Reversed Brookies

These reversed brookies are a delicious combination of blondies and double chocolate chip cookies! They are fudgy, gooey and easy to make!

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 19

Bake 40

Total Time 59

Servings brookies

Calories 350kcal

Author Gabby

Equipment

1 9x9 baking pan
1 Whisk
Parchment Paper

Ingredients

Double Chocolate Chip Cookie Dough

½ cup butter, softened (regular or vegan)
¾ cup light brown sugar
¼ cup granulated sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking soda
⅓ cup unsweetened cocoa powder
1¼ cup all-purpose flour
½-⅔ cup semisweet chocolate chips or chopped chocolate (regular or vegan)

Blondie Batter

¾ cup butter, melted (regular or vegan)
1 cup light brown sugar
½ cup granulated sugar
2 eggs
1 Tablespoon vanilla extract
½ teaspoon salt
1¾ cup all-purpose flour

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a 9x9 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brookies from the pan later.

Double Chocolate Chip Cookie Dough

In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips. Set the dough aside.

Blondie Batter

Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
Add in both the sugars whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. Add in eggs and vanilla and whisk again.
Add flour and salt into the bowl and whisk until just combined (it should only take about a minute).

Assembling The Brookies

Use a small measuring cup or spoon to scoop about 2-4 Tablespoons of blondie batter into the pan. Use a different measuring cup or spoon to scoop the chocolate cookie dough into the pan. Continue alternating until you've added all the batter. Sprinkle with more chocolate chips if desired.
Bake for 35-45 minutes. The middle should not be jiggly, and a toothpick should come out either clean or with a tiny bit of blondie batter on it, but it shouldn't be covered in wet batter. Let the brookies cool for at least 45 minutes, then slice and enjoy!

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.

Measuring Flour and Cocoa Powder: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.

Baking Time: This will vary depending on your oven, as well as your pan.

If using a glass baking dish instead of aluminium, the brookies will take longer to bake.

Measuring Cups: Use one measuring cup to scoop the brownie batter into the pan, and another measuring cup to scoop the blondie batter in. Using the same cup will cause the batters to mix together too much.

Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced brookies at room temperature in an airtight container.

Nutrition