You know how some people have a sweet tooth, and others prefer salty snacks? I am a sweet tooth girl, through and through. Usually, “salty snacks” like chips and pretzels don’t interest me much. But when you combine salty snacks with dessert? Now we’re talking.
The salty-sweet combo is a perpetual winner with my friends. And it’s been gaining popularity in the American dessert landscape overall, thanks to the popularity of ingredients like salted caramel and sea salt. Last year, I sprinkled so many cookies with sea salt, I actually started getting sick of it! Of course, my friends loved every single sea salt-sprinkled cookie, so I’ll keep sprinkling that salt away.
Today’s recipe takes the idea of salty-sweet to new levels. These “brookies” start with dual layers of brownie batter and cookie dough. Pretzels and chips are both mixed into the batter, and sprinkled right on top. Each bite gives you a bit of cookie, a bit of brownie, and a salty crunch. The ratio of snacks to batter is just right, too, so it isn’t overwhelming in any way.
This recipe hit my radar in February and I loved the story behind it. Irvin of Eat The Love needed to bring something to a Super Bowl Party. Since he tends to bring baked goods to social events, he wanted to do that- but he needed a recipe that seemed fitting to a Super Bowl Party.You can see why I related! I’m that person who brings baked goods everywhere, and I too always debate what’s right for a particular event.
Since this recipe was posted after 2016’s Super Bowl, it became part of my birthday party menu instead. My birthday was at a bar, and dessert studded with pretzels and chips seemed very fitting to the locale. These were a surefire hit. They were on a table with 6 other baked goods, and kept catching everyone’s eye. My friends would notice the pan of brownies, take stock of what was on top of them, and decide to cut a piece, even before they noticed these were brookies and not merely brownies. Of course, seeing that the treat included cookie dough, too, only made these more desirable.
I baked these as part of a massive race to prep for my birthday and ended up baking them the day of my party. However, Irvin says you can make them a day early, as long as you store the final dessert in an airtight container to make sure the pretzels and chips don’t go stale.
Brookies with Pretzels and Potato Chips
Original recipe: Eat the Love. I’ve rewritten things a bit and added commentary.
Yield: 24 bars (or more if you cut them smaller!)
Suggested equipment: Mixer
Total Time: 1.5 hours
Cook Time: 40-45 minutes
Note: make sure to keep the dough and batter measurements separate! They’re listed here as separate recipes to make sure you use the right amount per step, but make sure you add it all up as you do your grocery shopping so you don’t fall short on any ingredient
9 tablespoons unsalted butter, melted
- 1 1/2 cups packed dark brown sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspooon kosher salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup milk chocolate chips
- 2 cups lightly crushed potato chips
- 7 tablespoons unsalted butter, melted
- 2 tablespoons extra virgin olive oil
- 1 cup white granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/3 cup natural unsweetened cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon kosher salt
- 2 cups lightly broken mini pretzels (you’ll use these in two steps)
- 1/2 cup lightly crushed potato chips
- 2 tablespoons semi-sweet chocolate chips
- 2 tablespoons milk chocolate chips
Step by Step Directions
Make your cookie dough
- Preheat the oven to 325ºF and grease a 9×13 pan. You should also line it with parchment, letting a bit hang over the edge so it will be easy to pick up the treats later
- Use your mixer to cream the butter, brown sugar and vanilla. They should be well blended before you move on
- Add each egg, one at a time, fully incorporating the first egg before you add in the second egg
- Beat the mixture well
- Add flour, baking powder and salt, and then beat until all ingredients are incorporated
- Pour in the chocolate chips and potato chips and mix by hand until the add-ins are distributed evenly throughout the door
- Put your cookie dough into the prepared pan. You may need to wet your hands a bit to help you spread the dough- I didn’t need to, but the original recipe suggests this
- Make sure the dough is spread evenly in the pan
Make your brownies
- Use the same bowl you used to make the cookie dough- no need to even clean it out!
- Put your brownie batter butter, oil, sugar, and vanilla in the bowl, and then mix until well-blended
- Add the eggs, one at a time, mixing the first egg in entirely before moving onto the second egg
- Beat the mixture until well-blended
- Add the flour, cocoa, baking powder and salt, then beat until everything is mixed together
- Add 1.5 cups of pretzel pieces to the batter and mix them in gently
- Pour your brownie batter over the prepared cookie dough, and spread evenly
Finish and bake
- Sprinkle the rest of your pretzel pieces, your broken potato chips and your chocolate chips over the top of the brownie batter
- Press down lightly on the toppings to make sure they’re “set” in the batter
- Bake 40-45 minutes, or until a toothpick comes out clean. You might need to test a couple spots with the toothpick to make sure you’re not just hitting a melted chocolate chip and getting a false positive
- Let the brookies cool in the pan completely before you lift them out and slice