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: Sweetens both the brownie and cookie layers.
- Light brown sugar: Adds sweetness and a hint of molasses flavor to both 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
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!
Ingredients
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
Instructions
- 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.)
- 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-in squares directly on the parchment.
- 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
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- 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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These are absolutely amazing!! I can’t stop eating them!! Thank you for a wonderful recipe.
I used a smaller pan, 1.5qt pyrex casserole, because I like thicker brownies. Worked great except I had to re-cover with foil and continue baking for about 8min but I expected that because I changed the pan size. I also used “allveg” butter flavored shortening in the cookie part. Otherwise I followed the recipe exactly. I may try them in a 13×9 but I worry they will be very thin
Someone is using your photo as their product image for their bakery.
Thanks for the heads up Stephanie!
Cooking these for 40 minutes was way too long. I’m not overly impressed with the entire recipe.
Loved the concept and was fun to make, but wasn’t impressed with the cookie part of the “Brookie” was too cakey.
Amazing recipe! I made these dairy free and gluten free using margarine, and gluten free flour. They were delicious! When you can make a recipe both dairy free and gluten free at the same time, you know it’s delicious! The brownie was super soft and a perfect texture. The cookie was a little crumbly, but still tasted great and could be the gluten free flour.
We love these and find they are not overly sweet which is nice. I burnt them on the bottom the first time and now bake for 20 minutes covered and then 10 minutes uncovered (in metal 9×13) and they turn out perfectly!
So amazing!
Made these today and the flavors are very nice together. The brownie part was bit too soft for us and the cookie was just right. I did end up pulling them out @ 17 minutes because they were getting too brown.
I’d like to try and par-bake the brownie before adding the cookie dough… do you think that would address the issue of a too gooey bottom? Or should I bake covered in foil longer? Or perhaps bake the brownie covered in foil for 5-7 minute and then top w/ cookie dough?
Your expert advice would be appreciated. 😊
Hi Lori, sorry that the texture of the brownie portion was not quite right!. Next time I’d add a few more tablespoons of flour to the brownie batter. And if you want to cover it with foil while baking, I’d cook it halfway and then cover it with foil for the remainder of the baking time if you see it’s getting browned. Hope that helps!
Could you make a big batch by doubling the recipe?
Sure!