By Laura
Posted Oct 03, 2021, Updated Feb 22, 2024
5 from 24 votes
8 Comments
Jump to Recipe
This post may contain affiliate links. Please read our disclosure policy.
Brookies are the ultimate dessert for the indecisive eater. . A fudgy chocolate brownie layer sits atop a gooey chocolate chip cookie layer – both made from scratch. There’s no need to choose between a cookie or a brownie, because you get both in this brookie recipe!
Brookies are the ultimate dessert for the indecisive eater. Can’t choose between a chocolate chip cookie or fudgy brownie? Well now you don’t have to! Make this brookie recipe which is a heaven-sent mashup of the two dessert classics.
I worked hard to create the best brookies recipe ever. A bar that is a 1:1 ratio of cookie : brownie, baked just enough to not be underdone but still retain it’s gooey, fudge factor.
Serve them warm with a scoop of homemade vanilla ice cream and you will experience dessert nirvana.
Brookies: Ingredients
We’ll discuss the ingredients in this brookie recipe, as well as possible substitutions.
- Salted butter. Unsalted butter and vegan butter can be used in place of salted butter.
- All purpose flour. for a gluten-free version, use a 1:1 all-purpose gluten free baking flour.
- Chocolate chips. Use your favorite variety in both the cookie layer and brownie layer. I sometimes opt for mini chocolate chips because I like the texture. You can also use chopped chocolate.
- Bittersweet chocolate. For melting to make the brownie layer you can use any form of chocolate – discs, bars, etc. since you are just melting it.
- Granulated sugar. Pure organic cane sugar or any white sugar works well.
How to Make Brookies
This recipe is basically like two recipes in one – cookies and brownies, but both layers are simple to make. To begin, preheat the oven and line an 8×8” or 9×9” square baking pan with parchment paper and lightly grease. Set aside.
Make the Cookie Layer
Next, make the cookie layer. In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until combined.
Then, add the egg and vanilla to the butter/sugar mixture and beat until smooth.
Next, add the dry ingredients and beat until all the ingredients are thoroughly combined.
Finally, add the chocolate chips and mix until evenly distributed in the dough.
Then, press the finished cookie dough into the bottom of the prepared baking pan and set aside while you make the brownies.
Make the Brownie Layer
Once you finish the cookie layer, it’s time to make the brownie layer. Begin by combining the dry ingredients in a small bowl and setting them aside to use later.
Next, melt the chocolate and butter together and stir until smooth and glossy, set aside.
Next, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat eggs for 30-60 seconds, or until pale and thick.
Once the eggs are pale and thickened, add the sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Next, add the melted chocolate/butter mixture and vanilla and stir on low speed until the batter is smooth.
Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps, then stir in the chocolate chips.
Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.
Bake & Cool
Bake on the lower rack in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-35 minutes.**
Place pan on a wire cooling rack to cool completely, then cut into squares and serve.
Serve
Serve these brookies slightly warm with a scoop of ice cream (I suggest homemade vanilla ice cream or chocolate ice cream or a dollop of homemade whipped cream.
Store/Freeze
Store baked brookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you plan on freezing for a long time I suggest letting them cool completely and individually wrapping them in plastic wrap before putting them in an airtight container. Reheat in the microwave or oven set to warm.
Brookies Recipe FAQs
Can I double this recipe?
Yes, you can double this brookie recipe and bake it in a 9×13″ pan if you want to make a dessert to feed a large crowd. Remember, these are very rich so a little bit goes a long way.
How do you know when brookies are done?
This can be tricky and I’ve found it’s fairly easy to over or under-bake these bars. You know they’re done when the brownie top is set and shiny and the bars just barely jiggle when the pan is lightly moved from side to side.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
SavePinPrint
Best Brookies Recipe (from scratch)
Laura
Brookies are the ultimate dessert for the indecisive eater. . A fudgy chocolate brownie layer sits atop a gooey chocolate chip cookie layer – both made from scratch. There's no need to choose between a cookie or a brownie, because you get both in this brookie recipe!
5 from 24 votes
Course cookies, Dessert
Cuisine American
Servings 16 brookies
Calories 350
Prep Time25 minutes minutes
Cook Time25 minutes minutes
Cooling1 hour hour
Total Time1 hour hour 50 minutes minutes
Equipment
Ingredients
Cookie Layer
- ½ cup salted butter softened
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ tsp fine sea salt
- 1 cup chocolate chips
Brownie Layer
- ⅓ cup all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon sea salt
- ¾ cup semisweet chocolate
- 4 Tablespoons salted butter
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ½ cup chocolate chips
Instructions
Preheat oven to 350 degrees F.
Line an 8×8” or 9×9” square baking pan with parchment paper and lightly grease. Set aside.
Make the Cookie Layer
In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), cream together butter, light brown sugar and granulated sugar until well combined.
Add egg and vanilla to the butter/sugar mixture and beat until smooth.
Add dry ingredients and beat until all the ingredients are thoroughly combined.
Add chocolate chips and mix until evenly distributed.
Press the cookie dough into the bottom of the prepared baking pan.
Make the Brownie Layer
Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
In the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat eggs for 30-60 seconds, or until pale and thick.
Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
Stir in chocolate chips.
Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.
Bake on the lower rack in the preheated oven until the top is set and the brownies are only very slightly “jiggly”, 25-35 minutes.**
Place pan on a wire cooling rack to cool completely.
Cut into squares and serve.
Video
Notes
**If you like gooey brookies bake closer to 25 minutes, if you like them less gooey then bake longer.
Ingredient Substitutions
- Salted butter. Unsalted butter and vegan butter can be used in place of salted butter.
- All purpose flour. for a gluten-free version, use a 1:1 all-purpose gluten free baking flour.
- Chocolate chips. Use your favorite variety in both the cookie layer and brownie layer. I sometimes opt for mini chocolate chips because I like the texture. You can also use chopped chocolate.
- Bittersweet chocolate. For melting to make the brownie layer you can use any form of chocolate – discs, bars, etc. since you are just melting it.
- Granulated sugar. Pure organic cane sugar or any white sugar works well.
Serve
Serve these brookies slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Store/Freeze
Store baked brookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you plan on freezing for a long time I suggest letting them cool completely and individually wrapping them in plastic wrap before putting them in an airtight container. Reheat in the microwave or oven set to warm.
Nutrition
Serving: 1brookie | Calories: 350kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 103mg | Fiber: 2g | Sugar: 33g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!