Fudgy brownies topped with chocolate chip cookie dough. It is the best of both worlds in one delicious bite making it the ultimate dessert!
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
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.
- Start with the brownie batter. Add both sugars and vanilla to the melted butter and mix well.
- Beat in the eggs vigorously until well-combined.
- Mix in the dry ingredients and mix just until there are no streaks of flour. Spread over your lined 9 x 13 baking pan.
- Start the cookie dough. Beat the butter until smooth, then add in both sugar and the vanilla.
- Add in the egg and beat well.
- Fold in the dry ingredients until there are no streaks of flour.
- Fold in the chocolate chips.
- Dollop the cookie dough over the brownie mixture and then spread evenly on top before baking.
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.
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
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.
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.
Recipe Card
Brookies
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
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
Nutrition
Imanou says
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