epicurious5.0
Birthday Brookies
This half-brownie, half-bar-cookie hybrid is a fun dessert that gets the ultimate birthday party treatment with colorful sprinkles.
👥 18 Servings⏱️ Prep & Cook: 1h 15m👤 Sally McKenney📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●cutting board
📝 Preparation Steps
1
Brownie Batter
2
Preheat the oven to 350°F (177°C). Line a 13×9" metal baking pan with parchment paper, leaving a few inches of overhang on two opposite sides.
3
In a large heat-safe bowl, whisk 12 Tbsp. unsalted butter, melted and hot (170 g), 3 Tbsp. vegetable oil, and 1½ cups granulated sugar (300 g). Let sit for 3–⏱️ 5 minutes to slightly cool. Whisk in 2 large eggs, at room temperature, 1 egg yolk, at room temperature, and 1½ tsp. vanilla extract. Mix well, then whisk in 1 cup unsweetened Dutch-process cocoa powder (84 g), ¾ cup all-purpose flour (94 g), 1 Tbsp. hot water, and ½ tsp. salt. The batter should be thick. Fold in 1½ cups semisweet chocolate chips (270 g), then spread the batter evenly in the prepared pan.
. unsalted butter, melted and hot (170g)12 Tbsp. unsalted butter, at room temperature (113 g)8 Tbsp. vegetable oil3 Tbsp½ cups granulated sugar (300g)1large eggs, at room temperature2large egg, at room temperature1egg yolk, at room temperature1½ tsp. vanilla extract1. vanilla extract1 tspunsweetened Dutch-process cocoa powder (84 g)1 cup. hot water1 Tbsp½ cups semisweet chocolate chips (270 g)1
4
Cookie Dough
5
In a large bowl using a handheld or stand mixer fitted with the paddle, beat 8 Tbsp. unsalted butter, at room temperature (113 g), ⅓ cup brown sugar (67 g), and ⅓ cup granulated sugar (67 g) on medium-high speed until the mixture is light and creamy, about ⏱️ 3 minutes. Add 1 large egg, at room temperature, 1 tsp. vanilla extract, and ¼ tsp. almond extract (if using), and beat on high speed until combined, about ⏱️ 1 minute. Scrape down the sides of the bowl as needed. Add 1¼ cups all-purpose flour (156 g), ½ tsp. baking powder, and ⅛ tsp. salt and beat on low speed until combined. Beat in ½ cup white chocolate chips (90 g) and ⅓ cup rainbow sprinkles (57 g). The dough should be thick and sticky.
. unsalted butter, melted and hot (170g)12 Tbsp. unsalted butter, at room temperature (113 g)8 Tbsplarge eggs, at room temperature2egg yolk, at room temperature1large egg, at room temperature1½ tsp. vanilla extract1. vanilla extract1 tsp¼ cups all-purpose flour (156 g)1
6
Press about ¼ cup (70g) of the cookie dough into a flat disk and place it on top of the brownie batter. Repeat with the remaining cookie dough, covering the surface of the brownie layer but leaving some chocolate parts exposed. Lightly press down on the cookie dough to make an even layer as best you can. Top with extra sprinkles, if desired.
7
Bake for 32–⏱️ 36 minutes or until the top is lightly browned. If the top browns too quickly, loosely tent aluminum foil over the pan. Err on the side of underbaking, as the brookies continue to set as they cool. Cool the brookies completely in the pan set on a cooling rack.
8
Lift the brookies out of the pan by gripping the parchment paper overhang; transfer to a cutting board and cut into squares.
9
Do Ahead: Store covered tightly at room temperature for up to 1 week.
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