Best 5 Brookie Recipes

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Indulge in the delightful fusion of a brownie and a chocolate chip cookie with our irresistible Brookie recipe. This decadent treat combines the best of both worlds, offering a fudgy, chocolatey center and crispy, chewy edges. Perfect for chocolate enthusiasts, this recipe is easy to follow and guarantees a delightful treat that will satisfy any sweet craving. Additionally, we've included variations for gluten-free, vegan, and double chocolate chip Brookies, ensuring that everyone can enjoy this delectable dessert. Get ready to embark on a baking journey that will leave you with a batch of irresistible Brookies that are sure to become a favorite in your kitchen.

Here are our top 5 tried and tested recipes!

COOKIES AND CREAM BROOKIE RECIPE BY TASTY



Cookies And Cream Brookie Recipe by Tasty image

Here's what you need: semisweet chocolate chips, unsalted butter, granulated sugar, large eggs, vanilla extract, kosher salt, unsweetened cocoa powder, all purpose flour, oreo cookie, unsalted butter, cream cheese, granulated sugar, light brown sugar, large egg, vanilla extract, all purpose flour, baking soda, kosher salt, cookie and cream candy bars, oreo cookie, nonstick cooking spray

Provided by OREO

Categories     Desserts

Yield 24 servings

Number Of Ingredients 21

4 oz semisweet chocolate chips
1 ½ sticks unsalted butter
1 ¾ cups granulated sugar
3 large eggs
1 tablespoon vanilla extract
½ teaspoon kosher salt
2 tablespoons unsweetened cocoa powder
1 cup all purpose flour
1 cup oreo cookie, chopped
1 stick unsalted butter, room temperature
4 oz cream cheese, room temperature
⅓ cup granulated sugar
½ cup light brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all purpose flour
½ teaspoon baking soda
½ teaspoon kosher salt
1 ½ cups cookie and cream candy bars, chopped
1 ¼ cups oreo cookie, chopped
nonstick cooking spray, for greasing

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 9x13-inch (22x33 cm) pan with nonstick cooking spray.
  • To make the brownie portion, place the semisweet chocolate chips and butter in a large, microwave-safe bowl. Place in the microwave and heat on high power in 30-second intervals, stirring between, until the chocolate is melted and smooth.
  • Whisk in the granulated sugar until smooth.
  • Add the eggs, vanilla, salt, and cocoa powder, and whisk until well mixed.
  • Add the flour and, using a spatula, stir carefully until incorporated, but not overmixed.
  • Fold in the chopped Oreos. Set aside.
  • To make the cookie portion, cream together the butter, cream cheese, and granulated and brown sugars in the bowl of a stand mixer, or in a large bowl using a hand mixer, until smooth and fluffy.
  • Mix in the egg and vanilla.
  • Sift the flour, baking soda, and salt together into a medium bowl. Then mix in with the wet ingredients until well combined.
  • Gently fold in the cookies and cream bars and Oreos. Set aside.
  • To assemble the brookie, spread the brownie batter in the prepared pan.
  • Use your hands to evenly drop flattened portions of cookie dough over the top of the brownie mixture in the pan, covering it completely. Note: the cookie dough is not going to easily spread, so just drop in flattened portions; it will bake together.
  • Bake for 40-50 minutes until the top is dark golden brown and a toothpick inserted all the way into the brownie layer comes out clean.
  • Let cool for 1-2 hours and then cut into 24 squares.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 36 grams, Fat 7 grams, Fiber 1 gram, Protein 4 grams, Sugar 18 grams

PEANUT BUTTER BROOKIE DEEP-DISH DESSERT PIZZA



Peanut Butter Brookie Deep-Dish Dessert Pizza image

When it comes to dessert, we think over-the-top is just enough. Betty Crocker™ Peanut Butter Cookie Mix and Betty Crocker™ Fudge Brownie Mix create the "crust" in this chocolate-peanut butter dessert pizza. Once you've created a dessert-worthy crust, add your "pizza sauce," made with sweet cream cheese. Top with miniature peanut butter cups and a peanut butter drizzle. Bring new meaning to pizza night with a brownie dessert pizza that'll be requested for every sweet craving.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 11

1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
Oil and egg called for on cookie mix pouch
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla
30 miniature peanut butter cups, unwrapped and cut into quarters
2 tablespoons creamy peanut butter
1 tablespoon milk

Steps:

  • Heat oven to 350°F. Grease 10-inch springform pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
  • Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, 1/2 cup of the powdered sugar, the whipping cream and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base, leaving a 1/2-inch border around the edge. Top with peanut butter cups.
  • In small bowl, beat peanut butter, milk and remaining 1/4 cup powdered sugar. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of pizza. Cut into 16 wedges, and serve. Store loosely covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Wedge, Sodium 390 mg, Sugar 48 g, TransFat 0 g

BROOKIE PANCAKES



Brookie Pancakes image

These pancakes are a chocolate chip cookie pancake and a brownie in one! As an added bonus, you have a pan of brownies to nosh on later! Breakfast and midnight snack in one recipe. Serve pancakes immediately, perhaps with a dollop of whipped cream!

Provided by Julie Hubert

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 56m

Yield 6

Number Of Ingredients 15

cooking spray
1 cup all-purpose flour
2 tablespoons white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
1 egg, beaten
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup semisweet chocolate chips
1 (18.25 ounce) package brownie mix (such as Betty Crocker®)
½ cup vegetable oil
2 eggs
¼ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a 9-inch baking pan with parchment paper; grease parchment paper with cooking spray.
  • Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
  • Combine buttermilk, egg, butter, and vanilla extract together in a small bowl, beating to break up the egg. Add flour mixture; stir until just combined. Fold chocolate chips gently into the batter. Allow batter to rest for 5 minutes.
  • Combine brownie mix, oil, eggs, and water in a large bowl; whisk together until smooth.
  • Pour 1/2 cup of the brownie batter into a squeeze bottle, pastry bag with a small round tip, or large resealable plastic bag with corner snipped off. Reserve remaining batter.
  • Heat a large nonstick skillet over medium-low heat. Drop 1/3 cup pancake batter into the skillet, shaking skillet to spread batter evenly. Drop 5 nickel-size dollops of brownie batter over the pancake; swirl using a skewer or knife edge. Cook until edges are dry, 2 to 3 minutes. Flip and cook until set on the other side, 1 to 2 minutes. Repeat with remaining batters.
  • Pour reserved brownie batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack before slicing.

Nutrition Facts : Calories 749.2 calories, Carbohydrate 93 g, Cholesterol 104.8 mg, Fat 40 g, Fiber 3.7 g, Protein 10.4 g, SaturatedFat 9.7 g, Sodium 747.9 mg, Sugar 10.3 g

BROOKIE



Brookie image

Brownies and cookies come together in this irresistible treat from Matt Lewis of Brooklyn's Baked bakery.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 6

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
3/4 cup all-purpose flour
1 tablespoon dark cocoa powder
1/2 teaspoon salt
5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
3/4 cup granulated sugar
1/4 cup light-brown sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
Chocolate Chip Cookie Dough
Ice cream, for serving (optional)

Steps:

  • Butter bottom and sides of six 4-inch-round pie tins; set aside.
  • In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.
  • Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.
  • Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.
  • Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.
  • Preheat oven to 375 degrees.
  • Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.
  • Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.

PEANUT BUTTER LOVERS BROOKIE BARS



Peanut Butter Lovers Brookie Bars image

These loaded peanut butter cookie brownies are topped with Reese's™ pieces candy and peanut butter Oreo™ pieces, taking them over the top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h55m

Yield 16

Number Of Ingredients 5

1 box Betty Crocker™ peanut butter cookie brownie mix
Water, oil, egg and butter called for on brownie mix box
1/2 cup semisweet chocolate chips
4 Oreo peanut butter crème cookies, quartered
1/2 cup Reese's Pieces candy

Steps:

  • Heat oven to 350°F. Line 8-inch square pan with nonstick foil, leaving enough hanging over sides of pan for easy removal.
  • Make brownie batter as directed on box; spread in bottom of pan. In separate medium bowl, make peanut butter cookie dough as directed on box; stir in chocolate chips. Drop cookie dough by rounded tablespoons on top of brownie batter. Top with Oreo™ cookie pieces and Reese's™ pieces candy.
  • Bake 35 to 38 minutes or until cookie is lightly browned and toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 2 hours.

Nutrition Facts : Calories 270, Carbohydrate 34 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Bar, Sodium 170 mg, Sugar 22 g, TransFat 0 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all of your ingredients and tools ready to go. This will help you stay organized and prevent any scrambling.
  • Use Room Temperature Ingredients: Whenever possible, use room temperature ingredients. This will help your batter or dough come together more easily and create a more consistent texture.
  • Don't Overmix: Be careful not to overmix your batter or dough. Overmixing can lead to a tough, dense texture.
  • Bake Your Brookies in a Preheated Oven: Make sure your oven is fully preheated before you put your brookies in to bake. This will help them rise evenly and prevent them from spreading too much.
  • Let Your Brookies Cool Completely: Before you cut and serve your brookies, let them cool completely. This will help them hold their shape and prevent them from falling apart.

Conclusion:

Brookies are a delicious and easy-to-make treat that are perfect for any occasion. With a fudgy brownie base and a chewy chocolate chip cookie top, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet snack or dessert, give brookies a try!

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