Brookies

This delicious brookies recipe allows you to make brownies and chocolate chip cookies all at once in one amazing dessert bar.

Jump to Recipe

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Servings24

Our brookie recipe delivers layers of rich, chocolatey goodness, combining fudgy brownies with a chewy chocolate chip cookie topping for the ultimate dessert mashup. With only a few simple steps, you’ll have a dessert that’s every bit as impressive as it is easy to prepare. Each slice offers a balance of flavors and textures with a soft, dense brownie meeting buttery, crisp cookie. This is the kind of recipe that turns dessert lovers into loyal fans, one bite at a time.

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Why This Recipe

• Perfectly Balanced Layers: Our recipe combines a dense, fudgy brownie base with a soft, chewy chocolate chip cookie top, creating a perfectly balanced texture in every bite. The layers bake together beautifully without blending, so you get a distinct brownie and cookie experience in each piece.
• Easy Execution with Pro-Level Results: Using boxed brownie mix provides a consistent, rich base with less prep, while our homemade cookie dough brings a bakery-style touch. The result? A recipe that’s easy enough for any baker yet gives impressive, bakery-quality results.

Brookie Ingredients

Brookie Bars Substitutions And Additions

Extra Chocolate Chips: Try sprinkling ¼ cup of semi-sweet chocolate chips or chocolate chunks over the top of the brookies before baking for an extra touch of chocolate.

We do not recommend using milk chocolate chips in these homemade brookies as they tend to burn too quickly. Semi-sweet chips are the way to go for this delicious treat.

Chopped Walnuts or Pecans: Add ½ cup of chopped walnuts or pecans to the cookie dough for a nutty crunch that complements the chocolate layers.

Peanut Butter Swirl: Drop small dollops of ¼ cup of creamy peanut butter onto the brownie layer before adding the cookie dough. Use a knife to gently swirl it into the brownie batter for a rich, nutty flavor.

Caramel Bits: Mix ⅓ cup of caramel bits into the cookie dough to add gooey caramel pockets that melt perfectly with the semi-sweet chocolate chips.

Espresso Powder: Add one teaspoon of espresso powder to the brownie batter for a deeper, more intense chocolate flavor that isn’t overly coffee-flavored but enhances the richness of the brownie layer.

Mini Marshmallows: Fold in ½ cup of mini marshmallows to the cookie dough for a fun, gooey texture that makes each bite even more indulgent.

Crushed Pretzels: For a salty crunch, mix ½ cup of coarsely crushed pretzels into the cookie dough layer. This addition brings a contrast in both texture and flavor to the sweet layers.

How to Make Brookies

Our step-by-step instructions will walk you through making the brownie batter and topping it with spoonfuls of cookie dough to create this sweet treat.

STEP ONE: Preheat your oven to 350°F. Line a straight-sided 9×13-inch metal baking pan with parchment paper, leaving a slight overhang on the sides for easy lifting.

Lightly spray the parchment with non-stick baker’s spray to make removing the brookies hassle-free.

STEP TWO: Prepare the brownie layer. In a large mixing bowl, add the ingredients listed on the box of brownie mix, typically eggs, water, and vegetable oil. Stir to combine according to package directions.

STEP THREE: Pour the brownie batter into the prepared pan, spreading it into an even layer. Set this aside while you prepare the cookie layer.

STEP FOUR: In a separate large mixing bowl, add the light brown sugar, granulated sugar, and melted butter for the cookie layer.

Using a handheld mixer at medium speed, beat the mixture until it is fully combined and smooth.

STEP FIVE: Add the egg, egg yolk, and vanilla extract to the sugar mixture. Beat on medium speed again until the ingredients are fully incorporated and the mixture is smooth.

STEP SIX: To the wet ingredients, add the all-purpose flour, cornstarch, baking soda, and salt.

Mix on low speed until no dry streaks of flour remain, ensuring the cookie dough is evenly mixed.

STEP SEVEN: Fold in the semi-sweet chocolate chips with a rubber spatula or wooden spoon, stirring until they’re evenly distributed throughout the cookie dough.

STEP EIGHT: Carefully drop small dollops of cookie dough evenly over the surface of the brownie batter in the pan.

Distribute the cookie dough as evenly as possible to make sure both layers bake evenly.

STEP NINE: Bake the brookies for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist brownie crumbs. The cookie layer should be golden brown and fully set.

If the cookie layer begins to brown too quickly, tent the pan with a piece of aluminum foil for the last five to ten minutes.

STEP TEN: Remove the brookies from the oven and let them cool completely at room temperature.

STEP ELEVEN: Once cooled, use the overhanging parchment paper to lift the brookies out of the pan and transfer them to a large cutting board.

Slice into 12 large pieces approximately 3×3 inches or 24 small pieces approximately 2×2 inches, depending on your preference.

How To Serve These Cookie Brownie Bars

These brookie cookie bars would be perfect served with a cold iced tea or make things extra fancy with a copycat Wendy’s Frosty to wash them down.

Of course, you could also use this half-cookie, half-brownie treat for the base of a larger dessert with a scoop of vanilla ice cream on top.

If you really enjoy a great chocolate dessert, make sure you also check out our chocolate lasagna recipe. It’s so pretty with layers of pudding, cream cheese, and Cool Whip over an Oreo crust. Another too-good-to-miss recipe is our mayo cake.

MORE BROWNIE RECIPES

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Chocolate Covered Strawberry Brownies

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Coconut Brownies

Storing Brookie Bars

Here’s what you need to know to keep your brookies deliciously delightful.

MAKE AHEAD: If you’re looking to get a head start on your baking or want to prepare brookies in advance, you can make the dough ahead of time and store it in the refrigerator. Simply follow the recipe instructions up until the point of baking, then wrap the dough tightly in plastic wrap or place it in an airtight container.

It can be refrigerated for up to 24 hours before you’re ready to bake. When you’re ready to bake, remove the dough from the refrigerator and let it come to room temperature for about 10-15 minutes before proceeding with the recipe.

IN THE FRIDGE: Keep these brookie bars in the pan and covered tightly with plastic wrap, or transfer them to a food storage container with a lid. They will keep in the refrigerator for up to five days.

IN THE FREEZER: To freeze these brownie cookie bars, place them in a zip-top bag or an airtight container and freeze them for up to three months.

Troubleshooting Tips for the Best Brookies

The Brownie layer is underbaked, while the cookie layer is fully baked.

To prevent uneven baking, make sure to spread the cookie dough in small dollops across the brownie batter instead of one large layer. This helps both layers bake evenly.

If the cookie layer begins to brown too quickly, tent the pan with foil for the last five to ten minutes of baking.

The brookies are hard to lift out of the pan.

Use parchment paper with enough overhang on the sides, and lightly spray it with non-stick baker’s spray. This setup helps you lift the brookies out easily once they’ve cooled.

The homemade brookies turn out too dense or dry.

Avoid overmixing the cookie dough once you add the flour, as this can lead to a tough texture. Mix until just combined to keep the cookie layer soft and chewy. Also, be careful not to overbake; check for doneness by inserting a toothpick into the center.

The cookie layer spreads too much into the brownie layer.

Make sure the melted butter in the cookie dough is slightly cooled, and use room-temperature eggs. Warm ingredients can cause the cookie layer to spread too quickly, mixing into the brownie layer rather than creating distinct layers.

This brookies recipe combines the best of brownies and cookies in a single, easy-to-make dessert with rich chocolate flavor and a soft, chewy bite. Perfect for any occasion, it’s a crowd-pleaser you’ll want to make again and again.

More Favorite Desserts You’ll Love

• Peanut Butter Brownies
• No-Churn Brownie Ice Cream
• Coffee Cake
• No-Churn Cotton Candy Ice Cream
• Banana Bread Brownies

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Brookies

5 from 6 votes

This delicious brookies recipe allows you to make brownies and chocolate chip cookies all at once in one amazing dessert bar.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 24

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Ingredients

  

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Brownie Layer

• 18.3 ounce boxed fudge brownie mix mixed according to box directions

Cookie Layer

• 1 cup light brown sugar packed
• ¼ cup granulated sugar
• ¾ cup unsalted butter melted and cooled slightly
• 1 large egg room temperature
• 1 large egg yolk room temperature
• 1 ½ teaspoons vanilla extract
• 2 ¼ cups all-purpose flour
• 1 tablespoon cornstarch
• 1 teaspoon baking soda
• ½ teaspoon salt
• ¾ cup semi-sweet chocolate chips

Instructions

 

• Preheat oven to 350° F. Line a straight sided metal 9×13 baking pan with parchment paper and lightly spray with non-stick baker’s spray. Be sure to use a piece of parchment paper that is large enough to allow for some overhang on the sides. This will make it easier to lift the solid baked brookie from the baking pan to slice and serve. Set aside.
• To make the brownie layer, add to a large mixing bowl the ingredients called for (eggs, water and vegetable oil) on the box of fudgy brownie mix. Stir to combine according to package directions.
• Pour the boxed fudge brownie batter into the prepared baking pan, spread to an even layer and set aside.
• To make the cookie layer, add to a separate large mixing bowl the light brown sugar, granulated sugar and unsalted butter. Using a handheld mixer on medium speed, beat the sugars and melted butter until fully combined.
• Add the whole egg, egg yolk and vanilla extract. Beat on medium speed again to combine all the ingredients until you get a smooth mixture.
• To the bowl of wet ingredients, add the all-purpose flour, cornstarch, baking soda and salt. Mix on low speed until no dry streaks of flour remain.
• Add the semi-sweet chocolate chips to the cookie batter and, using a rubber spatula or wooden spoon, fold them into the batter until they are evenly distributed.
• Using your hands, carefully drop small dollops of the cookie dough evenly over the surface of the brownie batter. You want to make sure that you distribute the cookie dough as evenly as possible over the brownie batter to ensure even baking of both the brownie and cookie layers of the brookie.
• Bake the brookie for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few moist brownie crumbs on it. Your cookie layer should be golden brown and fully set in the center. If needed, you can tent your brookie with a piece of aluminum foil the last 5-10 minutes of baking to keep the cookie layer from browning too much.
• Remove the brookie from the oven and allow it to cool completely on the counter, at room temperature.
• When the brookie has cooled completely, use the overhanging parchment paper to carefully lift it out of the pan. Place the whole brookie onto a large cutting board and slice into 12 large, or 24 small, servings.

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Notes

• The overhanging parchment paper will help you to lift out the entire square of bars so that you can cut them into smaller squares easier.
• Ovens can vary quite a bit, so always rely on the toothpick testing method to tell you when the brookies are done. Your brookies could take up to 40 minutes to bake, depending on your oven. Check the brookies at 30 minutes, then continue to bake until a toothpick inserted into the center comes out clean.

Nutrition

Calories: 271kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 31mg | Sodium: 164mg | Potassium: 62mg | Fiber: 1g | Sugar: 24g | Vitamin A: 201IU | Calcium: 17mg | Iron: 2mg

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