These Brookies are the perfect dessert for when you can't decide between chocolate chip cookies or brownies for dessert! Made from a combination of gooey fudge brownies and chewy chocolate chip cookie dough, this sweet combination of two household favorites is a match made in heaven!

This is Truly The Best Brookies Recipe - Here Is Why
If you've never tried Brookies before, prepare to be blown away because these are some of the most delicious treats you will ever get your hands on!
Brookies are very similar to my slutty brownies but without the Oreos. Unlike some Brookie recipes with a separate brownie layer and cookie layer, this version swirls the two together for a delightful mix in every bite. Not only does this way create a fun flavor surprise, but it also creates a beautiful marbled effect. I can confidently say this is one of the best brookie recipes you'll find.
This easy recipe uses many everyday household ingredients, making them easy to whip up at the last minute. It is also packed with tips and tricks to make it a breeze whether you're a seasoned baker or just getting started.
The best part? They are super versatile! Don't miss the Flavor Variations section, which has several ways to customize your Brookies and make them even better!
Let´s clarify the differences between brookies, brownies, and cookies
There are brownies, there are cookies, and then there are brookies. While they are all sweet and hard to resist, they each have their unique characteristics, primarily in their structure, texture, and ingredients:
Brownies are typically dense and fudgy but can also have a cakey texture, depending on the recipe and your preferences. Their ingredients usually include cocoa powder or melted chocolate, flour, butter, sugar, eggs, occasionally baking powder or baking soda, and sometimes a touch of vanilla. They're almost always baked in a single layer on a square or rectangular pan and cut into squares to share.
Cookies can have a variety of shapes, sizes, and textures that can range from chewy to crispy, again depending on the recipe and your preferences. Their ingredients typically include flour, white and/or brown sugar, butter, eggs, and often mix-ins such as chocolate chips or nuts. To bake, you scoop individual pieces onto a baking sheet.
Brookies combines the above two into one convenient dessert for the best of both worlds. It has both the fudgy, gooeyness of a brownie and the crisp crunch of a cookie. It is usually baked like a brownie, although you can also find them baked in muffin tins. They're the perfect dessert for those who can't decide between the two!
Start with an irresistible cookie dough
Before starting the recipe, ensure that your butter (unsalted butter only) and your egg are at room temperature to emulsify correctly. See my guide on softening butter quickly for tips on how to do so without using a microwave. To quickly bring your egg to room temperature, stick it in a bowl of warm water for 5-10 minutes.
Preheat your oven to 175°C (350°F) without the fan, and prepare a 9-inch / 23 cm brownie pan. Lightly brush the inside of the pan with oil, then line it with parchment paper, covering both the bottom and sides.
Using an electric hand mixer, beat the room-temperature butter with the granulated and brown sugar (dark brown sugar or light brown sugar) for a few minutes until the mixture turns light and fluffy. Add the room-temperature egg and vanilla extract, then mix for another minute.
Switch to a rubber spatula and gently fold in the sifted all purpose flour, salt, and baking soda until just combined (do not overmix). Don't skip the salt, as it is essential to balance out the sweetness. Lastly, fold in the chocolate chips.
Set it aside to refrigerate while preparing the brownie part.
Now prepare the brownie batter
Like the cookie batter, you will first need to bring the unsalted butter and eggs to room temperature before starting the recipe so that they blend into the batter correctly.
Melt the chocolate and butter gently over a pot of simmering water on low-medium heat. You can also use a microwave, but you will need to heat it in increments and stir frequently to avoid burning the chocolate.
Whip the eggs and granulated sugar in a separate bowl for about 5-7 minutes using an electric hand or stand mixer until the mixture turns pale.
With the mixer on low, slowly pour in the melted butter and chocolate, blending it into the egg-sugar mixture.
Last but not least, sift the dry ingredients (all-purpose flour, salt, and cocoa powder) into the wet mixture. Then, use your rubber spatula to gently fold everything together, taking care not to overmix.
The Love Marriage Between Brownie and Cookies
Take about ¾ of the cookie dough and drop dollops onto the base of the prepared pan, saving the remaining ¼ for the top layer.
Pour the brownie batter over the cookie dough dollop and smooth the surface with an offset spatula. Finish off the brookie mix by placing pieces of the remaining cookie dough on top.
Bake at 175°C (350°F) for approximately 35–40 minutes. They're done when the edges appear baked, and the center looks slightly gooey but not undercooked. Avoid overbaking, as they will continue to firm up while cooling.
Let your Brookies cool entirely in the pan, then slice, serve, and enjoy!
If you have leftovers, this is how you store it
It's hard to imagine you'll have leftovers once you make these Brookies, but if you do, you can store them in an airtight container at room temperature for 2–3 days.
To freeze individual slices, first allow them to cool completely. Then, wrap each piece tightly in parchment paper, followed by aluminum foil, and place them in a freezer-safe plastic bag. You can freeze them for up to three months. Thaw them at room temperature.
My guide on storing brownies also offers more tips on keeping your Brookies leftovers fresh.
Feel free to customize this recipe to your liking
Instead of the traditional brownie, you can use any of my other brownie recipes. For example, you can enhance the chocolate flavor by adding freshly brewed coffee to the brownie mix, as I do in my coffee brownies.
Chocolate lovers can add even more chocolate chips to the brownie batter like I do in my triple chocolate brownies. You could also experiment with butterscotch, peanut butter, and/or toffee chips!
Instead of the dark chocolate brownie, you can use my white chocolate brownies, lemon brownies, or mouthwatering red velvet brownies as a base. You can also experiment with other flavors using different flavored extracts, such as almond or orange.
Add some crunch by folding in crushed and toasted nuts to the brownie mix or cookie dough. Or, try add-ins such as mini marshmallows, orange or lemon zest, or sprinkles.
Add a ½ cup of creamy peanut butter to the wet cookie dough mix for a peanut butter twist.
For the perfect finishing touch, sprinkle sea salt over the top!
Want to substitute some ingredients? This is how you can do it
To make your Brookies dairy-free, replace the butter with margarine and use vegan chocolate instead of traditional chocolate. Alternatively, you can use my dairy free brownie mix. For a butter-free option, see my butter substitution guide.
For an egg-free version, refer to my egg substitution guide. If you're aiming for gluten-free Brookies, my flour guide provides a variety of alternatives.
You can use boxed brownie mix if you are short on time, although it won't give you the same delicious homemade taste. Just remember, substitutions might require adjustments to other ingredients and can impact the overall flavor and texture of the Brookies.
Expert Tips For Making Brookies
- Always use high-quality, full-fat ingredients for the most rich and flavorful Brookies. I recommend using European-style butter with 82% fat content, premium dark semi sweet chocolate chips (like Callebaut or Lindt), and 100% unsweetened Dutch-process cocoa powder.
- When melting the chocolate, use a rubber spatula to scrape any chocolate from the sides of the bowl.
- Remove the chocolate from the heat as soon as it is fully melted. Otherwise, it can break.
- If you love softer, fudgier brownies, reduce the baking time slightly.
- For clean, professional-looking cuts, warm your knife under hot water and wipe it dry between each slice.
What Equipment To Use
Precision and accuracy are critical when baking, so use a digital scale to weigh your ingredients. A digital oven thermometer is also helpful for ensuring your oven heats to the proper temperature.
An electric hand mixer will help you whip the eggs and sugar effortlessly, but it's best to switch to a rubber spatula to fold in the dry ingredients so you don't overmix.
For this recipe, you'll need a 9-inch (23 cm) square baking pan and an offset spatula to evenly spread the batter in the pan before it goes into the oven.
Try Some Of My Brownie Recipes
If you found these Brookies irresistible, you will want to try some of my other delicious and unique brownie recipes:
- Slutty Brownies
- Oreo Brownies
- Peanut Butter Brownies
- Tiramisu Brownies
- Biscoff Brownies
- Cheesecake Brownies
And for even more fun desserts that put a twist on their traditional counterparts, check out this roundup of the 50+ Best Unique Desserts!
Have You Tried This Recipe?
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well!
Brookies (Brownie + Chocolate Chip Cookie bar)
Equipment
- Digital scale
- 9 inch / 23 cm brownie pan
Ingredients
Cookie part
- 170 g (¾ cups) Unsalted butter at room temperature
- 100 g (½ cups) Brown sugar
- 50 g (¼ cups) Granulated sugar
- 1 Egg at room temperature
- 190 g (1½ cups) All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
- 130 g (¾ cups) Chocolate Chips
Brownie part
- 130 g (¾ cups) Dark Chocolate use high quality semi-sweet chocolate eg. Callebaut or Lindt
- 120 g (½ cups) Unsalted butter
- 3 Eggs at room temperature
- 150 g (¾ cups) Granulated sugar
- 100 g (½ cups) Brown sugar
- 33 g (⅓ cups) Cocoa powder unsweetened Dutch processed
- 90 g (¾ cups) All purpose flour
- ¼ teaspoon Salt
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Make the cookie dough
- Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.
- Then, whip in the room-temperature egg and vanilla extract for a minute.
- Switch to a rubber spatula. Sift the dry ingredients (flour, salt, and baking soda) into the wet ingredients and fold them together just until combined. Do not overmix.
- Finally, fold in the chocolate chips.
- Using about ¾ of the dough, place cookie dough dollops on the bottom of the baking pan. Leave the rest of the ¼ for later to use on top of the brownie layer.
- Refrigerate the pan while preparing the brownie batter.
Make the brownie batter
- Gently melt the butter and the chocolate in a bowl over simmering water over low-medium heat. Alternatively, use your microwave; however, ensure that you don't burn the chocolate.
- In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.
- Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.
- Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.
Bake
- Bake the Brookies at 175 C / 350 F for about 35-40 minutes. It is ready when the edge looks baked and the middle looks slightly gooey but not raw. Do not overbake! The Brookies will set further as it cools.
- Let it completely cool in the pan before slicing and serving.
- Any leftovers can be stored in an airtight container for 2-3 days at room temperature.
Notes
- Use unsalted butter to make the brownie and cookie layers, however, add the salt separately. This way, you are in control of the quantity of the salt.
- The egg should be used at room temperature for proper emulsification.
- The quality of the chocolate chips and the cocoa powder will define the taste of your brownies, so try to use high-quality ingredients, e.g., semi-sweet chocolate from Lindt or Callebaut and Dutch-processed cocoa powder.
- Again, for the cookie dough layer, using high-quality 82% butter, delicious homemade vanilla extract, and good-quality chocolate chips, e.g., Callebaut, makes all the difference.
- A digital scale is required for a consistent, happy baking experience.
- If your preferred chocolate melting method is a microwave, not the double boiler, use a plastic container to melt it. The glass can very quickly heat up and might burn your chocolate.
- Always preheat your oven and consider using a digital oven thermometer for the best results.
- Each oven is different, so you might need to adjust the baking time +/- 5- 10 minutes.
- For the best fudge texture, consider slightly underbaking your dessert.
- You have to wait until the brookies cooled to room temperature; otherwise, it´s impossible to make a nice, clean cut.
Gail
#4 in the notes section mentions "frozen filling". I don't see anywhere in the recipe that instructs freezing.
Also, #7 in the instructions says, "refrigerate". does that mean refrigerate the 1/4 of the cookie dough or refrigerate the pan with the 3/4 of the cookie dough dollops in it and the 1/4 remaining cookie dough?
Katalin Nagy
I´ve clarified the points, thanks for your comment.