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 love this recipe try these out!
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!
Brookies
Video
Equipment
- 9x13 baking dish
Ingredients
FOR THE BROWNIE BATTER
- 1/2 cup unsalted butter melted(113g)
- ¾ cup semisweet chocolate chips or roughly chopped chocolate
- 1/2 cup granulated sugar (100g)
- 1/2 cup packed light brown sugar (100g)
- ⅓ cup cocoa powder (35g)
- 1 teaspoon vanilla extract (5ml)
- ½ teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour (65g)
FOR THE COOKIE DOUGH
- 1/2 cup unsalted butter room temperature (113g)
- 1/2 cup granulated sugar (100g)
- 1/4 cup packed light brown sugar (50g)
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/3 cups all-purpose flour (160g)
- 1 cup semi-sweet chocolate chips
Instructions
- Line a 9x13 baking dish with parchment or foil and heat oven to 350F.
- For the brownies melt butter then stir in cocoa powder. Whisk in both sugar and the salt then add the eggs and vanilla and beat well (secret to glossy brownies is to beat the eggs and sugar very well.)
- Add the flour and mix until almost combined then fold in the chocolate chips and finish the batter off by hand with a spatula scraping the bowl down and mixing in any errant flour etc.
- Transfer the brownie batter to your prepared pan and spread into a thin layer then set aside.
- For the cookie dough
- Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed.
- Mix in the vanilla and egg and scrape the bowl down once more.
- Add salt baking soda and powder then mix until combined.
- Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later. Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don't need full coverage, it will be nice to see the brownie batter peaking through after baking.
- Cover with foil and bake at 350F for 20 min then bake another 20 min uncovered. Allow to cool before removing from pan 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.
Laurie says
This is a terrific recipe (we loved it) and excellent foolproof tips! Thank you John
Jennifer Trafton says
The Brookies were decedent. I will definitely make this recipe again.
Asj says
Great
Jackie says
These brookies were amazing, baked them last night for Easter picnic. They were gone immediately. Thank you
Lise Blais says
Absolutely delicious. My team of regular tasters (neighbors and relatives) asked me to prepare that recipe again. 5 stars. Thank you for all of your recipes.
M. Lawson says
I have tried three other Brookie recipes, and I have found the ONE! Perfect ratio of brownie to cookie. The others had a brownie layer that was too thick, marginal cookie taste, etc.
I think one of the keys is covering it for the first 20 minutes. None of the other recipes had this as a step.
Excellent instruction and notes. Thank you! These are fantastic. 😋
Emily French says
This is the second time I’ve made this recipe and it comes out perfect every time! I use a 9×9 pan to make them thicker so cooking times vary. The second time I used dark chocolate cocoa powder. The brownie is so fudgy and the cookie part is the perfect chewy consistency. Everyone who has tasted them requests I make them again soon!!
PALLAVI says
Excellent brookies recipe..I added one tbsp of instant coffee powder with the cocoa and it tastes heavenly. Thankyou, John.
Radhika says
These were the best brookies I’ve had. Very scrumptious!
MonkaGaming420YT says
Fire recipe, came out really well, Thank you! 🙂 10/10