Description
When rich, fudgy brownies meet chewy chocolate chip cookies, the result is nothing short of legendary. Add sourdough discard for a subtle tang and extra tender bite, and you’ve got brookies that will make you the hero of any gathering. They’re marbled, gooey, and full of molten chocolate pockets—perfect for potlucks, game nights, or those “I deserve this” moments.
Ingredients
Cookie Batter:
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1 cup unsalted butter, melted
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1 cup granulated sugar
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1 cup brown sugar, packed
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2 eggs, room temp
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2 tsp vanilla extract
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½ cup sourdough discard (unfed)
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2 tsp baking powder
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1½ tsp salt
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2 cups all-purpose flour
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2 cups chocolate chips
Brownie Batter:
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1 cup vegetable oil (or melted butter)
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½ cup granulated sugar
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1 cup brown sugar
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4 eggs
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2 tsp vanilla extract
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½ cup sourdough discard (unfed)
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1 cup all-purpose flour
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⅔ cup cocoa powder
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½ tsp salt
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1 cup chocolate chips
Instructions
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Prep Pan & Oven – Preheat to 350°F (175°C). Grease or line a 9×13″ pan with parchment.
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Make Cookie Dough – Whisk melted butter with sugars. Add eggs, vanilla, and discard. Fold in dry ingredients (flour, baking powder, salt) until just combined. Stir in chocolate chips.
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Make Brownie Batter – Whisk oil with sugars. Add eggs, vanilla, and discard. Sift in flour, cocoa, and salt. Fold gently, then stir in chocolate chips.
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Assemble & Swirl – Drop alternating spoonfuls of each batter into the pan. Swirl lightly with a knife—don’t overmix.
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Bake – 35–40 min, until edges pull away and center is just set. Cool completely before slicing.
Notes
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Use light-colored pans to prevent over-browning.
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Don’t over-swirling—distinct brownie & cookie pockets make the magic.
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Tent with foil if edges brown too quickly.
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For richer flavor, add ½ tsp espresso powder to brownie batter.
- Prep Time: 20 min
- Cook Time: 40 min
Nutrition
- Calories: 280 cal Per bar
- Fat: 15g
- Carbohydrates: 34g
- Protein: 3g