New This Month



Brownies and cookies come together in this irresistible treat from Matt Lewis of Brooklyn's Baked bakery.

  • Yield: Makes 6

Source: The Martha Stewart Show, March 2010


  • 1/2 cup (1 stick) unsalted butter, cut into 1-inch cubes, plus more for pie tins
  • 3/4 cup all-purpose flour
  • 1 tablespoon dark cocoa powder
  • 1/2 teaspoon salt
  • 5 ounces dark chocolate (60 to 72 percent cacao), coarsely chopped
  • 3/4 cup granulated sugar
  • 1/4 cup light-brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • Chocolate Chip Cookie Dough
  • Ice cream, for serving (optional)


  1. Butter bottom and sides of six 4-inch-round pie tins; set aside.

  2. In a medium bowl, whisk together flour, salt, and cocoa powder; set aside.

  3. Melt chocolate and butter in a heatproof bowl set over (but not touching) simmering water. Turn off heat but keep bowl over water; whisk both sugars into chocolate mixture. Remove bowl from water and let cool to room temperature.

  4. Add eggs to chocolate mixture and whisk until just combined. Add vanilla and stir just to combine; do not overmix. Sprinkle flour mixture over chocolate mixture. Using a spatula, gently fold flour mixture into chocolate mixture until just a trace amount of the flour mixture is visible.

  5. Fill each prepared pie tin halfway with batter. Place pie tins on a large baking sheet and transfer to refrigerator; let chill for at least 1 hour.

  6. Preheat oven to 375 degrees.

  7. Using a 1/4-cup ice cream scoop with a mechanical release, scoop chilled cookie dough into six balls. Using your hands, shape dough to form perfect balls and gently form into a round disk that is slightly domed at the top; disks should be slightly smaller than the top of the pie tins.

  8. Remove pie tins from refrigerator and gently press 1 disk of cookie dough into each tin of batter. Transfer baking sheet to oven and bake until cookie is golden brown, 20 to 25 minutes, rotating baking sheet halfway through cooking time. Serve warm with ice cream or at room temperature.

Reviews Add a comment

  • shiraec
    3 AUG, 2013
    This is one of those "too much of a good thing" recipes. Want a cookie? Make cookies. Want a brownie? Make brownies. The combination wasn't as good as I was expecting. The cookie on top doesn't get really crisp and the brownie on bottom wasn't that great. I decreased the amount of salt and they still tasted overly salty. More work than necessary and less satisfying that just making either brownies or chocolate chip cookies. Won't be making this again.
  • Solsticejan
    20 JUN, 2013
    Looks like you are having serious problems with your website or maybe it's my server. Can't navigate the site; can't link. Thought you'd like to know...
  • BBW123
    4 FEB, 2013
    I personally think that the small pie tin is way too much Brookie, so did my family. I made them smaller by making them in a cupcake nonstick tin. With and without cupcake liners. Both turned out nice. But make sure you bake them long enough-about 13 min. or so. Otherwise, they will not come out nicely and they will be too cakey/fudgy which is nice rt out of the oven with ice cream. Otherwise make sure the cchip cookie is browned well an then the Brownie will be baked enough to come out.
  • BBW123
    4 FEB, 2013
    I made these for my son's class. I made 6 batches, so I figured out the best ways to make these. They are labor intense, but I figured out a few easier ways. I tripled all the recipes. When making the c chip cookies, put them in a roll (plastic wrap) and then in frig. for an hour. It is much easier slicing off a round slice to place on top of the browning then rolling then doming on the browning. Don't waste your time rolling into a ball then smashing to place into the browning.
  • chanss
    11 JUN, 2010
    To DiannaMontana: How did the sheet pan method work?
  • pxedust
    27 APR, 2010
    These are wonderful. Everyone raved about them. I used small cake pans as opposed to pie pans. They turned out beautifully. I would make again.
  • bucatino
    12 APR, 2010
    These are a taste of heaven! We made them in muffin tins and it yielded 18. I froze half and the other half are on my kitchen counter tempting me every time I walk by.
  • pshirey
    31 MAR, 2010
    These were amazing! The only change I made was to make them smaller. I used cupcake tins with paper liners. They came out perfectly in about 20 minutes.
  • pshirey
    31 MAR, 2010
    These were amazing! The only change I made was to make them smaller. I used cupcake tins with paper liners. They came out perfectly in about 20 minutes.
  • karahill
    27 MAR, 2010
    We just made these this evening! They were fabulous! We changed the recipes a bit but it was truly great! Our son entered a cookie contest and will be submitting these for the competition. We are certain he will win :)