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Dark Chocolate Brookies from Felix & Greg

Somewhere a brilliant baker tired of facing the impossible choice between a cookie or brownie said "I choose both!"  And the brookie was born. 

It is apropos that our first recipe collaboration with Eugene food bloggers extraordinaire, Felix & Greg, is a cookie and brownie combo.  This fudgey gooey sweet treat is a revelation.  It is exactly what we all need in 2020.        

This recipe is also a tasty time saver because Felix & Greg combined their cookie dough recipe with their favorite boxed brownie mix. 

Enough talk let's get to the recipe!

Dark Chocolate Brookies


Cookie Dough
½ c granulated sugar
¾ c brown sugar, packed
½ c butter, room temp
1 egg
1 t vanilla
1 ¼ c flour
½ t baking soda
2 c chopped Euphoria Chocolate CompanyDark Chocolate Buttons

1 box brownie mix (plus egg and oil according to box)
2 c Euphoria Chocolate Company70% Dark Chocolate Buttons


Cookie Dough
Mix sugars, salt and butter until creamed together, 2-3 minutes. Add egg and vanilla and blend well, 1 min more. In a separate bowl, combine flour and baking soda then add them to the wet mixture, mixing just until combined (scrape down sides and bottom of bowl).
Stir in chocolate chips with spatula or spoon. Set aside.
Make brownies according to directions on box.
Pour batter into a prepared baking dish. Drop chocolate chip cookie dough over the top of the brownies, covering almost completely (may have some cookie dough left over; simply chill or freeze to use later).
Break 1 cup of Euphoria Chocolate Dark Buttons into large pieces and push into brownies/cookies.
Bake at 375° for 45 min until cookie dough is golden brown in center. Allow brookies to cool completely in pan.
Melt remaining chocolate in microwavable glass dish in short 10 second bursts, until soft. Drizzle over brookies with a knife or tines of a fork. Cut and serve.