Monday, January 17, 2011

Fudgy Chocolate Chip Brookies

by Darla

Alright, well, I’ve never made brookies before. Brookies…you know, half  classic chocolate chip cookie, half decadent fudge brownie. I’ve made chocolate chip cookies (love), and I’ve made lots (and lots) of delicious brownies (double love), but I’ve never combined the two into this inspired dessert. Until now. I didn’t stop at plain brookies, though, I also topped them with rich chocolate buttercream!

Needless to say, there was a lot of brookie love going around for a few days. These were at their best the first day I made them, but they stayed good, in an airtight container, for several days. I love treats that don’t go bad overnight! I can’t decide how I liked these best…in an ice cream sunday, or warmed ever so slightly in the microwave so that the chocolate chips and the frosting got gooey and good. It’s a tough call. I think you’ll have to make them, try them, and let me know what you think!

For the cookie portion of these brookies, you need salt, baking powder, all-purpose flour, an egg, unsalted butter (melted), brown sugar, semi-sweet chocolate chips, and vanilla extract.

In a small bowl, combine the flour, baking powder, and salt; set aside.

In a medium bowl , whisk the melted butter and brown sugar together. Add the egg and vanilla and mix until well combined. Fold the flour mixture into the egg mixture until just mixed (be careful not to overmix). Fold in the chocolate chips.

Spread the batter into the prepared pan and bake for 20 minutes.

While the cookie layer bakes, prepare the brownie batter. You’ll need all-purpose flour, baking powder, salt, cocoa powder, unsalted butter, sugar, eggs, and vanilla extract.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Whisk in the dry ingredients until combined.

Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow to cool completely before frosting or serving.

To make the frosting, you’ll need cocoa powder, unsalted butter (at room temperature), confectioners’ sugar, a little milk, and vanilla extract. In a medium bowl, cream the butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add the milk, 1 tablespoon at a time, as needed, until frosting reaches desired consistency.

I also decided to make a small amount of vanilla glaze, just to give the brownies a sweet contrast of decoration on top. It’s just a simple glaze of confectioners’ sugar, vanilla, and milk. Combine the sugar and the vanilla in a small bowl. Whisk in the milk, a little at a time, until the desired consistency is reached.

After spreading the chocolate buttercream on the brookies and smoothing it out, I drew lines back and forth across the top in the white vanilla glaze. I then dragged a small offset spatula through the glaze and frosting to make stripes about an inch to an inch and a half apart. Next, I turned the pan around and drew the offset spatula through the glaze and frosting in the opposite direction (in between each of the previous lines) to create an interesting design on top. Finally, I used a Wilton #30 star tip to put a shell border (in chocolate buttercream) all the way around the outside edge.

This was an incredibly fast and easy addition to these that really dressed them up! Don’t they look so pretty? I love simple little techniques like this that add so very much! I do have to admit, though, that I actually prefer these without frosting. I’m just such a minimalist when it comes to my brownies! They are truly decadent and wonderful with the frosting, though. And, although they are rich, they’re not overkill, which is nice.

These are nice and easy, made of common, on-hand ingredients, and beautiful to look at, all while being completely scrumptious! They were quick to make, and look fantastic on any dessert table…while they last, that is! Enjoy!

Fudgy Chocolate Chip Brookies
with Rich Chocolate Buttercream

Makes 1 – 8×8-inch pan (can be doubled easily and made in a 9×13-inch baking dish)

Ingredients

FOR THE COOKIE LAYER
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
3/4 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

FOR THE BROWNIE LAYER
1/2 cup (50 grams) unsweetened cocoa powder
1/2 cup (64 grams) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter
1 cup (200 grams) sugar
2 eggs
1/2 teaspoon vanilla extract

FOR THE FROSTING (Optional)
1/2 cup (1 stick) unsalted butter, room temperature
3 cups confectioners’ sugar
1/2 cup cocoa powder
1/2 teaspoon vanilla extract
2-6 tablespoons milk

FOR THE VANILLA GLAZE (Optional)
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla
1-2 tablespoons milk

Preheat oven to 350 degrees. Spray an 8×8-inch square baking dish with non-stick baking spray, or grease and flour the pan.

Make the cookie layer first: In a small bowl, combine the flour, baking powder, and salt; set aside.

In a medium bowl , whisk the melted butter and brown sugar together. Add the egg and vanilla and mix until well combined. Fold the flour mixture into the egg mixture until just mixed (be careful not to overmix). Fold in the chocolate chips and spread the batter into the prepared pan and bake for 20 minutes.

Make the brownie layer: While the cookie layer bakes, prepare the brownie batter. In a medium bowl, combine the cocoa, flour, salt, and baking powder; set aside.

In a medium saucepan, melt the butter. Once melted, remove from heat and whisk in the sugar until combined.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla.

Whisk in the dry ingredients until combined. Once the cookie layer comes out of the oven, immediately pour the brownie batter on top and return the pan to the oven.

Bake for 30 – 35 minutes, or until a toothpick inserted in the middle comes out with a few crumbs clinging to it. Allow to cool completely before frosting or serving.

To make the frosting: In a medium bowl, cream the butter. Gradually beat in confectioners’ sugar, cocoa and vanilla. Add the milk, 1 tablespoon at a time, as needed, until frosting reaches desired consistency.

To make the glaze: Combine the sugar and the vanilla in a small bowl. Whisk in the milk, a little at a time, until the desired consistency is reached.

Recipe by Darla

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{ 32 comments… read them below or add one }

1 The Food Hunter January 17, 2011 at 8:31 am

I’ve never heard of these before but I love the idea. 3 of my favorite treats wrapped into one.

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2 Candi @ Family Stamping and FOOD! January 17, 2011 at 9:45 am

Holy Moly! That looks so good!!!

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3 Jeanne ODonnell January 17, 2011 at 9:52 am

Wow……can’t say much more than that.

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4 Heather Sheire January 17, 2011 at 9:54 am

Love it! It’s on the “the list” of things to make just as soon as I’ve lost that Holiday weight ;).

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5 Cantstopbaking January 17, 2011 at 11:22 am

yum…wow!

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6 KosherCorvid January 17, 2011 at 11:56 am

This may be the most decadent and fantastic dessert ever made. Wishing I’d done this yesterday instead of cake…

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7 aprila January 17, 2011 at 1:55 pm

Looks soooo good! I think I will need to make this with the kids tonight!

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8 Vicki @ Wilde in the Kitchen January 17, 2011 at 7:13 pm

These bars look amazing! I’m totally bookmarking this recipe!

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9 Amrita January 17, 2011 at 8:58 pm

Ohmigawd! Those look like sin. I cannot imagine a better combination than that of cookies and brownies to blow my taste buds…and mind…..and cravings…and hips….

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10 Eileen January 17, 2011 at 9:38 pm

These look so delicious and beautiful! What could be better than chewy chocolate chip cookies and fudgey brownies?! Plus the chocolate buttercream….all I can say is yummy! Can’t wait to give these a try :)

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11 Amanda L. (Tales From A Kitchen Misfit) January 17, 2011 at 10:35 pm

These “Brookies” are the definition of decadent! I would have never thought to combine brownies and cookies! Awesome!

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12 Kat January 17, 2011 at 10:52 pm

I bet these are delcious. Just looking at them is giving me a sugar-overload

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13 Nisa Homey January 18, 2011 at 12:36 am

Hi Molly first time here…..I am in love with ur brookies….they look sinfully delicious.

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14 Shan January 18, 2011 at 9:33 am

I’ve done a version of this before, but never heard it called “Brookies.” I did two 9 in rounds of brownie and two 9 in rounds of choc chip cookie. Then I alternated the layers with choc ganache in between and topped it with ganache that ran down the sides. It was lovely. And rich! This is a winner.

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15 linda January 18, 2011 at 11:27 am

omg: it is only 10:25AM but, i am craving brookies!!
they look w o n d e r f u l!! love the frosting & glaze!

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16 Michelle January 18, 2011 at 1:13 pm

Those brownies look delicious! I am going to HAVE to try them out.

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17 Rita January 18, 2011 at 8:14 pm

I think I put on a few kilos just looking at this! Looks amazing!

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18 Maria January 20, 2011 at 9:15 pm

What a treat! They are calling my name!

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19 Taylor January 20, 2011 at 11:12 pm

These definitely look worth all of the dirty bowls it would take to make them!! YUM!

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20 Beauty&theFeast January 21, 2011 at 7:55 am

These look scrumptious! And they’re the perfect solution for those many occasions where you just can’t choose between cookies or brownies. Beautiful photographs & great recipe!

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21 Kerry January 21, 2011 at 9:14 pm

This might be the most delicious thing I’ve ever seen… and they’re so pretty with that glaze design! Almost too pretty to eat… almost. I need to make these immediately.

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22 Sticky Penguin January 22, 2011 at 6:20 am

Oh wow! I’m so happy to have come across these – they look amazing. Have been idly wondering about trying to combine cookies and brownies for a while, and this has definitely got me motivated to try it out at last. It’s a great way to have a really fudgy brownie without it falling apart, too, with that cookie to hold it together… And I love the feather icing – it’s a little unusual and one of my favouites.

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23 Amira January 22, 2011 at 1:58 pm

Amazing! can’t wait to try this recipe

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24 MB February 6, 2011 at 4:13 pm

Just wanted to let you know I just made this for our Superbowl party. It was extremely easy, fast and DELICIOUS. Thank you for sharing your excellent recipes. They’ve all been amazing so far!

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25 Karen February 12, 2011 at 1:44 pm

This will be the thrid time making them and they are yummmmmmm
Took some into work and everyone loved them!!!

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26 Tenshiko September 30, 2011 at 3:22 am

I’ve tried this one yesterday! I have to say it is MOST DEFINITELY YUMMY! :D

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27 Jessica February 27, 2012 at 2:16 pm

Brookies. Number one, the name rocks. Number two, they were delicious!

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28 nel March 9, 2012 at 2:02 pm

I’m not sure what I did wrong but this recipe was a disaster for me! (The brownie just isn’t baking. It’s still fudge while the cookie is becoming overcooked) Ugh…I will try it again in a couple of weeks.

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29 Leila June 25, 2012 at 4:57 am

I just made (and ate) these….and….ohmygod.
I think i’m having heart palpitations as a result. These are SO rich but SO YUM! What a crazy recipe – the batters look a bit questionable when you go to bake it, so i was a bit hesitant, but i followed the recipe and it turned out AMAZING! I swapped the dark choc chips in the cookie layer for white ones for a bit of variety, and it tasted good too. Thanks for sharing this recipe! :) If I’m dead by the morning, we know why. Death by chocolate DOES exist. Fact.

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30 Sarah Shams October 25, 2012 at 12:20 pm

omg these look SO GOOD. but one question though, won’t the cookie layer burn as it will be baking for (20+35) nearly 55 mins? i’m planning to make these for an event tomorrow and i’m a bit worried about that :/

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31 Darla October 27, 2012 at 4:51 am

No, it shouldn’t burn. I’ve made them several times without a single burnt cookie. :) The cookie is par baked the first time around (it doesn’t cook all the way), then finishes baking with the brownies. The brownies take so much of the heat while baking that the cookie doesn’t start baking again until the brownies are hot.

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32 Yasmin December 27, 2012 at 6:39 pm

I just found your blog and got hooked from the time I saw ‘Brookies’! I’m making these without the frosting to send to my boyfriend who is overseas and a total brownieholic! I wanted to make him cookies and he loves brownies, so brookies it is!
Now… if you could please come up with a recipe to counter all the kilos I’m gonna gain by sneaking bits of this…. ;)

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