Brookies are the ultimate treat for indecisive dessert lovers! A perfect combination of rich, fudgy brownies and soft, chewy chocolate chip cookies, these bars are thick, indulgent, and downright irresistible.
If you’ve ever been torn between brownies and cookies, brookies are here to save the day! This delicious hybrid layers the best of both worlds into one decadent dessert. With a fudgy brownie base and pockets of chocolate chip cookie dough baked to perfection, this recipe is a guaranteed crowd-pleaser.
Why You’ll Love This Brookies Recipe
- Thick and indulgent. These brookies bake up nice and thick in a 9×13 pan, giving you a substantial bite of both brownie and cookie layers.
- Perfect texture. The brownie layer is rich and fudgy, while the cookie dough is soft and studded with chocolate chips.
- Easy to make. No fancy techniques required—just simple ingredients and straightforward steps.
- Versatile. Endless variations let you tailor this recipe to your tastes or the occasion.
What You’ll Need
For ingredient quantities and full instructions, see the recipe card below.
- All-purpose flour – For accurate measuring, use a digital kitchen scale, or fluff the flour with a spoon, lightly scoop it into your measuring cup, and level it with a knife. Too much flour can make the bars dense, while too little can affect the structure. Learn more: How to Measure Flour
- Cocoa powder – You’ll need natural unsweetened cocoa powder for the brownie layer. Consider sifting before measuring to avoid lumps in the batter.
- Baking powder and baking soda
- Salt – I almost always bake with table salt. If you prefer to use kosher salt, you’ll likely want to make adjustments. Learn more: Types of Salt for Baking
- Unsalted butter – You’ll need melted butter for the brownie layer and softened butter for the cookie layer. Learn more: How to Soften Butter
- Granulated sugar and brown sugar
- Eggs – Bring these to room temperature for smoother incorporation into the batter. I recommend baking with large eggs.
- Vanilla extract
- Chocolate chips – I like to use semisweet chocolate chips here, but you can use another kind if you like.
How to Make Brookies
- Prepare for baking. Heat your oven to 350°F, and line or grease a 9″ x 13″ baking pan.
- Make the brownie layer. Combine cocoa powder, flour, salt, and baking powder. Then, in another bowl, combine melted butter and sugar, followed by eggs and vanilla. Finally, stir in the cocoa mixture. Spread in pan.
- Make the cookie layer. Combine flour, baking soda, and salt. Then, in another bowl, beat the butter and both sugars, followed by the egg, egg yolk, and vanilla. Finally, add the flour mixture, and fold in the chocolate chips.
- Assemble. Drop the cookie dough in small portions over the top of the brownie layer, pressing down gently.
- Bake. Place the pan in the oven, and bake 30-35 minutes or until a pick inserted into the brownie layer comes out with a few moist crumbs.
- Cool. Let the brookies cool completely in the pan on a wire rack before removing from the pan and cutting into squares.
Tips for Success
- Line the pan. For best results, use parchment paper for easy removal and clean cuts. To line the pan, cut a piece of parchment large enough to extend over the sides. You can make it like a sling that overhangs on the two long sides, or cut it so that it lines all sides of the pan. A sling is ideal for easier lifting, while a full lining offers better coverage. Press it into the pan, creasing at the corners, and use oven-safe clips or a touch of butter to hold it in place if needed.
- Use the right tools. An offset spatula can help you spread the brownie batter evenly in the pan, creating a smooth base for the cookie layer. It’s also useful for pressing the portioned cookie dough into the brownie batter.
- Even spacing. Drop the cookie dough evenly across the brownie batter for uniform bites of each layer. I use a small cookie scoop to make quick work of this step.
- Don’t over-bake. To ensure this, the brownies should remain slightly fudgy in the center. Check with a toothpick for moist crumbs.
- Cool completely. Allow the brookies to cool fully in the pan before cutting to avoid messy edges and ensure clean slices.
- Make perfect cuts. To get perfectly cut bars, first use the parchment lining to lift the cooled bars from the pan and onto a cutting board. Then, use a ruler to measure where you’ll cut and make small marks on the edges with a knife. Make cuts with a sharp knife or a pizza rocker, wiping it clean between cuts to keep the edges neat and free of crumbs.
Variations
- Add nuts: Fold in up to 1 cup of chopped pecans or walnuts for a crunchy twist. Add them to the brownie batter, the cookie dough, or split between both layers for an even distribution of nutty goodness.
- Try different chips: Use a mix of milk, dark, or white chocolate chips, or even peanut butter chips.
- Swirl it: Gently swirl the brownie and cookie layers for a marbled effect.
How to Store
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep refrigerated for up to a week if you prefer a firmer texture. Bring to room temperature or warm briefly in the microwave for serving.
- Freezer: Wrap individual bars tightly and place in an airtight, freezer-safe container or resealable bag. Properly stored, the brookies should keep in the freezer for up to 3 months. Thaw at room temperature before serving.
More Bar Recipes You’ll Love
Get the Recipe:
Brookies
Yield
24 bars
Prep Time
20 minutes
Cook Time
35 minutes
Total Time
55 minutes
These brookies combine the best of brownies and cookies into one thick, indulgent treat. Perfect for sharing!
Ingredients
For the brownie layer:
- 2/3 cup (56g) unsweetened cocoa powder
- 3/4 cup (90g) all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 3/4 cup (170g) unsalted butter, melted and slightly cooled
- 1 & 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 & 1/2 teaspoons vanilla extract
For the cookie layer:
- 1 & 1/2 cups (180g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) firmly packed light brown sugar
- 1 large egg + 1 egg yolk
- 1 teaspoon vanilla extract
- 1 cup (170g) semisweet chocolate chips
Instructions
To make the brownie layer:
- Preheat the oven to 350°F. Grease a 9x13-inch baking pan or line with parchment paper.
- In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing until combined. Gradually add the cocoa mixture, mixing just until combined.
- Pour the batter into the prepared pan and spread it evenly.
To make the cookie layer:
- Whisk together the flour, baking soda, and salt. Set aside.
- In a separate bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy. Mix in the egg, egg yolk, and vanilla extract.
- Gradually add the flour mixture, mixing until just combined. Fold in chocolate chips.
To assemble and bake:
- Drop small spoonfuls of cookie dough evenly over the brownie batter. Gently press the dough down slightly to adhere to the brownie layer but don’t spread it out completely.
- Bake for 30–35 minutes, or until the brownie layer is set but still slightly fudgy in the center. A toothpick inserted into the brownie part (not the cookie dough) should come out with a few moist crumbs.
- Let the brookies cool completely in the pan before cutting into squares.
Notes
Store in an airtight container at room temperature up to 3 days.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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One Comment on “Brookies”
Can I switch out a boxed brownie mix and a chocolate chip cookie dough mix for an even quicker baking experience?