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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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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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!
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