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Brookies – a recipe from Cupcake Jemma. When a chewy brownie meets the perfect chocolate chip cookie in one delicious bar. brookies recipe

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.

brookies recipe

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.

brookies recipe

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.

brookies recipe

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.

brookies recipe

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 & Fun Mimosa Bar from My Life Well Loved.
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.

brookis recipe

Print

Brookies

  • Author: bakedbree
  • Prep Time: 0 minutes
  • Cook Time: 0 minutes
  • Total Time: 0 hours
  • Yield: 16

Description



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. 


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  1. Liz

    September 22nd, 2017 at 5:47 pm

    My brookies never looked this good! Need to try this recipe ASAP! Fun celebrating Jackson’s arrival and showing Angie along with you!

  2. bakedbree

    October 2nd, 2017 at 9:47 am

    This is a fun recipe to make and worth the extra steps.

  3. Julie @ This Gal Cooks

    September 24th, 2017 at 4:20 pm

    These brookies look amazing! So many amazing things brought to Angie’s virtual baby shower!

  4. bakedbree

    October 2nd, 2017 at 9:43 am

    So many amazing things!

  5. Angie | Big Bear's Wife

    September 26th, 2017 at 5:39 am

    Oh my gosh!! Brownies and Cookies in the same desserts sounds like heaven on earth!!
    Thank you so much for being a party of my virtual baby shower to celebrate Baby Jackson!!!

  6. bakedbree

    October 2nd, 2017 at 9:41 am

    You are welcome! I hope that your transition to motherhood has been wonderful and that you are getting some sleep.

  7. Tara @ Unsophisticook

    September 28th, 2017 at 11:38 am

    DYING to try these… I’m thinking afternoon snack?

  8. bakedbree

    October 2nd, 2017 at 9:41 am

    That sounds like a good idea to me. 🙂

  9. Low Carb Chocolate Peanut Butter Stuffed Cupcakes

    December 12th, 2017 at 5:57 pm

    […] Pudding Layered Dessert from High Heels and Grills. Brookies from Baked Bree. Caramel Corn from The Redhead Baker. Caramel Pecan Cheesecake from Cooking with […]

  10. Pumpkin Cheesecake Brownie Bars - theBitterSideofSweet

    March 8th, 2018 at 7:25 pm

    […] Pudding Layered Dessert from High Heels and Grills. Brookies from Baked Bree. Caramel Corn from The Redhead Baker. Caramel Pecan Cheesecake from Cooking with […]

  11. Perfect Chocolate Chip Cookies Recipe - Crispy and Gooey on the Inside

    March 26th, 2018 at 7:00 am

    […] up, it is measured in volume. No cups in sight. I have come to really love baking using a scale. It is amazing to me to see the variance in measurements when using cups. When you measure using a […]

  12. American Pierogi Casserole - Rants From My Crazy Kitchen

    April 4th, 2018 at 4:42 pm

    […] Pudding Layered Dessert from High Heels and Grills. Brookies from Baked Bree. Caramel Corn from The Redhead Baker. Caramel Pecan Cheesecake from Cooking with […]

  13. Spicy Southern Deviled Eggs (and Virtual Baby Shower!) | This Gal Cooks

    May 16th, 2018 at 3:59 am

    […] Pudding Layered Dessert from High Heels and Grills Brookies from Baked Bree Caramel Corn from The Redhead Baker Caramel Pecan Cheesecake from Cooking with […]

  14. Yellow Cupcakes with Peach Cream Cheese Frosting - Cookie Dough and Oven Mitt

    August 2nd, 2018 at 4:14 pm

    […] Pudding Layered Dessert from High Heels and Grills. Brookies from Baked Bree. Caramel Corn from The Redhead Baker. Caramel Pecan Cheesecake from Cooking with […]

  15. Baby Blue Punch » Or Whatever You Do

    August 19th, 2018 at 1:09 am

    […] Pudding Layered Dessert from High Heels and Grills. Brookies from Baked Bree. Caramel Corn from The Redhead Baker. Caramel Pecan Cheesecake from Cooking with […]

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