Brookies
This Post May Contain Affiliate Links. Please Read Our Disclosure Policy.
Combine fudgy brownie and chocolate chip cookies in one dessert or snack! Introducing brookies! This delicious dessert is easy to make. If you know how to make brownies and cookies, you can make brookies.
At home, it is always a debate if I should make brownies or chocolate chip cookies. Some of my family and friends like cookies while others love brownies. And I can’t just serve one and not the other. I mean, why not have both? Right?
That’s when I thought about brookies! Brookies are the answer to my dilemma! I used this best brownie recipe ever, but simplified by making it in one bowl this time. And then made a chocolate chip cookie layer by using this white chocolate chip cookies recipe and making the cookie dough all in one bowl as well to make these brookies recipe as easy as possible.
If you’ve never heard of or had one – a brookie is a delicious snack that has a fudgy brownie layer and a cookie layer on top.
See Also:
- Not sure which cocoa powder to use in your baking? Read all about unsweetened cocoa vs. Dutch cocoa powder!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Learn How To Soften Butter Fast (4 ways!) so you can bake up these brookies fast!
Why You’ll Love These Brookies
- Two Desserts In One – Can’t decide which one you want, chocolate chip cookies or chocolatey brownies? Brookies are the answer! You will get a deliciously fudgy brownie layer and a chocolate chip cookie layer at the same time!
- Perfect For Snacks And Gatherings – These chocolate chip cookie brownies are perfect for everyone. Whether your guests or family members are craving brownies or chocolate chip cookie, these brookies will satiate their cravings.
- Moist And Rich – Every bite of these brookies is delightful!
Ingredients Needed
For this brookie recipe, you will need the following ingredients:
For The Brownie Layer
- Unsalted Butter – I used melted butter for this recipe. If you use salted butter, you can remove the added salt in this brownie batter recipe.
- Chocolates – I used bittersweet or semisweet chocolates for this recipe. You can use chocolate bar chopped up or chocolate chips.
- All-Purpose Flour – Make sure to properly measure your flour. You can follow the How To Measure Flour Guide.
- Eggs – Should be at room temperature. Follow the How To Get Room Temperature Effs Fast.
- Granulated Sugar
- Light Brown Sugar
- Cocoa Powder – I used Dutch cocoa powder for this brookie recipe.
- Vanilla Extract – To add richness and bring out the sweetness of the brownie layer.
- Salt
For The Cookie Layer
- Unsalted Butter – Soften butter before using. It is important to use unsalted butter to make it easier to control the saltiness of your chocolate chip cookie layer.
- All-Purpose Flour – Measure your flour correctly.
- Egg – Should be at room temperature.
- Granulated Sugar
- Light Brown Sugar
- Baking Powder And Baking Soda – The combination of baking soda and baking powder is necessary to achieve the right texture. Learn more about it with Baking Powder vs. Baking Soda.
- Chocolate Chips – I used bittersweet or semisweet chocolate chips for this recipe. You can also use baking chocolates or white chocolate chips instead of semi-sweet chocolate chips.
- Vanilla Extract – You can also use homemade vanilla extract.
- Salt
How To Make Brookies
To make brookies, you need to make brownie batter and cookie dough. But don’t worry, it is not complicated. Just follow these steps.
1. Preheated Oven
Place the oven rack in the middle. Preheated oven to 350°F/177°C.
2. Prepare Baking Pan
I used a 13 x 9 x 2-inch baking pan for this brookies recipe.
Line your baking pan with parchment paper. Let some parchment paper hang at the sides to make it easier for you to remove your brookies after baking. Or you can grease the pan with non-stick cooking spray.
3. Make Brownie Batter
Combine chopped chocolate and the unsalted butter in a saucepan over low heat until your chocolates an butter are fully melted. Once melted, remove from the heat and stir in the cocoa powder. Allow to cool slightly.
In a large mixing bowl, whisk together the sugars, eggs, oil and vanilla extract. Mix well.
Stir in the melted chocolate and butter mixture until smooth.
Whisk in the all-purpose flour, baking powder, and salt. Combine the brownie batter thoroughly until you get a smooth consistency.
Spread the brownie batter into the bottom of the prepared baking pan.
4. Make Cookie Dough
For the cookie dough, cream together the brown sugar, granulated sugar, and softened butter in a large mixing bowl. Beat at a medium-high speed using a stand mixer or hand mixer with a paddle attachment for 3 minutes or until you get a light and fluffy consistency.
Add egg and vanilla extract. Beat for 1 minute or until the egg is combined well.
Add the flour, baking soda, baking powder, and salt. Beat until combined.
Lastly, add chocolate chips and combine.
5. Assemble
Now, it’s time to assemble your brookies!
Grab spoonfuls of cookie dough and dollop on your brownie layer. There’s no need to spread or press your cookie dough layer.
Cover your prepared baking pan with aluminum foil.
6. Bake
Place the prepared pan with your brookies on the middle rack of your oven. Bake for 20 minutes. Then, remove aluminum foil and continue baking for 15-20 more minutes or until your chocolate chip cookie dough layer turns golden brown.
7. Cool And Serve
Lift up your chocolate chip cookie brownies by holding the sides of the parchment paper. Transfer brookies to a cooling rack and cool completely.
To cut into squares, place brookies on a chopping board and cut around 2 inches each.
Add In Ideas
- Baking Chips – I used semisweet chocolate chips for this brookie recipe. But you can also add mint chips, toffee chips, mini chocolate chips, peanut butter chips or cups, caramel bits, and other baking chips you have.
- Shredded Coconut – Sprinkle unsweetened shredded coconut before baking your brownie cookie bars.
- Nuts – Add half a cup of nuts to your brownie batter and another half to your cookie dough. You can use chopped pecans, walnuts, almonds, pistachios, macadamia, peanuts, or mixed nuts. I always recommending toasting nuts before adding them to the recipe.
Recipe FAQs
The cookie layer should be golden brown at the top and the sides of your brookies should look cooked. The toothpick method will not be as effective as in baking cakes. The brownie batter will have a fudgy consistency which might stick when a toothpick is inserted.
Transfer brookies to an airtight container. It will last up to 3 days at room temperature. You can also put them in your fridge to last up to 5 days.
Yes, you can freeze brookies. To freeze your brownie cookie bars, wrap them individually with plastic wrap and place them in a freezer bag or airtight container. Froze brookies can last up to 2 months in the freezer.
To reheat brookies, use the microwave or oven.
Yes, you can use premade boxed mixes for both the brownie and cookie layers.
More Recipes To Try
Brookies
Ingredients
For the brownies:
- ½ cup (1 stick, 113 g) unsalted butter
- 8 ounces semi-sweet or bittersweet chocolate chopped
- ¼ cup (21 g) Dutch process cocoa powder
- 4 large eggs at room temperature
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (120 ml) canola oil
- 2 teaspoons vanilla extract
- 1 cup plus 2 tablespoons (160 g) all-purpose flour spooned and leveled
- ½ teaspoon salt
- ½ teaspoon baking powder
For the chocolate chip cookies:
- ½ cup 1 sticks, 113 g unsalted butter softened to room temperature
- ¾ cups 160 g packed light brown sugar
- ¼ cup 50 g granulated white sugar
- 1 large eggs room temperature
- 1 teaspoons pure vanilla extract
- 1 1/2 cups (180 g) all purpose flour spooned and leveled
- 1/2 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (170 g) semi-sweet chocolate chips
Instructions
Make the brownies:
- Prep oven and pan. Position a rack in the center of your oven and preheat the oven to 350°C (180°C). Line an 9"x13” pan with parchment paper, or grease with non-stick cooking spray. See note below about using a metal or glass pan.
- Combine butter and chocolate. In a small saucepan on the stove, over low heat, melt and stir together the butter and chopped chocolate. Stir frequently to keep the chocolate from burning. Remove from the heat and stir in the cocoa powder, whisking to combine. Allow to cool slightly.
- Combine wet ingredients. In a large mixing bowl, whisk together the granulated sugar, eggs, brown sugar, oil, and vanilla.
- Add chocolate mixture to sugar mixture. Whisk the chocolate/butter mixture into the sugar/egg mixture until smooth and combined.
- Add dry ingredients. Stir in the flour, salt, and baking powder.
- Spread batter. Spread the brownie batter into an even layer into the bottom of the prepared pan with a rubber spatula.
Make the chocolate chip cookies:
- Cream butter and sugars. Using a mixer fitted with paddle attachment, cream butter and sugar together until very light, about 2-3 minutes.
- Add egg and vanilla. Add egg and the vanilla. Beat until combined.
- Combine dry ingredients. Whisk in the flour, baking soda, baking powder and salt until evenly combined.
- Add chocolate chips. Stir in the chocolate chips and stir in, on low speed, just until combined.
- Add cookie dough to pan. Drop the cookie dough in spoonfuls on top of the brownie batter. Some of the brownie batter will still be showing.
- Bake the brookies. Cover with foil and bake for 20 minutes. Then remove the foil and bake for an additional 15-20 minutes until top is set and toothpick inserted comes out clean. Remove from the oven and allow to cool completely before cutting into squares and serve.
Fantastic recipe for chocolate lovers!!!!
Thank you so much, Marg!