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What could be better than combining two of our FAVORITE treats?! Brookies is a mash-up of brownies and chocolate chip cookies all in one deliciously decadent bite.
We may be obsessed. It doesn’t help that they are SO easy to whip up! Simply prepare a brownie batter and spread it in a pan. Now mix up cookie dough batter, add dollops to the brownie layer, and bake! This is one next-level dessert you are going to love!
The kids like to serve it up with a scoop of vanilla ice cream to guarantee a sugar coma – you can’t go wrong!
Why we think you’ll love it:
- Two desserts in one. It doesn’t get much better than combining brownies and cookies for one decadent, easy dessert!
- A simple show-stopper. We used two simple batters to create one eye-popping delight.
- Easy to double. This whips up around 16 servings (you don’t need much when it’s this rich), but can easily to be doubled to serve even more!
Brookies Ingredients and Substitutions
Cookie Layer
- 6 tablespoons butter – We use unsalted butter, but salted can be used.
- ½ cup brown sugar – Light brown sugar or dark brown sugar will work.
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons flour – see How to Measure Flour
- ½ teaspoon baking soda
- ½ teaspoon salt – Reduce or omit if using salted butter.
- 1 cup chocolate chips – any you prefer; milk, dark, semisweet chocolate, or even chopped chocolate
Brownie Layer
- 12 tablespoons butter – We use unsalted butter, but salted can be used.
- 1¼ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup flour
- ¾ cup cocoa powder – unsweetened natural cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt – Omit if using salted butter.
- ¾ cup semi-sweet chocolate chips
- flaky sea salt
How to Make Brookies
- PREP. Preheat the oven to 325°F. Line an 8×8 or 9×9 square pan or baking dish with parchment paper.
- COOKIE LAYER. In a medium bowl or the bowl of a stand mixer, mix the butter, brown sugar, and sugar. Add the egg and vanilla, and mix until combined.
- Add the flour, baking soda, and salt, and mix to form a soft chocolate chip cookie dough. Gently fold in the chocolate chips. Refrigerate until ready to use.
- BROWNIE LAYER. In a large bowl, whisk the butter and sugar. Add the eggs and vanilla, and mix until smooth. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.
- BAKE. Spread the brownie mixture in the prepared pan. Scoop large scoops of the cookie dough onto the top of the brownie batter, then sprinkle with the flaky sea salt.
- Bake 40-50 minutes, or until a toothpick inserted 1½ inches from the side of the pan comes out clean or with a few moist crumbs. Let the brownies cool completely before slicing and serving.
Kristyn’s Recipe Tips
- This is a delicious recipe to make gluten-free, just substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Don’t fully cover with dough; we like to see some of the brownie batter to peek through the cookie dough.
- Baking times can vary depending on your oven and the pan used. Start checking for doneness around 40 minutes.
- Allow the brookies to cool completely in the pan before slicing. This allows them to firm up and makes them easier to cut cleanly.
- Don’t skip the flaky sea salt! It’s our secret ingredient and provides a wonderful contrast to the sweetness of the brookies.
Brookies Recipe
Brookies are the ultimate dessert mash-up, combining fudgy chewy brownies with gooey chocolate chip cookies for a truly irresistible treat!
Ingredients
Cookie Layer
- 6 tablespoons butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Brownie Layer
- 12 tablespoons butter, melted
- 1¼ cups granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- ½ cup all-purpose flour
- ¾ cup cocoa powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi-sweet chocolate chips
- flaky sea salt
Instructions
- Preheat the oven to 325°F. Line an 8×8 or 9×9 square pan with parchment paper.
- To make the cookie layer; in a medium bowl or the bowl of a stand mixer, mix the butter, brown sugar, and sugar. Add the egg and vanilla, and mix until combined.
- Add the flour, baking soda, and salt, and mix to form a soft dough. Gently fold in the chocolate chips. Refrigerate until ready to use.
- To make the brownies, in a large bowl, whisk the butter and sugar. Add the eggs and vanilla, and mix until smooth. Add the flour, cocoa powder, baking soda, and salt, and mix until just combined. Fold in the chocolate chips.
- Spread the brownie mixture in the prepared pan. Scoop large scoops of the cookie dough onto the top of the brownie batter, then sprinkle with the flaky sea salt.
- Bake 40-50 minutes, or until a toothpick inserted 1½ inches from the side of the pan comes out clean or with a few moist crumbs. Let cool completely before slicing and serving.
Video
Notes
Recipe tips.
- This is a delicious recipe to make gluten-free, just substitute the all-purpose flour with a 1:1 gluten-free baking flour.
- Don’t fully cover with dough; I like to see some of the brownie batter to peek through the cookie dough.
- Baking times can vary depending on your oven and the pan used. Start checking for doneness around 40 minutes.
- Allow the brookies to cool completely in the pan before slicing. This allows them to firm up and makes them easier to cut cleanly.
- Don’t skip the flaky sea salt! It provides a wonderful contrast to the sweetness of the brookies.
Nutrition
Calories: 414kcal, Carbohydrates: 56g, Protein: 5g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 322mg, Potassium: 157mg, Fiber: 3g, Sugar: 36g, Vitamin A: 468IU, Vitamin C: 0.1mg, Calcium: 41mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Can I use a glass pan?
Metal pans conduct heat more evenly than glass pans, which can affect baking time. If using a glass pan, you might need to reduce the oven temperature by 25°F and bake slightly longer.
Prep ahead of time?
You can prepare the cookie dough and brownie batter 1-2 days ahead and keep them stored in the refrigerator in separate airtight containers. Let them sit at room temperature for about 20 minutes before assembling and baking.
How to store?
Store leftover brookies in an airtight container at room temperature for up to 3-4 days or in the refrigerator for 5-7 days.
To freeze, wrap each brookie in plastic and store them together in a freezer-safe container for up to 3 months.
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