they fall madly, deliciously in love. It’s half gooey chocolate fudge, half chewy cookie bliss, and 100% proof that you can have it all.
What You’ll Need
You don’t need fancy equipment or pastry chef skills , just a sweet tooth and a little chaos energy.
For the Brownie Layer:
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½ cup butter, melted (because we’re not here for dry brownies)
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1 cup sugar
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2 eggs
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½ cup cocoa powder
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½ cup flour
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A pinch of salt (for balance ,and sophistication, obviously)
For the Cookie Layer:
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½ cup butter, softened (yep, more butter , don’t fight it)
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½ cup brown sugar
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¼ cup white sugar
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1 egg
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1 tsp vanilla extract
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1 ¼ cups flour
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½ tsp baking soda
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¾ cup chocolate chips (or more, if your soul needs healing)
How to Make the Magic Happen
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Preheat that oven to 350°F (175°C) ; we’re about to get toasty.
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Whip up your brownie batter in one bowl. Don’t overthink it; brownies are forgiving.
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Mix your cookie dough in another bowl. Try not to eat it all. (No judgment if you fail.)
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Pour the brownie layer into a greased baking pan like you mean it.
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Dollop or spread the cookie dough over the top ; rustic is the vibe.
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Bake for 25–30 minutes or until your kitchen smells like heaven and your willpower collapses.
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Cool slightly (if you can wait), then slice into squares.
Final Thoughts
Brookies are proof that sometimes, indecision leads to greatness. They’re the edible equivalent of multitasking; dessert edition. So next time someone tells you to pick between a brownie and a cookie, look them straight in the eye and say, “No. I choose both.”