Ultimate Brookies
By Kelly SongPublished on March 3, 2025
Time
1¾ hours, plus 2 hours cooling
Yield
Makes 24 brookies
Ingredients
COOKIE DOUGH
1¾ cups (8¾ ounces/248 grams) all-purpose flour ½ teaspoon baking soda 14 tablespoons unsalted butter, divided ¾ cup packed (5¼ ounces/ 149 grams) dark brown sugar ½ cup (3½ ounces/99 grams) granulated sugar 2 teaspoons vanilla extract 1 teaspoon table salt 1 large egg plus 1 large yolk1¼ cups bittersweet chocolate chips (7½ ounces/213 grams)BROWNIE BATTER
4 tablespoons unsalted butter, cut into 4 pieces2 ounces (57 grams) unsweetened chocolate, chopped1⁄3 cup (1 ounce/28 grams) Dutch-processed cocoa powder 1 tablespoon instant espresso powder 1 teaspoon table salt ½ cup plus 2 tablespoons (5 ounces) boiling water 2½ cups (17½ ounces/496 grams) granulated sugar ½ cup plus 2 tablespoons (5 ounces) vegetable oil 2 large eggs plus 2 large yolks2 teaspoons vanilla extract 1¾ cups (8¾ ounces/248 grams) all-purpose flour ½ teaspoon flake sea salt (optional)Before You Begin
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to judge when the butter is browned. For an accurate measurement of boiling water, bring a kettle to a boil and then measure out the desired amount.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk flour and baking soda together in large bowl; set aside. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove skillet from heat and transfer browned butter to second large bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add brown sugar, granulated sugar, vanilla, and salt to bowl with butter and whisk until no lumps of sugar remain. Add egg and yolk and whisk until smooth. Let mixture stand for 3 minutes, then whisk until mixture is thick and shiny, about 1 minute. Using silicone spatula or wooden spoon, stir in flour mixture until just combined. Fold in chocolate chips until evenly distributed and no dry flour remains.
- Combine butter, chocolate, cocoa, espresso powder, and salt in now-empty large bowl. Add boiling water and whisk until butter and chocolate are completely melted, about 1 minute. Add sugar, oil, eggs and yolks, and vanilla and whisk until smooth. Gently whisk in flour until just incorporated. Transfer batter to prepared pan.
- Using #40 cookie scoop or heaping tablespoon measure, dollop mounds of cookie dough evenly over brownie batter (cookie dough can touch edges of pan), about 24 portions. Bake until toothpick inserted into cookie layer comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1 hour.
- Using foil overhang, lift brookies out of pan; return to wire rack and let cool completely, 1 to 1½ hours. Cut brookies into 24 pieces and sprinkle with flake sea salt, if using. Serve. (Brookies can be stored at room temperature for up to 4 days or frozen for up to 1 month.)
for the cookie dough
for the brownie batter
Time
1¾ hours, plus 2 hours coolingYield
Makes 24 brookiesIngredients
COOKIE DOUGH
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter, divided
¾ cup packed (5¼ ounces/ 149 grams) dark brown sugar
½ cup (3½ ounces/99 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon table salt
1 large egg plus 1 large yolk
1¼ cups bittersweet chocolate chips (7½ ounces/213 grams)
BROWNIE BATTER
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces (57 grams) unsweetened chocolate, chopped
1⁄3 cup (1 ounce/28 grams) Dutch-processed cocoa powder
1 tablespoon instant espresso powder
1 teaspoon table salt
½ cup plus 2 tablespoons (5 ounces) boiling water
2½ cups (17½ ounces/496 grams) granulated sugar
½ cup plus 2 tablespoons (5 ounces) vegetable oil
2 large eggs plus 2 large yolks
2 teaspoons vanilla extract
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon flake sea salt (optional)
Test Kitchen Techniques
Ingredients
COOKIE DOUGH
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter, divided
¾ cup packed (5¼ ounces/ 149 grams) dark brown sugar
½ cup (3½ ounces/99 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon table salt
1 large egg plus 1 large yolk
1¼ cups bittersweet chocolate chips (7½ ounces/213 grams)
BROWNIE BATTER
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces (57 grams) unsweetened chocolate, chopped
1⁄3 cup (1 ounce/28 grams) Dutch-processed cocoa powder
1 tablespoon instant espresso powder
1 teaspoon table salt
½ cup plus 2 tablespoons (5 ounces) boiling water
2½ cups (17½ ounces/496 grams) granulated sugar
½ cup plus 2 tablespoons (5 ounces) vegetable oil
2 large eggs plus 2 large yolks
2 teaspoons vanilla extract
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon flake sea salt (optional)
Test Kitchen Techniques
Ingredients
COOKIE DOUGH
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon baking soda
14 tablespoons unsalted butter, divided
¾ cup packed (5¼ ounces/ 149 grams) dark brown sugar
½ cup (3½ ounces/99 grams) granulated sugar
2 teaspoons vanilla extract
1 teaspoon table salt
1 large egg plus 1 large yolk
1¼ cups bittersweet chocolate chips (7½ ounces/213 grams)
BROWNIE BATTER
4 tablespoons unsalted butter, cut into 4 pieces
2 ounces (57 grams) unsweetened chocolate, chopped
1⁄3 cup (1 ounce/28 grams) Dutch-processed cocoa powder
1 tablespoon instant espresso powder
1 teaspoon table salt
½ cup plus 2 tablespoons (5 ounces) boiling water
2½ cups (17½ ounces/496 grams) granulated sugar
½ cup plus 2 tablespoons (5 ounces) vegetable oil
2 large eggs plus 2 large yolks
2 teaspoons vanilla extract
1¾ cups (8¾ ounces/248 grams) all-purpose flour
½ teaspoon flake sea salt (optional)
Test Kitchen Techniques
Why This Recipe Works
A brookie, as its name suggests, is a playful combination of fudgy brownie and chewy cookie. To create a texturally and flavorfully dynamic dessert that had two distinct sections, we leaned into emphasizing the contrast between the brownie and the cookie. For a gooey, barely set brownie layer, we decided to forgo all leaveners. We used unsweetened chocolate, Dutch-processed cocoa powder, and espresso powder to create an ultradark and pleasingly bittersweet base, which we made smooth with melted butter and oil. For the cookie portion, we highlighted nutty butterscotch notes by browning the butter for the dough. We also incorporated dark brown sugar, egg yolks, and vanilla to add richness and nuance. We used bittersweet chocolate chips (instead of milk chocolate) to create pops of flavor that could stand up to the brownie section. Scooping the cookie dough in mounds created tall, generous pieces that were detectable in each bite. Finally, we baked the brookie in a baking pan to create even, sliceable pieces. A sprinkling of flake sea salt rounds out the decadent flavors to create a perfectly salty-sweet, shareable dessert.
Before You Begin
Avoid using a nonstick skillet to brown the butter; the dark color of the nonstick coating makes it difficult to judge when the butter is browned. For an accurate measurement of boiling water, bring a kettle to a boil and then measure out the desired amount.
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray foil with vegetable oil spray.
- Whisk flour and baking soda together in large bowl; set aside. Heat 10 tablespoons butter in 10-inch skillet over medium-high heat until melted, about 2 minutes. Continue to cook, swirling skillet and stirring constantly with silicone spatula, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes longer. Remove skillet from heat and transfer browned butter to second large bowl. Stir remaining 4 tablespoons butter into hot butter until completely melted.
- Add brown sugar, granulated sugar, vanilla, and salt to bowl with butter and whisk until no lumps of sugar remain. Add egg and yolk and whisk until smooth. Let mixture stand for 3 minutes, then whisk until mixture is thick and shiny, about 1 minute. Using silicone spatula or wooden spoon, stir in flour mixture until just combined. Fold in chocolate chips until evenly distributed and no dry flour remains.
- Combine butter, chocolate, cocoa, espresso powder, and salt in now-empty large bowl. Add boiling water and whisk until butter and chocolate are completely melted, about 1 minute. Add sugar, oil, eggs and yolks, and vanilla and whisk until smooth. Gently whisk in flour until just incorporated. Transfer batter to prepared pan.
- Using #40 cookie scoop or heaping tablespoon measure, dollop mounds of cookie dough evenly over brownie batter (cookie dough can touch edges of pan), about 24 portions. Bake until toothpick inserted into cookie layer comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Transfer pan to wire rack and let cool for 1 hour.
- Using foil overhang, lift brookies out of pan; return to wire rack and let cool completely, 1 to 1½ hours. Cut brookies into 24 pieces and sprinkle with flake sea salt, if using. Serve. (Brookies can be stored at room temperature for up to 4 days or frozen for up to 1 month.)
for the cookie dough
for the brownie batter
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