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Sweet TreatsSkillet Brookie: Half Brownie Half Cookie Recipe

Skillet Brookie: Half Brownie Half Cookie Recipe

If you're having trouble deciding if you should make chocolate chip cookies or brownies, why not marry the best of both worlds and make a brookie! This dessert is made in a skillet and features a layer of chocolate chip cookie and a layer of brownie, resulting in a dish that's truly wicked and delicious. The cookie layer hides folds of molten chocolate chunks and the brownie layer is fudge-like with a perfectly crackled top. It's the ideal dessert for when you need something quick, simple and decadent. Add a scoop of ice cream and you've got yourself something truly amazing!

This Skillet Brooke is such a delicious and easy dessert!

Things You\’ll Need

  • 3.5 ounces / 100 grams unsalted butter, melted

  • 2.3 ounces / 65 grams granulated sugar

  • 4.2 ounces / 120 grams light brown sugar

  • 1 large egg

  • 1 teaspoon vanilla bean extract

  • 6.2 ounces / 175 grams all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 5.3 ounces / 150 grams dark chocolate, roughly chopped

  • Optional for serving: ice cream, chocolate fudge sauce, chopped nut_s_

Step 1

Pre-heat the oven to 350 Fahrenheit (180 Celsius). Grease an 8 inch / 20 centimeter cast iron skillet or a large baking tin. Set aside.

Generously grease a large skillet.

Step 2

To make the chocolate chip cookie base, pour the melted butter into a medium sized mixing bowl. Add in the granulated sugar and light brown sugar. Whisk until combined. Add in the egg and vanilla bean extract. Whisk until the mixture is smooth and glossy.

Add in the all-purpose flour, baking soda and salt. Whisk until just combined. Fold in the dark chocolate chunks until evenly combined throughout the dough. Set the bowl aside until needed.

Whisk until the chocolate chunks are evenly incorporated throughout the dough.

Make the Brownie

Things You\’ll Need

  • 2.3 ounces / 65 grams dark chocolate, finely chopped

  • 3 ounces / 85 grams unsalted butter, melted and hot

  • 5.3 ounces / 150 grams granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla bean extract

  • 1.4 ounces / 40 grams all-purpose flour

  • .8 ounces / 25 grams Dutch-processed cocoa powder

  • 1/2 teaspoon salt

Step 1

Place the dark chocolate into a medium sized mixing bowl. Pour over the hot melted butter. Whisk until the mixture is smooth. Immediately add in the sugar and whisk until combined.

Add in the egg and vanilla bean extract. Whisk until the mixture is very glossy and thick. Add in the flour, cocoa powder and salt. Whisk until smooth.

Whisk until the brownie batter is smooth and glossy.

Assemble the Skillet Brookie

Spread the chocolate chip cookie dough over the base of the skillet, using a rubber spatula to help spread it all the way to the edges. Pour over the brownie batter. Use a rubber spatula to smooth down the top.

Smoothly spread the cookie dough until it reaches the edges of the skillet. Bake, until firm around the edges and just set in the middle.

Bake for 25 to 30 minutes, or until firm around the edges, crackled on the top and the middle has just begun to set. Remove from the oven and let cool until you're ready to serve.

Ready to Eat!

Slice and serve! Add a dollop of ice cream, if you desire, or a generous drizzle of chocolate fudge sauce. The brookie is best eaten warm but will keep for up to 3 days stored in an airtight container at room temperature.

Serve with a generous scoop of ice cream for something even more delicious.


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