I perfected my Brookies Recipe by tucking a fudgy brownie center into a crisp chocolate chip cookie shell for a deliciously surprising twist.

Jump to Recipe

I never thought two classics could fight for space on my tray until I made these brookies. The brownie base is rich with unsalted butter and semisweet chocolate, melted into something almost dangerous.

On top, imagine a cookie layer peeking out, but I wont spoil the surprise, this Brookies Recipe plays with textures and little chocolate pockets that hide like tiny secrets. It’s messy, a little uneven, and honestly way better for it.

You might expect neat bars, but what I love is the imperfect edges, the chewy fudge centers, and the way each bite keeps changing. Try it, then tell me what you did different.

Ingredients

Print Recipe (No Advertisments)

Adds richness and moisture, mostly saturated fat, makes brownies fudgy and tender.
Gives deep chocolate flavor, some antioxidants, adds sugar and a little bitter complexity.
Intense cocoa taste, low fat, bring bitterness and fiber, helps set fudgy texture.
Main sweetener, pure carbs, feeds browning reactions for crust and chew.
Provide protein, structure and lift, helps bind batter and make it’s tender.
Mostly carbs and gluten, gives body and chew, too much make cakes dense.
Melty pockets of sweet chocolate, add texture and extra sugar, crowd favorite.
Tiny salty pops heighten sweetness, contrast flavors, just a pinch goes far.

Ingredient Quantities

1 cup (226g) unsalted butter (brownie layer)

8 oz (225g) semisweet or bittersweet chocolate, chopped (brownie layer)

1 1/4 cups (250g) granulated sugar (brownie layer)

2 large eggs (brownie layer)

2 teaspoons vanilla extract (brownie layer)

3/4 cup (95g) all purpose flour (brownie layer)

1/2 cup (50g) unsweetened cocoa powder (brownie layer)

1/4 teaspoon fine salt (brownie layer)

1/2 cup (113g) unsalted butter, softened (cookie layer)

1/2 cup (110g) packed light brown sugar (cookie layer)

1/4 cup (50g) granulated sugar (cookie layer)

1 large egg (cookie layer)

1 teaspoon vanilla extract (cookie layer)

1 1/4 cups (150g) all purpose flour (cookie layer)

1/2 teaspoon baking soda (cookie layer)

1/4 teaspoon fine salt (cookie layer)

1 cup (about 170g) semisweet chocolate chips (cookie layer)

Flaky sea salt for sprinkling, optional

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C). Line a 9×13 inch pan with parchment paper leaving an overhang so you can lift the bars out later, and lightly grease the parchment.

2. Make the brownie layer: melt the 1 cup butter and the chopped semisweet chocolate together until smooth, either in a microwave in 20 to 30 second bursts stirring between, or over a double boiler. Let it cool a little so it’s warm not hot.

3. Whisk the granulated sugar into the warm chocolate mixture, then whisk in the 2 eggs one at a time, and stir in the 2 teaspoons vanilla. Fold in the 3/4 cup flour, 1/2 cup cocoa powder and 1/4 teaspoon salt until just combined, dont overmix.

4. Spread the brownie batter evenly into the prepared pan, smoothing the top with a spatula.

5. Make the cookie dough: cream the 1/2 cup softened butter with the light brown sugar and 1/4 cup granulated sugar until light and a bit fluffy. Beat in the egg and 1 teaspoon vanilla.

6. Stir the 1 1/4 cups flour, 1/2 teaspoon baking soda and 1/4 teaspoon salt into the butter mixture until just combined, then fold in the 1 cup chocolate chips. If the dough seems too soft to handle chill 10 to 15 minutes.

7. Drop cookie dough by rounded tablespoons over the brownie layer, spacing dollops about 1 inch apart. Gently press or smooth the dollops so they touch a bit and form a more even top but leave some swirls of brownie showing.

8. Bake 28 to 32 minutes at 350°F. You want the cookie tops golden and the brownie center to be set but still a little fudgy. A toothpick in the center should come out with a few moist crumbs, not raw batter. If edges brown faster tent loosely with foil.

9. Cool completely in the pan on a wire rack, at least an hour, then use the parchment overhang to lift the slab out. Sprinkle flaky sea salt over the top if you like, chill briefly for cleaner slices, then cut into bars and enjoy.

Equipment Needed

1. 9×13 inch baking pan lined with parchment leaving an overhang so you can lift the bars out later
2. Parchment paper and a little butter or cooking spray to grease it
3. Microwave safe bowl or a heatproof bowl for a double boiler to melt chocolate and butter
4. Two mixing bowls (one for the brownie batter, one for the cookie dough)
5. Whisk for mixing the chocolate mixture and eggs
6. Rubber or silicone spatula for spreading batter and scraping bowls
7. Hand mixer or sturdy wooden spoon for creaming the cookie butter and sugars
8. Measuring cups and spoons plus a kitchen scale if you like to be exact
9. Wire cooling rack and a toothpick to test doneness, plus oven mitts to handle the hot pan

FAQ

How do I get fudgy brownies instead of cakey ones? Bake at 350°F (175°C) and watch closely; pull the pan when the edges are set and a toothpick in the center comes out with a few moist crumbs, not totally clean. Also dont overmix the batter once you add the flour, and use the full 1 cup butter and 8 oz chocolate like the recipe says for extra richness.

Will the cookie layer spread into the brownie layer? A little, yes, but thats okay. For less spreading chill the cookie dough 15 to 30 minutes before dropping it on top, or roll into small balls and flatten slightly. If you want a more distinct layer, bake the brownie about 8 minutes first, then add the cookie dough on top and finish baking.

How do I know when the whole thing is done? The brownie should be mostly set and the cookie slightly golden. A toothpick in the brownie center should come out with moist crumbs. Let the pan cool completely then refrigerate 30 minutes before cutting for cleaner bars.

Can I swap the chocolate types or add nuts? Yes. Use bittersweet for deeper chocolate flavor or milk chocolate for a sweeter result. Stirred in nuts like walnuts or pecans go great in the brownie or cookie layer, just fold them in last so you dont overwork the dough.

How do I get neat slices without crumbs or cracks? Chill the baked brookies until firm, run a sharp knife under hot water and wipe dry between cuts. You can also line the pan with parchment overhang so you lift the whole slab out and slice on a cutting board.

Can I make these ahead or freeze them? Yep. Store at room temp for 2 days, refrigerate up to 5 days, or freeze raw cookie dough and baked bars up to 3 months. To freeze bars, wrap tightly in plastic then foil. Thaw in fridge overnight for best texture.

Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe Substitutions and Variations

Unsalted butter (brownie layer): Swap with solid coconut oil by weight 1:1 for similar texture but faint coconut flavor, or use a neutral oil (canola/vegetable) at about 3/4 the butter weight (itll be fudgier and a bit less set).
8 oz semisweet or bittersweet chocolate (brownie layer): Use semisweet or bittersweet chocolate chips or a chopped chocolate bar 1:1. If you only have cocoa powder, you can replace the chopped chocolate with 1/2 cup unsweetened cocoa plus 2 to 3 tbsp extra butter and a touch more sugar, but the shine and mouthfeel will change.
2 large eggs (brownie layer): Use flax eggs (for each egg mix 1 tbsp ground flaxseed with 3 tbsp water, let sit 5 minutes) or 1/4 cup unsweetened applesauce per egg. Results will be slightly denser and less airy, but still rich.
1 1/4 cups all purpose flour (cookie layer): Swap with a 1:1 gluten free all purpose blend (measure by weight if you can), or use whole wheat pastry flour 1:1 for a nuttier, denser cookie; if the dough seems dry, shave off 1 to 2 tbsp flour.

Pro Tips

1) Let the melted chocolate cool until warm not hot before you add the eggs or you’ll end up with cooked egg bits in the batter, also use decent chocolate it actually makes a big difference.

2) If the cookie dough feels too soft chill it 10 to 15 minutes, and when you drop the dollops press them gently so they touch a bit that helps form a prettier even top while still showing brownie swirls.

3) Watch the bake time closely, start checking at the low end of the time range because you want a fudgy center not a dry cake, if the edges brown too fast tent loosely with foil and keep an eye on the center.

4) For sharp clean slices cool completely then chill briefly, use a sharp knife warmed under hot water and wiped between cuts, and sprinkle flaky sea salt right after baking so it sticks.