Brookies Recipe – Chewy Chocolate Chip Cookies Meets Fudgy Brownies

If you’ve ever stood in the kitchen torn between a warm, gooey brownie or a soft, chewy cookie, congrats — you’re officially my kind of person. But what if I told you that you don’t actually have to choose? That’s right, friends: Brookies are here to rescue dessert indecision everywhere.

This Brookies Recipe is the ultimate mashup — a fudgy brownie base swirled and layered with chewy chocolate chip cookies. One bite gives you the best of both worlds: dense, rich chocolate and buttery cookie chew. Honestly, it feels a little unfair to every other dessert out there.

And let me just say: once you’ve tried these, you’ll never go back to bringing plain brownies or cookies to a party again. These bars feed a crowd, look impressive, and taste even better. It’s a win-win-win situation.

The Story Behind Brookies

Legend has it that brookies were invented by a baker who couldn’t decide what to make. Brownies? Cookies? Why not both? (Sounds like a genius move after a long day and a craving, if you ask me.)

Over the years, these Brookies Recipe Cookie Brownies have become one of the most beloved sweet dishes recipes across the internet. Why? Because they solve the eternal problem of dessert FOMO.

What Makes This Brookies Recipe So Irresistible?

Okay, let’s break down why these beauties deserve a permanent spot in your baking repertoire:

• Fudgy Brownie Layer: Deep, chocolatey flavor with a soft, melt-in-your-mouth center. Thanks to a little brown butter magic, these aren’t just any brownies — they’re Brown Butter Brookies perfection.
• Chewy Cookie Layer: That classic cookie texture we all know and love, baked right into the bars. Soft centers, slightly crisp edges, and melty chocolate chips in every bite.
• Crowd Pleaser: This pan makes plenty, and since these are rich (like, “don’t plan on eating five in a row” rich), you can slice them into smaller squares to serve a group.
• Eye-Catching Layers: The marbled look of brownie and cookie batter baked together is just plain gorgeous. Yes, you’ll get compliments. Yes, you’ll deserve them.

Ingredient Highlights (Aka, The Dream Team)

Here’s a quick look at what makes these brookies special.

• Butter: Salted butter is my go-to for flavor. You’ll use it in the cookie dough and brown it for that nutty, caramelized kick in the brownies.
• Vegetable Oil: Adds moisture to the brownie layer and keeps it tender long after baking.
• Semi-Sweet Chocolate + Cocoa Powder: The duo that creates rich, chocolate depth without being cloyingly sweet.
• Eggs: Room temp, always! They add structure and help the brownie layer achieve that crackly top.
• Sugars: A combo of granulated, brown, and even powdered sugar to hit that shiny, paper-thin crust on the brownies and keep the cookie layer soft.
• Vanilla & Salt: Flavor boosters. Skimp here and you’ll notice it.
• All-Purpose Flour: The backbone of both batters. Pro tip: measure it properly with a scale or spoon-and-level method to avoid dry brookies.

Step-by-Step: How to Make Brookies

1. Make the Cookie Dough

Whisk together melted butter, sugars, eggs, and vanilla. Fold in flour and chocolate chips. Press half into a parchment-lined 9×13 pan, then set aside (this will be your middle layer).

2. Make the Brownie Batter

Brown the butter (the secret sauce of these Brown Butter Brookies), then stir in chocolate, oil, and cocoa. In a separate bowl, whisk eggs and sugar until shiny and dissolved. Combine everything, fold in flour, and more chocolate chips for good measure.

3. Assemble

• Spread half the brownie batter on the bottom.
• Lay the pre-formed cookie dough layer on top.
• Spread the rest of the brownie batter.
• Add chunks of the remaining cookie dough on top like little golden nuggets of joy.

4. Bake

Pop it in the oven until the top is set but still gooey inside. Don’t overbake — remember, carryover heat is real.

Pro Tips for Perfect Brookies

• Use an oven thermometer. Most ovens run hot or cool. If your oven is lying to you, your brookies will know.
• Weigh your flour. Scooping with a cup = too much flour = dry brookies. Get a kitchen scale, you won’t regret it.
• Cool before slicing. Yes, they smell amazing right out of the oven, but if you want neat slices (for Instagram, duh), let them cool at least 30 minutes.
• Line your pan with parchment. Saves you from stuck-on edges and makes lifting the whole slab out a breeze.

Variations to Try

• Dairy-Free: Use plant-based butter and dairy-free chocolate chips.
• Extra Chocolatey: Double the chocolate chips or swirl in Nutella before baking.
• Peanut Butter Twist: Drop spoonfuls of peanut butter in the middle layer before baking. Brookies + PB = match made in heaven.
• Cookies Recette Fun: Swap in M&Ms, white chocolate, or caramel bits for a playful twist.

Best Way to Serve

Fresh from the pan is always a win, but here are some ideas:

• Warm with a scoop of vanilla ice cream (the obvious choice).
• Slice into tiny squares for a dessert platter.
• Stack and wrap them for edible gifts — people will love you forever.

Storing + Leftovers

• Room Temp: Keep in an airtight container for 3-4 days.
• Fridge: Extends life by a couple of extra days, but bring to room temp before eating.
• Freezer: Wrap tightly and freeze up to 2 months. Thaw at room temp before devouring.

FAQs

Can I double this recipe?
Nope. It’ll overwhelm your pan. Just bake two separate batches instead.

Can I halve it?
Yes! Bake in a 9×9 pan.

Do I have to brown the butter?
Technically no, but if you skip it, you’ll miss out on that deep, nutty flavor. IMO, it’s worth the extra 5 minutes.

Why are my brookies dry?
Too much flour or overbaking. Use a scale and keep an eye on that oven timer.

Why Brookies Belong in Your Baking Rotation

This Brookies Recipe checks all the boxes: indulgent, fun to make, totally impressive, and versatile enough to customize. It’s the kind of dessert you’ll get asked to bring again and again (so fair warning: prepare to become “that person with the brookies”).

Whether you’re just dipping your toe into tasty baking or you’ve already got a library of baked dessert recipes under your belt, these bars are proof that sometimes, the best desserts are hybrids. Cookies? Brownies? Both, baby.

So next time you’re scrolling through your list of easy baking recipes desserts, stop right here. These brookies are calling. And trust me — they don’t like to be ignored.

Brookies Recipe – Chewy Chocolate Chip Cookies Meets Fudgy Brownies

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Imagine biting into a soft, chewy chocolate chip cookie only to find it’s cozied up with a gooey, fudgy brownie. That’s the magic of Brookies—two all-time favorite desserts stacked into one decadent bar. With a rich brownie base swirled with golden cookie dough, you’re in for the best of both worlds.

• Author: Irma
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: 16 to 24 bars 1x
• Category: Dessert

Ingredients

Scale 1x2x3x

For the Cookie Dough

• 14 ½ tbsp (206 g) salted butter – melted for an extra rich base
• ¾ cup (163 g) dark brown sugar – gives caramel notes and chew
• ¾ cup (156 g) granulated sugar – balances sweetness
• 2 large eggs – room temperature, for smooth blending
• 1 ½ tsp vanilla extract – always the real deal
• 3 cups (390 g) all-purpose flour – spooned and leveled
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 1 ½ cups chocolate chips – the gooier, the better

For the Brownie Batter

• ¾ cup (170 g before browning, 140 g after) salted butter – browned for nutty, toasty flavor
• 4 oz semi-sweet chocolate – chopped (chips work too!)
• ¼ cup (56 mL) vegetable oil – keeps brownies moist
• ¾ cup (63 g) cocoa powder
• 3 large eggs – room temperature
• 1 large egg yolk – adds richness
• ¾ cup (158 g) granulated sugar
• 1 ½ cups (174 g) powdered sugar
• 2 tsp vanilla extract
• ¼ tsp salt
• ½ cup (65 g) all-purpose flour
• Pinch of espresso powder (optional, but deepens the chocolate flavor)
• 1 cup semi-sweet chocolate chips – creates melty chocolate pockets

For Topping

• Flaky sea salt (optional, but highly recommended for that sweet-salty kick)

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Instructions

1. Prep Your Pan
   • Heat the oven to 350°F (175°C). Line a 9×13 metal pan with parchment paper, leaving some overhang for easy lifting later. A quick spritz of nonstick spray helps too.
2. Make the Cookie Dough
   • Melt the butter in a large mixing bowl.
   • Whisk in both sugars until smooth.
   • Add the eggs and vanilla; whisk about 30–45 seconds until everything’s silky.
   • Fold in flour, baking soda, baking powder, and salt.
   • Stir in the chocolate chips.
   • Split the dough into two equal parts (around 640 g each).
   • Press one half into the prepared pan, then lift it back out with the parchment and set aside. Replace parchment with a fresh sheet. Keep the second half of dough in the bowl for later.
3. Brown the Butter for the Brownies
   • In a medium saucepan, melt the butter over medium heat. Once melted, reduce the heat slightly and stir often until it foams, turns golden brown, and smells nutty (about 3–6 minutes).
4. Make the Brownie Batter
   • Add chopped chocolate to the browned butter, stirring until melted.
   • Mix in the oil and cocoa powder. Let cool slightly.
   • In another large bowl, whisk eggs, yolk, and granulated sugar until smooth (no sugar granules left—test by rubbing a bit between your fingers).
   • Add powdered sugar, vanilla, and salt.
   • Whisk in the warm (not piping hot) chocolate mixture.
   • Gently fold in flour, espresso powder (if using), and chocolate chips.
5. Assemble the Layers
   • Spread a little over half the brownie batter into your lined pan.
   • Place the pre-shaped cookie dough slab on top.
   • Cover with the remaining brownie batter.
   • Roll chunks of the leftover cookie dough into thick discs and scatter across the top.
   • If you like extra drama, press in a few more chocolate chips.
6. Bake
   • Bake for 38–44 minutes. The cookie tops should be golden, and the brownies should have that signature shiny crust. A toothpick in the center should pull out moist crumbs (not wet batter). Do not overbake—these beauties continue cooking as they cool.
7. Cool & Serve
   • Cool the pan on a wire rack for 1–2 hours before slicing. Sprinkle with flaky sea salt for a bakery-style finish.

Notes

1. Storage Tips
   • Keep cooled bars in an airtight container at room temp for 3–4 days.
   • For that “fresh from the oven” vibe, microwave slices for 10–15 seconds.
   • These also freeze well—wrap tightly and stash for up to 2 months.
2. Notes & Tricks
   • Short on time? Skip browning the butter—just use 140 g melted butter.
   • Cocoa swap: Dutch-process, natural, or black cocoa all work here. (Black cocoa gives Oreo vibes—highly recommended if you’re a fan.)
   • Cutting clean slices: Chill the brookies for 30 minutes before slicing. Wipe your knife between cuts for bakery-worthy squares.

Nutrition

• Serving Size: 1 bar
• Calories: 667 kcal
• Sugar: 56 g
• Sodium: 297 mg
• Fat: 36 g
• Saturated Fat: 20 g
• Unsaturated Fat: 8 g
• Trans Fat: 1 g
• Carbohydrates: 84 g
• Fiber: 4 g
• Protein: 6 g
• Cholesterol: 86 mg