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Brownie Cookie Roll

A delicious mashup of chewy cookie and fudgy brownie in every bite, perfect for those who can't decide between the two.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 cup white sugar Can substitute brown sugar
  • 1/2 cup brown sugar Adjust based on preference
Wet Ingredients
  • 2 large eggs Can substitute with flaxseed or applesauce for egg-free version
  • 1/2 cup unsalted butter, melted Salted butter is okay, reduce extra salt accordingly
  • 1 tsp vanilla extract Important for enhancing chocolate flavor
Mix-Ins
  • 1 cup chocolate chips Can substitute with chopped candy bars, white chocolate, etc.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a bowl, mix together the dry ingredients.
  3. In another bowl, whisk together the wet ingredients.
  4. Combine the wet and dry Ingredients.
  5. Fold in the chocolate chips.
Baking
  1. Spoon tablespoonfuls of the dough onto the prepared baking sheet, spacing them apart.
  2. Bake in preheated oven for about 20-25 minutes or until set but slightly underdone.
  3. Let the brookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. Freeze layered in plastic wrap for longer storage. Consider making brookie ice cream sandwiches for a unique treat!