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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Comments
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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.
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.
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.
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!
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.
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.
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!
I don’t see any mention of kneading the dough. Why does the ingredient list include extra flour for kneading? Thanks.
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!
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!
What a nice way to stay connected with your grandkids (and glad you enjoyed the brookies)! 🙂
what does the oven need to be heated at??
Hi, The oven temperature should be 350°F/175°C. Hope you enjoy!
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.