Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe

I had to share my Brookies Recipe because it reimagines two beloved bakes into one unexpected creation.

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I made these brookies on a whim and now i can’t stop thinking about them. They’re a mashup of fudgy brownie and crunchy cookie, and yes I will call them a Brookies Recipe that somehow feels like a secret.

The molten semisweet chocolate sneaks into every bite while pockets of chocolate chips pop and keep things interesting. People keep saying they’re just Chocolate Chip Cookie Brownies but they’re more than that, theres contrast, a little crackle, chewy middle.

I’m not giving the method here, just warning you: this will ruin other desserts for you.

Ingredients

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Semisweet chocolate: brings deep cocoa flavor, some antioxidants, adds sweetness and richness.
Unsalted butter: supplies creamy fat, makes texture tender, mostly saturated fat though.
Eggs: give structure, protein and moisture, yolks add richness, they bind things.
Brown sugar: sweetens, adds caramel notes, mostly simple carbs and moisture.
All purpose flour: provides bulk and carbs, little fiber or protein, not whole grain.
Cocoa powder: intensifies chocolate taste, low fat, contains antioxidants, can be slightly bitter.
Chocolate chips: add melty pockets of sweetness, more sugar and fat than bars usually.
Vanilla extract: small flavor booster, no nutrition but makes everything taste rounder and sweeter.

Ingredient Quantities

Brownie layer
- 4 oz (115 g) semisweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65 g) all purpose flour
- 2 tbsp (10 g) unsweetened cocoa powder
- 1/4 tsp fine salt

Chocolate chip cookie dough
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (160 g) all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (170 g) semisweet chocolate chips

Finish and extras
- Optional flaky sea salt for sprinkling, about 1/4 tsp

How to Make this

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1. Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang for easy lift-out and lightly grease the parchment.

2. Make the brownie base: melt 4 oz chopped semisweet chocolate with 1/2 cup butter either in 30 second microwave bursts stirring between each or over a double boiler until smooth, then let it cool a bit.

3. Stir 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the melted chocolate, then whisk in 2 large eggs one at a time and 1 tsp vanilla until glossy.

4. Fold in 1/2 cup all purpose flour, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine salt just until combined, dont overmix. Spread the brownie batter evenly into the prepared pan.

5. Make the cookie dough: cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until lighter in color and a little fluffy, about 2 minutes.

6. Beat in 1 large egg and 1 tsp vanilla, then mix in 1 1/4 cups all purpose flour, 1/2 tsp baking soda and 1/2 tsp fine salt until just combined. Fold in 1 cup semisweet chocolate chips. If dough is very soft chill 10 minutes so it holds shape.

7. Drop cookie dough by rounded tablespoons or small scoop evenly over the brownie layer, leaving small gaps, then gently press or spread the dollops to form a mostly even top. You can swirl a knife through for a marbled look if you like.

8. Bake at 350°F (175°C) for 20 to 28 minutes until edges are set and a toothpick in the cookie part comes out with moist crumbs not raw batter. Rotate pan halfway through for even baking.

9. Cool completely in the pan on a wire rack at least 1 hour so they firm up, then lift out using the parchment. Sprinkle about 1/4 tsp flaky sea salt over the top if using, chill 15-30 minutes for cleaner slices, then cut into bars.

Equipment Needed

1. 8×8 inch baking pan lined with parchment paper and lightly greased
2. Microwave-safe bowl or double boiler (saucepan plus heatproof bowl) for melting chocolate
3. Two mixing bowls, one for the brownie batter and one for the cookie dough
4. Whisk and silicone spatula for stirring and folding
5. Electric hand mixer or sturdy wooden spoon for creaming the butter (mixer makes it easier)
6. Measuring cups and spoons (and a kitchen scale if you use grams)
7. Cookie scoop or rounded tablespoon and a small offset spatula or the back of a spoon to smooth dollops
8. Wire cooling rack, toothpick or cake tester to check doneness, and a sharp knife for slicing after chilling

FAQ

Q: What pan size and baking time do I use?

A: Use an 8×8 inch pan lined with parchment. Bake at 350°F (175°C) for about 25 to 30 minutes. Start checking at 20 minutes. The edges should look set and a toothpick in the center should come out with a few moist crumbs, not wet batter.

Q: Can I make substitutions like using oil, different chocolate, or gluten free flour?

A: Yep. Melted coconut oil or neutral oil works for the brownies but flavor and texture change. You can swap semisweet for dark or milk chocolate, just adjust sugar a bit if it’s much sweeter. For gluten free use a 1 to 1 GF flour blend, results are slightly more crumbly.

Q: How do I get the cookie layer to bake evenly on top of the brownies?

A: Chill the cookie dough 10 to 20 minutes so it doesn’t melt into the brownie layer. Drop dough by spoonfuls and gently press to fill gaps, or roll into a slab and press on top for neater slices. Slight pressing helps even baking.

Q: How can I tell if they are underbaked or overbaked? I want gooey center.

A: If you want gooey, pull them when center jiggles and toothpick has moist crumbs. Overbaked brookies are dry and cakey. Remember they firm up as they cool so err on the side of a little underdone.

Q: Can I make ahead, store or freeze them?

A: Yes. Cool completely then store airtight at room temp up to 3 days, or in the fridge up to a week. Freeze individual squares or the whole pan (wrapped) up to 3 months. Reheat 10-15 seconds in microwave or warm in a 300°F oven.

Q: Is it safe to eat the cookie dough raw? Any quick fixes if I want to taste it?

A: Raw dough can carry bacteria in flour and eggs. If you want safe tasting, use heat treated flour and pasteurized eggs or use an eggless cookie dough recipe. Or just bake a tiny spoonful for a quick taste test.

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

Semisweet chocolate (brownie layer)
- Swap for bittersweet or 60-70% dark chocolate, same weight 115 g. It’ll be slightly less sweet and more chocolatey. If you only have milk chocolate expect a sweeter, softer brownie so cut sugar by 1–2 tbsp.
Unsalted butter (either layer)
- Use coconut oil, same volume, melted and cooled a bit. Gives a faint coconut note. For cookie dough you can also use neutral vegetable oil at about 3/4 the butter amount but cookies will be a bit less structured.
Egg (brownie or cookie)
- Make a flax “egg” for each egg: 1 tbsp ground flax + 3 tbsp water, let sit 5 min. Works well in cookies; brownies may be slightly denser. Or use 1/4 cup unsweetened applesauce per egg for a moister, fudgier result.
All purpose flour (cookie dough)
- Use a 1-to-1 gluten free flour blend, same volume. Or swap for whole wheat pastry flour same volume for a nuttier, slightly denser cookie. Regular whole wheat is ok but will taste heavier.

Pro Tips

1) Chop the chocolate small and melt low and slow, either short microwave bursts or over simmering water. If it looks grainy or starts to seize, stir in a teaspoon or two of warm butter or a splash of warm cream and it’ll smooth out. Don’t blast it with heat or you’ll end up with dry, gritty chocolate.

2) When you fold flour into the brownie batter stop as soon as the streaks disappear, overmixing makes the brownies cakier not fudgy. Same goes for the cookie dough, mix until just combined, youll get a denser, chewier top that way.

3) If your cookie dough is too soft to tuck on top chill it briefly, 10 to 20 minutes, it firms up and keeps the dollops distinct so they bake into lovely islands instead of melting and spreading all over. Use a small cookie scoop so the pieces are even, that helps bake time stay consistent.

4) Let the pan cool fully before lifting out and then chill 15 to 30 minutes for clean slices. For slicing warm the knife under hot water, wipe dry between cuts and you’ll get tidy bars. Sprinkle flaky sea salt right before serving, not before baking, it keeps the crunch and flavor pop.

Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I had to share my Brookies Recipe because it reimagines two beloved bakes into one unexpected creation.

Servings

servings

Calories

584

kcal

Equipment: 1. 8×8 inch baking pan lined with parchment paper and lightly greased
2. Microwave-safe bowl or double boiler (saucepan plus heatproof bowl) for melting chocolate
3. Two mixing bowls, one for the brownie batter and one for the cookie dough
4. Whisk and silicone spatula for stirring and folding
5. Electric hand mixer or sturdy wooden spoon for creaming the butter (mixer makes it easier)
6. Measuring cups and spoons (and a kitchen scale if you use grams)
7. Cookie scoop or rounded tablespoon and a small offset spatula or the back of a spoon to smooth dollops
8. Wire cooling rack, toothpick or cake tester to check doneness, and a sharp knife for slicing after chilling

Ingredients

Brownie layer
4 oz (115 g) semisweet chocolate, chopped
1/2 cup (115 g) unsalted butter
3/4 cup (150 g) granulated sugar
1/4 cup (50 g) packed light brown sugar
2 large eggs
1 tsp vanilla extract
1/2 cup (65 g) all purpose flour
2 tbsp (10 g) unsweetened cocoa powder
1/4 tsp fine salt
Chocolate chip cookie dough
1/2 cup (115 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/2 cup (110 g) packed light brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cups (160 g) all purpose flour
1/2 tsp baking soda
1/2 tsp fine salt
1 cup (170 g) semisweet chocolate chips
Finish and extras
Optional flaky sea salt for sprinkling, about 1/4 tsp

Directions

Preheat oven to 350°F (175°C). Line an 8×8 inch pan with parchment leaving an overhang for easy lift-out and lightly grease the parchment.
Make the brownie base: melt 4 oz chopped semisweet chocolate with 1/2 cup butter either in 30 second microwave bursts stirring between each or over a double boiler until smooth, then let it cool a bit.
Stir 3/4 cup granulated sugar and 1/4 cup packed light brown sugar into the melted chocolate, then whisk in 2 large eggs one at a time and 1 tsp vanilla until glossy.
Fold in 1/2 cup all purpose flour, 2 tbsp unsweetened cocoa powder and 1/4 tsp fine salt just until combined, dont overmix. Spread the brownie batter evenly into the prepared pan.
Make the cookie dough: cream 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until lighter in color and a little fluffy, about 2 minutes.
Beat in 1 large egg and 1 tsp vanilla, then mix in 1 1/4 cups all purpose flour, 1/2 tsp baking soda and 1/2 tsp fine salt until just combined. Fold in 1 cup semisweet chocolate chips. If dough is very soft chill 10 minutes so it holds shape.
Drop cookie dough by rounded tablespoons or small scoop evenly over the brownie layer, leaving small gaps, then gently press or spread the dollops to form a mostly even top. You can swirl a knife through for a marbled look if you like.
Bake at 350°F (175°C) for 20 to 28 minutes until edges are set and a toothpick in the cookie part comes out with moist crumbs not raw batter. Rotate pan halfway through for even baking.
Cool completely in the pan on a wire rack at least 1 hour so they firm up, then lift out using the parchment. Sprinkle about 1/4 tsp flaky sea salt over the top if using, chill 15-30 minutes for cleaner slices, then cut into bars.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.