Brownies + Cookies = Brookies

You know how they say "you learn something new every day"? Well, it's true, and sometimes you learn the most random things. Like, Brookies, for example, which as it turns out, are a real thing. They started at Baked Bakery in New York, and then Martha Stewart shared a recipe for them, and somewhere along the way, every blogger from here to the ends of the earth picked these things up.

The original looks like brownie cups filled with cookie dough. Cute, but I try to avoid scrubbing cupcake tins if at all possible. But, as is always the case, people have co-opted the term and used it to describe everything from chocolate cookie bars, to brownie cookies (kind of like a cakier, less-crisp version of these) to almost any kind of bar cookie. But, I'm sorry: The batter of a cookie just baked in a shape of a brownie? Seems like a pretty weak justification for the use of a whole new term to me.
It seems like, in order to justify a new name, you should be producing a new form, right? Right. I thought so. Thus, the marriage of two separate batters to form a whole new superdessert.

The result is an ooey-gooey bar that is moist and rich, with some soft crunch from the chocolate chips. And the chocolate! These are so incredibly chocolately; when you're not tasting the rich brownies, you get a mouthful of chocolate chips.

I highly recommend under baking these (the 25-ish minute baking time accounts for underbaking), but if you prefer not to have such a gooey bar, add 5-10 minutes of additional baking time.

Brookies
Brownie layer adapted from Yammie's Noshery
Cookie layer based on my Thick and Chewy Chocolate Chip Cookies

*Note: This recipe makes a ton: about 4 dozen bars, give or take. Luckily these are a big crowd pleaser so this recipe is ideal for a party or gathering, or to bring to the office. These will also freeze well, so you can eat them in batches and not have to bake for awhile. But you may also consider halving the recipe, which should make one 7"x11" pan of bars.

For the brownie layer:
2 sticks of butter
2 cups of sugar
4 large eggs, lightly beaten
1/2 teaspoon vanilla
1 1/4 cups 1 Tablespoon cocoa powder
1 teaspoon salt
1 teaspoon baking powder
1 1/4 cups all-purpose flour

For the cookie layer:
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup packed brown sugar (dark or light is ok)
1/4 cup white sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon salt
1 1/4 teaspoons baking soda
2 1/4 cups all-purpose flour (make sure you measure using the spoon-and-level method)
2 cups semi-sweet chocolate chips

Coat a 9"x12" baking dish and an 8"x8" baking dish with cooking spray and set aside.

Make the brownie layer: Combine the butter and sugar in a microwave-safe bowl and microwave on high power for about 1 minute. Remove from microwave, and then stir with a fork until completely smooth (butter completely melted, sugar mostly-to-completely dissolved). After you stir for awhile, the mixture should have cooled so as to be warm to the touch. If not, refrigerate briefly to cool. Then add eggs and vanilla and beat until smooth. Add dry ingredients (cocoa powder, salt, baking powder and salt) and stir until thoroughly combined. Divide brownie batter into thirds. Put 2/3 in the larger pan and 1/3 in the smaller pan. Spread batter into an even layer in each pan. Set pans aside.

Now, make the cookie layer: In the bowl of an electric mixer, cream together softened butter with sugars on medium high speed for 3-5 minutes until light and fluffy. Add eggs and vanilla and continue to mix on medium speed for about a minute until the consistency is even throughout. Then add baking soda and salt, mix for about 20 seconds, and then stop the mixer and add all of the flour at once. Slowly mix the flour in until just combined. Do not overmix. Fold in chocolate chips. Divide the cookie batter into thirds. Put 2/3 of the batter, in large spoonfuls, on top of the brownie mix in the larger pan. Gently spread into an even layer. Do the same with the remaining batter in the smaller pan.

Bake the larger pan about 25-28 minutes and the smaller pan about 20-23 minutes until the top turns golden brown and a tester comes out relatively clean. Note that these are best under-baked, but if you prefer them to be more solid and less gooey, feel free to add an additional 5-7 minutes to the baking time.


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