Deep Dish Brookies are a chewy chocolate chip cookie and a fudgy chocolate brownie baked in a muffin tin for the deep dish effect. Deep dish also means a soft, gooier, fudgier center! #thebest
If you have never heard of brookies before that's okay. A shame because you've been missing out on them for so long, but okay. You're here now and that's all that matters.
My first brookie recipe on LCB is my Brookie S'mores Bars that went down a real treat with you guys. There's just something about the combination of the rich, fudgy chocolate brownie and the chewy, sweet vanilla chocolate chip cookies that just works so well.
For these deep dish brookies, I adapted my cookie pie recipe and the brownie recipe from these bars. I find the cookie pie dough is perfect for these kinds of 'deep dish' cookies. Chewy outside, soft and fluffy middle. The brownie is rich, fudgy, sweet and dense! Just what you want in a brownie. If you want these gooier and fudgier than the ones in the pictures just take them out of the oven 5 minutes earlier than specified in the recipe.
These couldn't be easier to whip up. Make the super easy cookie dough (even easier if you use a hand beater) and the one bowl brownies and begin layering them up in the muffin pan. ( I use this one).
You will see from the photos I greased the muffin pan then stuck a strip of baking paper in each muffin hole. This is so you can lift out the deep dish brookies with ease and no fuss!
I have some very exciting news coming very soon so be sure to watch out for that and as always be sure to #lightscamerabake on Instagram if you make these or any of my other recipes.
Deep Dish Brookies
- ¾ Cup and 2 Tbsp. Butter, Partially Melted (200g)
- ¾ Cup Brown Sugar (130g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 2 and ¼ Cups All-Purpose Flour (280g)
- 1 teaspoon Baking Powder
- 1 Cup Chocolate Chips (180g)
- 1 Cup Dark Chocolate (190g)
- ¾ Cups Butter (170g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup Sugar (200g)
- ¼ Cup Brown Sugar (50g)
- 1 Cup All-Purpose Flour (125g)
- ⅓ Cup Cocoa (31g)
- Preheat the oven to 180°C (350°F) and grease a 12 piece muffin pan and line each with a strip of baking paper with the end of each side of the baking paper hanging out the top of each muffin hole.
- Beat the super soft or partially melted butter, brown sugar and sugar together.
- Beat in the egg and vanilla extract.
- Mix in the flour, baking powder and chocolate chips.
- Place two tablespoons of cookie dough into the base of each muffin case and press into a flat layer. Top up each one with any remaining cookie dough.
- Melt the butter and chocolate together.
- Beat the egg, sugar and vanilla extract until light and fluffy.
- Mix the chocolate mixture through the eggs.
- Mix in the cocoa, followed by the flour.
- Pour the brownie batter over each of the cookie bases and spread evenly
- Place in the oven and bake for 20-30 minutes depending on your oven and how cooked you want them. Check them at 20 and if they have loose crumbs attached to a skewer inserted in the middle they are done and will be fudgy. If you want them softer and fluffier, allow them to cook for a further five minutes.
- Allow the brookies to cool for ten minutes before using the baking paper 'handles' to lift them out and enjoying warm or allowing them to cool on a rack.