Brookies are the ultimate dessert mashup, combining the chewy richness of brownies with the soft, buttery delight of cookies. Each bite offers a perfect balance of fudgy and tender textures, with a decadent sweetness that’s impossible to resist. In just over an hour, you can create these irresistible treats that are sure to impress family and friends alike.
Packed with rich chocolate flavor and a hint of vanilla, these brookies are a crowd-pleaser for any occasion. The golden edges and gooey centers make them as visually stunning as they are delicious. Whether you’re baking for a party or indulging in a cozy night in, these brookies deliver pure comfort in every bite.
Ingredients for Brookies
- Cookie Dough:
- ¾ cup (170 g) unsalted butter, melted and cooled for 10-15 minutes (see note)
- ⅔ cup (135 g) tightly packed brown sugar (light or dark)
- ¼ cup (50 g) white sugar
- 1 egg + 1 egg yolk (room temperature preferred)
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup (170 g) semisweet chocolate chips
- Brownie Batter:
- ¾ cup (170 g) unsalted butter, cut into Tbsp-sized pieces
- ½ cup (90 g) semisweet chocolate chips
- ½ cup (50 g) natural cocoa powder
- ½ cup (100 g) sugar
- 1 cup (200 g) light brown sugar, firmly packed
- 2 large eggs + 1 egg yolk (room temperature preferred)
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup (125 g) all-purpose flour
- ½ cup (150 g) mini chocolate chips (optional)
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease and flour a 13×9 baking dish (or spray with baking spray). Set aside.
- Make the Cookie Dough:
- In a large bowl, combine melted, cooled butter, brown sugar, and white sugar. Stir well.
- Add the egg, egg yolk, and vanilla extract. Stir until combined.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir until fully combined.
- Fold in the semisweet chocolate chips. Set aside.
- Make the Brownie Batter:
- In a heat-proof bowl, combine butter pieces and ½ cup semisweet chocolate chips. Microwave in 20-second intervals, stirring well between each, until melted and smooth.
- Stir in cocoa powder until well combined.
- Add sugar and brown sugar, stirring until incorporated.
- Mix in eggs, egg yolk, vanilla extract, and salt.
- Add flour and stir until just combined. Optionally, fold in mini chocolate chips.
- Assemble the Brookies:
- Alternate dolloping large spoonfuls of cookie dough and brownie batter into the prepared baking dish.
- Use a knife to swirl the doughs together and create an even layer.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (avoid hitting chocolate chips).
- Cool completely before slicing and serving. Enjoy!
Storage and Reheating Tips
Store your brookies in an airtight container at room temperature for up to 3 days. For longer storage, wrap them tightly in plastic wrap and freeze for up to 2 months. To reheat, pop a slice in the microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes for that fresh-from-the-oven taste.
Creative Serving Suggestions
Serve your brookies warm with a scoop of vanilla ice cream for a decadent dessert. For a fun twist, drizzle with caramel or chocolate sauce and sprinkle with sea salt. They also pair perfectly with a cold glass of milk or a hot cup of coffee for a cozy treat.
Recipe Variations to Try
Swap the semisweet chocolate chips for dark or milk chocolate for a different flavor profile. Add a handful of chopped nuts like walnuts or pecans to the brownie batter for extra crunch. For a festive touch, mix in colorful M&M’s or white chocolate chips into the cookie dough.
Time-Saving Hacks
Prepare the cookie dough and brownie batter the night before and store them separately in the fridge. When ready to bake, simply assemble and pop in the oven. Alternatively, use pre-measured ingredients or a stand mixer to speed up the mixing process.
Equipment Guidance
A 13×9 baking dish is ideal for this recipe, but you can also use two 8×8 pans for thicker brookies. A silicone spatula makes it easy to scrape every bit of batter, and a toothpick or cake tester ensures perfect doneness. Don’t forget parchment paper for easy removal and cleanup!
Brookies
Ingredients
COOKIE DOUGH
- ¾ cup unsalted butter melted and cooled at least 10-15 minutes (see note)
- ⅔ cup tightly packed brown sugar light or dark
- ¼ cup white sugar
- 1 egg + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cornstarch
- ¼ teaspoon baking powder
- ¾ teaspoon salt
- 1 cup semisweet chocolate chips
BROWNIE BATTER
- ¾ cup unsalted butter cut into Tbsp-sized pieces
- ½ cup semisweet chocolate chips
- ½ cup natural cocoa powder
- ½ cup sugar
- 1 cup light brown sugar firmly packed
- 2 large eggs + 1 egg yolk room temperature preferred
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1 cup all-purpose flour
- ½ cup mini chocolate chips optional
Instructions
- Preheat oven to 350F (175C) and lightly grease and flour sides and bottom of a 13×9 baking dish (or spray with baking spray). Set aside.
- COOKIE DOUGH: Combine melted, cooled butter and sugars in a large bowl and stir well. Add egg, egg yolk, and vanilla extract and stir again to combine. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Add dry ingredients to wet and stir until completely combined. Stir in chocolate chips. Set aside and prepare your Brownie batter.
- BROWNIE BATTER: Combine butter pieces and ½ cup chocolate chips in a large heat-proof bowl. Transfer to microwave and heat in 20-second intervals, stirring very well in between until chocolate and butter are completely melted and mixture is smooth.
- Add cocoa powder and stir well.
- Stir in sugars.
- Add eggs, egg yolk, vanilla extract, and salt and stir to combine.
- Add flour and stir until well mixed. If desired, stir in mini chocolate chips.
- ASSEMBLY: Alternate dolloping large spoonfuls of cookie dough and brownie batter into baking dish. Use a knife to swirl through both doughs and make sure the batter is in an even layer.
- Transfer to 350F (175C) oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs or clean (make sure you’re not sticking the toothpick into a chocolate chip!). Take care to not over-bake your brookies or they will be dry and crumbly once cooled.
- Allow to cool and slice and serve. Enjoy!