½cupsemi-sweet chocolate chipssub with milk chocolate or dark chocolate
Instructions
Preheat oven to 350℉ and grease 9x9 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.
Notes
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!