Brookies are the best dessert mash-up, where fudgy brownies and chewy chocolate chip cookies are combined! These chocolate chip cookie brownie bars are made completely from scratch in under an hour and truly the best of both worlds. They’ll satisfy any sweet tooth!
Best Brookie Recipe
Can’t decide between fudgy brownies and chewy chocolate chip cookies? You don’t have to choose! This easy brookies recipe combines the two for the ultimate dessert. Rich, fudgy brownies are topped with dollops of chocolate chip cookie dough to create these brookie bars so whether you’re Team Brownie or Team Cookie, this dessert is sure to satisfy.
While there are many brookies recipes out there that start with a boxed brownie mix, I opted to make this recipe completely from scratch. That may sound ambitious but it’s surprisingly easy, as pretty much every ingredient was already in my cupboard and the brownies and cookies both overlap quite a bit in ingredients.
From start to finish, this recipe takes under an hour. Enjoy warm with a scoop of ice cream to really satisfy all of your sweet tooth cravings!
What Are Brookies?
Brookies = brownies + cookies. While technically brookies could be made with any type of cookie, they are most often a combination of fudgy brownies and chocolate chip cookies. You can make brookies cookies as well but I prefer chewy, fudgy brookies bars like the ones in this recipe.
Ingredients Needed
One thing to love about this brookies recipe is that it’s made with pantry staples. Plus, both the brownies and the cookies are made with pretty much the same ingredients.
(Scroll below to the printable recipe card for details and measurements.)
- Butter – For both the brownies and the cookies, I recommend using unsalted batter. If you use salted, you can probably skip adding any extra salt.
- Chocolate chips – Semi-sweet chocolate chips are added to both layers, to make the brownies extra chocolatey and add the chocolate to the chocolate chip layer. You could also use dark chocolate in the brownies if desired or milk chocolate in the cookies.
- Sugar – Both brown sugar and granulated sugar are used in this recipe for the perfect balance of sweetness.
- Vanilla – Adds just a hint of light flavor.
- Salt – A pinch of salt helps to balance out the sweetness of these chocolate chip brownie bars.
- Eggs – Eggs provide structure to both layers.
- All-purpose flour – Use the spoon and level technique for accurate measuring, to ensure the appropriate consistency in the dish.
- Baking powder & baking soda – The two leavening agents help the cookie layer rise and create the chewy texture.
- Chopped walnuts – I like to add these to the cookies for extra crunch but feel free to omit if desired.
How to Make Brookies
Making brookies from scratch requires just a few steps. All you need to do is make the brownie batter and cookie dough and layer the two in your baking dish. Bake and enjoy!
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Prepare the pan. For easy removal of the bars, line the pan with parchment paper and leave an overhang on 2 sides. Spray with nonstick cooking spray.
- Make the brownie batter. Melt the butter and chocolate in the microwave, in 20-second bursts, stirring each time until melted and smooth. Whisk in the sugars, vanilla, and salt, followed by the eggs. Add the flour and whisk until fully incorporated. Spread evenly in the prepared pan.
- Make the cookie dough. Cream the butter and sugars until light and fluffy. Scrape the bowl as needed. Beat in the vanilla and egg, then add the salt, baking powder, and baking soda. Mix in the flour and, once fully combined, stir in the chocolate chips and walnuts. Drop spoonfuls evenly over the brownie batter.
- Bake. Cover the pan with foil and bake at 350F for 20 minutes. Remove the foil and bake for an additional 20 minutes.
- Cool & enjoy. Cool completely, then use the parchment paper to lift the brookies from the pan. Cut into 2-inch squares on the parchment paper. Enjoy.
Tips & Variations
While this brookie recipe is quite straightforward, here are a few tips for making them even better.
- How do you tell when brookies are done? The brookies should be perfectly cooked at 40 minutes. Both the brownies and cookies should look set, though the cookies may appear a bit underbaked and soft. If you insert a toothpick in the center, it should be wet but not gooey. Keep in mind that the bars will continue baking once removed from the oven and they will harden more as they cool.
- Always cover with foil first. The first 20 minutes of baking require the use of foil to prevent the edges and top from burning while the inside is still undercooked.
- Add your favorite add-ins. If walnuts aren’t your thing, try pecans. You can also use M&Ms, sprinkles, chocolate chunks, dark chocolate, etc in place of the semi-sweet chocolate chips.
Video: Chocolate Chip Cookie Brownie Bars
Proper Storage
- Storing leftovers. Brookies can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for 6 days.
- To freeze. Cool completely. Wrap them individually in plastic wrap and then transfer to a freezer-safe container or freezer ziploc bag. Freeze for up to 3 months. Thaw on the counter or, if you’re impatient, pop them in the microwave to defrost and enjoy warm.
More Dessert Bar Recipes:
- 7 Layer Bars
- Praline Crunch Bars
- Snickerdoodle Cookie Bars
- Millionaire Bars
- Gooey Butter Cake
- German Chocolate Gooey Bars
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Brookies
Ingredients
For the Brownie Batter
- 1/2 cup unsalted butter (1 stick, cubed)
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup all-purpose flour , spooned and leveled
For the Cookie Dough
- 1/2 cup unsalted butter (1 stick, at room temperature)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour , spooned and leveled
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup finely chopped walnuts
Instructions
- Preheat oven to 350 degrees F with the rack in the middle position. Line a 13x9x2-inch pan with parchment paper that has a slight overhang on the 2 long sides. Lightly spray with nonstick cooking spray.
- Make the brownie batter: Add butter and chocolate to a medium sized, microwave-safe mixing bowl. Microwave in 20 second bursts, mixing until melted and smooth. Whisk in both sugars, vanilla, and salt. Whisk in the eggs. Then whisk in the flour until fully incorporated. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
- Make the cookie dough: In a bowl with an electric mixer, cream together the butter and both sugars until light and fluffy, 2 to 3 minutes, scraping down the bowl with a spatula as needed. Add the vanilla and egg and beat until combined. Scrape down the bowl once more. Add the salt, baking powder, and baking soda and beat until evenly combined. Then mix in the flour. Lastly, add the chocolate chips and walnuts; mix until just combined.
- Drop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down – it’s nice to see the brownie batter peaking through after baking.)
- Cover the pan with foil and bake for 20 minutes. Remove the foil and bake 20 minutes more, until the brownie edges are shiny and the cookie portion is golden brown.
- Transfer the pan to a wire rack and cool completely.
- To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
- Enjoy with some cold milk or a scoop of vanilla ice cream for a brookie sundae!
