Tired of having to choose between America's two favorite desserts? Fret no more. Brookies are half brownie, half chocolate chip cookie, and 100% delicious. With a fudgy brownie bottom and a soft and chewy cookie top, this bar cookie is the total package.
You'll find this recipe an absolute cinch to make. Each layer comes together in just one bowl, and with the quick whir of a handheld mixer, you'll have your layers in the pan and treats in the oven in less than 20 minutes. No scooping cookie dough and no chill time required.
Handheld, easy to take down, and addictively delicious, homemade Brookie Bars are the perfect dessert for any and all occasions!
BROOKIES INGREDIENTS
While the ingredient list may look long, rest assured, these double-decker bar cookies couldn't be more simple to assemble. The cookie and the brownie layer share the same ingredient list with only two exceptions: Cocoa powder for the brownie part, and a little extra brown sugar for the chocolate chip cookies.
- All-Purpose Flour - Do not sub in any other type of flour.
- Sugar - You will need both granulated sugar (a.k.a white sugar) and light brown sugar for this recipe.
- Cocoa Powder - We use Hershey's Unsweetened Cocoa powder to add an extra chocolatey umph to the Brookies' Brownie Layer.
- Baking Soda - Do not confuse baking soda with baking powder. They are not the same ingredient.
- Salt - Fine sea salt is best for baking.
- Unsalted Butter - Use unsalted butter only. If you sub in salted butter, they will turn out far too salty.
- Large Eggs
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips - You can use chocolate chips, chocolate chunks or a combination of the two!
HOW TO MAKE BROOKIES
- Prep - Preheat the oven and have ready a brownie pan or a 9x13" casserole dish greased and ready to go. For easy removal, consider adding sheet of parchment paper to the bottom of the dish. Note, ceramic baking dishes are best for even heat distribution.
- Make the Brownie Layer - In a medium-sized mixing bowl, whisk together the dry ingredients for your Brownie layer. Then, add the melted butter, egg, and vanilla, and mix with a handheld mixer. The mixture may seem powdery at first, but keep mixing -- it will come together. Add the chocolate chips and mix once more.
- Add Batter To the Pan - Transfer the brownie batter to the baking dish and gently pat across the bottom of the dish to cover.
- Make the Cookie Layer - In a large mixing bowl, whisk together dry ingredients and sugar for the chocolate chip cookie dough layer. Add the melted butter, egg, and vanilla, and mix with a handheld mixer. Make sure you clean the beaters of your handheld mixer before using them for your cookie dough, and note (once again) the mix may look powdery at first. Then, add the chocolate chips, and mix once more.
- Add Dough To the Pan - Add scoops of the cookie dough to the top of the brownie batter and gently pat across the surface to smooth it out slightly.
- Bake and Cool - Bake for 25 minutes for a gooey center, or 30 minutes for crunchy edges and a more solid cookie. Once the time is up, allow your Brookie Bars to cool in the pan, at least 20 minutes.
We recommend cutting your Brookies a lit-tle smaller since this is technically a double dose of cookie. To do so, cut the pan into 4 even strips lengthwise, then cut into 4 even strips crosswise. This will give you 16 total.
5 MORE BAR COOKIES YOU’LL LOVE
- Chocolate Chip Brownies are soft, chewy and loaded with big chocolate flavor! Guaranteed to be the best you’ve ever had.
- Snickerdoodle Blondies are buttery and soft, with a top dressing of cinnamon-sugar. Yes, please.
- Chocolate Coconut Bars are full of chocolate, coconut and come equipped with a buttery graham cracker crust! Easy-to-make and consisting of only 5 main ingredients.
- Butter Pecan Blondies are rich, nutty, and made extra decadent with brown butter. Top them off with a Maple Cream Cheese Frosting for a special touch!
- Peanut Butter Blondies are a salty-sweet dessert you'll savor with every single bite. Sink your teeth into one of these for a peanut buttery, melt in your mouth bar cookie.
Brookies
Brookies are half brownie, half chocolate chip cookie, and 100% delicious! Easy to make, featuring a fudgy brownie bottom and a soft and chewy cookie top!
Servings: 16
Calories: 377kcal
Ingredients
Brownie Batter Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ⅔ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- ⅓ cup semi-sweet chocolate chips
Cookie Dough Ingredients
- 1 ⅓ cup all-purpose flour
- ½ cup granulated sugar
- ⅓ cup light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350° and have ready a greased 9x13" brownie pan or a 9x13" casserole dish.
For the Brownie Layer:
- In a medium-sized mixing bowl, whisk together flour, sugar cocoa powder, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer until well combined. The mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
- Transfer the brownie batter to the prepared dish and gently pat it across the bottom to cover.
For the Cookie Layer:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer (with clean beaters) until well combined. Again, the mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
- Transfer scoops of the cookie dough to the prepared dish and gently pat across the surface of the brownie batter layer to slightly smooth it out.
- Bake for 25 minutes for a gooey center or 30 minutes for a more well-done Brookie. Transfer to a cooling rack for 20-25 minutes. Cut into squares, serve and enjoy.
Video
Nutrition
Calories: 377kcal | Carbohydrates: 47g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 57mg | Sodium: 334mg | Potassium: 161mg | Fiber: 3g | Sugar: 29g | Vitamin A: 449IU | Calcium: 26mg | Iron: 2mg
Jeannette says
Great to see I don't have to choose between a brownie and a cookie anymore! This recipe looks like the perfect go-to for a delicious bite!
Demeter says
This is the dessert of my dreams! Pretty sure I'm not going to be able to share, haha!
kim says
Love this easy dessert idea! These are so delicious and VERY dangerous!
Sharon Chen says
Wow! This is the best combination of my fave desserts! <3 yummy!
Jenn says
I've died and gone to brookie heaven! These were SO good and SO easy, they were an instant hit!
Suzy says
These are insanely good! Love each layer on their own and together!
Sue says
I want to dive right into that pan, this has to be the ultimate chocoholics dream :))
Sally Humeniuk says
What a perfect baking recipe for this season. Brookies will satisfy cookie or brownie lovers alike. These look delicious.
Sonia says
Oh my goodness! I ma drooling.. both my boys and myself are a big fan of brownies and these look perfectly done! Can't wait to try it.
Ann says
My brookies just BOMBED. I followed the recipe as written. They came out about 2 inches thick with the brownie overcooked and the cookie dough still gooey. What a disappointment! It might have worked in a 9x9 pan.
Kelly Anthony says
Hi Ann! I'm happy to help you troubleshoot. The Brookies are supposed to thick, soft, and chewy, but it sounds like yours never quite set up. The recipe was tested in an 8x8 pan, but you could certainly try a 9x9" pan!
The cooling process indicated in the recipe is also very important, as your Brookies will continue to cook and set up once they're out of the oven.
Shadi Hasanzadenemati says
Everyone at my house loved it! Tasted SO good!
Jenn says
Brookies! I love me some Brookies! I make them often and sometimes I even share!
Catherine says
What a delicious combination! Your brookies look absolutely delicious! Such a fun treat to try out.
Erika says
These brookies are the best! How do I stop myself from eating the whole pan?!
Suzy says
This is simple the best dessert mashup ever! Love all of the flavors of brownies and cookies together!
Pebbles says
Is the brownie batter suppose to be pressed on because it’s not liquid
Kelly Anthony says
The batter should be thick. Just pat it into the pan 😉
Catsy says
It's not like a classic brownie batter, so you don't pour it in. This is how you get two layers; if it was a thin batter the cookie dough would sink right to the bottom.
Both batters have to be similar for it to cook evenly, so the brownie "batter" has to be a bit more like cookie dough!
Amy says
Unfortunately they turned out super greasy. There’s something wrong with the butter ratio
Kelly Anthony says
Hi Amy! I found during recipe testing that when I experimented with an 8x8" dish, the butter was more likely to pool. These brookies do best in a 9x13" baking dish. If that's the dish size you used, the only other thing I could think to recommend is mixing the wet ingredients for longer if you'd like to give the recipe another shot. Hope that helps 🙂
Bailey Nielson says
Can I make this in a 9x9 pan? how would that change the baking time? do I need to reduce the amount of ingredients?
Kelly Anthony says
Hi Bailey! It is possible to bake these in an 8x8 pan but we found that the butter tends to pool at the top and the interior stays fairly doughy this way.