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Another skillet cookie you say? Well, you won’t be complaining later. This Chocolate Chip Skillet Brookie is the best one of them all!
Finally. The post that nearly didn’t make it is here. Why? Because for some absurd reason I wasn’t happy with the photos. I made this skillet cookie *slash* brownie *slash* brookie (whatever it’s called) and photographed it 4 more times before throwing in the towel and going with this shot. Guess which number this shoot was? The first. Don’t even.
Chocolate Chip Skillet Brookie
How exactly did this come about? It was one of those moments my brain was calling for a brownie. NO. A cookie. NO. A brownie. NO. A COOKIE. Instead of just ‘settling’ for one option (first world problems right here), I threw both into the skillet and prayed for a miracle.
Safe to say someone was on my side. Because it worked. All five times.
There’s no need to marble the cookie dough through the brownie batter. It kinda just sinks into the chocolatey abyss, waiting to be baked into swirls surrounded by the perfect flakey topped brownie. Top with your toppings of choice….or spoon directly out of the pan. It doesn’t need anything to make it better.
If you don’t own a cast iron skillet, you can bake this is a 9-inch round baking pan.
For more skillet cookies, try these!
Nutella Stuffed Deep Dish Cookie OR Apple Pie Deep Dish Skillet Cookie OR Peanut Butter Choc Chip Deep Dish Skillet Cookie (Low Fat)!
Watch us make this Chocolate Chip Skillet Brookie right here!
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Chocolate Chip Skillet Brookie
Weight Watchers: 7SP per slice
Ingredients
Brownie Batter:
- 1/3 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup white sugar or natural granulated sweetener to cut down on calories
- 1/3 cup unsweetened cocoa powder
- 1 egg large
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon salt
- 1/4 cup all-purpose flour or plain flour
Cookie Dough:
- 1/4 cup butter softened
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar or natural granulated sweetener
- 1 egg large
- 1 teaspoon pure vanilla extract
- 2/3 cup all-purpose flour or plain four
- 1 pinch baking soda
- 1 pinch salt
- 1/3 cup dark semi-sweet chocolate chips divided, I use Lily's Baking Chips
Instructions
- Heat the oven to 175°C | 350°F. Lightly grease an 9-inch cast iron skillet or round baking pan with non-stick spray; line the base with parchment (or baking) paper; set aside
For The Brownie Batter:
- In a medium-sized bowl, whisk the butter and sugars together well until the sugar has dissolved. Add the cocoa powder, whisking until dissolved and smooth.
- Beat in the egg and vanilla until well incorporated (about a minute). Fold the flour and salt through until the better is smooth and thick. Set aside.
For The Cookie Dough:
- In a separate medium-sized bowl, beat the butter and sugars together until light and fluffy. Add the egg and vanilla, beating until smooth. Add in the flour, baking soda and salt, folding the dry ingredients through until a cookie dough forms. Fold in half of the chocolate chips; set aside.
Assemble:
- Pour the brownie batter into the skillet (or pan) and spread out evenly with a spatula (or the back of a metal spoon). Scoop the cookie dough into the brownie batter; sprinkle with the remaining chocolate chips; and bake for 30-35 minutes, or until the cookie is golden and the edges are set and pulling away from the sides of the pan. Do not over bake or it will be dry instead of moist and fudge-like.
- Allow to cool in the pan for about 10 minutes and serve hot.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, planning to make this Sunday. Can I set it in a dish Saturday overnight and bake Sunday? Also how many minutes in 10 inch cast iron skillet?
Yes, that sounds great! I would recommend leaving it in the fridge overnight. You will want to bake it for 30 minutes. Watching it periodically.
Do you know if you can prepare the brownie and cookie mixes in the cast iron, store in the fridge for a few hours, and then bake? Or do you think that would effect how it came out? I’m hoping to make this for my BF after his birthday dinner. Thanks!
Yes, of course! Let me know how it turns out! Thanks so much for following along with me! Happy birthday to your BF!!
what if you don’t have an iron skilett??
Hi ANa. You can use a pie dish or round baking pan
Could you use a brownie batter thats already made (store bought) instead of making it yourself?
Hi Sam. Yes that’s fine 🙂
What kind of syrup did you use on top of this Brookie?
Double de receipe in a cast iron 10 1/2″ bake for 45 min. Total
I have a 10in iron skillet, would it be ok to double the recipe or would it be too much in my 10in? Looks delicious!!!!!!
Hi Marguerite, that should be fine! It will be a thicker brookie, and may need 5-10 minutes extra baking time. Please let me know how you go!
This looks SO nice will it work the same with gluten free flour and a bit of zantham gum do you know? Or do you know how I can adapt it to be gluten free? Thanks x