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Home - Bars

Published: Nov 6, 2017 · Modified: Jul 31, 2023 by Amanda Powell · This post may contain affiliate links.

Brookies

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Fudgy brownies topped with chocolate chip cookie dough. It is the best of both worlds in one delicious bite making it the ultimate dessert!

overhead of cut brookies on parchment paper on top of wire rack

Why you'll love it

These are perfect for anyone who does not want to have to decide between desserts. You can have both a fudgy brownie and a soft, chewy chocolate chip cookie all in one amazing bite.

Although you need to make both layers separately, it is incredibly easy to make and doesn't take as long as you'd think to make! Plus, there is always plenty to share.

Serve up with an ice cold glass of milk or a mug of hot chocolate and enjoy a delicious treat.

If you are looking for more delicious treats, you should check out my cookbook Cookie School.

Key ingredients

labeled ingredients to make brookies

We are essentially making two different recipes and layering them to make these brookies, but most of the ingredients are in both layers, making ingredient prep very simple.

  • Butter - Using unsalted butter is important to control the amount of salt in the recipe. You need melted butter for the brownie layer and softened butter for the cookie layer.
  • Chocolate - You can use either Dutch-processed cocoa or natural cocoa powder in the brownies. To keep the chocolate from overpowering the cookie layer too much, we only use a little chocolate in the cookie portion. I recommend reserving a small amount to top the cookies before baking. Semi-sweet or dark chocolate works really well with the cookie portion.
  • Sugar - You need both granulated and brown sugar for structure and a delicious caramelized note.

How to make

Although you are making both brownie batter and cookie dough, this recipe comes together very easily.

  1. Start with the brownie batter. Add both sugars and vanilla to the melted butter and mix well.
  2. Beat in the eggs vigorously until well-combined. first two steps to make recipe
  3. Mix in the dry ingredients and mix just until there are no streaks of flour. Spread over your lined 9 x 13 baking pan.
  4. Start the cookie dough. Beat the butter until smooth, then add in both sugar and the vanilla. third and fourth step to make recipe
  5. Add in the egg and beat well.
  6. Fold in the dry ingredients until there are no streaks of flour. fifth and sixth steps of making recipe
  7. Fold in the chocolate chips.
  8. Dollop the cookie dough over the brownie mixture and then spread evenly on top before baking. seventh and eighth steps to make recipe

Expert baking tips

The most important way to ensure you get the best brownies is to make sure you are correctly measuring your ingredients, particularly the flour. You should fluff up the flour and then spoon it into your measuring cup then sweep of the excess. If you want to make sure you get consistent results, you can convert the recipe to metric and use a kitchen scale.

Make sure your ingredients are at room temperature. If you need to quickly bring eggs to room temperature, you can leave them in a bowl of warm water for five minutes before using.

For brownies with that glossy top, you need to really beat the eggs and sugar together very well. It also helps to add the sugar to the hot butter before adding the eggs.

Don't forget to line the baking pan with parchment paper to make it easier to take out the bars once they've cooled enough to remove from the pan.

Use a light-colored metal pan. Dark pans encourage fast browning which can leave you with burnt brownies and glass pans do not conduct heat as well leaving you with brownies that longer to bake and are a lot more dense.

brookies on wire rack showing off layers

Variations and inspiration

Add another couple of tablespoons of butter to both the brownie and cookie layers and brown them before using. This will add more depth to the flavor and a delicate butterscotch note.

Warm up your brookies and top them with vanilla ice cream for a delicious hot and cold treat.

Add ¾ cup of toasted and chopped pecans or walnuts to both layers for added crunch.

You can add in grated orange zest, mini marshmallows, sprinkles, or different flavored extracts.

Try adding spices like chai spice or even pumpkin spice for a seasonal twist.

Recipe FAQs

How can I tell my brookies are done baking?

Brookies require two different batters with different textures which can make is hard to tell when it is finished baking. The best way to check is to use a toothpick inserted in the middle. The edges should be set, but the center should have very thick brownie batter or lots of moist crumbs stuck to it. The bars will continue to cook and set when you remove them from the oven.

How do I store brookies?

You should store them in an airtight container at room temperature for up to a week. You can also freeze them for up to a month. Thaw in the refrigerator overnight.

stacked brookies next to glass of milk and chocolate chips in bowl

Recipe Card

stacked brookies next to glass of milk and chocolate chips in bowl

Brookies

Amanda Powell
Fudgy brownies stuffed with cookie dough. It doesn't get any better than these irresistible brookies!
Print Recipe Pin Recipe
Prep Time 25 minutes mins
Cook Time 30 minutes mins
Total Time 55 minutes mins
Course Brownie Recipes
Cuisine American
Servings 12 brownies
Calories 427 kcal
Prevent your screen from going dark

Ingredients
  

Brownie

  • ½ cup unsalted butter
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large egg room temperature
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon sea salt
  • ¼ teaspoon baking powder
  • ½ cup cocoa powder Dutch-processed or natural

Cookie

  • ½ cup unsalted butter room temperature
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 large egg room temperature
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ cups chopped chocolate dark or semisweet
Get Recipe Ingredients

Instructions
 

  • Preheat the oven to 350F. Line a 9 x 13 baking pan with parchment paper, leaving some overhang.
  • Start the brownies. Melt your butter and add the granulated and brown sugar as well as the vanilla extract to the butter and whisk well.
  • Whisk in the eggs and beat well for 2 - 3 minutes.
  • Mix together the flour, salt, baking powder and cocoa powder and stir into the butter mixture. Pour into the lined baking pan and spread evenly along the bottom.
  • Beat the butter, the granulated and brown sugar, and vanilla together using a stand mixer until light and fluffy, about 3 - 4 minutes.
  • Add in the egg and beat well until well combined, at least another minute.
  • Mix together the flour, baking powder, and salt together and add to the butter. Mix until just combined, then fold in most of the chocolate.
  • Dollop the cookie dough over the brownie mixture and then spread. Top with any remaining chocolate.
  • Bake the brownies for 30 - 35 minutes, or until a toothpick inserted in the center comes out with very thick brownie batter or moist crumbs.
  • Serve at room temperature with a few scoops of ice cream!

Notes

Make sure all the ingredients are at room temperature. Cut the butter in small pieces to encourage it to soften quickly. You can also leave the eggs in a bowl of warm water for five minutes to quickly warm them. 
Fluff up the flour and spoon it into your measuring cups and sweep off the excess to prevent adding too much flour. Use a kitchen scale for accuracy. 
Wait until the brookies completely reach room temperature before attempting to remove them from the pan. Doing it while they are still warm will result in them breaking apart as you lift the parchment paper. 

Nutrition

Serving: 1gCalories: 427kcalCarbohydrates: 59gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 88mgSodium: 350mgPotassium: 174mgFiber: 3gSugar: 38gVitamin A: 544IUCalcium: 88mgIron: 3mg
Keyword brookie, brownies, cookies cookie dough
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire
Grab a spoon and dig into this fudgy cookie dough brownie

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About Amanda Powell

Baker, photographer, and sometimes world traveler behind A Cookie Named Desire. Obsessed with helping people live life sweetly with delicious food to share with the special people in your life and creating lasting memories.

Reader Interactions

Comments

  1. Imanou says

    September 14, 2019 at 10:43 am

    Hello,
    I am a French student who like the chocolate
    I found your recipe and I will try to her. I hope do her well.
    Excuse me if my English isn’t perfect
    Thank’s for your recipe

    Reply
5 from 4 votes (4 ratings without comment)

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Hey, I'm Amanda!

I am the baker and photographer behind A Cookie Named Desire. I'm a cookbook author, food science nerd, world traveler (sometimes) with a major weakness for cookies and cheese.

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