Brookies Recipe

5 from 1 vote

Brookies are the ultimate dessert mash-up, combining fudgy chewy brownies with gooey chocolate chip cookies for a truly irresistible treat!

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings:

Author: Kristyn Merkley

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 8x8 or 9x9 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.

Prep ahead of time. Prepare the cookie dough and brownie batter 1-2 days ahead and store in the refrigerator in separate airtight containers. Let them sit at room temperature for about 20 minutes before assembling and baking.

Store. Store leftovers 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.

Nutrition