With this brookies recipe, you’ll never have to choose between fudgy brownies and chewy chocolate chip cookies again. Brookies combine a rich homemade brownie layer and a chocolate-studded cookie layer into one decadent dessert. It’s the best of both worlds, and you can even use a box of brownie mix if you’re in a hurry!
Are you team brownie or team chocolate chip cookie? What if I told you, you don’t have to decide? Because today, we’re making brookies! This brookie recipe combines my fudgy brownies and chewy chocolate chip cookies recipes, layered and baked into one easy dessert. Yes, it’s as fudgy and decadent as it sounds. For years, I’ve been making these brownie cookie bars, and everyone loves them, but I never shared my recipe until today. Grab a cold glass of milk and let’s get started.
Brownies + Cookies = The Best Brookies!
- Two desserts in one. Brookies, or brownie cookies, are truly the best of both worlds for those of us can’t decide between a chocolate brownie or a chocolate chip cookie when it’s time for dessert.
- 100% homemade. The combination of homemade brownie batter and cookie dough makes the best brookies ever. I’m telling you, they are compulsively eatable.
- Or, semi-homemade. The above being said, if you’re pressed for time, you can make these brookies from your favorite box of brownie mix, and even refrigerated cookie dough. I won’t tell!
- Perfect for sharing. I love baking these to give as gifts, or to bring along for bake sales, potlucks, and holiday parties. There’s always an occasion to for fudgy brownie cookie bars.
Ingredient Notes
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 on the key ingredients:
- Unsalted butter – I recommend using unsalted butter so that you have more control over the flavor of the brookie layers. 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.
- Egg yolks – In addition to whole eggs, I use an extra egg yolk in the cookie dough and brownie batter for extra richness.
- Chocolate chips – Choose your favorites! Mine are semi-sweet chocolate chips, but any kind goes. You can make your cookie layer with dark chocolate, white chocolate, butterscotch, or peanut butter chips.
- Melted chocolate – I recommend using a high-quality baking bar such as Ghirardelli or Lindt for the brownie layer. They melt down much more smoothly. 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. In all my testing, it had the best taste and texture. It’s a Dutch-processed cocoa powder. However, natural cocoa powder will also work, since the brownies in this recipe use baking powder (learn more about the different types of cocoa and how they interact with leavening).
How to Make Brookies (Layer by Layer)
This is a quick overview of how to make these brookies. The layers come together quickly, especially if you have everything measured. For more detailed info, be sure to check out the recipe card below the post.
Chocolate Chip Cookie Dough
First, you’ll prepare a quick batch of homemade cookie dough.
- Combine the wet ingredients. Beat softened butter with the sugars on medium speed until light and fluffy, about 2-3 minutes. Then, add the eggs, egg yolk, and vanilla extract. Beat some more.
- Mix and add 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. Mix on low speed until everything is well incorporated.
- Add the chocolate chips. Fold them in, then set the dough aside. Another great thing about this recipe? You don’t need to chill the cookie dough!
Brownie Batter
Next, here’s how to make your brownie layer:
- Melt the chocolate. Chop the chocolate into pieces and then them in the microwave. See how to melt chocolate for tips.
- Cream together the wet ingredients. In a separate bowl, melt the butter in the microwave. Add the sugar to the melted butter and beat together. Add the eggs and egg yolk to the butter and sugar mixture. Lastly, stir in the vanilla and melted chocolate.
- Add the dry ingredients. In a separate bowl, combine the flour, cocoa powder, salt, and baking powder. Mix well, then slowly add the dry ingredients to the wet batter, mixing until just combined.
Brownie Bottom vs. Cookie Bottom
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!).
Assemble and Bake
With your cookie dough and brownie batter ready to go, these are the steps to assemble the brookies in the pan and bake them:
- Prep your tools. Preheat your oven to 350ºF. Meanwhile, grease a 9×13 baking pan and line the bottom with parchment paper.
- Start with the brownie layer. Pour the brownie batter into your prepared pan.
- Add the cookie dough layer. Using your hands, flatten the cookie dough into chunks. Place the dough pieces randomly on top of the brownie batter, layering them as you go. Doing it this way ensures you don’t end up with any areas that are over- or under-covered.
- Bake! Bake the brookies at 350°F for 35-40 minutes. I recommend covering the pan with aluminum foil after 15-20 minutes to prevent too much browning on top while giving the brookies time to bake properly.
- Let them cool. Take the brookies out of the oven while they’re still slightly underbaked. These will need a little bit of time to set and cool before you slice into them, especially because of the gooey brownie layer on the bottom. Honestly, the waiting is the hardest part!
How to Tell When Brookies Are Done
Baking times will vary by oven and the type of pan you’re using (metal pans bake quicker than ceramic or glass). Test for doneness by inserting a toothpick in the center. The brownie should be fudgy, but not wet.
Do not overcook your brookies or they will be dry. Instead, pull them out of the oven and allow them to finish baking while they rest in the pan. The layer of cookie dough may appear to be slightly under baked, but this is what keeps these homemade brookies soft and chewy.
Recipe Variations
To say I’m obsessed with brookies would be an understatement! I’ve made them so many ways, and these are some of my favorite easy brookies variations:
- Oreos. Slutty brownies are a version of brookies with whole Oreos in between the brownie and cookie layers.
- Mint chocolate. Try my Thin Mint brookies with crushed Thin Mints mixed into the chocolate chip cookie dough.
- Marshmallows. Sprinkle mini marshmallows on top of the cookie layer for some s’mores vibes.
Julianne’s Expert Tips
- Spray the pan with cooking spray then line it with parchment paper. Why both? 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. Your brookies will still be delicious either way.
- 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 Brookies
- At room temperature. Let the brookies cool completely, and then store them in an airtight container on the counter for up to 4 days.
- Refrigerate. Store the cooled brookies in an airtight container in the fridge for up to 7 days. I recommend serving at room temperature.
- Freeze. Wrap each cooled brookie in Saran Wrap, then place them 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 friends. Or, keep them in your freezer to enjoy whenever you’re craving something sweet!
More Dessert Bar Recipes
Brookies Recipe
- Prep Time: 45 minutes
- Cook Time: 35 minutes (up to 40 minutes)
- Total Time: 1 hour 20 minutes
- Yield: 18-21 bars
- Category: Brownies
- Method: Baked
- Cuisine: American
Description
Fudgy brownie cookie bars, or brookies, for short, combine a rich chocolate brownie and a chewy chocolate chip cookie into one decadent dessert.
Ingredients
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
Instructions
- 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 Layer
- 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 the 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 completely 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 into the bottom of the pan. Then take large pieces of the cookie dough and press them flat with your hands, then press them 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.
Notes
- 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 underbaked, but it is what keeps them soft and chewy.
- Prevent sticking: Spraying the pan with cooking spray and then lining wit ith 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 more smoothly. 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. In 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.
- Slutty brownies: Add Oreos in between the brownie and cookie layers to make these brookies into the infamous slutty brownies.
- Freezing instructions: Place these in an airtight container or Ziploc bag with a layer of parchment paper in between.
Nutrition
- Serving Size: 1 Bar
- Calories: 385
- Sugar: 33.6g
- Sodium: 222.6mg
- Fat: 20.1g
- Saturated Fat: 12.1g
- Carbohydrates: 49.5g
- Fiber: 2.6g
- Protein: 4.3g
- Cholesterol: 70.6mg
Filed Under:
This recipe originally appeared on Food Fanatic.
LOVEDDD! Me and my friends had a girls night and made these. We made the cookie dough but used packaged brownies still came out amazing, would do again!
Love that Hailey, thank you!