Description

This brookies recipe combines the best of both worlds: rich, fudgy brownies and chewy, buttery chocolate chip cookies in one irresistible dessert bar. Perfect for birthdays, bake sales, or whenever you can’t decide between brownies and cookies.

Ingredients

Scale

For the Brownie Layer:
1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs, room temperature
1 tsp vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/2 cup (90g) semi-sweet chocolate chips
For the Cookie Layer:
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/4 cups (160g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (135g) semi-sweet or dark chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment paper, letting it hang over the sides for easy lifting. Set aside.
Make the Brownie Layer: In a medium bowl, whisk together 1/2 cup melted butter and 1 cup granulated sugar until smooth (about 1 minute). Add 2 eggs and 1 tsp vanilla extract, whisking well until just combined. Sift in 1/3 cup cocoa powder, 1/2 cup flour, and 1/4 tsp salt. Stir gently until just combined. Fold in 1/2 cup chocolate chips. Spread the brownie batter evenly into the prepared pan.
Make the Cookie Layer: In another bowl, cream together 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar until light and fluffy (2–3 minutes with a mixer, longer by hand). Beat in 1 egg and 1 tsp vanilla extract until smooth. Add 1 1/4 cups flour, 1/2 tsp baking soda, and 1/4 tsp salt. Mix until just combined. Fold in 3/4 cup chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter. Gently flatten the tops of the cookie dough mounds with damp fingers.
Bake in the center of the oven for 28–32 minutes. The brookies are done when the cookie top is golden and set, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Start checking at 27 minutes.
Cool in the pan on a wire rack for at least 30 minutes. Use the parchment overhang to lift out the brookies.
Cut into 16 squares. Serve warm for gooey chocolate or let them firm up for extra chewiness.

Notes

For extra gooey brookies, slightly underbake and let them cool completely before slicing. Chilling the cookie dough for 10–15 minutes helps keep the layers defined. Brookies freeze well for up to 2 months. For gluten-free or dairy-free versions, use appropriate substitutes. Add nuts, caramel, or peanut butter for fun variations.

Prep Time: 20 minutes
Cook Time: 28-32 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 square (1/16 of pan)
Calories: 210
Sugar: 18
Sodium: 90
Fat: 10
Saturated Fat: 6
Carbohydrates: 27
Fiber: 1
Protein: 2

Keywords: brookies, brownie cookies, dessert bars, fudgy, chewy, chocolate, easy dessert, bake sale, birthday, chocolate chip cookie, brownie, homemade