Description

If you’ve ever been torn between brownies and cookies, brookies are the perfect solution! These fudgy, chewy brookiescombine the rich decadence of a brownie with the soft chewiness of a chocolate chip cookie, giving you the best of both worlds in one bite. Whether you’re baking for a special occasion, a weekend treat, or just because, this recipe guarantees thick, gooey, and utterly irresistible brookies every time.

Ingredients

Scale

For the Brownie Layer:

½ cup (1 stick) unsalted butter, melted
1 cup granulated sugar
⅓ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup unsweetened cocoa powder
½ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup chocolate chips

For the Cookie Layer:

½ cup (1 stick) unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ cup chocolate chips

Instructions

Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
Make the Brownie Batter:
- In a bowl, whisk together melted butter, granulated sugar, and brown sugar.
- Add eggs and vanilla, whisking until smooth.
- Sift in cocoa powder, flour, baking powder, and salt, mixing until just combined.
- Stir in chocolate chips.
Make the Cookie Dough:
- In another bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in egg and vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients.
- Fold in chocolate chips.
Assemble the Brookies:
- Spread the brownie batter evenly into the prepared pan.
- Drop spoonfuls of cookie dough on top, gently pressing down.
- Use a knife to lightly swirl the layers for a marbled effect.
Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
Cool & Slice: Let the brookies cool in the pan for at least 20 minutes before slicing into bars.

Notes

Tips for the Best Brookies

Don’t Overmix: Mixing too much can make the brookies dense instead of chewy.
Use High-Quality Cocoa Powder: This enhances the rich, chocolatey flavor.
Chill the Cookie Dough (Optional): If you want a more distinct cookie layer, chill the dough for 15-20 minutes before layering.
Undercook Slightly for Fudginess: The brookies will continue to set as they cool, giving them that perfect gooey texture.
Use a Serrated Knife for Cutting: This prevents crumbling and ensures clean slices.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: dessert

Nutrition

Serving Size: 12 Cookies
Calories: 210kcal
Sugar: 18g
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 1g
Trans Fat: 1g
Carbohydrates: 28g
Fiber: 3g
Protein: 3g
Cholesterol: 23mg