Brookies

What do you do when you just can’t decide between a rich and fudgy brownie recipe or classic chocolate chip cookie? You make Brookies, because why not have both!

When it comes to cookie bars these are one of my absolute favorites and they couldn’t be easier to make. Simply whip up my very best brownie batter and easiest, buttery cookie dough and bake them together until they’re melt in your mouth delicious! Serve these brookies with a glass of milk, hot chocolate or warm them up and serve with a scoop of vanilla ice cream for the ultimate treat. You should also try my homemade brownie cookies.

What you’ll need to make this recipe

Butter – I use unsalted butter so I can control the amount of salt that goes into these bars. If you use salted make sure to reduce the amount of extra salt you add. The butter must be at room temperature for making the cookie dough or you’ll have lumps of butter throughout the batter. 

Chocolate chips – I like to fold them into the cookie dough but also reserve some to dot on top of the cookie dough just before baking. I use semi-sweet but you can add in any kind you like.

Sugar – I use a mix of sugar, white sugar for structure, and brown sugar for a delicious caramelized flavor in the brookies.

How to make Brookies

1. Melt the butter and stir in the cocoa powder.

2. Whisk in both sugars.

3. Add the eggs and vanilla and whisk until combined.

4. Fold in the flour then mix in the chocolate chips.

5. Transfer the brownie batter in the prepared baking pan and smooth it out.

6. Cream the butter and sugar together until light and fluffy then add the vanilla, eggs, salt, baking soda, and powder.

7. Fold in the flour followed by the chocolate chips until combined.

8. Add dollops of cookie dough on top of the brownie batter, cover with foil then bake.

Pro tips for making this recipe

• You can melt the chocolate chips for the brownie batter and stir in after adding the cocoa if you want that fudgy texture throughout.
• The secret to glossy brownies is to beat the eggs and sugar very well.
• Make sure to line the baking pan so the brookies can be removed easily.
• Make sure the butter is at room temperature before starting.
• Use a good quality cocoa powder so your brownie batter is extra delicious!
• Make sure to let the brookies cool completely before removing them from the pan and slicing, they’ll be too soft when warm.
• You can add in grated orange zest, mini marshmallows, sprinkles, or different flavored extracts for different variations.
• Try adding ¾ cup of toasted, chopped walnuts or pecans to the batter for added crunch and flavor in your brookies.
• You can warm the Brookies up slightly in the oven or microwave and serve with a scoop of vanilla ice cream for an extra treat.

Frequently Asked Questions

How do you know they are done?

Because these Brookies have two separate batters they need baked for 40 minutes total (20 minutes covered and 20 uncovered). When the cookies start to turn golden on top you know they are done. They will seem soft straight from the oven but will stiffen up as they cool.

You can also insert a wooden skewer into the middle of the brownie cookie bars they should still be slightly gooey but not wet. The mixture will continue to cook as it cools.

How long do they last?

Brookies keep well for up to 1 week stored in airtight containers (if they last that long) or they can be frozen. Make sure to thaw completely before serving.

If you’ve tried this Brookies Recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!

4.97 from 652 votes

Brookies

Rich, fudgy and delicious Brookies made with half cookie and half brownie. Don't forget to check out my step by step photos and tips above!

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Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 15 brookies

Calories 398kcal

Author John Kanell

Video

Equipment

• ▢
  9x13 baking dish

Ingredients

For the Brownie Batter:

• ▢ ½ cup unsalted butter melted (113g)
• ▢ ⅓ cup cocoa powder (35g)
• ▢ ½ cup granulated sugar (100g)
• ▢ ½ cup packed light or dark brown sugar (110g)
• ▢ ½ teaspoon salt
• ▢ 2 large eggs room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup all-purpose flour (60g)
• ▢ ¾ cup semisweet chocolate chips or roughly chopped chocolate (135g)

For the Cookie Dough:

• ▢ ½ cup unsalted butter room temperature (113g)
• ▢ ½ cup granulated sugar (100g)
• ▢ ¼ cup packed light or dark brown sugar (55g)
• ▢ 1 teaspoon vanilla extract
• ▢ 1 large egg room temperature
• ▢ ½ teaspoon salt
• ▢ ½ teaspoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ 1 ⅓ cups all-purpose flour (160g)
• ▢ 1 cup semi-sweet chocolate chips (180g)

Instructions

• Preheat the oven to 350°F. Line a 9x13 baking dish with parchment or foil.

For the Brownies:

• Combine the melted butter and cocoa powder together in a large mixing bowl, and whisk together until the cocoa is fully dissolved. Add granulated and brown sugars and the salt, and whisk until the sugar is all moistened. Then whisk in the eggs and vanilla and beat well for about 1 minute. (The secret to glossy brownies is to beat the eggs and sugar very well!)
• Add the flour and mix together with a spatula until a few streaks remain, then fold in the chocolate chips, scraping the bowl down and mixing in any errant flour.
• Transfer the brownie batter to your prepared pan and spread into a thin layer, then set aside.

For the Cookie Dough:

• In a large mixing bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and brown sugar on high for 3 to 4 minutes or until light and fluffy, stopping and scraping the bowl down as needed.
• Mix in the vanilla and egg and scrape the bowl down once more.
• Add the salt, baking soda, and powder then mix until combined.
• Pour in the flour and mix until almost combined. Then fold in the chocolate chips by hand with your spatula, reserving a handful to sprinkle on top later.
• Drop spoonfuls of the cookie dough onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
• Cover the pan with foil and bake for 20 minutes. Carefully remove the foil, then bake for another 20 minutes uncovered. Allow the brookies to cool in the pan before removing them and cutting.

Notes

• You can melt the chocolate chips for the brownie batter and stir in after adding the cocoa if you want that fudgy texture throughout.
• The secret to glossy brownies is to beat the eggs and sugar very well.
• Make sure to line the baking pan so the brookies can be removed easily.
• Make sure the butter is at room temperature before starting.
• Use a good quality cocoa powder so your brownie batter is extra delicious!
• Make sure to let the brookies cool completely before removing them from the pan and slicing, they'll be too soft when warm.
• You can add in grated orange zest, mini marshmallows, sprinkles, or different flavored extracts for different variations.
• Try adding ¾ cup of toasted, chopped walnuts or pecans to the batter for added crunch and flavor.
• You can warm the Brookies up slightly in the oven or microwave and serve with a scoop of vanilla ice cream for an extra treat.

Nutrition

Calories: 398kcal | Carbohydrates: 48g | Protein: 5g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 208mg | Potassium: 197mg | Fiber: 3g | Sugar: 32g | Vitamin A: 438IU | Calcium: 44mg | Iron: 3mg

*Nutrition Disclaimer

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