Triple Chip Brookies
Triple Chip Brookies- Boxed brownie mix and homemade cookie dough mixed with three types of baking chips unite for an amazing dessert treat.
August 8, 2023 by Nicole Collins
Today, we’re making Triple Chip Brookies!
Let me set the scene for you. I’m in my kitchen staring at my pantry trying to figure out the best way to jazz up a box of brownie mix. I pull out every single item from my pantry that I could possibly mix with brownies: peanut butter, pretzels, M&Ms, pb cups, marshmallow crème, a whole box of baking chips. I decide to turn on the camera to film for Tiktok hoping it would give me some inspiration. I look at the box of baking chips, remember my new favorite combo of chocolate chips for cookies, decide I’m going to wing it and make some brookies (which I’d never made before), and end up concocting what is now one of my new favorite desserts ever.
And that’s what we’re making today!
These brookies are the perfect example of a semi homemade dessert. We’re going to use a boxed mix for our bottom brownie layer. We’re going to make our cookie dough layer from scratch. And, we’re going to make these extra special by using a combo of dark chocolate, white chocolate, and butterscotch chips in our cookie dough which adds the most incredible pops of flavor throughout these bars. Then, we’ll finish the pan with a pinch of flaky salt to balance everything out. And, we’re left with an incredible treat.
For our brownie layer, we’re going to follow the box’s directions exactly. We don’t need any fancy brownie mixes here. I personally love to use the Aldi brand of chewy fudge brownies. They’re absolutely delicious! Follow the directions on the box to prepare the batter, pour it into a 9x13 baking pan that’s lined with parchment paper, and we’re ready to work on our cookie layer. Easy breezy.
For our cookie layer, we’re going to make a half batch of my go to chocolate chip cookie recipe. We’ll start with butter, brown sugar, white sugar, and vanilla that we’ll beat in a stand mixer. We’ll beat in an egg. Then, we’ll add in our dry ingredients and beat them until the mix is just combined. We don’t want to over mix the cookie dough, and you’ll still see some streaks of flour on the side of the bowl. We’ll finish mixing that in when we mix in our chips, because we’re going to stir those in by hand.
Like I said earlier, we’re going to use a combo of dark chocolate, white chocolate, and butterscotch chips. This particular combo of flavors was a complete accident too! I was trying to clean out my container of baking chips one day, threw what I had into my cookie dough, and I ended up creating the absolute perfect combo of flavors that I’ve been obsessed with ever since.
Once our cookie dough is mixed up, we’ll use some clean hands to drop small hunks of cookie dough all over the top of the brownie batter. We want to leave space for the brownie to peak through the cookie, so there’s no rhyme or reason to the placement of the cookie dough. Just haphazardly drop it over the brownies, and it’s ready to go into the oven.
These will bake for about 25 minutes until we need to cover the pan with foil. The cookie dough will get too dark if we don’t cover the pan for the remaining cooking time. We don’t need to secure the foil onto the pan. Just loosely lay it right over top of the pan to act as a shield. That’s it. Once the cookies come out of the oven, we’ll hit them with a pinch of flaky salt, allow them to cool for at least an hour, then cut them up into little bars.
These brookies are everything you could ever want out of a dessert bar. The brownie is fudgy and chewy. The cookie is a little crisp. The dark, white, and butterscotch chips add surprise little pops of bitter/sweet/caramel flavor that you don’t expect. And the flaky salt both balances and accentuates all of the sweet flavors happening in the bars.
11/10 recommend!
Alright, everyone. IG voted to see this recipe first, but there’s another super special, super delicious dessert coming up next. You are NOT going to want to miss this one, so make sure you’re following along on all the socials (@ theyummymuffin02) to see the content you don’t see here!
I can’t wait to hear what you think of this one. Enjoy, and let’s eat!
Triple Chip Brookies
Serves: 24 Print
Ingredients:
1 box chewy fudge brownie mix, plus ingredients called for on the box
1 ¼ cups all purpose flour
½ tsp baking soda
½ tsp salt
½ tsp cornstarch
1 stick (1/2 cup) unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
¾ tsp vanilla
1 egg
1/3 heaping cup dark chocolate chips
1/3 heaping cup white chocolate chips
1/3 heaping cup butterscotch chips
flaky sea salt, for sprinkling
cooking spray
Directions:
Preheat oven to 350 degrees. Spritz the bottom of a 9x13 baking pan with cooking spray, line the pan with parchment paper making sure to leave some overhang on the sides, and spritz the parchment again with cooking spray.
Prepare brownie batter according to package directions. Spread the brownie batter evenly into prepared baking pan. Set aside.
Make the cookie dough: In a medium bowl, mix the flour, baking soda, salt, and cornstarch with a fork to incorporate the ingredients. To the bowl of a stand mixer fitted with the paddle attachment, add butter, both sugars, and vanilla. Beat on medium speed until the mix looks light and fluffy, about 2 mins. Add egg, and beat until incorporated.
Reduce the mixer speed to low, and gradually add in the flour mix until it is just incorporated into the dough. Scrape down the sides of the bowl, and add dark, white, and butterscotch chips to the bowl. Stir the chocolate chips and any flour from the sides of the bowl into the dough by hand using a silicone spatula or wooden spoon.
Using your hands, drop 2-3 tbsp hunks of cookie dough all over the top surface of the brownie batter, making sure to leave spaces where the brownie is still visible. Bake for 25 mins, lay a piece of aluminum foil over the pan, and bake for an additional 25-30 mins until a toothpick inserted in the center comes out mostly clean. Top the brookies with a little pinch of flaky salt. Allow the brookies to cool in the pan for 1-2 hours before cutting.
Use the parchment paper to lift the brookies out of the pan. Cut brookies into 24 squares. Enjoy!
Recipe notes:
*If you don't have a stand mixer, you can mix the dough using a hand mixer. Beat the butter and sugars as listed in the recipe. But, beat in 1/3 of the flour mix at a time until it is just combined. Stir in the chocolate by hand.
*These brookies actually freeze really well. Once they’re completely cooled, wrap each brookie individually in some plastic wrap, and store in a freezer safe bag. When the sweet tooth strikes, pop a brookie still in the plastic wrap into the microwave, and microwave for 20-30 seconds. It’s like it just came out of the oven!
