These Brookies combine chocolate chip cookies and brownies in one convenient dish!
Course: Dessert, Snack
Keyword: bars, brownies, chocolate
Author: Beth Cato
1/2cupunsalted butter (1 stick) room temperature
1/2cuplight brown sugar packed
1large egg room temperature
1 1/4cupsall-purpose flour
1cupsemisweet chocolate chips
1/2cupunsalted butter (1 stick) melted
1/3cupcocoa powder sifted
1/4cupcacao nibs optional
Make cookie layer
Preheat oven at 350-degrees. Line a 9x13 pan with aluminum foil and apply nonstick spray.
In a large bowl, beat together butter, sugars, and vanilla until light and creamy. Add egg, scraping bottom of bowl, then beat another two minutes.
In another bowl, combine flour, salt, and baking soda. Gradually mix the dry ingredients into the wet. Fold in chocolate chips. Dough will be very thick and sticky. Drop into pan in clumps and press into a level layer, covering the bottom completely.
Make brownie layer
Using the same big bowl (leave it unwashed or wash it, baker's preference), beat together butter, sugar, and vanilla. Follow with the egg. Stir in the cocoa powder, flour, baking powder, and salt. Fold in the cacao nibs, if using.
Pour over the cookie layer, spreading it into an even layer.
Bake until the middle passes the toothpick test, 20 to 25 minutes. Cool completely--chilling in fridge, if desired--before slicing into bars.
Brookies will keep in a sealed container at room temperature for 3 days, and can also be frozen for layer enjoyment.