If you haven't yet heard of brookies, prepare to meet your new favorite dessert mash-up. Part brownie, part cookie, all irresistible and mouthwatering.

Source: Better Homes and Gardens


Credit: Carson Downing

Recipe Summary test

25 mins
50 mins
32 bars


Ingredient Checklist


Instructions Checklist
  • For brownie batter: In a medium saucepan heat and stir cut-up butter and chocolate over low until melted. Let cool 10 minutes.

  • Preheat oven to 350°F. Line a 9-inch square baking pan with foil, extending foil over edges. Grease foil. In a small bowl combine 2/3 cup flour and 1/4 tsp. baking soda.

  • Stir 1 cup sugar into cooled chocolate mixture. Add 2 eggs, one at a time, beating with a spoon until combined. Stir in 1 tsp. vanilla. Stir in flour mixture just until combined. Spread batter in prepared pan.

  • For cookie dough: In a large bowl beat softened butter and shortening with a mixer on medium to high 30 seconds. Add remaining 1 cup sugar, the cream of tartar, remaining 1/4 tsp. baking soda, and a pinch of salt. Beat in remaining egg, remaining 1/4 tsp. vanilla, and the peppermint extract. Beat in as much of the remaining 1 cup flour as you can with the mixer. Stir in any remaining flour and the chopped mint candies.

  • Drop mounds of cookie dough over brownie batter. Bake about 30 minutes or until lightly browned and set. Cool in pan on a wire rack. Use foil to lift out uncut bars. Cut into bars. Makes 20 bars.

Nutrition Facts

256 calories; fat 14g; cholesterol 46mg; saturated fat 8g; carbohydrates 32g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 22g; protein 3g; vitamin a 170.1IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 15mcg; vitamin b12 0.1mcg; sodium 107mg; potassium 72mg; calcium 16mg; iron 1.4mg.