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–+ servings
recipe image of bittersweet chocolate unsalted butter eggs granulated sugar brown sugar all purpose flour cocoa powder vanilla extract salt optional chocolate chips arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
C. Motter Cindy

Valentine Brookies Fudgy Brownie

Indulge in these Valentine Brookies Fudgy Brownie, a delightful fusion of chewy chocolate chip cookie and fudgy brownie that combines the best of both worlds in every decadent bite. Perfect for Valentine's Day or any special occasion, this easy-to-make dessert is sure to impress.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 9 squares
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Chip Cookie Layer
  • 1/2 cup unsalted butter softened to room temperature
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi sweet chocolate chips
For the Fudgy Brownie Layer
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 cup unsweetened cocoa powder sifted
  • 1/2 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup semi sweet chocolate chips
  • Valentine’s sprinkles optional

Equipment

  • 9x9-inch baking pan,
  • electric mixer,
  • Parchment paper
  • Wire rack
  • Rubber Spatula
  • Stovetop

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking pan and line it with parchment paper, leaving an overhang on two sides.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric mixer until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract, beating well after each addition until everything is well combined.
  3. In a separate bowl, whisk together the all purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
  4. Gently fold in the 1 cup of semi sweet chocolate chips using a rubber spatula. Press this cookie dough evenly into the bottom of your prepared baking pan. Set it aside while you prepare the brownie batter.
  5. In another large bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract and whisk vigorously for about a minute until the batter is glossy and smooth.
  6. Sift the unsweetened cocoa powder, all purpose flour, baking powder, and salt directly into the wet ingredients. Gently fold everything together with a spatula until just combined. Avoid overmixing. Finally, stir in the remaining 1/2 cup of chocolate chips.
  7. Pour the brownie batter over the cookie dough layer in the pan. Use your spatula to spread it evenly all the way to the edges. If you’re using them, scatter your Valentine’s sprinkles over the top.
  8. Bake for 30 to 35 minutes, or until a wooden toothpick inserted into the center comes out with moist, fudgy crumbs attached, but not wet batter. The edges should be set, and the top will look glossy.
  9. Let the brookies cool completely in the pan on a wire rack. This allows the brownie layer to set properly. Once cooled, use the parchment paper overhangs to lift the entire block out of the pan before slicing.

Nutrition

Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18g

Notes

For the best results, use room temperature ingredients. Don't overmix the batters to avoid tough textures. Store in an airtight container at room temperature for up to 4 days, in the refrigerator for up to a week, or freeze for up to 3 months. Reheat in microwave for 10-15 seconds. Customizations: Add nuts for crunch, try mint chocolate variation, or swirl in caramel.
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