King Size Brookie: Two Desserts in One

Imagine biting into a warm, gooey brownie, only to discover a flaky layer of chocolate chip cookie hiding underneath. This indulgent dessert may sound too good to be true, but the Brookie is real. And this recipe makes it even simpler by baking one giant brookie instead of many batches of littler ones.

This heavenly treat combines the best of both worlds – brownies and cookies – into one delicious and decadent bake.

Get ready to satisfy your sweet tooth with this delicious fusion dessert.

Most brookies are individual cookies made in cupcake tins or mini pie pans. But, sometimes you just don't want to heat the kitchen and bake multiple batches of cookies. So, I made it into one giant cookie in my cast iron skillet and cut it into wedges. Smart move on my part.

How to make King Sized Brookies

The only trick to this is to precook the brownies for about 10 minutes before adding the cookie dough to the top. And you might want to check that your camera lens is clean before taking photos... #bloggerproblems 🙁

When you add the cookie dough, try to leave some spaces for the brownie to bake through.

Do you need a Cast Iron Skillet?

YES! It is perfect for cooking everything from frittatas to pizza to desserts like this. I have a 9" skillet and a sauté pan that pretty much live on my stove because I use them daily.

Okay, technically you do not need one for this recipe. You can use an 8 or 9" cake pan instead.

The skillet will give you a crispier edge though.

More easy cookie recipes:

 If you love cookies as much as we do, give some of these recipes a try:

• Cherry Almond Bars from Join Us Pull Up a Chair
• Coconut Peanut Cookies from Marlys This and That
• Liberty Bell Sandwich Cookies from Cindy's Recipes and Writings

Recipe

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Ingredients

 

BROWNIE

• 3 ounce unsweetened baking chocolate
• ½ cup salted butter
• 2 Large eggs
• 1 cup white sugar
• ½ tablespoon vanilla extract
• ½ cup all purpose flour
• ½ teaspoon baking soda

COOKIE

• 1 ¼ cup all purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup butter
• ⅓ cup sugar
• ⅓ cup light brown sugar (packed)
• 1 teaspoon vanilla
• 1 large egg
• 1 cup chocolate chips

Instructions

 

• Preheat oven to 350℉. Lightly oil a 9" cast iron skillet (or cake pan)

brownie

• Melt the unsweetened chocolate and butter on stove or in microwave until almost melted. Stir until completely melted. Set aside to cool for a few minutes.
• In a large mixing bowl, beat egg until light yellow, 2-3 minutes. Add sugar and beat until mixed.
• Add vanilla and chocolate mixture to the egg and sugar and mix until smooth. Add the flour and baking soda and stir until just combined. Pour into cast iron skillet. Rinse bowl to use for cookie.
• Bake brownie for 10 minutes then remove from oven.

cookie

• In a medium bowl whisk together flour, baking soda and salt. Set aside.
• In a large bowl, beat together butter and sugars until creamy. Add vanilla and eggs until incorporated.
• Gradually add flour mixture to butter mixture until combined. Stir in chocolate chips.

brookie

• After brownies have cooked for 10 minutes, remove from oven and add cookie dough to the top in giant tablespoon size scoops. Don't completely cover the brownie, you want some peeking out of the cookie.
• Return to the oven and bake until cookie is browned on top and a toothpick inserted in the middle comes out clean. About 20-25 minutes.

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Until next time, happy eating
~Audrey