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Brookies Recipe – Chewy Chocolate Chip Cookies Meets Fudgy Brownies

Overhead view of sliced Brown Butter Brookies showing gooey brownie layers and golden Chewy Chocolate Chip Cookies on top, a decadent Brookies Recipe that blends classic Cookies Recette with indulgent brownie batter for the ultimate Baked Dessert Recipes treat.
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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.

Ingredients

Scale

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)

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

Find it online: https://irmacooks.com/brookies-recipe-chewy-chocolate-chip-cookies-meets-fudgy-brownies/