Yields: 16-20 brookies
Prep Time: 20 minutes
Bake Time: 30-35 minutes
Ingredients:
Brownie Layer
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 3/4 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
Mint Chocolate Chip Cookie Layer
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 10 drops green food coloring (optional)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Instructions
Preheat Oven and Prep Pan:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9×13 inch baking pan with parchment paper, leaving a slight overhang for easy removal.
Make the Brownie Layer:
- In a large bowl, whisk together melted butter and sugar until well combined.
- Add eggs one at a time, whisking well after each addition. Stir in vanilla and peppermint extracts.
- In a separate bowl, whisk together cocoa powder, flour, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
- Spread the brownie batter evenly into the prepared pan.
Make the Mint Chocolate Chip Cookie Layer
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla and peppermint extracts. Add the green food coloring if you’d like an extra minty hue.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips.
Assemble and Bake:
- Drop dollops of the mint cookie dough over the brownie layer. Using a knife or offset spatula, gently swirl the two layers, keeping some distinct areas for contrast.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool and Enjoy:
- Let the brookies cool completely in the pan before cutting into squares.
- Store in an airtight container at room temperature for up to 3 days.
Tips:
- Don’t Overmix: Overmixing, especially the cookie dough, results in tough brookies.
- Customize: Feel free to use chopped Andes mints or mint chocolate chips in the cookie layer for an extra burst of mint flavor.
- For a Thicker Brookie: Use an 8×8 inch baking pan for thicker brookies with a fudgier brownie center. You might need to slightly increase baking time.
Let me know if you have any questions. Enjoy!
