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Brookies (Brownie and Chocolate Chip Cookie Bars)

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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!

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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


For the Brownie Batter

  • 1 stick (½ cup) unsalted butter
  • 4 oz bittersweet chocolate, roughly chopped (best quality, such as Ghirardelli)
  • ½ cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup all-purpose flour, spooned into measuring cup and leveled off with knife

For the Cookie Dough

  • 1 stick (½ cup) unsalted butter, at room temperature
  • ⅓ cup granulated sugar
  • ⅓ cup packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
  • ½ cup semi-sweet chocolate chips


  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.

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  • Really hit the spot! I’ve tried a version of brookies that included a box recipe for brownies in the past. This was so much better!

  • Amazing! I used galaxy milk chocolate for the brownies though and halved the sugar for both. I underbaked it by 12 minutes because I like them gooey and it was amazing!

    • These brookies really hit the spot when you are craving both cookies and brownies. The recipe is easy to follow and the results are amazing. This is one of my “go to” dessert recipes because the results are amazing every time.

      • — Barbara Friedland
      • Reply
  • Omg, these are amazing. While I always like nuts in my chocolate, I added chopped walnuts to the brownie part. I also have been using whole grain flour, like Einkorn, which worked really well in these. My kids are crazy for these.

  • Followed directions exactly… turned out perfect. Trying to post a photo.. not working!!!🤪Thank you!

    • Glad you liked them! Unfortunately, the blog isn’t set up to receive pictures but if you’re on Instagram, you can share it there; be sure to tag me @onceuponachef!

  • I have a brownie recipe and a cookie recipe that I’ve memorized, and they are both pretty delicious (especially since they are both gluten free, but not to brag.) and I was wondering if I could use those recipe for this, but cook it the same way? Thanks!

    • I can’t say for sure without trying it, but I suspect it should work. Please LMK how they turn out if you try it!

      • They turned out great! Everyone loved them. Thanks!

  • Two quick questions…1) can you use dark brown sugar instead of light brown and 2) why light brown sugar instead of dark brown. Thanks!

    • Hi Renee, They are interchangeable here. (I probably used light because it’s what I had on hand.) Hope that helps!

  • I made these today and they turned out perfect! Thank you so much I’ve been looking for a brookie recipe for ages!

  • Great recipe, again easy and very tasty

  • Hi Jenn,
    we love your recipes and I make them weekly. I have made these brookies twice now with the same results. The cookie part is cooked but the brownie isn’t. It’s like a chocolate pudding!! The kids still think this is great but am I doing wrong? I bake 20 min covered and 25-30 min uncovered. Help!

    • Sorry you’re having a problem with these! Sometimes issues like that can be due to the brand of flour you’re using. Can I ask what brand you used? Next time you try these, I’d add 3 more tablespoons of flour to the brownie batter.

      • The same happened to me! I used 0000 flour…

  • I want to make this but only have cocoa powder on hand. What amount should I use for that?

    • — Crystal Walker
    • Reply
    • Hi Crystal, I wouldn’t recommend replacing the chocolate with cocoa powder in this recipe. The brownie portion has a lot of chocolate in it and I think the flavor would really be impacted – sorry!

  • Followed the directions exactly and they turned out perfect! I did cut off the edges… For the cook, as you say… And then cut the squares so each piece would be soft and delicious. Thanks for another great recipe!

  • I made these today and followed the recipe as written. The brownie part is great, but the cookie part is soooo dry. Not sure what happened.

    • Hi Lori, It sounds like perhaps they were a bit overbaked. How long did you bake them?

  • This recipe turned out pretty close to what I was looking for. The brownies were chewy, not cakey, too fudgy or too sweet, which is what I prefer; and the cookie top was chewy and crispy all at the same time. I changed the recipe for the cookies and used butterscotch chips instead of chocolate chips. I have been trying to replicate Montana Mills Mud Bars and this was pretty darn close when I used the butterscotch chips. Also I do have to say that overall your recipe looked pretty accurate, with traditional ingredients for each mix and straight forward uncomplicated directions.
    I do agree with a previous review in that it took longer than the 40min stated for total bake time. Something that I think I will try next time (oh yes, there will be a next time ;), is baking it at 325 for 40min covered and then 20min uncovered.
    Hint: if your ever concerned that a recipe will begin to burn but the product is still baked thoroughly, turning down the temp while adding additional time will help prevent over baking.

  • Made these for the first time and followed the recipe exactly like it said. However, the Cookie batter took over the whole top of the brownie and the cookie part is done, but the brownie seems not fully cookies. Not sure what happened.

    • Hi Danielle, The top looks like it’s mostly cookies, but when you slice it, you’ll see more of the marbling. And the brownies should set up more as they cool. How did they turn out?

  • Really good, moist brookies! My first time trying them and they turned out great! 🙂

  • Another excellent dessert….a big hit at my house!! My husband keeps asking if it’s “brookie” time?? He is addicted to these!!! Maybe I’ll try and freeze some!

    • — Wendy Schoenburg
    • Reply
    • Instead of the 4oz of chopped chocolate can I use cocoa powder? And if so, how much do you recommend? I’d love to make these this week but I have no bars of chocolate… 😞

      • Hi Joanne, You really need the chocolate for these — sorry!

  • This was my first -ever attempt at brookies and they turned out AMAZINGLY! I made a few changes-used Betty Crocker milk chocolate brownie mix, melted the butter for the cookies, and used milk chocolate chocolate chips instead of semi-sweet, plus needed about 2 more minutes in the oven, but they’re amazing!!! I can’t stop eating them!

  • During this stay at home time, I don’t have any eggs — but I do have Bob’s Red Mill Egg replacer– He says 1 Tbsp of it and 3 Tbsp of water will substitute for one whole egg — you think this x3 will work in this recipe????? do you have experience using replacer in any recipes??? does it really work??? supply of flour and sugar is so limited right now, I don’t want to waste them on something that won’t work…

    • Hi Denise, unfortunately, I don’t have any experience with egg replacer. Sorry I can’t be more helpful! Please LMK how the brownies turn out if you do end up making them with this!

      • I’m a vegetarian, any solution on how you can make this smacker egg free?

        • Hi Ragini, Two of the best substitutes I’ve heard about (I haven’t personally tried either of them) are a combination of water, oil and baking powder and carbonated water. Scroll down to the bottom of this article for more information about both. I would assume many baking recipes would also work with some kind of store-bought egg substitute. Please LMK how they turn out if you make them with any of these alternatives!

  • Hello, I was just wondering about your thoughts on brown butter. I’ve been wanting to try your dessert recipes recently as I find your other recipes very successful and I’ve also gained an interest in brown butter as I see some of your recipes have them. I’ve searched it up, and apparently it adds depth and you can substitute it in any recipe that calls for butter, just make sure it solidifies afterwards. Does using brown butter instead improve any recipe calling for ordinary butter? Or is there a difference in normal butter where sometimes it’s better to use that? What exactly does it add?

    • Hi Ann, Yes, browned butter is wonderful! However, I probably go to the trouble unless I was making a simple recipe where its flavor would shine through.

  • Just made these – they are super scrumptious and extremely moreish!

    Thanks Jenn!

    • Taste great! But definitely need more than 20 minutes in the oven

  • Tried it this morning and oh my it tastes so good!! I don’t live in the states so I guess we have different sugar, cut the sugar to half of what’s written in the recipe and the sweetness is just how I like it.

    My husband doesn’t like sweets but he already had 2 pcs. Will bake it again for sure!

  • These are delicious. Great combo of crunchy exterior and chewy interior. I did find I needed to bake them a bit longer, but I don’t have a commercial range.

  • Jen, My mother made a very similar type of these, but no brownie on the bottom, they were like the cookie dough part of the way thru, with chocolate chips throughout, then she put meringue on top and browned till it was set and firm, (in the oven). Have you ever run across this type of chocolate chip bar? They look so similar. She is no longer with us so I don’t have the recipe. Douglas

    • Hi Douglas, those sound yummy but I can’t say I’ve come across a recipe that fits that description. If I happen to come across something like this, I’ll send it your way!

    • Douglas, your description sounds like they were Mud Hen bars!

  • I made your Brookies yesterday and though they taste amazing, I found that they did not look like two layers. The chocolate layer took over and only 1/10th of the mixture was tan color. I used a Lindt chocolate in the brownie batter so maybe that was the problem. Have you every experienced this? When they came out of the oven, they looked like brownies and the top was all brown.

  • Amazing dessert!! I was short on time so I used a box brownie mix (mixed as directed and then per your recipe just spread it in the pan). Came out perfectly and I’ll try it with your homemade brownie recipe next time for sure. These are definitely going to be my go-to when I bring something to someone’s home. Thank you!

    • I have just made these for the first time…I cannot wait for these to cool down to try. They look and smell amazing. I also seemed to have too much cookie dough so I ended up with two desserts. thanks for the recipe

      • In addition to the above they have now been tasted the brownie was slightly under baked but firmed up in the fridge so are really fudgy. I will probably bake under the foil an extra 5-10 minutes next time

    • Hi Jen! I love all your recipes and can’t wait to try this one. I only have semi sweet chocolate, not bitter sweet.Can I use that instead for both the brownie and the cookie? Should I cut down on something else? Thanks!

      • Hi Giselle, They are pretty much interchangeable, so that’s fine — no need to change anything else. Enjoy!

  • Made these brookies over the weekend to be a gift – I was curious, but I didn’t think I would like the flavors together, so I figured they would make a nice plate and I could sample. Oh, my! Absolutely delicious. A perfect combination of tender, chocolaty brownie and just the right proportion of cookie to brownie. I did manage to limit my sampling, but the brookie is now in my rotation. Came together quickly and easily.

  • Hello! I love your recipes and can’t wait to try these. My question is can I add some walnuts to the mixtures? I love nuts in brownies and cookies. 🙂 Thank you!

    • Sure – hope you enjoy!

    • Why not,,,pecans are better

  • This was a hit! I baked for 20 minutes + 20 minutes + 10 minutes and checked visual cues, but the brownie part was still runny enough that the pieces aren’t holding together that great. Thanks!

    • Hi Hanna, Sorry you had a problem with the brownie layer. This recipe is pretty predictable — is there any chance you could’ve made a measuring error?

  • Jen,

    Do you think 60% cocoa Ghirardelli bittersweet baking chips would work in place if the chocolate bar?


    • Hi Janelle, Chocolate chips have a stabilizer in them to help retain their shape when heated — that makes them not ideal for a recipe like this. Sorry!

  • Hi Jenn, I have a package of unsweetened chocolate. Do you think that could work in place of the bittersweet?

    • Hi Jane, It will work but the brownie part won’t be as sweet.

  • Jenn, we just made these and used the toothpick coming out clean to test doneness. As a result, we wound up cooking them another 20 minutes all together, which left us with nicely done middle and top sections, but burnt bottom. What could we do differently? Because even with a burnt bottom, this was a lovely dessert!

    • Hi Mary, sorry you had a bit of a problem with these. It sounds like they were overcooked. It’s difficult to check for doneness with a toothpick because of the melted chocolate chips and fudgy brownie batter. Next time, I’d look for visual cues, like shiny edges on the brownie portion, and take them out close to the recommended time. Hope that helps!

  • Another huge hit! I just took these to a dinner and had to share the link to the recipe with several people! And my son, who got some of the leftovers at home, said these were the best thing ever and that we needed to bake more… Soon ! Big compliment, Jenn. Thanks once again from Germany, Jenn! Karen
    PS I didn’t have chocolate, so I substituted cocoa and extra butter which worked fine.

  • I always get excited when I see a new dessert recipe on here! I had all the ingredients for this except bittersweet chocolate. Since I live in a very isolated region where good grocery shopping is a luxury (3 hour trip), I decided to use what I did have — semi sweet chocolate chips for the brownie, and milk chocolate chips for the cookie dough. It tasted fantastic, albeit very sweet (as expected). I took it out of the oven at the 40 minute mark but made the mistake of thinking it wasn’t well baked since the brownie part was very gooey, so I put it back in the oven for an extra 5 minutes – this was a mistake because it slightly dried out the cookie dough part. I should have known it would be perfectly baked once it had the chance to cool completely! Regardless, it was still tasty and enjoyed by all! Thank you!

  • These are AMAZING!! Moist, perfect balance of brownie and cookie, and just delicious! Jenn, once again a winning recipe!!

  • Hi Jenn! Tried your Brookies recipe and it was a hit! Younger daughter’s eyes lit up when she saw them cooling in the pan. She is on a robotics team at her highschool, and she likes to treat the gang to cookies/bars during their Saturday meetings, so we’re always looking for good ideas – this will definitely fit the bill. She took two of them in her lunch and shared one of them with her Engineering teacher, who also pronounced them a hit! Thank you for another awesome recipe! I always look forward to your emails!

  • I made these last weekend for my family. They were absolutely delicious!

  • FAN-FREAKING-TASTIC!!! It is love at first bite. Both young and old; male and female cannot resist the golden chocolate chip cookie with a chewy brownie base. So glad you are back. I need my Friday fix of OUAC.

  • Jenn!!! I have been regularly following OUAC for the past 6 years, and this is my very first comment. Brookies are now my all-time favorite dessert recipe on your blog (I need to specify “dessert” cause I have a favorite for each category i.e. kale pesto and peruvian chicken will always have a special place in my heart entrée-wise haha!). I never understood the appeal of brookies because we’re not a fan of dessert mashups. However after reading your post above, I decided to make them last night. I then proceeded to have brookies for an after-dinner dessert, midnight snack, and breakfast the next morning. No joke – I woke up, brushed my teeth, and went downstairs to enjoy a breakfast that was way tastier than my normal kale smoothie. I then gave some to my mother-in-law to take to work, and one of her co-workers asked to eat the crumbs off the empty plate! I’m going to stop writing now because I feel like I just wrote a short story about my newfound love for this dessert – just wanted to say thank you for developing this recipe! I’m so excited to make these for our next gathering/party – they’re so much easier than cookies and def more festive than brownies! Signed, A Brookie Convert

    • LOL – so glad you enjoyed them!! 🙂

      • Hi – it’s me again 😂. Now that I want to share these with the world: if I wanted to make them holiday themed for a cookie swap, do you think I can replace all the chocolate chips with mini red and green baking M&Ms? Or half?

        • Hi Anna, I do think you could. I’d sprinkle some of the M&Ms on top before baking so they show up better. Please let me know how they turn out!

  • These were very yummy! I was nervous at first because I had a hard time spreading out the very sticky brownie mixture and needed my husband to hold down the parchment paper, but everything turned out perfect. They looked just like your photos and tasted great. We froze half so not to eat them all at once. Will be making again. Thanks!

    • Hi Vanessa,
      I just made these, and they are cooling on the counter as I write. Had to write to tell you that I was going to have the same problem, but then remembered that I have a supply of clips that I use for open bags of potato, or, chocolate chips, popcorn, flour, etc. So, I got 2 of the smaller clips out and used them on either side of the baking dish until ready to put it in the oven. Then I removed them and all was fine. Hope this can work for you next time you make them. (Of course I have not yet tasted mine — will do that before bed tonight assuming it will take that long for them to cool.)

      • Hi Elizabeth,
        Thank you for that great tip! I don’t know why I never thought of that. What a fabulous idea! I will try your trick the next time I have trouble with the parchment paper. Thanks again!

  • these are soo good. My entire family could not stop eating them. My daughter who barely touches any desserts said “Mommy from now on I want you to make this dessert for me” Bingo right here! so happy when my family enjoys my cooking 🙂 Jen you are the best like always.
    Bough OXO pan from Amazon – perfect for this!

  • Made these yesterday for a Halloween party and they were fantastic!! Super easy to make and sooo delicious. I was concerned I overlooked them because my cookie layer was rather dark but they tasted perfect. Will definitely be making these again.

  • These turned out so delicious! I followed your directions exactly and they are moist but still held together. I froze half of them just so I wouldn’t eat them all today!

  • Hi! So I don’t know what but I redid the brownie batter twice because it is coming out very thick! I can’t seem to get it right and I followed the directions exactly.

    • Hi Felisha, Did you use eggs right out of the fridge? If so, it could be that the cold eggs made the batter seize up a little. BTW, even if you find the batter thick, you should still be able to use it — you may just need to spread it in the pan if it’s not pourable. You could also briefly microwave the batter on low to thin it just a bit. Hope that helps!

      • How would you change baking temp and time if using a 9×9” square pan? I’m guessing decrease temp to 325 and increase baking time?

        • — Anna on March 6, 2023
        • Reply
        • Hi Anna, are you planning on halving the recipe?

          • — Jenn on March 7, 2023
          • Reply
  • These are so good. Definitely a keeper. Thank you

  • OK … what on earth did I do wrong? Followed directions to the T … checked them after the second 20 minutes was almost up and the cookie dough was as golden brown as the photo in the site … in fact, it was an exact replica! Pulled it out, put it on rack, let it cool completely. Cut it on the board, on the parchment paper and ouch! cookie dough was perfect, but brownies were just plain not done … looked fine on the edges and the top, but gooey otherwise. What the heck did I do wrong? Thanks for any suggestions!

    • Sorry to hear you had a problem with these, Jane! Is there any chance you made a measuring error with the brownies?

      • OK, I am embarrassed to admit this, as a seasoned baker, but thinking back, I think I omitted the flour in the brownie part. Boy, that would REALLY make all the difference in the world, right? LOL Remaking today … and the flour will definitely be in there!!! Sorry to have bothered you!

        • LOL – that would explain it! Glad you got to the bottom of it and hope you enjoy the next batch! 🙂

  • OMG…Jenn you’ve done it again! So wonderful cold from the frig. They cry for glass of milk. Curious, why do you cover them in the beginning? They only needed 15 minutes after I peeled it off. From what I read on the computer, brookies have been around for a while, but I had never heard of them. My new favorite. Thanks!!!

    • — Carol Winkelman
    • Reply
    • Glad you like them Carol! I cover the baking dish for the first part of the baking time so that the cookie portion doesn’t get too browned.

  • Have you doubled this recipe yet? I always love to freeze some but want to make sure it doesn’t change the taste. Thanks!

    • Hi Rebecca, I haven’t doubled this yet but think it should work. I’d bake it in two 9 x 13-inch dishes to make sure they bake evenly. Please LMK how they turn out!

      • Thanks Jenn – I am hoping to make them this week but I can’t seem to find any chocolate labelled bittersweet. I have been to several stores and I just wonder if in Canada it’s just Dark? I bought Hershy’s Chipits Chunks Dark Chocolate 70% or else swiss dark chocolate also 70%. Do you think one of these will work for the brownie mix? Thanks again for the help!

        • Hi Rebecca, Either of the 70% versions will work here. Hope you enjoy!

          • Thanks again – making them tomorrow and from all the reviews I can’t wait!

            • — Rebecca
  • Wow wee these are scrumptious! Bought some from my local grocery store bakery when they first came out and would not do that again. Had to try this today for a get together tomorrow and snuck a bite after cooling. Was really hard not to have more! Can’t wait to show them off , they will be a hit! Another great one from Jenn!!!

  • I am puzzled by your “using two teaspoons” dollop the cookie dough batter on top of brownie batter. Do you a two teaspoon measure of the cookie dough, or use one teaspoon to measure the cookie dough and another to scrape it out? Thank you.

    • — MaryAlice Dunbar
    • Reply
    • Sorry for the confusion, MaryAlice. I use two small spoons (one for scooping, one for scraping); I’ve changed the instructions to be more clear. Hope you enjoy! 🙂

  • I can’t wait to try these!! I know you usually pick your pans for baking for a specific reason. I don’t have a metal pan this size I have a 13×9 glass dish. Will this work and do I need to adjust temperature and baking time? Thank you in advance.

    • Hi Vikki, You can prepare these in a glass dish without any adjustments. Hope you enjoy!

      • OMG!!!! These are amazing…. and my daughter Brooke loves the name! These disappeared in minutes. Easy to follow directions and very delicious. Thanks for another winner Jenn!

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