Fudgy Chewy Browkies (Brookies) and More Pressure Cooker Delights
A delicious pressure cooker dessert fusion of brownies and cookies — rich, fudgy, chewy, and full of melty chocolate chips. Simple pantry ingredients make this an easy and satisfying treat anytime.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- ½ cup unsalted butter melted (for cookie dough layer)
- 1 cup brown sugar
- 1 large egg plus 2 large eggs for brownie batter
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour for cookie dough
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ⅓ cup unsweetened cocoa powder brownie layer
- ¼ teaspoon baking powder
Instructions
Instructions
- Line your baking pan with parchment paper for easy removal.
- Mix melted butter and brown sugar until smooth. Stir in one egg and vanilla. Add flour, baking soda, and salt. Fold in chocolate chips.
- For brownie layer, melt butter in a saucepan and remove from heat. Stir in granulated sugar and two eggs. Add cocoa powder, flour, baking powder, and salt. Mix just until combined.
- Spread brownie batter evenly in pan. Drop spoonfuls of cookie dough on top and gently spread to mostly cover brownies.
- Bake at 350°F for 30 minutes. Test with a toothpick — moist crumbs mean it’s done.
- Let cool in pan. Cut into squares once fully cooled for best texture.
Notes
Store in an airtight container at room temp for 2 days or freeze for up to 2 months. Warm in microwave before serving for extra gooeyness.