Brookies They make the best gift for indecisive dessert lovers! A perfect combination of rich, fluffy 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 combines the best of both worlds in one delicious dessert. With a fudgy brownie base and pockets of chocolate chip cookie dough baked to perfection, this recipe is sure to be a crowd-pleaser.
Why you’ll love this Brookies recipe
- Dense and indulgent. These brookies bake nice and thick in a 9×13 pan, giving you a substantial bite of brownie and cookie layers.
- Perfect texture. The brownie layer is rich and fluffy, while the cookie dough is soft and studded with chocolate chips.
- Easy to do. No fancy techniques required – just simple ingredients and easy steps.
- Versatile. Endless variations allow you to adapt this recipe to your tastes or the occasion.
What you will need
For ingredient quantities and complete instructions, see recipe card below.
- All-purpose flour – For accurate measurement, use a digital kitchen scale or fluff the flour with a spoon, place it lightly in the measuring cup and level with a knife. Too much flour can make the bars dense, while too little can affect the structure. More information: How to measure flour
- cocoa powder – You will need natural unsweetened cocoa powder for the brownie layer. Consider sifting before measuring to avoid lumps in the dough.
- Baking powder and baking soda
- Salt – I almost always bake with table salt. If you prefer to use kosher salt, you will probably want to make adjustments. More information: Types of baking salt
- unsalted butter – You will need melted butter for the brownie layer and softened butter for the cookie layer. More information: How to soften butter
- Granulated sugar and brown sugar
- Eggs – Bring them to room temperature for a smoother incorporation into the dough. I recommend baking with large eggs.
- vanilla extract
- chocolate chips – I like to use semisweet chocolate chips here, but you can use another type if you want.
- Make the cookie layer. Combine flour, baking soda and salt. Then, in another bowl, beat the butter and both sugars, followed by the egg, yolk and vanilla. Finally, add the flour mixture and add the chocolate chips.
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 as a sling that sticks out from the two long sides, or cut it so that it covers all sides of the pan. A sling is ideal for easier lifting, while a full liner offers better coverage. Press it into the pan, creasing the corners, and use oven-safe clips or a little butter to hold it in place if necessary.
- Use the right tools. An offset spatula can help you spread the brownie batter evenly across the pan, creating a smooth base for the cookie layer. It’s also useful for pressing cookie dough portions into brownie batter.
- Even spacing. Drop the cookie dough evenly over the brownie batter to get even pieces of each layer. I use a small cookie scoop to do this step quickly.
- Don’t overbake. To ensure this, the brownies should be slightly soft in the center. Check with a toothpick for wet crumbs.
- Let cool completely. Let the brookies cool completely in the pan before cutting to avoid dirty edges and ensure clean slices.
- Make perfect cuts. To get perfectly cut bars, first use the parchment liner to lift the cooled bars from the pan and place them on a cutting board. Next, use a ruler to measure where you will cut and make small marks on the edges with a knife. Make cuts with a sharp knife or pizza rocker, wiping between cuts to keep the edges clean and free of crumbs.
Variations
- Add nuts: Add up to 1 cup chopped pecans or walnuts for a crunch. Add them to brownie batter, cookie dough, or divide between both layers for even distribution of nutty goodness.
- Try different chips: Use a mix of milk, dark, or white chocolate chips, or even peanut butter chips.
- shake it: Gently move the brownie and cookie layers to get a marbled effect.
How to store
- room temperature: Store in an airtight container for up to 3 days.
- Fridge: Keep refrigerated for up to a week if you prefer a firmer texture. Bring to room temperature or heat briefly in the microwave to serve.
- Freezer: Wrap individual bars tightly and place in an airtight, freezer-safe container or resealable bag. If stored properly, brookies should keep in the freezer for up to 3 months. Thaw at room temperature before serving.
More bar recipes that you will love
Produce
24 bars
Preparation time
20 minutes
Cooking time
35 minutes
Total time
55 minutes
These brookies combine the best of brownies and cookies into a thick, indulgent treat. Perfect for sharing!
Ingredients
For the brownie layer:
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2/3 cup (56 g) unsweetened cocoa powder
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3/4 cup (90 g) all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon baking powder
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3/4 cup (170 g) unsalted butter, melted and slightly cooled
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1 and 1/2 cups (300 g) granulated sugar
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3 large eggs
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1 and 1/2 teaspoons vanilla extract
For the cookie layer:
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1 and 1/2 cups (180 g) all-purpose flour
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup (113 g) unsalted butter, softened
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1/2 cup (100 g) granulated sugar
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1/2 cup (100 g) light brown sugar, well packed
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1 large egg + 1 egg yolk
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1 teaspoon vanilla extract
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1 cup (170 g) semisweet chocolate chips
Instructions
To make the brownie layer:
- Preheat oven to 350°F. Grease a 9×13-inch baking pan or line it with parchment paper.
- In a medium bowl, whisk together the cocoa powder, flour, salt, and baking powder.
- In a large bowl, cream together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing until combined. Gradually add cocoa mixture, mixing 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, beat softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg, egg yolk and vanilla extract.
- Gradually add flour mixture, mixing until combined. Add the chocolate chips.
To assemble and bake:
- Drop small dollops of cookie dough evenly over the brownie batter. Gently press the dough down so it adheres to the brownie layer, but do not spread it completely.
- Bake for 30 to 35 minutes, or until the brownie layer is set but still slightly soft in the center. When you insert a toothpick into the brownie part (not the cookie dough), it should come out with some moist crumbs.
- Let the brookies cool completely in the pan before cutting them into squares.
Grades
Store in an airtight container at room temperature for up to 3 days.
For tips, step-by-step photos, and additional details, be sure to read the entire post above before you get started. It’s packed with useful information to answer common questions!
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