Brookies are a mix of brownies and cookies all baked up in one pan for an easy dessert that everyone loves! You get two favorite desserts in one!
You know how you start a new diet and then all you can think about are sweets?
You’re like, if I could have a cookie I would have the best cookie on the planet. (I recommend my perfect chocolate chip cookies.)
But then your brain is like, woah, wait…have you forgotten about brownies? You haven’t had dessert in a while because of your stupid diet, which means you need something killer. Like my homemade brownies that are SO thick and SO fudgy they are almost impossible to resist.
BUT THEN, your brain is like girl, why not have both? <– My brain is so great sometimes.
So, that’s where brookies come in.
In this brookie recipe, you get my famous chocolate chip cookies and you get my unbelievably fudgy brownies. Plus you’re still only eating one dessert which means that you’re still totally on your diet, you’re just treating yourself a bit and WE ALL DESERVE A TREAT EVERY NOW AND THEN.
Whew. I have feelings about desserts and diets today.
How to make this brookie recipe:
First up, we’re going to whip up a batch of my famous brownies!
This is a pretty standard list of ingredients, but these brownies are magic anyway.
You’ll melt some butter and sugar together on the stove, beat in some eggs, and then add in your dry ingredients.
This creates a really thick brownie batter. Don’t be scared of the thickness – it’s going to be amazing.
Spread all that mixture into a baking dish and then let’s start on the cookie dough.
For the cookie dough, you’ll melt some butter and then stir in some sugar and eggs.
Stir in the flour mixture to form a nice soft dough and then fold in some chocolate chips. This dough will be so soft, you’ll love it!
I used a cookie scoop to drop chunks of cookie dough all over the top of the brownie batter. Doesn’t that photo make you want to run to the kitchen right now?!
Use a butter knife to swirl the cookie dough and brownie batter all together and then pop the pan in the oven.
When these are done, you’ll want to let them cool a bit before digging in.
These brookies are seriously over the top delicious. If you need a dessert, I vote for these. 😉
More amazing dessert recipes to try:
Oatmeal Chocolate Chip Cookies: With peanut butter, because peanut butter makes everything better!
Peach Cobbler: Top this one off with some vanilla ice cream!
Pound Cake Recipe: So moist and delicious!
Buttermilk Chocolate Cake: Seriously one of the best chocolate cake recipes ever!
Brookies
Ingredients
For the brownies:
- 1 cup butter
- 2 1/4 cups sugar
- 4 large eggs
- 1 1/4 cups unsweetened cocoa powder
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon espresso powder optional
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 cups semi-sweet chocolate chips
For the cookies:
- 1/2 cup butter melted
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 2/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
For the brownies:
- Pre-heat the oven to 350 degrees. Butter a 9×13 baking dish.
- In small saucepan over low heat, melt butter completely. Stir in sugar and continue cooking for 1-2 minutes, stirring constantly. Do not allow sugar mixture to boil.
- Pour butter mixture into a large bowl or stand mixer, beat in cocoa powder, eggs, salt, baking powder, espresso powder, and vanilla extract. Mix until well combined.
- Stir in the flour and chocolate chips until well combined.
- Spread the brownie batter into a greased 9x13 baking dish and set aside.
For the cookies:
- Preheat the oven to 350 degrees.
- Add the melted butter, brown sugar, and white sugar to a large mixing bowl and stir well to combine.
- Stir in the egg and vanilla until smooth.
- Add the flour, baking soda, and salt to the mixing bowl and stir well to combine. Stir in the chocolate chips cookies.
- Use a cookie scoop to drop cookie dough over the brownie batter. Use a butter knife to swirl the batter and dough together.
- Bake for 25-30 minutes or until a knife inserted an inch from the edge comes out nearly clean.
- Cool before cutting into 16 squares and serving.
Tips & Notes:
Nutrition Information:
This post was originally published in June 2011. It’s been updated with new photos in June 2019.
katescakesandbakes says
Those sound SUCH A DELICIOUS TREAT. Excuse the capitals, but thats just how I feel about that recipe you’ve just posted! Is it ok to lick the computer screen??
Jennifer says
Holy!! I just made something like this and was going to blog about them today too!! Great minds think alike. Or bellies. Or busy people with great minds. Whine away, we’re here to listen. 🙂
Michelle says
I know your title: “Evil Genius”. YUM!!!
Cookbook Queen says
One uppers drive me insane. Like, hello, no one can ever be tired/sick/busy frustrated besides them? I mean, it’s alright to THINK it but good gravy people, shut your face and let a woman complain!!
Which I am complaining. Because I don’t have any brookies.
And I need a brookie in my life.
Mansi Prabhat says
The Brookies look delicious. Can’t wait to try them myself. However I do get a little confused with the measurements in cups cause the grams differ from butter to flour. Could please share the measurements in grams??Â
Karly says
You can use any of the online free converters to convert this recipe to grams.
Erin says
Do you have to be busy to make these? O:-).
Megan says
Oh my word. I want these NOW.
sherri lynn says
Oh these look heavenly. Thanks for sharing!
Agnes says
Horrible! I baked it for 30 minutes bc the top was done any longer it would have burned. I cut into ince cooled and brownie mix was oozing out. Not a good recipe. Sorry. And what a waste of time and ingredients for me.
Karly says
Sorry these didn’t work out for you. Did you swirl the cookie dough into the brownies? It’ll burn if you just leave it all sitting on top, but should be fine if it’s swirled in. I haven’t had an issue myself and we make these regularly.
Shelene Wilhelm says
I had this issue as well. ????? We mixed in the cookie dough with a knife just as described. I don’t know what else I must have done differently. I think we may just let the teenagers loose on the gooey stuff. Maybe put it over ice cream. ? the top is firm and very brown but after an extra 15 minutes, it still came out gooey. I think we will probably try the recipe again another time.
Karly says
I’m sorry they’re taking longer on you. Are you using a 9×13 baking dish? Checking for doneness an inch from the edge of the pan (rather than dead center)? They may still seem a bit underdone when you pull them out, but they set up as they cool and that’s what gives them the gooey, fudgy brownie texture.
Kate says
I made these on Saturday! I used the box mix though ; )
Carla says
Great idea, Kate, at my age I like to keep things easy and simple. I use already mashed potatoes and other easily or already prepared items. My husband is gluten intolerant, thus I use GF box mixes, which Betty Crocker makes, also, “Live Free” mixes that are carried by Aldi’s.
Amy @ A Little Nosh says
It’s kismet that I’m reading this, considering I’m eating Ben and Jerry’s Half Baked right now.
Amy's Cooking Adventures says
Oh, I so need these right now! Fantastic idea!
Abbey says
omg..this will go into my must-bake list!
Amanda says
Hahahaha! These look delish but what attracted my attention was the name – in South Africa, “brookies” are slang for panties 🙂
Aimee says
Can I come over for one? Thanks!
-Aimee
Julie says
These delightful brownies would definitely send me into nap-ville. But I’ve not been too busy so I’ve got plenty of time…ha!
Alli says
brookies! I have no time to make these but, I so WANT to eat these. Brownies plus CCCs … oh my. I need to find time to make these.
what katie's baking says
holllyyy molllyyy karly these look awesome!
Barbara @ Barbara Bakes says
This is the first time I’ve heard them called Brookies. So fun! It’s two, two, two scrumptious things in one.
grace says
i rarely need motivation to take a nap, but i wouldn’t mind keeping a batch of these on hand just in case. 🙂
Michelle says
I made these today for a get together. They were… AWESOME!!! Gooey goodness with a scoop of French vanilla ice cream. Couldn’t have been more perfect. Thank you for my latest obsession. To anyone else out there who hasn’t made any yet: What are you waiting for??!!!
Carrie says
Soooo happy to stumble across this recipe. My stepsister has brought these to potlucks before and I always forget to ask her how to make them. Now I can do it myself… YUM!!
Brooke says
These look PHENOMENAL and the fact that we almost share a name gives me an excuse to eat lots and lots of them. If I’m not mistaken, the brownie recipe is via King Arthur Flour or something very similar and will create the brownie of the gods, so if you have the means definitely do it up from scratch!
Thanks so much for posting this 🙂
Isabel says
BEST dessert ever.
clogged arteries in a pan. but totally worth it.
when i made them, i put white chocolate chips in the brownies just to give it some color difference, and they not only came out delicious, but also very pretty to look at 🙂
marisa says
These took forever to cook. much longer than 30mims, did I do something wrong ?
Dottie says
I made these and they are awesome. I originally baked them for 40 minutes in a 350 degree oven. But I have put them back in the oven for ten more minutes as they are just to gooey in the middle. I tend to underbake my brownies as well as chocolate chip cookies but this was to underdone.
Nate says
If you make these a day before you plan on serving them do they retain their moisture and amazingness or should they be baked fresh right before serving.
OR
can you make the batter day before and then refrigerate it and bake it the next day when batter is at room temperature?
what are your thoughts on either of these. i want them to be as fresh and delicious and moist and chewy as possible. might incorporate your PB brownies into them too!
PB brookies!
Lost in TX says
Question. If I use a store bought browning mix and a store brought cookie mix do I have to use all the other ingredients?
Hyeyoung says
Mine has been baking for 55 minutes now and is still not cooked inside. It smells great and all but it is taking too long! I also turned down the heat to 325 after 35 minutes so that the top didn’t brown too much. I thought the cookie dough was a lot. I dropped it by spoonfuls but it pretty much covered the whole brownie layer. Can’t wait to try it…once it’s done.
Tina Aquilino says
My girlfriend made these (I will be making them as soon as Lent is over) and said she had about 1 1/2 cups of the cookie batter left over after she had covered all the brownie batter. She used the extra cookie batter to make a separate sheet of chocolate chip cookies. Also, she said her brownies looked like they were two separate layers, not like the photo. She suggested that if she were to make them again, she would use 1/2 of both batters in 1 9×13 pan. (ending up with 2 (9×13) desserts. She did say they were Yummy, nonetheless.
Fizza says
I made these, and they took an hour to bake, but they turned out pretty well!
Also the brownie part was slightly undone, which is how I make them, but the cookie part was quite hard.
Any thoughts on how I could remedy that?
Aary says
OMG MAKING THEM WHIT MY COUSIN THIS WEEKEND THEY R DELIOUS
Debbie says
These were really awesome! I made them for a group at work and they were DEVOURED in the meeting. People just couldn’t get enough of them. My husband also gave them a 10.5/10. 🙂 They took much longer than expected to make (almost 50 minutes in my oven). After 30 minutes I moved them down to the lower rack so that the cookie layer would not get too dark. I will definitely make them again. Thanks for sharing!
Jodie Coher says
Just made these last night… Wow!
Even better with ice cream on top. Mine also were a little under-baked when I took them out, but that’s ok with me! 🙂
Khadija says
I made these last night, but I added caramel in the middle. I brought them to work and everyone loved the HEAVENLY merger of the moist chocolate chip cookie baked into the brownie with the caramel surprise in the middle. I used a mini cupcake pan and made about 50 of them and they were gone in less than five minutes. Will be baking somemore on Easter Sunday for my family!!!!
Susan says
someone taught me to make these using a box mix and ready made cookie dough.
We made brownie mix as directed on box and then filled cupcake liners 3/4 full. Then we rolled a small ball of cookie dough, nickel sized, and put it in the middle of the brownie mix. Baked at 375 for 18 minutes ONLY. Yummy treats!
blorenz says
My recommendation, if you make them as directed, would be to bake the brownie part for a bit before you top with cookie dough. Just made them and the brownie part took forever to quit jiggling all the while the cookie top got SUPER brown. Other than that they taste alright, but…..next time I know.
Emily says
I made these earlier this week. I put them into a mini muffin pan, I got about 80 with brownie and cookie, and 16 just cookie. They turned out great, I baked them for 15 minutes. Thanks for this recipe!
Terri says
@Emily, Did you use liners?
Karly says
@Terri,
I don’t know if she did or not, but I would recommend it. Can’t hurt! 🙂
Rachel says
I had to bake these for at least an hour. It was raw when I took it out after 30 minutes
J @ Brookie Recipe says
Pure deliciousness recipe! Thanks for posting. We will try it tonight and share it family and friends.
Ann says
DELICIOUS! But, it took a lot longer than 30 minutes to bake. More like 40+, but it was worth the wait.
Barb says
Can we use a box brownie mix and then just swirl our own cookie recipe in and get same results??
Karly says
I’ve only made this as directed, but it should work fine.
Michelle says
These are amazing!!! The only thing I did different was I used peanut butter chips in place of the chocolate chips in the brownie mix. Everything is better with peanut butter, right!?!?
Karly says
Sounds like a great swap!
KML says
Thanks Karly for posting the concept but after trying the recipe, it definitely needs a rework. Like other comments ,mine did not cook through and I followed the instructions. Ended up covering with foil and cooking an additional 30 minutes. Swirling cookie dough through is not going to impact cooking of a thick batter in a 13 x 9 vessel. Good luck