The BEST Brookies (Brownies with Cookie Bits)

POV: You want both a chewy Chocolate Chip Cookie and a fudgy Brownie. Enter: A Brookie!


For the Brownie Layer:

  • 6.35oz Tony Chocolonely Milk Chocolate Chip Cookie, broken into small pieces
  • 1/4 cup Unsalted Butter
  • 1 large Egg
  • 1 Egg Yolk
  • 1/3 cup Granulated Cane Sugar
  • 1/3 cup Brown Sugar
  • 1/4 tsp. Baking Powder
  • 1 tsp. Vanilla Extract
  • 1/3 cup Flour + 3 tbsp. 
  • 1/4 tsp. Salt

For the CCC Layer:

  • 1/2 cup Unsalted Butter, cold
  • 1/4 cup Granulated Cane Sugar
  • 1/4 cup Brown Sugar
  • 1 large Egg
  • 1/2 tsp. Vanilla Extract (optional)
  • 1 cup Flour
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 6.35oz Tony Chocolonely Milk Chocolate Chip Cookie, chopped into small chunks 


For the Brownie Layer:

  1. In a small saucepan over low heat, add the butter and chocolate pieces. Stir occasionally until the chocolate is melted. 
  2. In the bowl of a stand mixer, add the cane sugar, brown sugar, egg, and egg yolk. Beat on high speed for 2 minutes, until a pale yellow color. Stir in the melted chocolate mixture and vanilla extract. 
  3. In a separate bowl, mix the flour, baking powder, and salt together. Add to the mixing bowl with the chocolate. Mix just until combined. Set aside. 

For the CCC Layer:

  1. In the bowl of a stand mixer, add the butter, cane sugar, brown sugar, and egg. Beat on high speed for 3 minutes. 
  2. In the meantime, whisk the flour, baking soda, and salt together in a separate bowl. 
  3. Add the flour mixture to the egg mixture. Mix for 1 minute until well-combined. 
  4. Stir in the vanilla extract and chopped chocolate chunks. 

To Assemble the Brookies:

  1. Preheat oven to 350F. Line a 8x8” baking pan with parchment paper so you have edges to lift up the brookies after baking. 
  2. Add half of the brownie mixture to the pan. With slightly wet fingers, spread out the mixture to create an even layer.
  3. Add half of the cookie mixture on top of the brownie layer, again spreading out into a semi-even layer. 
  4. Add spoonfuls of the remaining brownie and cookie batters on top until all is used. 
  5. Bake for 25-30 minutes, or until edges are golden brown and center is set. (The shorter the baking time will make for more gooey brownies.)
  6. Cool the brownies at room temperature for 10 minutes, then in the fridge for 30 minutes prior ro slicing. Enjoy!