Brookies (Brownie and Chocolate Chip Cookie Bars)
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Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.
Is it a brownie? Is it a cookie? Nope, it’s a brookie! Brookies are bars made from marbled layers of fudgy brownie batter and cakey chocolate chip cookie dough. When I first heard of them, I thought they were a silly fad (why mess with the classics?) but then I tried them and, boy, was I wrong. Brookies are not only super delicious, but they’re also more festive than your basic brownie recipe or chocolate chip cookies. They’re perfect for those occasions when you need a fun potluck treat for all ages — and they’re pretty handy for packing in lunch boxes and late-night snacking, too.
Table of Contents
“These brookies are as sinfully good as it gets!”
What You’ll Need To Make Brookies
You’ll need two types of chocolate for this recipe: semi-sweet chocolate chips for the cookie layer and bittersweet chocolate for the brownie layer. The label on the bittersweet chocolate I use for this recipe indicates that it contains 60% cacao. Don’t get too caught up in the percentages though, because there are no legal regulations that indicate exactly how much cacao bittersweet chocolate must have. Instead, just make sure what you purchase is labeled bittersweet.
Step-by-Step Instructions
Step 1: Make the Brownie Batter
To begin, place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted.
The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again.
Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that’s okay.
Whisk in the eggs.
Finally, whisk in the flour until combined.
Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
Step 2: Make the Cookie Dough
Put the butter and both sugars in the bowl of an electric mixer (or a medium bowl if you’re using a hand mixer). Beat for 3 minutes, or until light and fluffy.
Add the vanilla and egg and beat for 1 minute more.
Add the salt, baking powder, and baking soda and beat briefly until evenly combined.
On low speed, mix in the flour.
Add the chocolate chips and mix briefly to combine.
Step 3: Assemble and Bake
Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down).
Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more.
Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges and, using a sharp knife, cut the brookies into 2-inch squares.
Store the brookies in an airtight container on the countertop for up to three days or freeze for longer storage. Enjoy!
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Brookies (Brownie and Chocolate Chip Cookie Bars)
Made from marbled layers of brownie batter and chocolate chip cookie dough, brookies are a fun treat for all ages.
Ingredients
For the Brownie Batter
- 1 stick (½ cup) unsalted butter
- 4 oz bittersweet chocolate, roughly chopped (best quality, such as Ghirardelli)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 large eggs
- ½ cup all-purpose flour, spooned into measuring cup and leveled off with knife
For the Cookie Dough
- 1 stick (½ cup) unsalted butter, at room temperature
- ⅓ cup granulated sugar
- ⅓ cup packed light brown sugar
- ½ teaspoon vanilla extract
- 1 large egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour, spooned into measuring cup and leveled-off with a knife
- ½ cup semi-sweet chocolate chips
Instructions
- Set the rack in the middle of the oven and preheat to 350°F. Line a 13 x 9 x 2-inch pan with parchment paper (bring the parchment up the sides of pan so there is a slight overhang) and grease with butter or nonstick cooking spray. (If the parchment is slipping, dot a little butter or nonstick spray in the corners of the pan to help the parchment stick.)
- Make the brownie batter: Place the butter in a medium microwave-safe bowl and melt in the microwave until bubbling. Add the chocolate and whisk until the chocolate is completely melted. The heat from the butter should be enough to melt the chocolate completely, but if not, place the chocolate-butter mixture in the microwave and heat for 20 seconds or so, then whisk again. (Alternatively, combine the butter and chocolate in a heatproof bowl and set over a pan of simmering water. Stir occasionally until melted.) Whisk in the granulated sugar, brown sugar, vanilla, and salt. The mixture will be a bit grainy; that's okay. Whisk in the eggs. Finally, whisk in the flour until combined. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
- Make the cookie dough: In the bowl of an electric mixer fitted with the paddle or beaters, beat the butter and both sugars for 3 minutes, or until light and fluffy. Scrape down the sides and bottom of the bowl as necessary. Add the vanilla and egg and beat for 1 minute more. Scrape down the sides of the bowl again. Add the salt, baking powder, and baking soda and beat briefly until evenly combined. On low speed, mix in the flour. Finally, add the chocolate chips and mix until just combined.
- Dollop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down). Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the brownie edges are shiny and the cookie portion is golden brown, about 20 minutes more. Transfer the pan to a wire rack and cool completely. To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-in squares directly on the parchment.
- Make-Ahead/Freezer-Friendly Instructions: Brookies can be stored in an airtight container at room temperature for up to 3 days; freeze for longer storage.
Nutrition Information
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- Per serving (24 servings)
- Serving size: 1 brookie
- Calories: 206
- Fat: 11 g
- Saturated fat: 7 g
- Carbohydrates: 27 g
- Sugar: 19 g
- Fiber: 1 g
- Protein: 2 g
- Sodium: 107 mg
- Cholesterol: 43 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Jenn, we just made these and used the toothpick coming out clean to test doneness. As a result, we wound up cooking them another 20 minutes all together, which left us with nicely done middle and top sections, but burnt bottom. What could we do differently? Because even with a burnt bottom, this was a lovely dessert!
Hi Mary, sorry you had a bit of a problem with these. It sounds like they were overcooked. It’s difficult to check for doneness with a toothpick because of the melted chocolate chips and fudgy brownie batter. Next time, I’d look for visual cues, like shiny edges on the brownie portion, and take them out close to the recommended time. Hope that helps!
Another huge hit! I just took these to a dinner and had to share the link to the recipe with several people! And my son, who got some of the leftovers at home, said these were the best thing ever and that we needed to bake more… Soon ! Big compliment, Jenn. Thanks once again from Germany, Jenn! Karen
PS I didn’t have chocolate, so I substituted cocoa and extra butter which worked fine.
I always get excited when I see a new dessert recipe on here! I had all the ingredients for this except bittersweet chocolate. Since I live in a very isolated region where good grocery shopping is a luxury (3 hour trip), I decided to use what I did have — semi sweet chocolate chips for the brownie, and milk chocolate chips for the cookie dough. It tasted fantastic, albeit very sweet (as expected). I took it out of the oven at the 40 minute mark but made the mistake of thinking it wasn’t well baked since the brownie part was very gooey, so I put it back in the oven for an extra 5 minutes – this was a mistake because it slightly dried out the cookie dough part. I should have known it would be perfectly baked once it had the chance to cool completely! Regardless, it was still tasty and enjoyed by all! Thank you!
These are AMAZING!! Moist, perfect balance of brownie and cookie, and just delicious! Jenn, once again a winning recipe!!
Hi Jenn! Tried your Brookies recipe and it was a hit! Younger daughter’s eyes lit up when she saw them cooling in the pan. She is on a robotics team at her highschool, and she likes to treat the gang to cookies/bars during their Saturday meetings, so we’re always looking for good ideas – this will definitely fit the bill. She took two of them in her lunch and shared one of them with her Engineering teacher, who also pronounced them a hit! Thank you for another awesome recipe! I always look forward to your emails!
I made these last weekend for my family. They were absolutely delicious!
FAN-FREAKING-TASTIC!!! It is love at first bite. Both young and old; male and female cannot resist the golden chocolate chip cookie with a chewy brownie base. So glad you are back. I need my Friday fix of OUAC.
Jenn!!! I have been regularly following OUAC for the past 6 years, and this is my very first comment. Brookies are now my all-time favorite dessert recipe on your blog (I need to specify “dessert” cause I have a favorite for each category i.e. kale pesto and peruvian chicken will always have a special place in my heart entrée-wise haha!). I never understood the appeal of brookies because we’re not a fan of dessert mashups. However after reading your post above, I decided to make them last night. I then proceeded to have brookies for an after-dinner dessert, midnight snack, and breakfast the next morning. No joke – I woke up, brushed my teeth, and went downstairs to enjoy a breakfast that was way tastier than my normal kale smoothie. I then gave some to my mother-in-law to take to work, and one of her co-workers asked to eat the crumbs off the empty plate! I’m going to stop writing now because I feel like I just wrote a short story about my newfound love for this dessert – just wanted to say thank you for developing this recipe! I’m so excited to make these for our next gathering/party – they’re so much easier than cookies and def more festive than brownies! Signed, A Brookie Convert
LOL – so glad you enjoyed them!! 🙂
Hi – it’s me again 😂. Now that I want to share these with the world: if I wanted to make them holiday themed for a cookie swap, do you think I can replace all the chocolate chips with mini red and green baking M&Ms? Or half?
Hi Anna, I do think you could. I’d sprinkle some of the M&Ms on top before baking so they show up better. Please let me know how they turn out!
These were very yummy! I was nervous at first because I had a hard time spreading out the very sticky brownie mixture and needed my husband to hold down the parchment paper, but everything turned out perfect. They looked just like your photos and tasted great. We froze half so not to eat them all at once. Will be making again. Thanks!
Hi Vanessa,
I just made these, and they are cooling on the counter as I write. Had to write to tell you that I was going to have the same problem, but then remembered that I have a supply of clips that I use for open bags of potato, or, chocolate chips, popcorn, flour, etc. So, I got 2 of the smaller clips out and used them on either side of the baking dish until ready to put it in the oven. Then I removed them and all was fine. Hope this can work for you next time you make them. (Of course I have not yet tasted mine — will do that before bed tonight assuming it will take that long for them to cool.)
Hi Elizabeth,
Thank you for that great tip! I don’t know why I never thought of that. What a fabulous idea! I will try your trick the next time I have trouble with the parchment paper. Thanks again!
these are soo good. My entire family could not stop eating them. My daughter who barely touches any desserts said “Mommy from now on I want you to make this dessert for me” Bingo right here! so happy when my family enjoys my cooking 🙂 Jen you are the best like always.
Bough OXO pan from Amazon – perfect for this!