Brookies are a fun combination of chocolate chip cookie bars and brownies, all swirled together in one pan! This recipe yields cookie bars that are chewy, fudgy, and totally irresistible!
The Perfect Combo Cookie Bar
These fun, swirled brookies combine the best of both worlds. A hybrid of my chocolate chip cookie bars and fudgy homemade brownies, they’re peppered with plenty of chocolate chips and guaranteed to satisfy any sweet tooth.
While you are going to dirty a few mixing bowls because you have to prepare the cookie batter and brownie batter separately, it’s really easy work with no mixer needed, no chilling required, and only one baking dish.
Let’s get started!
Ingredients (an Overview)
There’s a fair bit of ingredient overlap between the two recipes, so it’s helpful to go over the full ingredient list before you begin measuring things out, that way you can get your ingredients ready for both batters at the same time.
- Butter. It’ll be little surprise to you that both batters for the brookies need butter (say that 5 times fast). I like to use unsalted butter to best control the flavor, but if you only happen to have salted on hand you can reduce the amount of salt called for in the recipe (I’d reduce the salt to ¼ teaspoon in each batter).
- Eggs. Another ingredient overlap, you’ll need eggs and egg yolks for both batters. I recommend room temperature eggs in order to help the batters come together nicely. If you forgot to set out your eggs in advance, I have a post on how to quickly bring eggs to room temperature that would be helpful.
- Chocolate chips. The cookie bars batter demands classic semisweet chips, of course, but I like to add some mini chips to the brownie batter as well. Can’t have too much chocolate!
SAM’S TIP: If you’re out of brown sugar but do happen to have some molasses on hand, see my post on how to easily make brown sugar at home!
This is just an overview of some of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Brookies
- Prepare the batters. Each batter must be prepared separately in its own bowl before you can combine them. Don’t worry, they’re both simple recipes and you don’t even need an electric mixer.
- Combine. Alternate dolloping the different batters over the baking dish. A pair of spoons or a cookie scoop or ice cream scoop with a lever would be great for this.
- Swirl. Use a knife to swirl the batters gently together. While you’re doing this, try to make sure the batter is in an even layer, that way it bakes evenly.
- Bake & enjoy. Bake until a toothpick inserted in the center comes out clean. Let the brownies cool completely before cutting into them, or, if you don’t mind things a bit messy, dig right in and serve with vanilla ice cream!
SAM’S TIP: Don’t over-bake your brookies or they’ll be dry and crumbly instead of moist and fudgy! Always check at the 35 minute mark and note that if you choose a dark metal pan for baking, yours will likely be done closer to this timepoint than 40 minutes.
Frequently Asked Questions
Yes! You can make both batters, swirl them in the pan, cover tightly, and refrigerate for up to 2-3 days before baking. If baking directly from the refrigerator, you may notice that you’ll need a few minutes longer in the oven (but always check at the indicated time, you don’t want to over-bake or they’ll be dry and crumbly!).
As with most of my cookie bars, I recommend the toothpick test. Simply insert a toothpick in the center. It should come out clean or with a few moist, fudgy crumbs (no wet batter). If your toothpick comes out covered in chocolate, you may have just struck a chocolate chip, so just try again with a new toothpick.
Absolutely! 1 cup of nuts is a great addition to the recipe, and I recommend walnuts (though toasted pecans are also a great add-in). I include instructions in the notes of the recipe on exactly how to add them.
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
- ¾ cup unsalted butter melted and cooled at least 10-15 minutes (see note) (170g)
- ⅔ cup tightly packed brown sugar light or dark (135g)
- ¼ 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
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips (170g)
- ¾ cup unsalted butter cut into Tbsp-sized pieces (170g)
- ½ cup semisweet chocolate chips (90g)
- ½ cup natural cocoa powder (50g)
- ½ cup sugar (100g)
- 1 cup light brown sugar firmly packed (200g)
- 2 large eggs + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour (125g)
- ½ cup mini chocolate chips optional (150g)
- 9×13 baking dish
- Preheat oven to 350F (175C) and lightly grease and flour sides and bottom of a 13×9 baking dish (or spray with baking spray). Set aside.
- 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.
- Combine butter pieces and ½ 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.
- 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!
ButterThe butter should not feel too warm to the touch or it will melt your sugars.
Add-InsFeel free to substitute the chocolate chips for white chocolate chips, or add up to a heaping cup of your favorite nuts into the batter (I add a half cup into each batter before combining the two). Chopped walnuts work especially great here!
StoringStore in an airtight container at room temperature for up to 5 days. Brookies may also be tightly wrapped and frozen for up to 3 months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.