Brookies
Brookies are dessert bars made of half brownies and half chocolate chip cookies baked into one delicious treat. Why pick one, when you can have both?! Step-by-step photos and instructions show you just how easy it is to make.
Two Favorites in One!
Sometimes you just can’t decide between brownies and cookies, so why not put the two together???
The result is extra rich and chewy dessert bars, called brookies. The best part is, they’re super easy to make with pantry ingredients.
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Brookies Recipe
I took my 9×13 brownie recipe, combined it with my best chocolate chip cookies recipe, and sprinkled in some extra chocolate chips to create these brookies.
Since we are combining two recipes, brownies and cookies, I only needed half the amount of ingredients for each one. I also added chocolate chips to my brownie batter for extra indulgence.
Ingredients for the Brownie Batter
My brownie recipe is almost as easy as a boxed mix. No melting chocolate. You will need:
- Granulated Sugar
- All-Purpose Flour
- Cocoa Powder
- Baking Powder
- Salt
- Large Egg
- Unsalted Butter, melted.
- Water
- Vanilla Extract
- Chocolate Chips — semi-sweet or milk chocolate.
NOTE: Exact measurements and instructions can be found in the printable recipe card below.
Making the Brownies
Mixing the brownie batter is done in just a few easy steps.
- Whisk together the sugar, flour, cocoa powder, baking powder, and salt.
- Stir in the egg, melted butter, water and vanilla. Fold in the chocolate chips.
Set the brownie batter aside while you make the cookie dough.
Ingredients for the Chocolate Chip Cookie Dough
A lot of the same ingredients are used for the cookie dough. You will need:
- Unsalted Butter, room temperature.
- Light Brown Sugar
- Granulated Sugar
- Large Egg
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Chocolate Chips — semi-sweet or milk chocolate.
NOTE: Exact measurements and instructions can be found in the printable recipe card below.
Making the Cookie Dough
- Use an electric mixer to cream the butter with both sugars until light and fluffy. Add the egg and vanilla. Mix together and scrape the bowl.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix until just incorporated.
- Fold in the chocolate chips.
Assembling the Brookies
After both batters are made, it’s time to assemble the brookies.
- Line a 9×13-inch baking pan with parchment paper. (Lightly grease any sides with cooking spray that aren’t covered with paper.) Spread the brownie batter into a thin layer.
- Drop spoonfuls of cookie dough into the brownie batter. May flatten the cookie dough slightly, but allow the brownie batter to peak through — do not cover completely. Sprinkle with extra chocolate chips, if desired.
Baking
- Cover the pan with foil and bake at 350˚F for 25 minutes. Then remove the foil and bake for another 15 minutes.
- Allow the dessert to cool completely before lifting it out of the pan with the parchment paper. Then cut it into squares for serving.
NOTE: I originally baked these covered with foil for 20 minutes and then without foil for another 20 minutes. They browned a bit more than I had intended. I have adjusted the times to compensate for this. Keep an eye on them. Every oven is different and my cookie dough uses more brown sugar than white sugar, so it will have a tendency to brown up quicker anyway. Regardless, they tasted fine even though they are darker than others.
Storage and Tips
- Store brookies in an airtight container at room temperature for up to one week. They can also be frozen in layers separated by parchment paper. Make sure to thaw completely before serving.
- How to know when brookies are done baking: The cookie dough will be golden brown and a toothpick inserted into the brownies will be slightly gooey, but not wet. This can be pretty tricky to determine because of all the chocolate chips. The bake time is pretty accurate if you know that the temperature of your oven is precise. The bars will also continue to set as they cool.
- Use quality ingredients. A good brand of butter, cocoa, and chocolate chips can make a big difference.
More Dessert Bars
If you love bar desserts, you might also like these:
- S’more Cookie Bars
- Cherry Squares with Shortbread Base
- Cosmic Brownie Recipe
- Old Fashioned Peanut Butter Bars
- Blueberry Pie Bars
Brookies
Ingredients
Brownie Batter:
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) all-purpose flour, (stir, spoon & level)
- ⅓ cup (27 g) cocoa powder
- ¼ tsp baking powder
- ¼ tsp salt
- 1 large egg
- ¼ cup (57 g) unsalted butter, melted
- ¼ cup (59 ml) water
- ¾ tsp vanilla extract
- ¾ cup (128 g) semi-sweet chocolate chips
Cookie Dough:
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ½ cup (100 g) light brown sugar, gently packed
- ⅓ cup (68 g) granulated sugar
- 1 large egg
- 1 ½ tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon & level)
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (170 g) semi-sweet chocolate chips
Equipment
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on the sides, for lifting the bars out of the pan.
- BROWNIE BATTER: Whisk together the sugar, flour, cocoa powder, baking powder, and salt.
- Stir in the egg, melted butter, water and vanilla. Fold in the chocolate chips. Set the brownie batter aside while you make the cookie dough.
- COOKIE DOUGH: Use an electric mixer to cream the butter with both sugars until light and fluffy. Add the egg and vanilla. Mix together and scrape the bowl.
- Whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix until just incorporated.
- Fold in the chocolate chips.
- ASSEMBLE AND BAKE: Spread the brownie batter into a thin layer in the prepared baking pan.
- Drop spoonfuls of cookie dough into the brownie batter. May flatten the cookie dough slightly, but allow the brownie batter to peak through — do not cover completely. Sprinkle with extra chocolate chips, if desired.
- Cover the pan with foil and bake at 350˚F for 25 minutes. Then remove the foil and bake for another 15 minutes.
- Allow the dessert to cool completely before lifting it out of the pan with the parchment paper. Then cut it into squares for serving.
Notes
- One 12-oz bag of chocolate chips is enough for both batters.
- How to know when brookies are done baking: The cookie dough will be golden brown and a toothpick inserted into the brownies will be slightly gooey, but not wet. This can be pretty tricky to determine because of all the chocolate chips. The bake time is pretty accurate if you know that the temperature of your oven is precise. The bars will also continue to set as they cool.
Nutrition
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