Gourmet Valentine’s Day Brookies

Here is my go-to recipe for Valentine’s Day brookies – a perfect blend of fudgy brownies and soft chocolate chip cookies merged into one sweet treat. These heart-shaped treats combine two classic desserts that everyone loves.

These brookies have become my February tradition, and I usually make a double batch because they disappear so quickly. After all, who can resist having one (or two) with their morning coffee the next day?

What Kind of Chocolate Should I Use?

For this brookie recipe, you’ll be working with both bittersweet and semisweet chocolate chips, which give you the perfect balance of sweetness and rich chocolate flavor. Bittersweet chocolate (60-70% cocoa) creates a deep, sophisticated brownie layer, while semisweet chips add those classic gooey pockets to the cookie portion. If you can’t find bittersweet chocolate chips, you can chop up a good quality baking bar instead – just look for one with around 60-70% cocoa content. For the semisweet chips in the cookie layer, stick with regular chocolate chips rather than chunks or mini chips, as they’ll melt just right and create those picture-perfect chocolate pools when baked.

Options for Substitutions

Making these brookies but missing something? Here are some helpful swaps you can try:

• Chocolate chips: For both the bittersweet and semisweet chips, you can use chopped chocolate bars instead. Dark chocolate works great for the bittersweet portion, while milk chocolate can replace semisweet if needed. Just keep the measurements the same.
• Espresso powder: No espresso powder? Use instant coffee powder, or simply skip it – it just helps bring out the chocolate flavor but isn’t crucial to the recipe.
• Vanilla pudding mix: If you don’t have vanilla pudding mix, you can skip it and add an extra 1/4 cup of flour to maintain the right texture. Your cookies will still be great, just slightly less chewy.
• Dark cocoa powder: Regular unsweetened cocoa powder works fine here – the brownies will just be slightly lighter in color but still tasty.
• Plain flour: All-purpose flour is what you want, but if you’re in a pinch, you can use self-rising flour – just remember to skip the baking powder and reduce the salt by half.
• Vanilla essence: Vanilla extract, vanilla paste, or even vanilla bean scrapings work well here. If using vanilla bean, use 1/2 the amount called for.

Watch Out for These Mistakes While Baking

The biggest challenge when making brookies is maintaining the distinct layers of brownie and cookie dough – avoid overmixing when combining the two batters, as this will blur the beautiful contrast between the layers and affect the final texture. Temperature control is crucial too – make sure your butter is at room temperature but not melted for the cookie layer, while the chocolate for the brownie layer should be melted and cooled slightly before mixing to prevent scrambling the eggs. Another common mistake is overbaking these treats – they should come out of the oven when a toothpick inserted in the center still has a few moist crumbs, as they’ll continue to set while cooling. For the best results, let the brookies cool completely in the pan before cutting them, and use a sharp knife wiped clean between cuts to achieve those picture-perfect squares.

What to Serve With Brookies?

These chocolate-loaded brookies (that perfect mix of brownies and cookies) are already pretty amazing on their own, but serving them with a cold glass of milk is always a winning combo! If you’re feeling fancy, try them slightly warmed up with a scoop of vanilla ice cream on top – the contrast between warm cookie and cold ice cream is so good. For a cozy touch, especially around Valentine’s Day, pair them with a mug of hot chocolate or coffee, which brings out all those rich chocolate and espresso notes in the brookies.

Storage Instructions

Keep Fresh: These brookies stay perfectly chewy when kept in an airtight container at room temperature for up to 5 days. I like to place a piece of bread in the container – it helps keep them soft and prevents them from drying out. Just make sure they’re completely cool before storing!

Freeze: These treats are great for freezing! Place them in a freezer-safe container with parchment paper between layers and they’ll keep for up to 3 months. I often make a double batch just to have some ready in the freezer for unexpected guests or late-night cravings.

Thaw & Enjoy: When you’re ready to enjoy your frozen brookies, just let them thaw at room temperature for about an hour. If you want that fresh-baked taste, pop them in the microwave for 10-15 seconds – they’ll taste almost like they just came out of the oven!

Preparation Time	20-30 minutes
Cooking Time	45-50 minutes
Total Time	65-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 5000-5500
• Protein: 60-70 g
• Fat: 250-280 g
• Carbohydrates: 600-650 g

Ingredients

• 12 ounces bittersweet chocolate chips (60-70% cocoa)
• 1/2 cup unsalted butter (1 stick)
• 3 large eggs
• 1 cup white sugar
• 1/4 cup packed brown sugar
• 1 tablespoon vanilla essence
• 1/2 teaspoon baking powder
• 3/4 cup plain flour
• 1/4 cup dark cocoa powder, unsweetened
• 1/2 teaspoon salt
• 1 teaspoon espresso powder
• 1 cup unsalted butter (2 sticks)
• 3/4 cup packed brown sugar
• 1/4 cup white sugar
• 1 package vanilla pudding mix (3.4 ounces)
• 2 large eggs
• 1 tablespoon vanilla essence
• 2 1/4 cups plain flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semisweet chocolate chips

Step 1: Prepare Baking Pan and Preheat Oven

Start by preheating your oven to 350°F (175°C).

Grease a 13×9 inch baking pan and line it with parchment paper for easy removal later.

Using a glass pan is preferred for even baking.

Step 2: Melt Chocolate and Butter

In a heavy saucepan over low heat, melt the chocolate and butter together, stirring constantly until everything is fully melted and well-combined.

Once done, remove from heat and set aside to cool slightly.

Step 3: Prepare Brownie Batter

In the bowl of a stand mixer, combine the eggs, sugars, vanilla, baking powder, and salt.

Beat on high speed for about 5 minutes until the mixture is thick and creamy.

Reduce the speed to low and slowly mix in the melted chocolate until fully combined.

Gently stir in the flour, espresso powder, and cocoa powder just until the ingredients are incorporated.

Step 4: Prepare Cookie Dough

While the brownie batter chills, begin making the cookie dough.

In a separate bowl, beat together the butter and sugars until light and fluffy.

Add the eggs and vanilla, mixing to combine well.

Gradually add the flour, vanilla pudding mix, baking soda, and salt, mixing until just combined.

Stir in the chocolate chips to complete the cookie dough.

Step 5: Assemble and Bake

Layer the brownie batter evenly into the prepared baking pan, smoothing the top.

Next, layer the chocolate chip cookie dough over the brownie batter, spreading it out smoothly.

Bake in the preheated oven for 45-50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Remove the baking pan from the oven and allow the dessert to cool completely.

Once cool, cut into squares or use a heart-shaped cookie cutter to create heart-shaped treats.

Serve and enjoy your delicious layered brownie-cookie creation!