Brookies (Brownie + Chocolate Chip Cookie Bars)
Brookies are a combination of a brownie and a cookie all baked into one delicious treat. Its the best of both worlds! These brookies start with a fudgy brownie on bottom and are topped with a chewy chocolate chip cookie layer!
- Skill Level: Beginner
- Components Used: Easy Brownie Recipe, Chewy Chocolate Chip Cookie Recipe
So… what is a brookie? Brookies are the perfect combination of two of the best desserts: a fudgy brownie and a chewy chocolate chip cookie. I took my super easy fudgy brownie recipe and made it the bottom layer and topped it with my favorite chewy chocolate chip cookie to make one amazing dessert!
How to Make Brookies Bars
These bars are actually very quick and easy to make. Each layer is combined all in one bowl and no mixer is needed!
You can decide if you want the brownie layer to be on the top or bottom. I prefer to put the brownie layer on bottom as I think it look nicest with the cookie layer on top.
Step 1: Make the Brownie Layer
In a large mixing bowl, mix together all of the ingredients for the brownies all at once until well combined. Transfer the brownie batter into a prepared 8×8″ (or 9×9″) baking dish prepared with parchment paper or greased with non-stick spray.
Step 2: Make the Chocolate Chip Cookie Layer
Next, combine all of the ingredients for the cookie dough layer in a separate mixing bowl. No need to use a mixer here, you can just stir all of the ingredients together in the bowl with a spoon or rubber spatula.
Dollop the cookie dough over the top of the brownie batter. It will be a bit of a thinner texture than a scoopable cookie dough. This will make it easier to spread.
Use a rubber spatula or an offset spatula to spread the cookie dough layer evenly over the brownie batter. If it is difficult to spread, you can dampen your fingers and gently spread it out.
Top the cookie dough with a few more chocolate chips and if you want you can also add a little bit of flaky sea salt over the top to elevate the flavor.
Step 3: Bake & Cool
Bake the brookies on the center rack in the oven until set. Check the bars about halfway through baking and tent some foil over the top if the tops are browning too much.
Allow the brookies to cool for at least 30-45 minutes before slicing so that they will solidify. The fudgy brownie layer topped with the chewy cookie layer is such a decadent treat!
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious recipe, you might like to try these other brownie recipes!
Brookies (Brownie + chocolate Chip Cookie)
These brookies start with a fudgy brownie on bottom and are topped with a chewy chocolate chip cookie layer!
For the Brownie Layer
- 200 grams (1 cup) granulated sugar
- 113 grams (½ cup, 120 ml) oil or melted butter, slightly cooled
- 2 large eggs, room temperature
- 60 grams (½ cup) all purpose flour
- 30 grams (⅓ cup) cocoa powder (natural or dutch processed)
- ⅛ teaspoon salt
For the Chocolate Chip Cookie Layer
- 113 grams (½ cup, 1 stick) unsalted butter, melted
- 150 grams (¾ cup) dark brown sugar, (light brown sugar can be used, but will be slightly less chewy)
- 1 large egg, room temperature
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking soda
- 150 grams (1 ¼ cup) all-purpose flour
- 150 grams (1 cup) chocolate chips + more for topping
- Preheat oven to 350ºF (175ºC) and line an 8x8 inch (20x20 cm) or 9x9 inch (23x23 cm) square baking dish with parchment paper or grease the bottom and sides.
- BROWNIE LAYER: In a large bowl, whisk together the flour (60 grams, ½ cup), sugar (200 grams, 1 cup), cocoa powder (30 grams, ⅓ cup), and salt (⅛ teaspoon) until well combined.
- Add the oil or butter (113 grams, ½ cup) and the eggs (2 large) into the bowl with the dry ingredients. Whisk the ingredients together until well combined. The batter will be quite thick.
- Pour the brownie batter into the prepared pan and use a rubber spatula to smooth out.
- COOKIE LAYER: Combine the melted butter (113 grams, ½ cup) and brown sugar (150 grams, ¾ cup) in a large bowl until combined. Mix in the egg (1 large) and the vanilla extract (1 ½ teaspoons).
- In a separate bowl, whisk together the salt (½ teaspoon), baking soda (½ teaspoon), and flour (150 grams, 1 ¼ cup). Add the dry ingredients into the mixing bowl with the other ingredients and mix until just incorporated.
- Bake for 30 minutes until a tester comes out with moist crumbs. Slightly under baking them will keep them extra moist and chewy. Check it about 15 minutes into baking and tent with foil if the top is getting too brown.
- Let cool before slicing.
- Store cooled brookies in an airtight container at room temperature for 4-5 days.
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30 Comments on “Brookies (Brownie + Chocolate Chip Cookie Bars)”
Okay I have everything for this but the dark brown sugar-can I use light brown instead?
Yes you can! All sugars (white, light brown, dark brown) are all interchangeable. The dark brown just gives it a richer flavor and makes things a bit more chewy.
Just want to say a big thank you for today’s chocolate treat. I plan to make lots and invite my girl friends over for a DVD marathon ….can’t wait!
Awesome Nichola! I hope it went over well!
Hahaha Michael thinks that like everything can be eaten for breakfast, boysss 😛
This looks SO good, what a nice wifey-and it sounds like such a fun couple bonding baking time.
And then they don’t ever gain a single pound. Ugh.
The cake looks excellent. I always love baking with my mom and hope one day I have a husband to accompany me in the kitchen. I have to admit, I am finding lately that cake and pies and cookies make excellent breakfasts. At least I have the whole day to work off all the calories . . . at least that’s what I tell myself 🙂
Thanks Laura! I do admit that every once in a while it does sound good for breakfast. Especially pie. But I am more of a savory breakfast girl. Runny eggs, bacon and toast!
I am so on board with Mr. Bettie that baked good of any kind (sweet or savory) can be eaten for breakfast if warmed and served in a bowl with milk. I think doing so technically (or not so technically) makes it hot cereal. Or something like that.
What a lovely way to weather out a snow storm! Your young love is truly enchanting! (Ok, so is that sweet dessert:) xx.
Aww thanks Barbara! We are getting ready to get hit with another one tomorrow. Off to the store to stock up today!
What a lovely post!
Hi BakerBettie, I’m a London based fan and bake in British measurements. Any chance you can send me the recipe in grams or ounces so I can bake this for my sister’s birthday??
1 stick butter= 113g or 4 oz
1 cup sugar= 250g or 8.8 oz
1 large egg
1 1/8 cup flour= 140g or 5 oz
1 cup of chocolate chips is about 6 oz
I hope that helps!
hey is it ok if I use cake instead of brownie in this recipe because the timing seems to be the same if I use the recipe I have?
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Hi Bettie, I just want to ask the shelf life of this brookies. Thank you!!
Amazing recipe i tried it today and it turned out so good.. The brookies were literally over in 10 minutes. Thanks for this amazing recipe. Check out @thefoodtalks_ on Instagram for the pictures.
So glad you liked them! Thanks for sharing!
I see both an 8×8 pan(in the story)and 9×9 pan(in the recipe). Which pan should I use or can I use either and if so, how should I adjust the time
I came to say the same thing. Im going to go with the 8×8. I think if you go 9×9 you would decrease baking time by a little because it will be thinner.
please suggest a replacement of egg . I have severe allergy with eggs
You can use an egg replacer like Ener-G brand.
I’ve made a few of your recipes & have been very happy with the outcome. I’m hoping for the same results with this recipe because in one spot you say to use an 8×8 square baking dish and when you scroll down to the recipe it says to use a 9×9 baking dish. Please don’t tell me it doesn’t make a big difference. I discovered this discrepancy when I went back through your pix & instructions because the recipe stops short at adding the chocolate chips and spreading the cookies dough on top. I’ve been baking for many years so I kinda knew what I needed to do but I think when you opt to just jump to the recipe it should be the same as the explanations.
You can use either size baking dish! Sorry for the confusion.
I made this decadent dessert to take to neighbors for dinner as they moved back into their newly remodeled house. I baked it for 30 minutes as directed but when I put the baking pan down, the brownie part was raw and cause the baked cooked top to slide off – what a mess!! What do you recommend to do next time I make this? for now I’ve just put it back into the oven for 5 – 8minutes longer.
You should keep the brownies in the oven until they are mostly set. They can be slightly underdone when removing from the oven but not liquid. Use a toothpick to test until you get a moist crumb.