Birthday Sprinkle Brookies

Sweets and Baked Goods
Written By Nina Safi

PREP TIME: 30 MIN | COOK TIME: 50 MIN | YIELD:9

Scrumptious Moment

I made these for my boyfriend’s 32nd birthday. He loves a classic chocolate chip cookie and can never resist anything chocolate, so when I couldn’t decide which to make… I combined them! The result: a festive brookie topped with birthday sprinkles (his favorite) for that extra celebratory touch.

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BIRTHDAY SPRINKLE BROOKIES

There’s something about the combination of cookie dough and brownies that just feels like a celebration. These brookies are gooey, chewy, and perfectly over the top, basically dessert’s answer to “why choose one when you can have both?” The cookie dough is soft and buttery with bursts of dark chocolate and rainbow sprinkles that add a little crunch and color, while the brownie layer is rich and fudgy with pockets of melted white chocolate for that extra bite. As they bake together, the edges get crisp and golden while the center stays soft and decadent.

Ingredients

COOKIE DOUGH

  • 1/2 cup salted butter, melted

  • 3/4 cup packed light brown sugar

  • 1/4 cup granulated sugar

  • 1 large egg + 1 large egg yolk

  • 2 teaspoons vanilla extract

  • 1 1/2 cups all-purpose flour

  • 1/2 teaspoon baking soda

  • 1/2 cup dark chocolate chips

  • 1/2 rainbow sprinkles

BROWNIE BATTER

  • 1/2 + 2 tablespoons of salted butter

  • 1 1/4 cup packed light brown sugar

  • 2 large eggs, at room temperature

  • 1 teaspoon vanilla extract

  • 1/2 cup cocoa powder

  • 1/2 cup all-purpose flour

  • 1 Lindt white Chocolate bar, chopped

Instructions

COOKIE DOUGH

  1. Preheat your oven to 375°F.

  2. In a medium bowl, whisk together the melted butter and both sugars until smooth and well combined. Add the egg, egg yolk, and vanilla extract, then whisk again until the mixture looks slightly lighter in color.

  3. Using a spatula, gently fold the flour and baking soda into the wet ingredients until the dough is almost combined.

  4. Add the sprinkles and dark chocolate chips, mixing just until everything comes together into a soft cookie dough.

  5. Chill the dough in the refrigerator for 30 minutes while you prepare the brownie batter.

BROWNIE BATTER

  1. Grease and line an 8x8-inch baking pan with parchment paper, then set it aside.

  2. In a microwave-safe bowl, combine the butter and sugars. Microwave for 30 seconds, then whisk. Repeat this process until the mixture looks glossy and slightly grainy.

  3. Transfer the mixture to a large mixing bowl and whisk in the eggs one at a time, beating vigorously until the batter becomes lighter in color. Stir in the vanilla extract.

  4. Gently fold in the cocoa powder and flour until just combined, then stir in the chopped white chocolate chunks. Chill the brownie batter in the refrigerator for about 10 minutes while you get ready to assemble the brookies.

MAKING THE BROOKIE

  1. Remove both the chilled cookie dough and brownie batter from the fridge, and place the bowls side by side. Have a few small bowls ready with extra sprinkles.

  2. To assemble, start by scooping chunks of cookie dough into random spots in the prepared pan. Fill the gaps with spoonfuls of brownie batter. Repeat the layering process until the pan is nearly full, finishing with sprinkles on top.

  3. Bake for 40–45 minutes, or until the top is golden brown and the center is set but still soft (it shouldn’t jiggle).

  4. Let the brookies cool completely for 30 minutes to 1 hour before cutting into 9 squares. Enjoy!

Yield: 9
Birthday Sprinkle Brookies

Birthday Sprinkle Brookies

Prep time: 30 MinCook time: 50 MinInactive time: 30 MinTotal time: 1 H & 50 M

Ingredients

COOKIE DOUGH
BROWNIE BATTER

Instructions

COOKIE DOUGH
  1. Preheat your oven to 375°F.
  2. In a medium bowl, whisk together the melted butter and both sugars until smooth and well combined. Add the egg, egg yolk, and vanilla extract, then whisk again until the mixture looks slightly lighter in color.
  3. Using a spatula, gently fold the flour and baking soda into the wet ingredients until the dough is almost combined.
  4. Add the sprinkles and dark chocolate chips, mixing just until everything comes together into a soft cookie dough.
  5. Chill the dough in the refrigerator for 30 minutes while you prepare the brownie batter.
BROWNIE BATTER
  1. Grease and line an 8x8-inch baking pan with parchment paper, then set it aside.
  2. In a microwave-safe bowl, combine the butter and sugars. Microwave for 30 seconds, then whisk. Repeat this process until the mixture looks glossy and slightly grainy.
  3. Transfer the mixture to a large mixing bowl and whisk in the eggs one at a time, beating vigorously until the batter becomes lighter in color. Stir in the vanilla extract.
  4. Gently fold in the cocoa powder and flour until just combined, then stir in the chopped white chocolate chunks. Chill the brownie batter in the refrigerator for about 10 minutes while you get ready to assemble the brookies.
MAKING THE BROOKIE
  1. Remove both the chilled cookie dough and brownie batter from the fridge, and place the bowls side by side. Have a few small bowls ready with extra sprinkles.
  2. To assemble, start by scooping chunks of cookie dough into random spots in the prepared pan. Fill the gaps with spoonfuls of brownie batter. Repeat the layering process until the pan is nearly full, finishing with sprinkles on top.
  3. Bake for 40–45 minutes, or until the top is golden brown and the center is set but still soft (it shouldn’t jiggle).
  4. Let the brookies cool completely for 30 minutes to 1 hour before cutting into 9 squares. Enjoy!
Nina Safi
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