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Part brownie, part chocolate chip cookie: BROOKIES are one of my favorite cookie bar recipes! They’re rich and decadent and a combination of two of my favorite desserts.

Don’t worry: it’s easy to make homemade Brookies from scratch. Thanks to the sponsorship of Challenge Dairy, I used their unsalted butter to marry two of my best ever recipes that I’ve been making for years so you know they have to be good!

stack of 3 brookies


Why you’ll love this recipe: This is the perfect recipe for when you don’t want to have to choose your dessert! With cookies and brownies, you can’t go wrong.

What is a Brookie?

A brookie is a dessert mashup of epic proportions: it’s part brownie and part cookie. I’ve seen them made into actual cookie shape, but I like making them as bars because it’s way easier.

The best part: ANY COOKIE can go on top of the brownies to form the cookie bar. I’ve made other versions before:

This one is a CLASSIC: chocolate chip cookies on top. And not just any chocolate chip cookies: my BEST ever chocolate chip cookies!

The cookies are married to my favorite chewy fudgy brownie recipe that’s to-die-for. HEAVEN in a bite, that’s these!

stack of 3 brookies one with bite missing.

Ingredients in Brookies

Basically, you have to make two different recipes and then put them together.

To make the brownie layer you need:

  • Butter: Use unsalted butter for best results!
  • Chocolate: Baking chocolate, the kind sold in the baking aisle
  • Eggs: Be sure to buy large eggs
  • Cocoa: Unsweetened cocoa powder – regular or Dutch process
  • Sugar: Granulated sugar is what I use in my brownie recipes
  • Flour: All Purpose Flour – be sure to measure it correctly.
  • Vanilla: Pure vanilla is the best!

To make the chocolate chip cookie layer you need:

  • Butter: Use unsalted butter for best results!
  • Sugar: A combination of brown and granulated sugar makes a soft cookie
  • Egg: Be sure to buy large eggs
  • Baking soda and salt: Typical for cookies
  • Flour: All Purpose Flour – be sure to measure it correctly.
  • Chocolate Chips: Use your favorite brand

How to make Brookies from scratch

collage showing how to make brookies

First, make the brownies from scratch:

  1. Melt butter and chocolate in a large bowl on 50% power for about 2 minutes.
  2. Then stir in sugar, then eggs.
  3. Add eggs and mix until smooth.
  4. Stir in cocoa, salt and vanilla.
  5. Mix in flour.
  6. Spread in a 9×13-inch pan.
collage showing how to make brookies

Then make the best chocolate chip cookies:

  1. Stir or mix the butter with sugar, then stir in egg.
  2. Mix in baking soda and salt, and flour.
  3. Stir in chocolate chips.
  4. Layer on top of brownies in the pan.
  5. Bake until set.
challenge butter box surrounded by brookies

Now, you’ll notice that both of the recipes use BUTTER, which is one of my favorite ingredients. And, as usual, when a recipe calls for a lot of one ingredient, you want it to be the best version of that ingredient, which is why I use Challenge Butter.

We all know my history with Challenge, right? That it’s the only butter my parents bought when I was a kid? Mention butter around my dad and you’ll hear about how Challenge is the best – and it is. You can taste the difference, whether it’s on bread or in baked goods.

Challenge is made right, from the freshest cows at family-owned dairies and it’s got no hormones, additives or fillers (they were the first brand to enforce raising cows without growth hormones). It’s a cooperative of more than 400 California owned dairies and is available nationwide.

AND! Challenge is award-winning! Cook’s Illustrated (aka Food Gods) selected Challenge’s Unsalted Butter as its favorite in a taste test among 7 top-selling brands!

For brownies, melted butter and chocolate together make the brownie super fudgy and chewy with that dense center everyone loves. When it comes to chocolate chip cookies, melted butter is the way to go for me. I love the toffee-like flavor it gives when mixed with the brown sugar.

stack of 2 brookies with challenge butter box behind

Tips and Tricks for making homemade Brookies:

  • Put the brownies in the pan first, but make sure you’ve sprayed the pan with nonstick cooking spray first (and use foil if you want easy removal).
  • Scoop balls of cookie dough and flatten with your hands before dropping them on the brownies. Press them together with your fingers (it won’t be a solid top).
  • Because we’re baking it as a bar, there is no chill time!

How do you know when brookies are done?

The cookies will be nice and golden brown on top and you’ll see around the edges that the brownie looks done. The toothpick test doesn’t really work because the brownies stay fudgy, so don’t bother. Once the cookies are golden they’re done.

Let them cool completely before slicing for best results!

Can you freeze a leftover Brookie?

You can also freeze these bars! For instructions, read my guide on how to freeze desserts.

Some of my other favorite ways to use Challenge Dairy:

Brownie chocolate chip cookie

Chocolate Chip Brookies

4.91 from 133 votes
Make Brookies: a combination of brownie and chocolate chip cookies! These homemade cookie bars are rich and fudgy and delicious!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24 servings
Serving Size 1 serving

Ingredients
 

For the brownies:

For the Cookies

  • 1/2 cup (113g) unsalted Challenge Butter melted
  • 1/3 cup (67g) granulated sugar
  • 1/2 cup (100g) light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (186g) all-purpose flour
  • 1 1/2 cups (255g) chocolate chips semi-sweet or milk
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Instructions

  • Preheat oven to 350°. Line a 9×13” pan with foil and spray with cooking spray.
  • Make the Brownies: Place the baking chocolate and butter in a large, microwave safe bowl. Heat on HIGH power for 2-3 minutes, stirring every 30 seconds, until chocolate is smooth. Stir in sugar. Add eggs, vanilla, and cocoa and stir well. Add flour and stir carefully.
  • Make the Cookies: Cream together butter and sugars in the bowl of a stand mixer or in a large bowl using a hand mixer. Mix in egg, extract, baking soda, and salt. Stir in flour, then stir in chocolate chips.
  • Spread brownie batter in prepared pan. Scoop tablespoons of cookie dough, flatten slightly with your hands and then lay over the top of the brownies. It’ll be hard to spread because it’s thicker than the brownie batter, so it’s best to drop flattened tablespoons evenly over the batter and then press lightly with your fingers to adhere them to each other.
  • Bake for 28-35 minutes until the tops are dark golden. If you test them with a toothpick in the center, the brownies won’t be totally done, so just take them out once the tops are dark golden in color.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 310kcal | Carbohydrates: 41g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 54mg | Sodium: 142mg | Potassium: 77mg | Fiber: 2g | Sugar: 29g | Vitamin A: 360IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

EASY Brookies – these homemade chocolate chip brookies recipe is part brownie and part chocolate chip cookie from scratch but they’re simple to make! You can make these bars from a box but making them homemade tastes SO MUCH BETTER!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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59 Comments

  1. The instructions are extremely wrong. Melting the chocolate as instructed would cause it to seize and become unusable.

    1. That is not true. If it has butter in the bowl it will melt together just fine – but I do make sure and stir it often while heating. I’ve made my brownies like this hundreds of times over probably 50 recipes on this site.

  2. I made these, they look really delicious! But they are really gooey! I cooked in a glass pan so didn’t put foil on them and I baked for 30 minutes. Bottom of brownie cooked but center is melted still. I tried cutting them and they fell apart so I put them in the refrigerator in the pan and hope they harden up some. I made these for my fiancés lunch snack at work. I will taste them in morning but he doesn’t seem worried about them. He requested these so I found your recipe and crossing my fingers that they are able to still be eatable after sitting in the refrigerator

  3. Your forgot to mention when to add the brownie’s salt ingredient – easy to figure out but thought you’d like to know!