High Altitude Brookies

Jessica — Thu, 27 Aug 2026 03:26:12 +0000

High Altitude Brookies

These brookies combine two classic desserts in one irresistible treat: a chewy chocolate chip cookie layered over a rich, fudgy brownie. The result gives you the best of both worlds.

Course Dessert

Prep Time 20

Cook Time 30

Servings 16 brookies

Ingredients

Brownies

½ cup (113 g) unsalted butter, melted
1 ¾ cups (200 g) powdered sugar
½ cup (43 g) unsweetened cocoa powder
2 large eggs room temperature
1 teaspoon vanilla extract
½ teaspoon salt
½ cup (65 g) all-purpose flour

Cookie Dough

1/2 cup (113 g) unsalted butter, softened
⅓ cup (65 g) granulated sugar
⅓ cup (75 g) dark brown sugar
1 large egg room temperature
1 teaspoon vanilla extract
1 ¼ cups (160 g) all-purpose flour
¼ teaspoon baking soda
½ teaspoon salt
½ cup (85 g) semi-sweet chocolate chips, plus more for topping

Instructions

Preheat oven to 350°F. Line a 9×13-inch pan with parchment paper, then spray with non-stick baking spray. Set aside.

For the Brownie

In a large bowl, microwave the butter for 1 minute, or until melted. Once the butter is melted, stir in the cocoa powder. Let the mixture cool for a few minutes so it doesn’t scramble your eggs.
Whisk in the powdered sugar, eggs, and vanilla extract until completely smooth and combined. Fold in the salt and flour just until combined (do not overmix), and pour into the prepared baking pan and set it aside.

For the Cookie

In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high for 1 minute or until slightly fluffy, stopping and scraping the bowl down as needed.
On low speed, mix in the egg and vanilla extract just until combined. Add the salt, baking soda, and flour, then mix until combined. Then fold in the chocolate chips by hand with a spatula.
Drop spoonfuls of dough on top of the brownie layer. Don’t cover the brownie batter completely; it will look good to have some brownie showing. Sprinkle a handful of extra chocolate chips on top before putting it in the oven.

Bake

Bake for 26-30 minutes or until the cookie layer is light golden brown and the brownie edges are set. If the cookie dough begins to brown too quickly, place a piece of aluminum foil loosely across the top. Allow to cool completely for at least 30 minutes before removing them from the pan and cutting into bars, they’ll be too soft when warm.

Notes

Storage: Brookies can be stored for up to 1 week in an airtight container.

The post High Altitude Brookies appeared first on Alpine Spoon.

Old-Fashioned Iced Brownies

Jessica — Wed, 08 Apr 2026 04:03:05 +0000

These old-fashioned iced brownies are soft, fudgy, and topped with a smooth chocolate icing that melts right into the warm surface. Baked as a simple sheet pan brownie, they’re easy to slice, incredibly moist, and taste like heaven. The icing sets into a thin, glossy layer that makes every bite rich. If you love brownies with frosting that stay tender for days, this is the recipe you’ll come back to again and again.

Old-Fashioned Iced Brownies

These easy, melt-in-your-mouth iced brownies are soft, rich, and perfectly balanced. They rise evenly while giving you a tender crumb, topped with a glossy icing finish.

Course Dessert

Cuisine American

Keyword easy high altitude baking, frosted brownies, high altitude brownie recipe, high altitude brownies, iced brownies, melt in your mouth brownies

Prep Time 25

Cook Time 25

Servings 12 servings

Author Jessica

Equipment

9×13 inch baking dish
2 medium size mixing bowls
Hand or stand mixer (or a sturdy whisk and spatula if mixing by hand)

Ingredients

Brownie

16 Tablespoons (2 sticks) salted butter, melted (if using unsalted, add ½ teaspoon salt)
3 Tablespoons (12g) cocoa powder, unsweetend
1 ¾ cup (350g) granulated sugar
2 cups (240g) all-purpose flour
1 teaspoons vanilla extract
4 eggs (room temperature)
1 cup pecans (optional)

Chocolate Icing

2 cups (225g) powdered sugar
2 Tablespoons (9g) cocoa powder
2-3 Tablespoons milk
3 Tablespoons salted butter, melted

Instructions

Preheat and Prepare the Pan

Preheat the oven to 350°F (177°C). Grease a 9×13-inch baking dish with cooking spray or butter, then dust lightly with flour or line with parchment for easy removal.

Mix the Brownie Batter

In a medium bowl, whisk together the melted butter and cocoa powder until smooth and glossy. Add the sugar and whisk until combined.Beat in the eggs and vanilla extract.Gently stir in the flour until no dry streaks remain , being careful to not overmix.If using pecans, fold them in last.

Bake

Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).

Make the Chocolate Icing

After the brow, prepare the icing. In a clean bowl, whisk together the powdered sugar and cocoa powder. Stir in the melted butter and 2 tablespoons of milk, adding more milk as needed until the icing is smooth and spreadable.

Frost the Brownies

Let the brownies cool in the pan for about 10-20 minutes before adding the icing. the brownies should still be slightly warm. Spread the icing evenly over the top; it will melt slightly and create a glossy, melt-in-your-mouth layer as it sets.Cool completely before slicing.

Notes

Tips for Perfect High-Altitude Results

At high elevations, check doneness a few minutes early; brownies bake faster in thinner air.
Use room-temperature eggs to help the batter emulsify smoothly.
If baking above 9,000 ft, reduce sugar by 1 tablespoon to maintain balance and prevent sinking.

The post Old-Fashioned Iced Brownies appeared first on Alpine Spoon.

Bars & Brownies – Alpine Spoon

High Altitude Brookies