Easy homemade brookie cake recipe, blending the best of both worlds.
By now, you know I love cookie cake, but did you know that I’m equally fond of Brookie Cake? It’s brilliant! I mean, why should you have to choose just one?
I blended my skip the mix easy fudge brownie with my secret ingredient cookie dough for a truly unforgettable mix. Then I baked it up in this pretty little heart shaped dish for Valentine’s Day, but any 9×9 cake pan or pie dish will do!
I’ve been holding off on sharing this recipe because while it’s incredibly good, I wasn’t sure I could make it pretty and you know my philosophy, food should look as good as it tastes, so I topped it off with a few sprinkles and it’s prettier {and more fun} than ever! Life is better with sprinkles, isn’t it?
Brookie Ingredients
- Vegetable Oil
- Butter
- Sugar
- Brown Sugar
- Vanilla
- Eggs
- Flour
- Cocoa
- Baking Powder
- Baking Soda
- Salt
- Chocolate Chips
Optional: Add sprinkles on top.
How to Make a Brookie
- Prep – Preheat oven and grease baking dish.
- Make Brownie Mixture – Beat oil, sugar, vanilla and eggs. Stir in flour, cocoa, baking powder and salt. Set aside.
- Make Cookie Mixture – Combine butter, sugars, vanilla, and egg. Add flour, baking soda, baking powder, and salt, until combined. Stir in chocolate chips.
- Bake – Spread brownie mix into baking dish. Spoon cookie dough on top. Bake and enjoy!
Tips
- Baking Dish – Use your favorite pie dish, cake pan or tart dish and adjust baking time depending on how thick it is.
- To Store – Cover with plastic wrap and store at room temperature up to 5 days.
- Serving Suggestion – Serve warm with a scoop of vanilla or peanut butter ice cream.
More Cookie Cake Recipes
- Cadbury Cookie Cake
- Frosted Sugar Cookie Cake
- Chocolate Chip Cookie Cake
- Peanut Butter Cookie Cake
- Funfetti Cookie Cake
Brookie Cake
Easy homemade brookie cake recipe, blending brownies and chocolate chip cookies for the best of both worlds.
Ingredients
- 1 cup vegetable oil
- 2 cups white granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup all purpose flour
- ⅔ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon salt
cookie mixture
- ½ cup unsalted butter softened
- ¼ cup white granulated sugar
- 2 tablespoon white granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- pinch of salt
- 1½ cup all purpose flour
- ½ cup semi-sweet chocolate chips sub with milk chocolate or dark chocolate
Instructions
- Preheat oven to 350℉ and grease 9×9 baking dish. Set aside.
- Beat oil, sugar, vanilla and eggs for brownie mixture in the fitted bowl of a stand mixer.1 cup vegetable oil, 2 cups white granulated sugar, 1 teaspoon vanilla extract, 4 large eggs
- Stir in flour, cocoa, baking powder and salt. Set aside.1 cup all purpose flour, ⅔ cup unsweetened cocoa powder, ½ teaspoon baking powder, ½ teaspoon salt
- Combine butter, sugars, vanilla, and egg.½ cup unsalted butter, ¼ cup white granulated sugar, 2 tablespoon white granulated sugar, ½ cup light brown sugar, 1 teaspoon vanilla extract, 1 egg
- Add flour, baking soda, baking powder, and salt, until combined.1 teaspoon baking soda, ¼ teaspoon baking powder, pinch of salt, 1½ cup all purpose flour
- Stir in chocolate chips.½ cup semi-sweet chocolate chips
- Spread brownie mix into baking dish. Spoon cookie dough on top. Keep in mind that you don't need full coverage – it's fun to see the brownie peaking through the top layer of cookie dough.
- Bake 25 minutes. Optional: Add sprinkles on top after baking.
Julie’s Tips
- Baking Dish – Use your favorite 9″ pie dish, cake pan or tart dish and adjust baking time depending on how thick it is. Use the toothpick test to ensure it’s done.
- To Store – Cover with plastic wrap and store at room temperature up to 5 days. Brookies can also be frozen safely for up to 3 months. Wrap tightly to prevent freezer burn.
- Serving Suggestion – Serve warm with a scoop of ice cream.
Substitutions and Variations
- No unsalted butter? No problem. Use salted butter, but skip the additional salt in the cookie dough.
- Brown Sugar – Dark brown sugar will work in this recipe as well. Use whatever you have on hand.
- Chocolate Chips – Semi-sweet is the traditional choice for chocolate chip cookies, but you can use dark chocolate or milk chocolate as well – even white chocolate chips!
Calories: 380kcal | Carbohydrates: 66g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 77mg | Sodium: 250mg | Potassium: 140mg | Fiber: 2g | Sugar: 46g | Vitamin A: 302IU | Calcium: 43mg | Iron: 2mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Beautiful recipe! It’ll be perfect for my upcoming birthday. Thanks so much for sharing.
Thank you, Jeska!
Julie,
What a great idea. I have pinned this and can’t wait to try it. I hope you stop by Thursday Favorite Things since you are being featured on my blog.
Hugs,
Bev
Of course, thank you!
LOVE IT! Who says you have to pick? Why not enjoy them both!
L.O.V.E!!!!!
YES PLEASE!!! 🙂
I knew I could count on you!