Brookies
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The ultimate mash-up of brownies and cookies, these brookies are rich, fudgy, and chewy—perfect for when you can’t decide between two favorite treats!
Is it a brownie? Is it a cookie? Nope, it’s a brookie! These bars combine marbled layers of fudgy brownie batter and chewy chocolate chip cookie dough. When I first heard of them, I assumed they were just a silly fad (why mess with the classics?), but one bite changed my mind.
Not only are brookies incredibly delicious, but they’re also a step up from your basic brownie recipe or chocolate chip cookies—perfect for when you need a fun, crowd-pleasing treat for all ages.
What You’ll Need To Make Brookies
- Unsalted butter: Adds richness and moisture to both the brownie and cookie layers.
- Bittersweet chocolate: Creates a rich, fudgy base for the brownie layer.
- Granulated sugar & Light brown sugar: Sweetens both the brownie and cookie layers.
- Vanilla extract: Enhances the overall flavor of both layers.
- Salt: Balances the sweetness and highlights the chocolate flavor.
- Eggs: Provide structure and richness to both the brownie and cookie layers.
- All-purpose flour: Forms the base of both layers.
- Baking powder and baking soda: Leaven the cookie layer for a light, chewy texture.
- Semi-sweet chocolate chips: Add pockets of melty chocolate to the cookie layer.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Make the Brownie Batter
Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling, then add the chocolate.
Whisk until the chocolate is completely 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.
Add the flour.
Whisk until combined, then pour the batter into the prepared pan.
Step 2: Make the Cookie Dough
Combine the butter and both sugars.
Beat for 3 minutes, or until light and fluffy. Add the vanilla and egg and beat for 1 minute more.
Mix in the salt, baking powder, baking soda, and flour.
Add the chocolate chips and mix briefly to combine.
Step 3: Assemble and Bake
Dollop small spoonfuls of the cookie dough evenly over the brownie batter.
Bake, covered with foil, for 20 minutes. Remove the foil and continue baking for about 20 minutes more.
Transfer the pan to a wire rack and cool completely. Lift the brookies out of the pan and transfer them to a cutting board, then cut into squares. Store in an airtight container for up to three days or freeze for longer storage.
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Brookies
Ingredients
For the Brownie Batter
- ½ cup (1 stick) unsalted butter
- 4 oz bittersweet chocolate, roughly chopped
- 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
For the Cookie Dough
- ½ cup (1 stick) unsalted butter, softened
- 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
- ½ cup semi-sweet chocolate chips
Instructions
- Set the rack in the middle of the oven and preheat to 350°F (175°C). Line a 13 x 9 x 2-inch (33 x 22 x 5-cm) 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.)
- 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.
- 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.
- 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-inch (5-cm) squares directly on the parchment.
Notes
Nutrition Information
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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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?
Hi Anna, are you planning on halving the recipe?
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!!!
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!
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.
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!