I am so proud of my friend Kristen Tomlan, who just came out with her first cookbook! Hello, Cookie Dough made its debut this month, and it is one beautiful book.
Kristen is such a hard-working, and kind person. She started her business D? years ago, which is the world’s first gourmet edible & bakeable cookie dough! It has grown it into a thriving company, with multiple storefronts and a strong ecommerce business.
I’m not sure when or how she had time to write this book while running her business, but she never ceases to amaze me.
I know how much time and effort went into this book, and it totally shows. From loads of edible cookie dough recipes to mouth-watering concoctions like cookie dough cinnamon rolls, this book has something for everyone.
As I flipped through it trying to pick the first recipe I wanted to make from it, the brookie recipe caught my eye. Thick layers of brownie and cookie dough, topped with a chocolate ganache!? I was sold.
What Makes This Brookie Bar Recipe Unique
This brookie recipe is super unique, and actually has you partially bake the cookie dough layer on top of the baked brownie. I never would have thought to make them this way, but Kristen is a genius!
I was a little bit skeptical at first, until I took my first bite. The texture of the cookie dough and brownie are perfect together! I had a hard to photographing these brookie bars before eating them all!!
They are amazingly chewy and soft, and the consistency of the brownie is so perfect with the partially baked cookie dough. It sounds weird, but as soon as you taste these you will totally get what I’m saying!!
And then there’s the ganache topping. It’s decadently rich and is made with semi-sweet chocolate! This helps balance out the sweetness of the cookie dough. The chocolate ganache really is the cherry on top of these delicious bars.
Let Us Know What You Think!
If you try this brookie bars recipe, we’d love to hear what think of it! Please leave a rating on Amazon, and let us know your thoughts by sharing a comment 🙂
- 1 1/2 cups semisweet chocolate chips (divided)
- 1/2 stick (4 Tbsp) unsalted butter, room temperature
- 3/4 cup plus 1 Tbsp heat-treated, all-purpose flour
- 3 Tbsp cocoa powder
- 1 tsp cornstarch
- 3/4 tsp baking powder
- 1/4 tsp salt
- 3 Tbsp granulated sugar
- 3/4 cup brown sugar
- 1/4 cup +2 Tbsp pasteurized egg whites, room temp
- 1 1/2 tsp vanilla extract
Chocolate Chip Cookie Dough
- 1 cup + 2 Tbsp heat-treated, all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 stick (6 Tbsp) unsalted butter, room temp
- 2 Tbsp granulated sugar
- 1/2 cup brown sugar
- 2 1/2 Tbsp pasteurized egg whites, room temp
- 1 1/2 tsp vanilla extract
- 1/2 cup semisweet chocolate chips
Chocolate Ganache Topping
- 1 1/2 cups semisweet chocolate
- 1 Tbsp unsalted butter, at room temperature
- 3/4 cup heavy cream
- 1 tsp vanilla extract
- Begin by making the cookie dough. In a medium bowl, whisk together the heat-treated flour, cornstarch, baking soda, and salt. Set Aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on a medium speed until smooth and creamy, about 2 minutes.
- Add the granulated and brown sugars and mix on medium until light and fluffy, about 4 minutes. Use a rubber spatula to scrape the bowl.
- Add the egg whites and vanilla and mix until fully incorporated, about 2 minutes.
- Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture, and mix until combined Scrape the bowl and mix a final 15 seconds.
- Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.
- Chill in the freezer for 15 minutes. Meanwhile, line an 8"x8" pan with parchment paper.
- Remove the dough from the freezer. Use a spoon to drop scoops of dough into the pan and press the dough to form a flat, even layer. Place it back in the freezer.
- In a small microwave-safe bowl, heat 3/4 cup of the chocolate chips with the butter in the microwave on 50% power in 30-second intervals. Repeat just until the chocolate is melted. set aside.
- In a medium bowl, whisk together the heat-treated flour, cocoa powder, cornstarch, baking powder, and salt until well combined. Set aside.
- Pour the melted chocolate mixture into the bowl of a stand mixer fitted with the paddle attachment. Add the granulated and brown sugars and mix on medium until well combined, about 2 minutes.
- Use a rubber spatula to scrape the bowl. Add the egg whites and vanilla and mix just until well incorporated, about 2 minutes. The mixture will be very runny.
- Add the flour mixture and mix on low just until the powdery texture of the flour disappears, about 30 seconds. Scrape the bowl and mix a final 15 seconds.
- Remove the bowl from the mixer and use a rubber spatula to fold in the remaining 3/4 cup of chocolate chips. Chill the brownie batter in the freezer for 40 minutes. Remove the cookie dough layer from the pan bu pulling up on the edges of the parchment paper. Place it back into the freezer to continue chilling. Line the 8"x8" pan with parchment paper.
- Once chilled and easy to handle, press the brownie batter dough into an even layer in the bottom of the lined 8"x8" pan. Bake for 30 to 35 minutes, until the center is set. Place in the refrigerator for 10 minutes to cool.
- Chop the semisweet chocolate and place it in a medium bowl. Break the butter into 4 pieces and add to the bowl. Set aside.
- In a small microwave-safe bowl, heat the cream on 50% powder in 30-second intervals just until the cream boils. As soon as the cream boils, pour it over the chopped chocolate/ Use a whisk to stir, starting in the center of the bowl and moving slowly outward to incorporate the chocolate. Once the mixture is fully combined and begins to look glossy, stir in the vanilla. Set aside to cool slightly.
- Remove the cookie dough layer from the freezer and remove the parchment. Carefully place it on top of the cooled brownie in the 8"x8" pane. Bake for 10 to 12 minutes. The cookie dough layer should still look very gooey and underbaked.
- Let cool for 10 minutes. Pour the ganache over the cookie dough and use a rubber spatula to spread evenly. Freeze for 30 minutes, or until you can touch the ganache without it sticking to your finger.
- Remove the finished brookie from the pan by pulling up on the edges of the parchment paper. Cut with a sharp knife by pushing straight down. Don't drag the knife. Dragging might shift the layers of the brookie - perfect layers are what's going to give you that insta-worthy dessert.
Store the brookie in its original pan, covered in the fridge, for up to 5 days.
Amount Per Serving Calories 342 Total Fat 18g Saturated Fat 11g Trans Fat 0g Unsaturated Fat 6g Cholesterol 18mg Sodium 210mg Carbohydrates 48g Net Carbohydrates 0g Fiber 3g Sugar 42g Sugar Alcohols 0g Protein 3g