Deciding between chocolate chip cookies and brownies can be tough—both are timeless classics and undeniably delicious. But what if you didn’t have to choose? Enter the brookie: the perfect mash-up of a chewy chocolate chip cookie surrounded by rich, fudgy brownie. If you haven’t tried one yet, you’re in for a real treat with this brookies recipe.
I’ve combined my classic chocolate chip cookie recipe with my family’s favorite brownie recipe, tweaking the ratios just right to create a 9×13 pan of brookie bars. These bars are perfect for packed lunches—they’re mess-free, sturdy, and absolutely delicious. They’re also a hit at bake sales, after-game team treats, after-school snacks, or any occasion you can think of!
EQUIPMENT NEEDED
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Most of this equipment you will probably already have if you bake regularly at home, but I’m providing links to some available online if you need to stock up your kitchen supplies.
INGREDIENTS FOR THIS BROOKIES RECIPE
For the Cookie Batter
Salted butter, at room temperature. The room temperature is a must. Trying to cream sugar with cold butter is a messy affair – be prepared to have sugar and butter bits flung all over your kitchen counter, and it will take a long time to cream them together as you will have to wait for the friction from the beaters to warm up the butter until it is sufficiently soft. So save yourself the hassle and take the butter out from fridge about an 1-2 hours before you need it. If you need a fast way to soften butter you can check out my tip in Note 1.
Brown sugar – provides a rich and deep flavor with caramel and toffee notes.
Large egg – contributes to the cookie structure, leavening, and color.
Vanilla extract – enhances cookie flavor and aroma.
All-purpose flour – vital component providing structure, texture, flavor, and color.
Baking powder and Baking soda – typical leavening agents.
Chocolate chips – wouldn’t be chocolate chip cookies without them.
Brownie Batter
Salted butter, melted – again the temperature is important, or in this case not so much the temperature but the state of the butter, it needs to be a liquid. This aids in blending the batter as well as making the brownies more dense and fudgy.
Cocoa, dutch processed – key brownie ingredient – makes them chocolatey.
Granulated sugar – adding sweetness.
Large eggs – provides brownie structure, leavening, and color
Vanilla extract – to enhance the chocolate flavor.
All purpose flour – provides structure, texture, flavor, and color.
Baking powder – leavening agent (makes the batter rise)
Semi-sweet chocolate chips – more of that chocolatey goodness
HOW TO MAKE BROOKIES
Prepare a 9×13 baking pan by lining it with parchment paper that overhangs the edges slightly so that the paper can be used to lift out the brookies after baking. Set aside.
Preheat the oven to 350F.
Making the Cookie Batter
In a mixing bowl, use either a hand mixer or a mixing stand, cream together the butter and brown sugar for at least 2 minutes so it becomes light and fluffy.
Add in the egg and vanilla extract and beat until combined.
Add the all-purpose flour baking powder and baking soda, once again beat until combined.
Add ½ cup of the chocolate chips and mix in with the mixer.
Set the batter aside as well as the leftover ¼ cup of chocolate chips
Making the Brownie Batter
Can be done using a mixer or stirring by hand.
In a mixing bowl stir together the melted butter and cocoa until it is smooth with no lumps present. Add in the sugar and stir until well combined.
Add and mix in the eggs and vanilla extract.
Add the flour and baking powder and mix until well combined with no dry ingredients visible.
Stir in the chocolate chips.
Pour the brownie mixture into the prepared parchment lined 9×13 baking pan.
Take the cookie batter and spoon drop it all over the brownie batter so that you cover much of the surface of the brownie batter, but you still want to be able to see the brownie batter (this will make the final product look pretty).
Take the leftover ¼ cup chocolate chips and sprinkle them over the cookie batter. This gives a nice visual appearance. You don’t need to sprinkle it over the brownie batter areas as you won’t really see it anyway.
Cover the baking dish with tin foil and bake at 350F for 20 minutes. Remove the tin foil and bake for another 20 minutes. When a toothpick comes out clean it is done.
NOTES
- Sometimes I forget to take my butter out of the fridge ahead of time. While microwaving it in short bursts works, it often leads to uneven heating, with some portions melting—far from ideal for cookies or other recipes that need softened butter. Here’s a better butter method:
- Heat about 2 cups of water in a microwave-safe bowl or a Pyrex measuring cup for 2 minutes. This makes the water very hot and warms the microwave interior.
- While the water is heating, cut the butter into smaller pieces to increase surface area and speed up the softening process.
- Carefully remove the hot water from the microwave (it will be very hot!), then place your butter on a plate or in a bowl inside the microwave.
- Close the microwave door to trap the heat inside, and wait about 10 minutes.
- And there you have it—perfectly softened butter, ready to use, without the risk of melting!
- Tinfoil prevents the top of the brookies from overbrowning before the whole thing gets a chance to fully cook. It also allows the cookie dough to melt into the brownie batter.
- You can make the brownie batter first if you find that easier and the cookie dough second.
- You can half this recipe and make it in an 8×8 pan as well. For the cookie dough you have to half an egg. I do this by cracking an egg into a small bowl and giving it a whisk. Then pouring half of the lightly beaten egg into the mixing bowl.
- You can also add nuts to the brookies if you want to have a bit more texture. I would recommend adding ½ cup of chopped nuts to each of your batters.
FAQs
What’s the best way to store brookies? Brookies will last for about 3 days in an air tight container on the counter. You can put them in your fridge to last about 5 days in an air tight container, or you can put them in the freezer for up to 3 months. I like to keep them in the freezer ready to go and pop them in the kid’s lunches in the morning.
What goes well with Brookies? Nothing beats a cold glass of milk with your Brookie. But these would also go great with your coffee or tea!
Can you make these into a fancier dessert? You can. You could warm up the Brookie in the microwave for 20-30 seconds then top with a scoop of vanilla ice cream and even chocolate sauce if you really want to kick it up a notch.
Brookies Recipe
Ingredients
Chocolate Chip Cookie Dough
- 1/2 cup Salted butter room temperature
- 3/4 cup Brown sugar lightly packed
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 ¼ cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Baking soda
- 3/4 cup Semi-sweet chocolate chips divided
Brownie Batter
- 1/2 cup Salted butter melted
- 1/3 cup Dutch-processed Cocoa
- 1 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2/3 cup All-purpose flour
- 1/2 teaspoon Baking powder
- 1/3 cup Semi-sweet chocolate chips
Instructions
Making The Cookie Dough
- In a mixing bowl, use either a hand mixer or a mixing stand, cream together the butter and brown sugar for at least 2 minutes so it becomes light and fluffy.
- Add in the egg and vanilla extract and beat until combined.
- Add the all-purpose flour baking powder and baking soda, once again beat until combined.
- Add ½ cup of the chocolate chips and mix in with the mixer. Set the batter aside as well as the leftover ¼ cup of chocolate chips
Making The Brownie Batter
- Prepare a 9×13 baking pan by lining it with parchment paper that overhangs the edges slightly so that the paper can be used to lift out the brookies after baking. Set aside.
- Preheat the oven to 350F.
- In a mixing bowl stir together the melted butter and cocoa until it is smooth with no lumps present. Add in the sugar and stir until well combined.
- Add and mix in the eggs and vanilla extract.
- Add the flour and baking powder and mix until well combined with no dry ingredients visible.
- Stir in the chocolate chips.
Assembling the Brookies
- Pour the brownie mixture into the prepared parchment lined 9×13 baking pan.
- Take the cookie batter and spoon drop it all over the brownie batter so that you cover much of the surface of the brownie batter, but you still want to be able to see the brownie batter (this will make the final product look pretty).
- Take the leftover ¼ cup chocolate chips and sprinkle them over the cookie batter. This gives a nice visual appearance. You don’t need to sprinkle it over the brownie batter areas as you won’t really see it anyway.
- Cover the baking dish with tin foil and bake at 350F for 20 minutes. Remove the tin foil and bake for another 20 minutes. When a toothpick comes out clean it is done.
- Let the brookies cool in the pan for about an hour. Then you can cut into squares and serve. Enjoy!
Notes
- Tinfoil prevents the top of the brookies from overbrowning before the whole thing gets a chance to fully cook. It also allows the cookie dough to melt into the brownie batter.
- You can make the brownie batter first if you find that easier and the cookie dough second.
- You can half this recipe and make it in an 8×8 pan as well. For the cookie dough you have to half an egg. I do this by cracking an egg into a small bowl and giving it a whisk. Then pouring half of the lightly beaten egg into the mixing bowl.
- You can also add nuts to the brookies if you want to have a bit more texture. I would recommend adding ½ cup of chopped nuts to each of your batters.
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