Chocolate Chip Streusel Brownies or Brookies Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


Cookie Dough
  • 1 sticks - unsalted butter, at room temperature, plus more for pan
  • 1 3/4 cups - unbleached all purpose flour
  • 1/2 teaspoons - baking soda
  • 1/2 teaspoons - baking powder
  • 3/4 teaspoons - kosher salt
  • 1/2 cups - packed light brown sugar
  • 1/2 cups - granulated sugar
  • 1 - large egg, at room temperature
  • 1 teaspoons - pure vanilla extract
  • 6 ounces - bittersweet chocolate, chopped
  • Brownie Batter
  • 1 sticks - unsalted butter, cut into large pieces
  • 6 ounces - bittersweet chocolate, chopped
  • 1 1/2 cups - granulated sugar
  • 3 - large eggs, at room temperature
  • 1/4 cups - unsweetened cocoa powder
  • 1/2 teaspoons - kosher salt
  • 1/2 cups - plus 2 tablespoons unbleached all purpose flour
  • Directions:

    Cookie Dough: Preheat oven to 350 degrees F. Brush a 9-by-13-inch pan with butter; line with parchment, leaving a slight overhang on long sides.

    Whisk together flour, baking soda, baking powder and salt. In a separate large bowl, beat butter with both sugars on medium-high speed until light and fluffy, about 6 minutes. Reduce speed to medium-low and beat in egg. Beat in vanilla. Reduce speed to low and add flour mixture, beating until just incorporated. Stir in chocolate.

    Brownie Batter:
    Melt butter and chocolate in a medium heat-proof bowl set over (not in) a pot of simmering water, stirring until smooth. Remove from heat; whisk in granulated sugar. Whisk in eggs, one at a time, until combined. Whisk in cocoa and salt; fold in flour until combined.

    Pour brownie batter into prepared pan, smoothing top with a spatula. Crumble cookie dough evenly over batter. Cover with parchment-lined foil; bake until just set, about 2 minutes.

    Remove foil and continue baking until golden brown and a toothpick inserted into center (avoiding chocolate chunks) comes out with moist crumbs, about 27 to 30 minutes more.

    Let cool completely in pan on a wire rack. Lift brownies from pan using parchment; cut into 16 squares.

    Brownies can be stored in an airtight container at room temperature up to 3 days.

    Brief Description

    Brownies dotted with cookie dough and baked to cakey, fudgy goodness.

    Main Ingredient:

    bittersweet chocolate

    Category:  Desserts

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 45 min


    martha stewart magazine

    Posted By:


    Posted On:

    May 23, 2017

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