Brookies (Brownie and Chocolate Chip Cookie Bars)

Tested & Perfected Recipes

Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.

Is it a brownie? Is it a cookie? Nope, it’s a brookie! Brookies are bars made from marbled layers of fudgy brownie batter and cakey chocolate chip cookie dough. When I first heard of them, I thought they were a silly fad (why mess with the classics?) but then I tried them and, boy, was I wrong!

Brookies are not only super delicious, but they’re also more festive than your basic brownies or chocolate chip cookies. They’re perfect for those occasions when you need a fun potluck treat for all ages —  and they’re pretty handy for packing in lunch boxes and late-night snacking, too.

What you’ll need to make brookies

ingredients for brookies

You’ll need two types of chocolate for this recipe: semi-sweet chocolate chips for the cookie layer and bittersweet chocolate for the brownie layer. The label on the bittersweet chocolate I use for this recipe indicates that it contains 60% cacao.  Don’t get too caught up in the percentages though, because there are no legal regulations that indicate exactly how much cacao bittersweet chocolate must have.  Instead, just make sure what you purchase is labeled bittersweet.

How to make Brookies

Step 1: Make the Brownie Batter

melted butter and chopped chocolate in bowl

To begin, place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted.

whisked melted chocolate and butter

The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again.

adding the sugars to the chocolate mixture

Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that’s okay.

whisking in the eggs

Whisk in the eggs.

adding the flour

Finally, whisk in the flour until combined.

finished brownie batterPour the batter into the prepared pan and spread evenly with a spatula. Set aside.

brownie batter in prepared pan

Step 2: Make the Cookie Dough

butter and sugars in mixing bowl

Put the butter and both sugars in the bowl of an electric mixer (or a medium bowl if you’re using a hand mixer). Beat for 3 minutes, or until light and fluffy.

creamed butter and sugars with egg

Add the vanilla and egg and beat for 1 minute more.

mixing in salt, baking powder, and baking soda

Add the salt, baking powder, and baking soda and beat briefly until evenly combined.

mixing in flour

On low speed, mix in the flour.

adding chocolate chips

Add the chocolate chips and mix briefly to combine.

finished cookie batter

Step 3: Assemble and Bake

Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down).

cookie batter dotted over brownie batter

Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more.

baked brookies

Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges and, using a sharp knife, cut the brookies into 2-inch squares.

cutting brookies

Store the brookies in an airtight container on the countertop for up to three days or freeze for longer storage. Enjoy!

You may also like

Brookies (Brownie and Chocolate Chip Cookie Bars)

Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.

Servings: 24 Brookies

Ingredients

For the Brownie Batter

  • 1 stick (1/2 cup) unsalted butter
  • 4 oz bittersweet chocolate, roughly chopped (best quality, such as Ghirardelli)
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup all-purpose flour, spooned into measuring cup and leveled off with knife

For the Cookie Dough

  • 1 stick (1/2 cup) unsalted butter, at room temperature
  • 1/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1-1/4 cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray. (If the parchment is slipping, dot a little butter or nonstick spray in the corners of the pan to help the parchment stick.)
  2. Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted.) Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that's okay. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
  3. Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
  4. Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
  5. Make-Ahead/Freezer-Friendly Instructions: Brookies can be stored in an airtight container at room temperature for up to 3 days; freeze for longer storage.

Nutrition Information

Powered by Edamam

  • Per serving (24 servings)
  • Serving size: 1 brookie
  • Calories: 206
  • Fat: 11 g
  • Saturated fat: 7 g
  • Carbohydrates: 27 g
  • Sugar: 19 g
  • Fiber: 1 g
  • Protein: 2 g
  • Sodium: 107 mg
  • Cholesterol: 43 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

See more recipes:

Reviews & Comments

  • They were soft and chewy and turned out perfect.

    • — Corey on May 10, 2021
    • Reply
  • Way too complicated, time-consuming, and requiring so much equipment to make.
    I followed the recipe exactly and the result was a dry, hard product. I won’t spend valuable time doing this again. Store bought brownie mix would have been moister and more tasty.

    • — Barbara Gilbert on April 12, 2021
    • Reply
  • Made them twice to rave reviews. I used a nonstick Edge Brownie Pan, sprayed with Pam. I used Ghiardelli bittersweet morsels instead of the bar – not sure if it makes a difference, but will look for the bar next time I am shopping.

    • — m3r1 on March 7, 2021
    • Reply
  • I want to make brookiecicles….do you think these are sturdy enough to stay on a stick??

    • — Charlene on March 2, 2021
    • Reply
    • Unfortunately, I don’t think they would be — sorry!

      • — Jenn on March 5, 2021
      • Reply
  • Love YOUR Brookie Recipe! Made the one from the person who invented them first, then yours. Yours is the winner hands down!!!!!
    My grandkids agree!!!

    • — Joyce Cohen on February 21, 2021
    • Reply
  • Hi Jenn!

    These are absolutely amazing!! I have made them many times and everyone always loves them! I use Trader Joe’s Pound Plus 72% Dark Chocolate in the brownies and they are absolutely incredible every time! 10/10 would recommend

    • — Naomi on February 3, 2021
    • Reply
  • This is a fabulous bar cookie! I have made it at least a dozen times. I bring brookies to my dentist’s office nearly every visit – they usually ask for them when I get my reminder phone call. My daughter scooped up the recipe after her first taste. The recipe is foolproof. The bars are moist and just the right mix of flavors. I made them the first time because I was intrigued. I really didn’t think the flavors of a brownie and a chocolate chip cookie would go together, but I was wrong. Try them – easy, make a good quantity, plenty of compliments.

    • — Linda Jean on January 31, 2021
    • Reply
  • I’m pretty sure there are multiple reviews from my family on this recipe, it’s that good! I made it first and shared it, and now it’s become a dessert staple.

    • — Emily Cavender on January 30, 2021
    • Reply
  • I made these for a holiday party. They were a huge hit. Will definitely make these again. I may make in a smaller pan so they are thicker and adjust my cooking time and see how it goes.

    • — Carrie Ginty on January 30, 2021
    • Reply
  • This is one of my most requested desserts! So much quicker to make than multiple pans of cookies and equally delicious. My brother-in-law told me they are better than the brookies at his local coffee shop/bakery that sell for $3 a bar!

    • — Robyn on January 29, 2021
    • Reply
  • I almost didn’t make these as I wasn’t sure it was worth the extra effort to make two separate doughs. But, I’ve had such great success with all of her recipes that I decided to go for it…so glad I did. They were a huge hit with everyone. Perfect contrast and my kids don’t really love sugary desserts, so I did reduce a bit but loved by the entire crew! Thanks for another winner.

    • — Karmen Maurer on January 28, 2021
    • Reply
  • This recipe is fabulous! We like our chocolate cold, so we put the finished batch into the refrigerator. The 5 of us ate the entire batch in two days! Bad for the diet, but it’s a testament to how wonderful this recipe is. Thanks, Jen.

    • — Mary Trotter on January 28, 2021
    • Reply
  • OK, Everyone! Get ready for your tongue to slap your brains out!!! These Brookies are as sinfully good as it gets!!! Seriously! They are so delicious that I can’t adequately describe them. I would proudly serve them to any honored guest who would surely be impressed. They are not only delicious but are beautiful to look at, as well. Follow the instruction exactly for success. Just take my Tennessee word for it and make them! You will forever be a fan!

    • — Jean Cavender on January 28, 2021
    • Reply
  • I don’t see any mention of kneading the dough. Why does the ingredient list include extra flour for kneading? Thanks.

    • — Karen on December 12, 2020
    • Reply
    • Hi Karen, That’s definitely a mistake; I’ve just updated the recipe. Sorry for any confusion and hope you enjoy the brookies if you make them!

      • — Jenn on December 13, 2020
      • Reply
      • I’ve been baking on Saturday mornings with two of my grandkids via Google Meet, and it’s been a wonderful way to spend time together until we can see each other in person again. We all loved the brookies, as well as your cheesecake bars, which we made in an earlier session. Thanks, Jenn!

        • — Karen on December 16, 2020
        • Reply
        • What a nice way to stay connected with your grandkids (and glad you enjoyed the brookies)! 🙂

          • — Jenn on December 17, 2020
          • Reply
  • what does the oven need to be heated at??

    • — lucy on November 12, 2020
    • Reply
    • Hi, The oven temperature should be 350°F/175°C. Hope you enjoy!

      • — Jenn on November 12, 2020
      • Reply
  • Amazing amazing amazing! Perfectly chewy with a bit of saltiness from the cookie dough. Going to become a staple for sure

    I used a tiny bit (20g less sugar) and I think I’d use even slightly less next time in the brownie mixture. But otherwise followed recipe exactly. And baked for the stated time too. Was a bit worried about it being undercooked but I always end up burning them!! And needed to let it cool for a couple hours for it to harden up enough to cut.

    • — Bhavic on November 2, 2020
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.