Brownie And Chocolate Chip Cookies (Brookies)

I didn’t grow up baking brookies. In fact, the first time I tasted one, I thought it was some genius mistake—a cookie and a brownie smooshed together in a single bite of warm, gooey mess.

But it wasn’t a mistake. It was completely on purpose. And it changed how I felt about homemade desserts forever.

See, this isn’t just about stacking two treats into one pan. It’s about contrast. The cookie layer is buttery, golden, just the right amount of chewy.

The brownie part? Dense, dark, unapologetically fudgy. When baked together, they don’t blend—they stay true to themselves, layered but inseparable.

That’s the whole magic of brookies. You get two very different textures and flavors that work like they were meant to be baked side by side all along.

Now, I’m not going to lie and tell you these come together in five minutes or that everything is waiting in your pantry.

You’ll need a few bowls, a little patience, and maybe a second batch of chocolate chips because, well…you’ll probably eat some along the way.

But if you want that thick, rich square where the cookie and brownie actually bake as one (not a dry brownie under a crunchy cookie), then this is the only way I’d ever recommend making them.

You’re not just making brookies—you’re making the brookies. The kind that don’t fall apart when you cut them, that stay soft for days, and that somehow taste even better the next afternoon. Let’s get them in the oven.

What Are Brookies?

Brookies are a fun and delicious dessert that combines two favorites: brownies and chocolate chip cookies.

Imagine taking the chewy, chocolatey goodness of a brownie and layering it with the sweet, buttery flavor of a chocolate chip cookie.

That’s a brookie! It’s a two-in-one treat that gives you the best of both worlds in each bite.

Brownie And Chocolate Chip Cookies (Brookies) Recipe

Ingredients

For The Cookie Dough Layer

170g (¾ cup) unsalted butter, softened
150g (¾ cup) light brown sugar
50g (¼ cup) granulated sugar
1 large egg
2 tsp pure vanilla extract
½ tsp baking soda
½ tsp fine sea salt
220g (1¾ cups) all-purpose flour
150g (¾ cup) semi-sweet chocolate chips

For The Fudge Brownie Layer

115g (½ cup) unsalted butter
200g (1 cup) granulated sugar
2 large eggs
1 tsp pure vanilla extract
65g (½ cup) all-purpose flour
30g (¼ cup) unsweetened cocoa powder
¼ tsp fine sea salt
100g (½ cup) dark chocolate chips or chunks

Instructions

Preheat your oven to 175°C (350°F). Line an 8×8 inch square pan with parchment paper, leaving an overhang for easy lifting.

In a large mixing bowl, cream the softened butter with both sugars until light and fluffy—about 2–3 minutes using a hand or stand mixer on medium speed.
Add the egg and vanilla extract to the creamed mixture and beat until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix the dry ingredients into the wet, until just combined.

Fold in the chocolate chips. Set aside.
In a microwave-safe bowl, melt the butter until just liquid (do not boil). Immediately stir in the sugar while it’s still warm—this helps achieve the signature shiny top.
Whisk in eggs and vanilla until smooth and thick.
Sift in the flour, cocoa powder, and salt. Gently mix just until the batter is smooth and no dry streaks remain.
Fold in dark chocolate chips or chunks.
To assemble the brookies, press half of the cookie dough into the base of the prepared pan to form an even layer (use your fingertips or the bottom of a measuring cup to spread it evenly).

Pour the brownie batter on top and gently smooth it out with a spatula.
Crumble and flatten the remaining cookie dough and place it in patches over the brownie layer. It doesn’t need to fully cover the top—some of the brownie can peek through.
Bake for 32–36 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter).

Cool completely in the pan before lifting out and slicing into squares. For cleaner cuts, chill in the fridge for 30 minutes before slicing.
Store brookies in an airtight container at room temperature for up to 4 days, or refrigerate for longer shelf life.

What’s The Texture Of Brookies Like?

Brookies give you the best of two desserts in one bite, with two different textures that bake perfectly together.

Chewy On Top And Bottom: The cookie layer on top and bottom stays soft and slightly chewy with crisp edges.
Fudgy And Gooey In The Middle: The brownie part melts in your mouth and has a rich, dense texture.
Not Dry Or Cakey: When baked correctly, the layers don’t dry out or turn crumbly—they stay moist and hold their shape.

The contrast of chewy cookie and gooey brownie is what makes brookies so addictive.

Can I Use A Boxed Brownie Mix Instead?

Yes, you can, but it won’t give you the same thick and rich texture as homemade brownie batter.

Homemade Brownies Are Denser: Box mixes are usually lighter and more cakey.

Flavor Won’t Be As Deep: From-scratch brownies have more intense chocolate flavor due to real butter and dark chocolate.
Layer Balance May Be Off: Box mixes make more batter, which can overwhelm the cookie dough.

Why Do My Brookies Come Out Too Dry?

Dry brookies usually mean something went wrong with either the bake time or measurements.

Overbaking Is The Main Cause: Even a few extra minutes can dry out both layers.
Incorrect Flour Amount: Too much flour in either batter will make it dense and dry.
Oven Runs Hot: Not all ovens bake the same. Use an oven thermometer if possible.

Pans Too Large: Using a bigger pan than recommended makes the layers thinner and more likely to overcook.

To keep them moist, bake just until the center has moist crumbs—not raw, but not fully clean either.

Can I Make Brookies Without Eggs?

Yes, you can still enjoy brookies even if you don’t eat eggs.

Use A Store-Bought Egg Replacer: Works best for both cookie and brownie batters.
Try Yogurt Or Mashed Banana: Use plain yogurt or mashed banana (¼ cup per egg), but know it may slightly change the flavor.
Flax Eggs Work Too: Mix 1 tbsp ground flaxseed with 2.5 tbsp water per egg and let it sit for 5 minutes.

Brookies made without eggs are usually a bit softer, but still delicious.

How Do I Store Brookies So They Stay Fresh?

Brookies stay soft and rich for several days when stored the right way.

Keep In An Airtight Container: Store at room temperature for up to 4 days.

Don’t Refrigerate Unless Needed: Fridge can dry them out, but it’s fine if your kitchen is hot.
Freeze For Longer Storage: Wrap each square in plastic and store in a zip bag in the freezer for up to 2 months.

To eat frozen brookies, just thaw on the counter or microwave for 10–15 seconds.

Can I Add Nuts, White Chocolate, Or Other Flavors?

Yes! Brookies are flexible, and you can add extra flavors if you like.

Chopped Walnuts Or Pecans: Add crunch and balance the sweetness.
White Chocolate Chips: Mix into the cookie dough or brownie layer for a twist.

Peanut Butter Swirls: Drop small spoonfuls into the brownie batter and swirl gently with a knife.
Espresso Powder: A small pinch in the brownie layer deepens the chocolate flavor.

Just make sure not to overload the batter so the layers still bake evenly.

Why Do The Cookie And Brownie Layers Separate?

If your brookie layers don’t stick together, there might be an issue with how they were prepared or baked.

Batter Was Too Cold Or Stiff: Let the dough soften slightly so it spreads better.
Pans Not Pressed Evenly: Make sure the bottom cookie dough is firmly pressed before adding brownie batter.

Too Much Butter: Using too much butter can cause layers to slide apart as they bake.

Even if they separate a little, they’ll still taste great—just be gentle when slicing.

How To Acquire A Crinkle Top On Brownies?

To get that shiny, crinkly top on your brownies, the secret is in the sugar.

When you beat the sugar and eggs together really well, you create a thin layer on top that bakes into that crinkly goodness.

Make sure to beat the eggs and sugar for a few minutes until the mixture is thick and pale. This helps create the glossy, crinkled surface that makes brownies look so irresistible.

How To Know When Brownies Are Done Baking?

You can tell brownies are done baking when the edges start to pull away from the sides of the pan, and the top looks set and slightly cracked.

To confirm, insert a toothpick into the middle. If it comes out with a few moist crumbs clinging to it, they’re done.

If the toothpick is covered in wet batter, give the brownies a few more minutes.

What’s The Best Butter For Cookie Bars?

For cookie bars, it’s best to use unsalted butter. This permits you control the amount of salt in your recipe.

Unsalted butter also gives a purer, richer flavor to the cookie bars.

Make sure your butter is softened (not melted) so it blends smoothly with the sugar and other ingredients, helping to create a tender and chewy texture.