Our easy Brookies recipe combines the flavors of rich, fudgy brownies with classic chocolate chip cookies to create a delicious chocolatey brownie cookie that will satisfy every sweet tooth in your household!
What are Brookies? Brookies are part brownie and part cookie. But don’t confuse them with typical brownie cookies, which are cookies made from brownie dough.
This delicious creation layers different batters to make this brownie cookie combo.
These delicious brookies have become one of my favorite desserts. Made with simple ingredients, they are the ultimate treat, perfect for an afternoon snack, dessert, or breakfast.
If you love brownies and cookies, make sure to try our triple chocolate cocoa brownies and soft and chewy chocolate chip cookie recipes.
Ingredients to make Brookies
Let’s start by gathering the ingredients we need to make our homemade Brookies recipe. In Chef Speak, this is called the Mise en Place, which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Can I change up the recipe?
Absolutely. While I used chocolate chip cookie dough to make the recipe, you can use different cookie doughs to make this delicious treat! Peanut butter cookie dough is one of my other favorites for making brookies.
For a change of pace, start with our blondie recipe and add a layer of chocolate cookie dough. It’s easy to mix and match your favorite to create your signature brookie.
You can also use any of your favorite chips as a topping or in the cookie dough or brownie batter.
How to make Homemade Brookies
- Preheat the oven to 350 degrees F.
- Line a 9 x 13 baking dish or cake pan with parchment paper or aluminum foil. Set aside until needed.
- Melt the butter in a small saucepan over medium-low heat or in the microwave.
- Add the melted butter to a large bowl, then add the cocoa powder.
- Whisk to combine.
- Add the granulated sugar, brown sugar, and table salt to the cocoa mixture.
- Whisk to combine.
- Add the large eggs and vanilla extract to the brownie mixture.
- Whisk until well blended.
- Add the flour to the mixture.
- Mix until just combined.
- Add the chocolate chips and fold them into the batter with a rubber spatula.
*Scrape the sides and bottom of the bowl to ensure no flour is clinging to it. - Pour the brownie batter into the prepared pan and spread it evenly in the pan. Set aside until needed.
- Add the all-purpose flour, baking soda, baking powder, and salt to a large bowl.
- Whisk to combine the dry ingredients. Set aside until needed.
- Add the unsalted butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or a large mixing bowl and an electric hand My mixer).
- Whip on high speed for 3-4 minutes until light and fluffy.
*Scrape the sides and bottom of the bowl as needed. - Add the vanilla extract and egg to the batter.
- Mix to combine.
*Scrape the sides and bottom of the bowl as needed.
- Add the dry ingredients to the cookie batter.
- Mix until just combined.
- Add the chocolate chips to the cookie batter (reserve some to sprinkle on the top of the brookies).
- Fold the chips into the mixture using a rubber spatula.
- Drop spoonfuls of the cookie dough on top of the brownie batter.
*Don’t cover the entire top with the cookie layer. Leave some spaces so the brownie layer shows through. - Sprinkle the remainder of the chocolate chips over the top of the cookie layer.
- Cover the pan with foil, and place it on the center rack of the preheated oven, and bake for 20 minutes.
- Remove the pan from the oven and remove the aluminum foil. Place the ban back into the oven and continue baking uncovered for another 20 minutes.
*Allow to cool before removing from pan and cutting.
Place the pan on a wire rack to cool it fully. When cooled, slice the brookies with a sharp knife into 15 equal portions.
Serve these decadently delicious brookies with a cold glass of milk or a hot cup of coffee. For an extra special treat, serve them warm with a scoop of vanilla ice cream.
Leftovers can be stored in an airtight container at room temperature for 3-4 days or refrigerated for 5-6 days. They can also be frozen in a freezer-safe container or ziplock bag for up to two months.
Recipe FAQ’s
Javon English was the mastermind behind this delicious creation. Jovon was craving something sweet post-breakup but couldn’t decide between a cookie and a brownie, which led to the creation of the one-of-a-kind brownie-cookie combination.
If the cookie dough is too soft or the brownie batter is too runny, it will sink to the bottom of the pan. To prevent this, chill the cookie dough slightly before layering it over the brownie batter.
Overbaking can dry them out. Keep an eye on them to ensure they don’t overcook. The edges should be set, but the center can still be slightly gooey, as it will continue to cook while cooling.
More Recipes You’ll Love!
Brookies (Brownie Cookie ) Recipe
Ingredients
Brownie Batter
- ½ cup unsalted butter -melted
- ¾ cup semisweet chocolate chips
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ⅓ cup cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon table salt
- 2 large eggs
- ½ cup all-purpose flour
Cookie Dough
- ½ cup unsalted butter room temperature
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- ½ teaspoon table salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ⅓ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line a 9 x 13 baking dish or cake pan with parchment paper or aluminum foil. Set aside until needed.
Brownies
- Add the unsalted butter to a small saucepan over medium-low heat and melt the butter.*You can also melt it in the microwave.
- Add the melted butter to a large bowl, then add the cocoa powder and whisk to combine.
- Add the granulated sugar, brown sugar, and table salt to the mixture and whisk to combine.
- Add the large eggs and vanilla extract to the mixture and beat until very well blended.
- Add the flour and mix until almost combined.
- Add the chocolate chips and use a rubber spatula to fold them into the batter. *Scrape the sides and bottom of the bowl to make sure there is no flour clinging to the bowl.
- Pour the brownie batter into the prepared pan and evenly spread it in the pan. Set aside until needed.
Cookie Dough
- Add the all-purpose flour, baking soda, baking powder, and salt to a large bowl and whisk to combine. Set aside until needed.
- Add the unsalted butter, granulated sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment and whip on high speed for 3-4 minutes, until light and fluffy.*Scrape the sides and bottom of the bowl as needed.
- Add the vanilla extract and egg to the batter, mixing to combine. *Scrape the sides and bottom of the bowl as needed.
- Add the flour mixture to the batter and mix until almost combined.
- Add most of the chocolate chips to the batter and fold them into the mixture using a rubber spatula.
- Drop spoonfuls of the cookie dough onto the brownie batter. You don't have to cover the entire top with cookie dough. Leave some spaces so the brownie shows through.
- Sprinkle the remainder of the chocolate chips over the top of the batter.
- Cover the pan with foil, then place it on the center rack of the preheated oven and bake for 20 min.
- Remove the pan from the oven and remove the aluminum foil. Place the ban back into the oven and continue baking uncovered for another 20 minutes. Allow to cool before removing from pan and cutting.
- Place the pan on a wire rack to fully cool.
- Slice into 15 portions.
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