This post may contain affiliate links. For more information, read my disclosure policy.
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.
SAVE THIS RECIPE
We'll email this post to you, so you can come back to it later!
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!
Video
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.
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.
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
Nutrition information is automatically calculated, so should only be used as an approximation.
© Crazy for Crust. Content and photographs are copyrighted. Sharing this post is much appreciated, but copying and pasting full recipes without authorization is strictly prohibited.
Did you try this recipe? Click here to rate the recipe below.
Amazing recipe! My kids ask for these all the time!
I’ve made this type of recipe many times. I only needed half not even of the cookie dough to cover the top. If I had used it all it wouldn’t have cooked correctly. My advice is make a smaller batch of cookie dough and drop them on the brownie but don’t flatten them into each other. Just leave space for the brownie to ride in between a bit. This recipe calls for disaster seeing how everybody’s ovens are different and a lot of people may deal with hard cookies and uncooked brownie
I let my son choose what he wanted for his birthday dessert and he asked for brookies, so I was thrilled when I found this recipe. We had them with vanilla bean ice cream and it was absolutely divine! At first, I was worried that they weren’t actually done because the brownies seemed doughy, especially in the middle. I did cook them about 10 minutes longer than the recipe called for, and once they cooled a bit, they firmed up and were just wonderful, fudgy, delicious brownies. I think this is what my son is going to ask for on his birthday for many years to come!
Yeah this recipe needs an update, 9×13 isn’t accurate. It can’t just be any 9×13, it needs to be a shallow baking dish or something because I couldn’t get the brownie to cook through. It was completely liquid, even after baking for an extra 25 minutes. Or the brownie needs to be pre-baked halfway, then the cookie dough added on top to finish baking. Please update!
I use a metal 9×13-inch pan for these and the brownies stay fudgy but are cooked. If you want your brownies to be fully solid and no longer fudgy, you can bake the brownies for 10 min before adding the cookie dough, or you can put the cookie dough on the bottom. The recipe is accurate.
The recipe I’ve been dreaming of!! Perfect! Baked at 325 for a little longer. This is my new go to recipe! Thank you. So delicious and the textures of both the brownie and the cookie were incredible.
Featured In
Rate This Recipe
Recipe Ratings without Comment