Brookies – a recipe from Cupcake Jemma. When a chewy brownie meets the perfect chocolate chip cookie in one delicious bar. 
Today we are celebrating Angie Barrett’s (of Big Bear’s Wife) little bear with a virtual baby shower. You can scroll to the end of this post to see the other contributions. I really wish that this wasn’t a virtual shower, the food and drink look AMAZING. All babies are special, but first babies are a little extra special. Angie, I hope that your Jackson is here soon and that you have a happy and healthy delivery. He is a very loved little boy.
If I were going to a baby shower today, I would bring these Brookies from Cupcake Jemma. I have baked this recipe at least 20 times. The brownies are the perfect texture, the cookie doesn’t bake quite through, they are incredible. Two things about this recipe – 1. You need to freeze the cookie dough for a few hours, so give yourself some time. If you don’t the cookies will bake hard and that ruins the texture. And 2, you need a kitchen scale. Do yourself a favor, spend the $15 and try baking with a scale. Your results are always the same and the clean-up is easier. This recipe is from one of my favorite Youtubers, Cupcake Jemma. She is British and her recipes are in volume, so I started baking this way and I might never use my measuring cups again.
To make the cookie dough, add everything except the chips to the bowl of a mixer. Run on medium until it comes together and looks like a dough. Add chips and mix through. Line a baking sheet with foil or parchment and drop tablespoons of the dough onto the sheet. Freeze for 2 hours.
Meanwhile, measure out the dry ingredients for the brownies. Line a 10-inch square pan with foil, letting the sides overhang.
Melt the butter and chocolate over a double boiler. Set aside and let cool. Add the eggs and sugar to the bowl of an electric mixer. Beat on medium-high speed until pale and thick, about 3 to 5 minutes. Add the slightly cooled chocolate, mix on low until combined. I sift the dry ingredients directly into the bowl and mix until combined.
Pour the batter into the prepared pan. The batter is thick, so you will need to spread it out with a spatula or pallet knife. Add the frozen cookie dough balls and push into the brownie batter. If there are holes without cookie dough, I break some of the balls in half and put them in the empty spots. I want every bite to have some cookie dough in it. Bake at 350° for 20 to 22 minutes. You want it to be set, but still have some jiggle. Take out the oven and let cool completely before cutting. It’s hard to wait, but worth it. Cut the cooled brookies into 16 bars.
To see what else was cooked and baked today, check out some of the recipes.
Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!
Please take some time to check out all the amazing recipes we made for Angie’s virtual baby shower!
Beverages:
Baby Blue Punch from Or Whatever You Do.
Easy Fall Party Punch from Miss in the Kitchen.
Simple Southern Sweet Tea from Love and Confections.
Appetizers & Salads:
Creamy Grape Salad with Toasted Pecans from Unsophisticook.
Mini Chicken and Waffles from Sweet Beginnings.
Pimento Cheese Stuffed Buttermilk Biscuits from It’s Yummi.
Savory Cucumber Melon Salad with Honey Thyme Vinaigrette from Cooking in Stilettos.
Spicy Southern Deviled Eggs from This Gal Cooks.
Entrees:
American Pierogi Casserole from Rants From My Crazy Kitchen.
Chicken Satay Skewers with Peanut Butter Sauce from Culinary Adventures with Camilla.
Pimento Cheese Tomato Ham Sliders from Honey and Birch.
Desserts:
Banana Pudding Layered Dessert from High Heels and Grills.
Brookies from Baked Bree.
Caramel Corn from The Redhead Baker.
Caramel Pecan Cheesecake from Cooking with Carlee.
Chocolate Chip Clouds from All Day I Dream About Food.
Lemon Donuts with Raspberry Glaze from Ashlee Marie
Low Carb Chocolate Peanut Butter Stuffed Cupcakes from Sugar-Free Mom.
Mickey Mouse Candy Pops from The Decorated Cookie.
Pumpkin Cheesecake Brownie Bars from The Bitter Side of Sweet.
Small Batch Rhubarb Strawberry Jam from The JavaCupcake Blog
Classic Yellow Butter Cake with Fudgy Chocolate Icing from That Skinny Chick Can Bake.
Yellow Cupcakes with Peach Cream Cheese Frosting from Cookie Dough and Oven Mitt.
Worms and Dirt Cookie Cups from Cupcakes & Kale Chips.
Brookies
Ingredients
For the cookie dough::
- 75 grams soft unsalted butter
- 115 grams light brown sugar
- 55 grams sugar
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla
- 145 grams all-purpose flour
- 1/4 teaspoon salt
- 100 grams mini chocolate chips
For the brownie batter::
- 165 grams dark chocolate chips
- 154 grams unsalted butter
- 330 grams sugar
- 3 large eggs
- 45 grams cocoa powder
- 120 grams all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- To make the cookie dough, add everything except the chips to the bowl of a mixer. Run on medium until it comes together and looks like a dough. Add chips and mix through. Line a baking sheet with foil or parchment and drop tablespoons of the dough onto the sheet. Freeze for 2 hours.
- Meanwhile, measure out the dry ingredients for the brownies. Line a 10-inch square pan with foil, letting the sides overhang.
- Melt the butter and chocolate over a double boiler. Set aside and let cool. Add the eggs and sugar to the bowl of an electric mixer. Beat on medium-high speed until pale and thick, about 3 to 5 minutes. Add the slightly cooled chocolate, mix on low until combined. I sift the dry ingredients directly into the bowl and mix until combined.
- Pour the batter into the prepared pan. The batter is thick, so you will need to spread it out with a spatula or pallet knife. Add the frozen cookie dough balls and push into the brownie batter. If there are holes without cookie dough, I break some of the balls in half and put them in the empty spots. I want every bite to have some cookie dough in it.
- Bake at 350° for 20 to 22 minutes. You want it to be set but still have some jiggle. Take out the oven and let cool completely before cutting. It's hard to wait, but worth it. Cut the cooled brookies into 16 bars.
