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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.
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!
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
How to make Brookies from scratch
- 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.
- 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.
- No hand mixer needed for this recipe, just use a large mixing bowl for each layer.
- 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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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!
Chocolate Chip Brookies Recipe
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
Ingredients
For the brownies:
- 4 ounces (113g) unsweetened baking chocolate coarsely chopped
- ¾ cup (170g) unsalted butter
- 1 ¾ cups (350g) granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- ½ teaspoon salt
- 2 tablespoons (10g) unsweetened cocoa powder
- 1 cup (124g) all-purpose flour
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.
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
I followed the directions exactly. I had to bake it an additional 20 minutes in order to achieve the golden brown cookie color. The desert was a disaster. The chocolate chip cookie dough was crunchy. The gooey brownie batter could not hold shape, was not cooked, and nowhere near the consistency of fudgey. The only place the brownie batter cooked was along the edges and the cookie was hard as a rock. I’ve cooked and baked well for many years. It was a waste of good chocolate.
I’m sorry you had problems with this recipe. I have made it a few times so I know it’ll work – possibly your oven bakes differently than mine.
if it is a nonstick pan, you have to cook it at a temperature 25 degrees less. i made this mistake with banana bread but turning the oven down helped.
Made these for my family and they loved them!!!! I don’t know what I did wrong, but after the recommended cooking time the chocolate base was still very gooey. I had to bake them about another 30 minutes before the chocolate seemed set, and I also substituted white chocolate chips for the chips in the recipe. But after all , everyone told me they were one of the most delicious desserts I have made, and I make a lot!!! Definitely saving this one!
Not tried it yet but could I use softened butter instead of unsalted/salted butter
Do you mean like butter spread (not cubed)? I haven’t ever baked with spread – for best results use real butter.
Wowzers!! These are the best. Love love love.
First time ever making “Brookies” can’t wait till they cool to see how this went!
*I did use cut parchment sheets rather than foil, and baked on convection setting so it only took 25min to dark golden brown.
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