The Stay At Home Chef presents a joyful twist on two beloved treats: fudgy brownies and soft, chewy chocolate chip cookies combined into one crowd-pleasing sheet pan brookie. This friendly guide covers the full recipe, smart tips from the creator, and easy variations so anyone can bake a tray of bars perfect for potlucks, parties, or sweet cravings. Expect to hear words like "It's all about science and math" — and then taste the delicious result.
Key takeaways
- Two desserts in one bite: brownie base with cookie dough crumbles on top.
- Makes about 32 servings from an 18x13-inch sheet pan — ideal for feeding a crowd.
- No scooping required: the cookie dough is crumbled over the brownie layer for easy assembly.
Ingredients at a glance
For busy hosts and bakers who love simple cooking, recipes, bon apetit moments, here are the essentials split into two layers.
- Brownie layer: melted salted butter, granulated sugar, eggs, vanilla, melted chocolate chips, unsweetened cocoa powder, flour, salt.
- Cookie layer: softened butter, brown sugar, granulated sugar, eggs, vanilla, baking soda, salt, flour, chocolate chips.
Step-by-step: make the brownie layer
- Preheat oven to 350°F and line an 18x13-inch sheet pan with parchment paper, leaving a little overhang and spraying the pan first so the paper sticks.
- Melt 1 cup salted butter and whisk in 1 3/4 cups granulated sugar until dissolved.
- Add 4 large eggs and 1 tablespoon vanilla; whisk until smooth.
- Melt 3/4 cup chocolate chips and whisk into the mix, then stir in 1/2 cup unsweetened cocoa, 1 cup flour, and 1 teaspoon salt. Spread evenly to the pan edges.
Step-by-step: prepare and crumble the cookie dough
- Cream 3/4 cup softened butter with 3/4 cup brown sugar and 1/3 cup granulated sugar using a mixer.
- Beat in 2 large eggs and 1 1/2 teaspoons vanilla.
- Mix in 1/2 teaspoon baking soda, 1/2 teaspoon salt, then 2 1/4 cups flour until the dough is slightly dry and crumbly. Fold in 1 1/2 cups chocolate chips.
- Crumble the dough over the brownie layer, ensuring edges and corners have coverage so the bars cut out cleanly.
Bake, cool, and serve
Bake at 350°F for 30–35 minutes. Watch for the brookies to "bubble and breathe" — when that activity subsides they are done. Cool completely on a wire rack before slicing into squares for neat bars. Of course, a warm spoonful right out of the pan is allowed.
Tips, troubleshooting, and variations
- Why crumble? The cookie layer is intentionally drier so it won’t puff too much; crumbling creates texture and lets the brownie peep through.
- Chocolate choice: Milk or semi-sweet chips both work — choose based on your sweet tooth.
- Pan swap: You can use a 9x13 pan, but the sheet pan makes serving bars easier for parties.
- Flavor twists: Add chopped nuts, swirl in peanut butter, or sprinkle sea salt for a gourmet touch.
Final tips for host-worthy brookies
This recipe shines for anyone who loves simple, shareable cooking, recipes, bon apetit creations. Follow the proportions carefully — as the creator says, "It's all about science and math" — and allow full cooling for clean slices. Whether making one pan for family or several for a gathering, these sheet pan brookies will be a repeat request at every event.
Make it, share it, and enjoy the smiles that follow. Cooking, recipes, bon apetit — done and delicious.
This article was created from the video Sheet Pan Brookies with the help of AI.
Sheet Pan Brookies: cooking, recipes, bon apetit — the ultimate party dessert. There are any Sheet Pan Brookies: cooking, recipes, bon apetit — the ultimate party dessert in here.
