Is it a brownie or is it a cookie? These Brookies are a chocolate chip cookie/brownie hybrid. With patches of fudgy chocolate brownie and chewy chocolate chip cookies, these Brookie Bars are the best of both worlds.
Brookies: The Best of Both Worlds
Today we’re teaming up Chocolate Chip Cookies with my favorite Brownie Recipe to make Brookies. These two worlds collide to make a decadent treat that’s the perfect marriage of cookie and brownie. Can you think of a better way to kick off the weekend?
Served brownie-style (/in a pan), this recipe has swirls of fudgy, chocolatey brownie and chewy chocolate chip cookies.
Brookies are easy to make; you don’t need a mixer for either the brownie batter or the cookie dough. There’s no chilling required, and everything can be baked in just one pan (perfect if you don’t feel like scooping a ton of cookie dough). However, I still don’t feel right calling them a “lazy day recipe” (like my Oatmeal Cookie Bars).
We’re still effectively making two different batters, and so that means twice the dishes than if you were just making brownies or cookie bars. Fortunately the brownies can be made in just one bowl but you’ll still have three bowls to wash when all is said and done. Just a fair warning for anyone else who hates doing dishes as much as I do.
Fortunately the reward for all this dishwashing is pretty great…
How to Make Brookies (From Scratch!)
- Start by making the cookie dough. Combine melted (cooled) butter, sugars, eggs, and vanilla and stir well. Combine the dry ingredients separately and then stir the wet and dry ingredients together to make your cookie dough. Don’t forget to stir in chocolate chips!
- Next, make your brownie batter. Melt together chocolate chips and butter, then stir in cocoa powder. Add sugars, eggs, vanilla extract, and salt and stir well. Finally stir in your flower.
- Assemble. Lightly grease a 9×13 baking dish and alternate dropping large spoonfuls of brownie batter and cookie dough into the pan. I like to use ice cream scoops or large cookie dough scoops, but just try to make the dollops about the same size. Use a knife to swirl the cookie dough and brownie batter together. Make sure the dough is evenly distributed over the pan and there are no patches where dough is missing. Top everything off with additional chocolate chips, if you’d like!
- Bake. It’s very important that you don’t over-bake your Brookies or they’ll end up dry and crumbly. Use the toothpick test to check that they are done, but make sure you’re not accidentally sticking the toothpick in a chocolate chip. Do a few tests around the center. If the toothpick comes out clean, the Brookies are definitely done baking, but preferably you’ll catch them a few minutes before the clean toothpick stage. Ideally you want the toothpick to come back with a few fudgy/moist crumbs (not batter), this means they are finished and not over-baked, and they’ll be soft and chewy when cooled completely.
Anyone else want to top a warm Brookie slice with ice cream or is that just me?
Enjoy!
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Brookies
Ingredients
COOKIE DOUGH
- 3/4 cup unsalted butter melted and cooled at least 10-15 minutes¹ (170g)
- 2/3 cup tightly packed brown sugar light or dark (135g)
- 1/4 cup white sugar 50g
- 1 egg + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250g
- 1 teaspoon cornstarch
- 1/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup semisweet chocolate chips 170g
BROWNIE BATTER
- 3/4 cup unsalted butter cut into Tbsp-sized pieces (170g)
- 1/2 cup semisweet chocolate chips 90g
- 1/2 cup natural cocoa powder 50g
- 1/2 cup sugar 100g
- 1 cup light brown sugar firmly packed (200g)
- 2 large eggs + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup all-purpose flour 125g
- 1/2 cup mini chocolate chips optional (150g)
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour sides and bottom of a 13x9 baking dish (or spray with baking spray). Set aside.
COOKIE DOUGH
- Combine melted, cooled butter and sugars in a large bowl and stir well. Add egg, egg yolk, and vanilla extract and stir again to combine. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add dry ingredients to wet and stir until completely combined. Stir in chocolate chips. Set aside and prepare your Brownie batter.
BROWNIE BATTER
- Combine butter pieces and 1/2 cup chocolate chips in a large heat-proof bowl. Transfer to microwave and heat in 20-second intervals, stirring very well in between until chocolate and butter are completely melted and mixture is smooth.
- Add cocoa powder and stir well.
- Stir in sugars.
- Add eggs, egg yolk, vanilla extract, and salt and stir to combine.
- Add flour and stir until well mixed. If desired, stir in mini chocolate chips.
ASSEMBLY
- Alternate dolloping large spoonfuls of cookie dough and brownie batter into baking dish. Use a knife to swirl through both doughs and make sure the batter is in an even layer.
- Transfer to 350F (175C) oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean (make sure you're not sticking the toothpick into a chocolate chip!). Take care to not over-bake your brookies or they will be dry and crumbly once cooled.
- Allow to cool and slice and serve. Enjoy!
Baker says
This was such a shame! It looks lovely in the photographs but the brownie is raw and the cookie is burned by 30 minutes of cooking, let alone any additional baking time. So much money on ingredients wasted 🙁
Sam says
I am so sorry this has happened. It sounds like your oven is running too hot if the insides were raw and the outsides were burned. They really are delicious. I hope you’ll give them another try. 🙂
Matt says
I found this recipe during quarantine, and I had to make them twice in one week lol!
Sam says
I am so happy to hear it’s been such a hit, Matt!! Thank you so much for commenting! 🙂
Samantha Rittenberg says
Hey I’m Samantha too! I want to take these topped with a few pretty swirls of icing and “happy bday” also written in icing for my mom’s birthday, I can’t wait!
Sam says
Great name! I hope you love them. Happy birthday to your mom! 🙂
xean says
Hi Sam, did you bake using lower grill or both?
Sam says
I bake in the center rack of my oven 🙂
Paige says
Hi there! I absolutely love your recipe for WORST chocolate chip cookies and it has always been a crowd favorite. I am looking to make brookies tonight and I’m wondering if I could use the other cookie dough recipe in place of this one and keep the brownies as is. Let me know if this would work or if I should stick with this one. Thanks!
Sugar Spun Run says
Thank you so much, Paige! Unfortunately, I have not tested it so I would recommend sticking with this recipe. I hope that you love them! 🙂
Ellen Manalo says
Hi Sam! Do you think it’s possible to cut the ingredients in half and bake it in an 8×8 inches square pan? Thanks in advance for replying and stay safe!
Sugar Spun Run says
Hi, Ellen! Yes, that will be fine! Since you will be baking it in a different size pan, please keep an eye on it while it bakes as the bake time will be different than what is listed. Enjoy! 🙂
Ellen Manalo says
Hi Sam! What should I do with the eggs in the recipe if I am going to use only half of the cookie dough & brownie batter? I’m sorry I forgot to ask. Thanks!
Sam says
You could use the one egg and then break the yolk and use a spoon to take part of it, or honestly you could probably just get away with using 1 egg. 🙂
b kittl says
can i make these in a cupcake pan? making them into cupcakes?
Sam says
They won’t rise like a cupcake does, but you could bake them in a cupcake pan.
Ridah says
Hi. Would this recipe be enough if I wanna make two equal layers of brownies and cookies, one on top of the other? Pls reply. Thanks.
Ridah says
Should i double the cookie batter?
Sam says
Hi Ridah, that would be fine. Hope you enjoy the Brookies!
Kay says
OMG,OMG THESE ARE DANGEROUS !!! Grandma (BUBBE) HERE. Made these with POPPA and brought over to the Grandkids with some vanilla ice cream..What a hit they were!!! THANK YOU. Poppa is going to make them at his Fire Station tomorrow for his crew.
Sam says
I’m so glad to hear that everyone enjoyed the Brookies! Thank you for commenting 🙂
Jeska | brookie recipe says
These look yummy! Thanks for sharing with us Sam.
Sam says
You’re very welcome!
Britt B says
I absolutely LOVE your food blog, along with the videos. Thank you so much for sharing these recipes!
I do have a question as far as this Brookie recipe, do you use unsweetened or sweetened cocoa powder? Do you recommend a particular brand? I want to make these for Easter 🙂
Sam says
Thank you so much for the kind comment, Britt! I always use unsweetened cocoa powder, I like Ghirardelli, Nestle, and Hershey brands. I hope that helps! 🙂
Eileen Wooldridge says
In England we don’t use cornstarch, what is the next best thing to use.
Sam says
Hi Eileen! Look for corn flour, if you can’t find it leave it out. The cornstarch here helps make them a little more soft. 🙂
Rheneashion says
I make these for every birthday party we have since I found the recipe. They are AMAZING!!! Add a scoop of vanilla ice-cream to the top and OMG…you won’t regret it
Sam says
Oooo yeah ice cream on top is a great idea! 🙂
Kathleen says
Love Brookies. Truthfully, I have been making them for absolute years. In fact, I nick-named them Brookies because it was the nickname of my son-in-law’s boss.
Sam says
😂 They are quite an awesome treat! 🙂