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This Brookie Recipe is one of my favorite cookie bar recipes! These are rich, fudgy, indulgent bars are made from scratch – they’re one part cookie bars, one part decadent brownies – the ultimate treat and one of the best desserts in the world.

Stacked squares of brookies, a dessert combining chocolate chip cookies and brownies, are shown. The top layer is cookie dough with chocolate chips, while the bottom layer is brownie.

A brookie is a dessert mashup of epic proportions: it’s part homemade brownie recipe and part classic chocolate chip cookie recipe. They have a fudgy brownie layer topped with gooey chocolate chip cookies – the brownie cookie combo is so amazing.  This brookies recipe is one of my absolute favorite desserts of all time!

Ingredients for baking brookies are arranged on a white surface. They include labeled glass bowls of chocolate chips, eggs, brown and white sugar, vanilla, baking chocolate, butter, salt, flour, cocoa, and baking soda.

Ingredient Notes

  • Butter: Use unsalted butter for both layers – you can even use brown butter.
  • Chocolate: Baking chocolate, the kind sold in the baking aisle
  • Cocoa: Unsweetened cocoa powder – regular or Dutch process cocoa for a more dark chocolate flavor.
  • Sugar: Granulated Sugar for both layers, brown sugar for the cookie layer
  • Chocolate Chips: Use your favorite brand

Click to see the recipe card below for full ingredients & instructions!

process shot of chocolate chip brownies being made.
process shot of chocolate chip brownies being made.
process shot of chocolate chip brownies being made.

How to make Brookies from scratch

  1. The butter and baking chocolate get melted in a large bowl, then all the other ingredients (cocoa, salt, vanilla extract, eggs, and all purpose flour) are mixed in. See my post for detailed step-by-step photos for how to make brownies.
  2. My cookie recipe starts with melted butter and then you can just stir in all the other ingredients. My chewy chocolate chip cookies would be fantastic too.
  3. No hand mixer needed for this recipe, just use a large mixing bowl for each layer.
  4. The brownie batter goes into the prepared baking pan first. Then add the chocolate chip cookie dough on top in bits. Use your fingers to spread the layer of cookie dough so that it mostly covers.

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Stacked squares of brookies, a dessert combining chocolate chip cookies and brownies, are shown. The top layer is cookie dough with chocolate chips, while the bottom layer is brownie.

Storing Brookies

  • Store in an airtight container at room temperature for several days.
  • You can freeze these bars! For instructions, read my guide on how to freeze desserts.

Expert Tips

  • Be sure to use foil or parchment paper to line your pan – it’ll make for easier removal.
  • I like to scoop balls of cookie dough and flatten with your hands before dropping them on the brownie mixture. Press them together with your fingers (it won’t be a solid top).
  • How do you know when brookies are done baking? The cookies will be dark golden brown on top. You can do the toothpick test 2-inches from the side of the pan (be sure not to press it into a chocolate chip). There will be brownie batter on the toothpick but it won’t be liquid but rather moist crumbs.
  • Let them cool for best results cutting them. For the cleanest slices, cut with a plastic knife. Sounds strange, but it works for cutting brownies!
Stacked squares of brookies, a dessert combining chocolate chip cookies and brownies, are shown. The top layer is cookie dough with chocolate chips, while the bottom layer is brownie.

Chocolate Chip Brookies Recipe

4.91 from 134 votes
Make Brookies: a combination of brownie and chocolate chip cookies! These homemade cookie bars are rich and fudgy and delicious!

Recipe Video

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 24 servings
Serving Size 1 serving
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Ingredients
 

For the brownies:

For the Cookies

  • ½ cup (113g) unsalted butter melted
  • ⅓ cup (67g) granulated sugar
  • ½ cup (100g) light brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups (186g) all-purpose flour
  • 1 ½ cups (255g) chocolate chips semi-sweet or milk

Instructions

  • Preheat oven to 350°. Line a 9×13” metal 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.
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Recipe Notes

  • If the cookies start to get dark on top after 15-20 minutes, tent the pan with aluminum foil. This can happen because of your oven – some ovens blow harder on top and can cause them to brown faster (I’ve had this happen with my new oven but not my old one.)
  • They’ll be dark golden when done; the toothpick test 2-inches from the side of the pan will come out with some moist crumbs attached but not be liquid.
  • Be sure to use a metal pan for best results.
  • Store in an airtight container at room temperature or freeze for several months.

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
Author Dorothy Kern

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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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4.91 from 134 votes (103 ratings without comment)

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65 Comments

  1. I would love a peanut butter blondie with a brownie base. I know you have a flourless one, but I love your peanut butter cookie recipe. I may try to figure it out.

    Reply

  2. We followed the recipe except hand mixed the cookie dough and used butter/parchment for the pan. It is our first brookie attempt – for a 7th grade potluck 🙂 – and they are wonderful. My daughter is thrilled. Thank you!!

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  3. These are my kids and hubbies favorite. I’ve made this recipe several times already. I bake it for 40 minutes, 20 minutes covered and 20 minutes uncovered. I use a 9×13 pan. I would like to share a picture but don’t know how.

    Reply