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Have you tried brookies? This combination of a fudgy brownies + chewy chocolate chip cookies is totally irresistible and easy to make! Get ready to meet your favorite brookie recipe.
Are you team brownie or team chocolate chip cookie? What if I told you didn’t have to decide?
This brookie recipe is a combination of my fudgy brownie recipe studded with chewy chocolate chip cookies. It makes the best brookies ever. I’m telling you, they are compulsively eatable! For years I’ve been making brookies and everyone loved them, but I never shared my recipe until today. Grab a glass of milk and let’s get started.
To make these brookies completely from scratch you are going to make chocolate chip cookie dough and also brownie batter. The full list of ingredients is in the recipe card below, but I wanted to share a few quick notes:
- Unsalted butter – I recommend using unsalted butter so that you have more control over the flavor of the brooks. Also, my original cookie recipe calls for melted butter. The reason I wanted this cookie to start with softened butter instead is so that the consistency of the cookie dough would be easier to work with.
- Melted chocolate – I recommend using a high-quality baking bar such as Ghirardelli or Lindt. They melt down much smoother. These are best with dark chocolate, but any type of melted chocolate will work. 6 ounces is equivalent to approximately ¾ cups of chocolate chips.
- Cocoa powder – I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
How to Make Brookies from Scratch
Here’s a quick overview on how to make these brookies. For more detailed info be sure to check out the recipe card below.
- Prep your tools. The first thing you are going to do is preheat your oven to 350F. You’ll also grease a 9×13 baking pan and line the bottom with parchment paper.
Make the Cookie Dough
- Combine softened butter with the sugars. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract. Beat some more.
- Mix the dry ingredients. In a separate bowl, combine the flour, salt and baking soda. Stir well, then add to the bowl with the eggs and sugar.
- Combine wet and dry ingredients. Mix on low speed until everything is well incorporated.
- Add the chocolate chips. Mix them in, then set the dough aside.
Make the Brownie Batter
This comes together rather quickly, especially if you have everything measured.
- Chop the chocolate into pieces. Melt them in the microwave.
- Melt and combine butter and sugar. In a separate bowl, melt the butter in the microwave. Add the sugar to the melted butter and beat together.
- Add the eggs to the butter and sugar mixture.
- Add vanilla and the melted chocolate.
- Combine the dry ingredients. In a separate bowl, combine the flour, cocoa powder, salt and baking powder. Mix well.
- Combine wet and dry ingredients. Mix until just combined.
Assemble and Bake
- Pour the brownie batter in the prepared pan.
- Using your hands, flatten the cookie dough into chunks. Begin placing it randomly on top of brownie batter, layering it as you go. It’s easier to layer and you don’t end up with any areas that are over covered.
Pro Tip: I’ve seen various recipes for brookies some with the chocolate chip cookie on the bottom and some with a brownie bottom. I prefer the brownie bottom because I think it’s really easy to over bake the cookie base and end up with a dry and crumbly brookie – and we definitely want to avoid that.
- Bake the brookies at 350F for 35-40 minutes. I recommend covering it with aluminum foil after 15-20 minutes to prevent too much browning on top while giving the insides time to bake properly.
- Test for doneness by inserting a toothpick in the center. The brownie should be fudgy but not wet.
- Let them cool. These will need a little bit of time to set and cool before you slice into them, especially because the gooey brownie layer on the bottom. Honestly, the waiting is the hardest part!
Pro Tip: Baking times will vary by oven and type of pan used. Do not overcook or they will be dry. Instead pull them out of the oven and allow then to finish baking as it cools. The layer of cookie dough may appear to be slightly under baked, but it is what keeps them soft and chewy.
Tips for Success
- Spray the pan with cooking spray then line it with parchment paper. Why both? Because spraying it first will allow you to easily remove the parchment paper. I found that without the parchment paper, the brownies stuck to the pan along the edges and corners mostly.
- Make the cookie dough first. After testing this recipe, I did find that it’s better to prepare the cookie dough first, and then make the brownie batter. This way the brownie batter doesn’t sit for too long and thicken. However, you’ll notice that my video shows it the opposite way, I made this decision after the fact. Either way, you can’t go wrong.
- Mix ins? You can vary this recipe by using your favorite flavor of chips or adding 1/2 cup chopped nuts to the brownie batter.
How to Store and Freeze
- Counter: Let the brookies cool completely then store them in an airtight container on the counter for up to 4 days.
- Fridge: Store cooled brookies in an airtight container in the fridge for up to 7 days.
- Freezer: Wrap each cooled brookie in saran wrap, then place in an airtight, freezer-safe container. They will keep for up to 3 months. Thaw overnight in the fridge or on the counter for a few hours.
Now go and make a batch of these brookies to share with your friends or keep in your freezer to enjoy when you’re craving something sweet!
More Brookie Recipes
- Butterfinger Brookies
- Marshmallow Oreo Brookies
- Thin Mint Brookies
- No-Bake Brookie Icebox Cake
- Brookie Poke Cake
Follow Beyond Frosting:
Have you ever tried a brookie? It’s is combination of a fudgy brownie bar with and a chewy chocolate chip cookie. This Homemade Brookie Recipe takes two easy recipes and combines them into one fabulous dessert.
For the cookie dough
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1 ¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + 1/8 teaspoon baking soda
- 1 cup (180g) chocolate chips
For the brownie batter
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1 ½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
- Preheat the oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter to soften for at least 20 minutes.
For the cookie dough
- Combine the softened butter with the brown and granulated sugar. Beat on medium speed until well combined, 2-3 minutes.
- Next add the egg, egg yolk and vanilla extract and continue beating until well incorporated.
- In a separate bowl, combine the flour, salt and baking soda. Stir to combine and slowly add the dry ingredients into the dough, mixing on low speed until dough starts to form. Before the dough thickens, add the chocolate chips. Beat until incorporated. Set aside.
For the brownie layer
- Chop the chocolate into smaller pieces and melt the chocolate in a microwave-safe bowl for approximately 2 minutes at 50% power. Stir occasionally and microwave until completed melted and smooth. Set aside to cool.
- Melt the butter in a microwave-safe bowl and combine with the granulated sugar; beat together until well combined.
- Next add the egg and egg yolk and beat for 60 seconds at a higher speed until the batter is fluffy (texture resembling a cake batter).
- Then add the vanilla extract and melted chocolate and beat until combined.
- Combine the dry ingredients in a separate bowl and stir to combine. Add the dry ingredients to the batter and mix just until combined.
Assembly & Baking
- Pour the prepared brownie batter in the bottom of the pan. Then take large pieces of the cookie dough and press it flat with your hands, then press it into the brownie batter. Continue to layer all the remaining cookie dough.
- Bake at 350°F for 35-40 minutes. I suggest covering with aluminum foil after 15-20 minutes to prevent too much browning on top. Test for doneness by inserting a toothpick into the center. The brownie should be a little fudgy but not wet.
- Baking times will vary by oven and type of pan used. Do not overcook or they will be dry. Instead pull them out of the oven and allow then to finish baking as it cools. The layer of cookie dough may appear to be slightly under baked, but it is what keeps them soft and chewy.
- Prevent sticking: Spraying the pan with cooking spray and then lining with parchment paper will help to remove the parchment paper more easily.
- Melted Chocolate for brownies: I recommend using a high-quality baking bar such as Ghirardelli or Lindt. They melt down much smoother. These are best with dark chocolate, but any type of melted chocolate will work. 6 ounces is equivalent to approximately ¾ cups of chocolate chips.
- Cocoa Powder for brownies: I recommend Rodelle Cocoa powder. It all my tests, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, any cocoa powder will work, this recipe has been tested using several varieties.
- Freezing instructions: Place these in an airtight container or Ziploc bag with a layer of parchment paper in between.
- Category: Brownies
- Method: Baked
- Cuisine: American
Keywords: brownies cookie, cookie in a brownie, chocolate chip brownies cookies
This recipe originally appeared on Food Fanatic.