Stop Scrolling These Brownkies Melt in Your Mouth
Birthday Cake Dessert
Brownkie is what happens when you can’t decide between a brownie and a cookie and honestly, you don’t have to. It combines the dense, fudgy richness of a brownie with the soft, buttery texture of a cookie in one bite.
The contrast is what makes it so satisfying. The bottom layer stays moist and chocolatey, while the cookie layer on top bakes into a slightly crisp, golden finish. Together, they create a dessert that feels indulgent but still playful.
It’s also a great recipe for sharing. Slice it into squares for a casual treat, or serve it slightly warm for that extra soft, melty texture.
Brownkie (Brownie + Cookie)
Ingredients
Brownie Layer
- 165 g unsalted butter (melted)
- 300 g chocolate chips (70% cacao, melted)
- 4 eggs
- 225 g granulated sugar
- 75 g brown sugar
- 3 g vanilla extract
- 3 g salt
- 97 g all-purpose flour
- 38 g cocoa powder
Cookie Layer
- 60 g unsalted butter (softened)
- 25 g powdered sugar
- 75 g whipping cream (room temperature)
- 90 g cake flour
- 30 g chocolate chips
Instructions
1. Make the brownie batter
Mix the melted butter and melted chocolate until smooth.
In another bowl, combine eggs, granulated sugar, brown sugar, salt, and vanilla extract. Beat until the mixture becomes lighter in color and slightly thickened.
Pour the chocolate mixture into the egg mixture and stir until well combined. Sift in the flour and cocoa powder, then mix until no dry streaks remain.
Pour the batter into a parchment-lined 20×20 cm baking pan and set aside.
2. Prepare the cookie dough
Cream the softened butter and powdered sugar until smooth.
Gradually add the whipping cream while mixing until fully incorporated. Add the cake flour and mix until a soft dough forms. Fold in the chocolate chips.
3. Assemble
Drop spoonfuls of the cookie dough randomly over the brownie batter. You don’t need to spread it evenly uneven patches create a better texture contrast.
Optional: sprinkle extra chocolate chips on top.
4. Bake
Preheat the oven to 170°C.
Bake for about 30 minutes, or until the top is set and lightly golden while the center remains soft.
5. Cool and serve
Let the brownkie cool before slicing to get clean cuts.
The result is rich, chewy, and layered with texture crispy on top, soft in the middle, and deeply chocolatey throughout. Perfect with a glass of milk or just on its own.