Brookies are a dessert mash-up that never fails to impress. You get the gooey center of a brownie and the buttery chew of a chocolate chip cookie—baked together for the ultimate indulgence. They’re easy to make, fun to assemble, and perfect for potlucks, parties, or casual nights in. One pan, two desserts, zero compromises.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
Unsalted butter
Granulated sugar
Brown sugar (optional, for added moisture)
Eggs
Vanilla extract
Unsweetened cocoa powder
All-purpose flour
Salt
Baking powder (optional, for lighter texture)
For the cookie layer:
Unsalted butter
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips
Directions
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease lightly.
Make the brownie batter:
Melt the butter in a medium saucepan or microwave-safe bowl.
Whisk in sugars until combined.
Add eggs and vanilla; mix well.
Stir in cocoa powder, flour, salt, and baking powder (if using) until smooth.
Spread the brownie batter evenly in the prepared pan.
Make the cookie dough:
In a separate bowl, cream the butter and sugars until fluffy.
Beat in the egg and vanilla extract.
Add flour, baking soda, and salt; mix until combined.
Fold in the chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter and gently spread or flatten with a spatula. You can leave patches of brownie peeking through for a marbled look.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool completely in the pan before cutting into squares.
Servings and timing
This recipe yields about 16 brookies. Prep time is 20 minutes, bake time is 25–30 minutes, and cooling time is 30–60 minutes. Total time is approximately 1 hour and 30 minutes.
Variations
Add chopped nuts or caramel pieces to the brownie or cookie layers.
Use dark chocolate chunks instead of chocolate chips for a richer flavor.
Swirl peanut butter or Nutella into the brownie layer before baking.
Add a pinch of espresso powder to the brownie batter to enhance the chocolate flavor.
Use white chocolate chips in the cookie dough for a flavor twist.
Storage/Reheating
Store brookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to a week. To reheat, microwave individual squares for 10–15 seconds for that fresh-baked gooeyness. They also freeze well—wrap tightly and freeze for up to 2 months.
FAQs
What are brookies made of?
Brookies are a combination of brownie batter and chocolate chip cookie dough layered and baked in one pan.
Do I have to make both layers from scratch?
No, you can use boxed brownie mix and pre-made cookie dough for a shortcut version.
How do I know when brookies are done baking?
They’re done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
Can I use a different pan size?
Yes, you can use an 8×8-inch pan for thicker brookies or a 9×13-inch pan for thinner bars. Adjust baking time accordingly.
Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend and ensure all other ingredients are gluten-free.
Can I freeze brookies?
Absolutely. Cool them completely, cut into squares, and store in a freezer-safe container for up to 2 months.
Can I make this into individual brookie cookies?
Yes! Spoon brownie batter and cookie dough together into muffin tins and bake at 350°F for 12–15 minutes.
Why did my brookies turn out cakey?
Overbaking or too much flour can make the brownie layer cakey. Bake until just set for a fudgy texture.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Bake for 35–40 minutes, checking doneness in the center.
Should I chill the cookie dough first?
It’s not necessary for this recipe, but chilling can help prevent spreading if your kitchen is warm.
Conclusion
Brookies are the ultimate dessert fusion that satisfies both brownie and cookie cravings in one bite. Easy to make and even easier to love, they’re the kind of treat you’ll want to bake again and again. Whether you’re serving them warm from the oven or saving a stash in the freezer, brookies never disappoint.
Brookies are a delicious dessert mash-up that combines rich, fudgy brownies with soft, chewy chocolate chip cookies—all baked together in one irresistible bar. They’re perfect for when you can’t choose between a brownie or a cookie!
Ingredients
For the brownie layer:
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
1/4 cup brown sugar (optional)
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder (optional)
For the cookie layer:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips
Instructions
Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
Make the brownie layer: In a bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla; mix well.
Stir in cocoa powder, flour, salt, and baking powder (if using) until fully combined. Spread the brownie batter evenly in the prepared pan.
Make the cookie dough: In another bowl, cream the softened butter with brown and granulated sugar until fluffy.
Beat in the egg and vanilla extract. Add flour, baking soda, and salt; mix until combined. Fold in chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter. Gently spread or flatten the dough to cover most of the surface, leaving some brownie showing if desired.
Bake for 25–30 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Let cool completely in the pan before slicing into squares.
Notes
Don’t overbake—remove from oven when a few moist crumbs remain on a toothpick.Swirl peanut butter or Nutella into the brownie batter before baking for a fun twist.Add chopped nuts, caramel bits, or espresso powder for variation.Use boxed brownie mix and store-bought cookie dough for a quick version.Freeze cooled brookies for up to 2 months.
