Brookies combine fudgy brownie batter made with melted butter, chocolate chips, cocoa powder, and vigorously beaten eggs for glossy texture, topped with chewy chocolate chip cookie dough spoonfuls that bake into a golden, crackly top with brownie peeking through.
You’ll love this hybrid dessert because it delivers the best of both worlds dense, crackly brownie bottom with buttery cookie crunch in one easy bar perfect for indecisive sweet tooths.
Ingredients
Brownie Batter:
- ½ cup (113g) unsalted butter, melted
- ¾ cup semisweet chocolate chips or chopped chocolate
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light brown sugar
- ⅓ cup (35g) cocoa powder
- 1 teaspoon (5ml) vanilla extract
- ½ teaspoon salt
- 2 large eggs
- ½ cup (65g) all-purpose flour
Cookie Dough:
- ½ cup (113g) unsalted butter, room temperature
- ½ cup (100g) granulated sugar
- ¼ cup (50g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1⅓ cups (160g) all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
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Preheat oven to 350°F. Line 9×13-inch pan with parchment or foil.
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For brownies: Melt butter, stir in cocoa. Whisk in both sugars and salt. Beat in eggs and vanilla vigorously until thick and glossy. Fold in flour until almost combined, then chocolate chips. Spread thinly in pan.
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For cookie dough: Cream room temperature butter and sugars 3-4 minutes until fluffy. Mix in vanilla and egg. Add salt, baking powder, and soda. Fold in flour until almost combined, then chocolate chips (reserve some for top).
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Drop spoonfuls of cookie dough over brownie layer no need for full coverage.
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Cover with foil; bake 20 minutes. Uncover and bake another 20 minutes until cookie tops are golden. Cool completely before cutting.
Tips for Success
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Beat brownie eggs and sugar vigorously for signature glossy crackle top.
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Room temperature butter ensures light, fluffy cookie dough.
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Don’t overmix batters fold gently for tender texture.
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Cool completely to set before slicing cleanly.
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Foil cover prevents over-browning cookie layer.
Delicious Variations
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Add nuts or white chocolate to cookie dough.
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Swirl peanut butter into brownie batter.
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Use blondie dough instead of chocolate chip.
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Top with sea salt flakes post-baking.
Frequently Asked Questions
Can brookies be frozen?
Yes, wrap tightly and freeze up to 2 months; thaw at room temp.
Gluten-free option?
Substitute 1:1 gluten-free flour blend in both layers.
Why two-stage baking?
Foil prevents drying; uncovering browns cookie perfectly.
Can I use box mixes?
Yes, but homemade layers taste superior.
Storage time?
Room temperature airtight 3-4 days.
Print
Brookies
- Total Time: 65 minutes
- Yield: 24 bars 1x
Description
Fudgy brownie batter made with melted butter, chocolate chips, cocoa powder, and vigorously beaten eggs for glossy texture, topped with chewy chocolate chip cookie dough spoonfuls that bake into golden, crackly top with brownie peeking through.
Ingredients
Brownie Batter:
½ cup (113g) unsalted butter, melted
¾ cup semisweet chocolate chips or chopped chocolate
½ cup (100g) granulated sugar
½ cup (100g) packed light brown sugar
⅓ cup (35g) cocoa powder
1 teaspoon (5ml) vanilla extract
½ teaspoon salt
2 large eggs
½ cup (65g) all-purpose flour
Cookie Dough:
½ cup (113g) unsalted butter, room temperature
½ cup (100g) granulated sugar
¼ cup (50g) packed light brown sugar
1 teaspoon vanilla extract
1 large egg
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1⅓ cups (160g) all-purpose flour
1 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F. Line 9×13-inch pan with parchment or foil.
For brownies: Melt butter, stir in cocoa. Whisk in sugars and salt. Beat in eggs and vanilla vigorously until thick and glossy. Fold in flour, then chocolate chips. Spread thinly in pan.
For cookie dough: Cream butter and sugars 3-4 minutes until fluffy. Mix in vanilla and egg. Add salt, baking powder, and soda. Fold in flour, then chocolate chips (reserve some for top).
Drop spoonfuls of cookie dough over brownie layer. Cover with foil; bake 20 minutes. Uncover and bake another 20 minutes until golden. Cool completely.
Notes
Beat brownie eggs vigorously for glossy crackly top.
Use room temperature butter for cookie dough.
Cover first 20 minutes prevents over-browning.
Cool completely before cutting for clean slices.
Reserve some chips for top for pretty presentation.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert, Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 25
- Sodium: 180
- Fat: 15
- Saturated Fat: 9
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
Keywords: brookies, brownie cookie bars, chocolate chip brookies, fudgy brownie cookie hybrid, easy brookie recipe
