Preparation 00:00
Cook Time 00:00
Total Time 0:00
Serves 16     adjust servings


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


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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