Brookies

Brookies are the perfect combination of two beloved desserts: fudgy brownies and chewy chocolate chip cookies. These heavenly treats offer the best of both worlds, delivering delightful layers of rich chocolate goodness and comforting cookie flavors in every bite. I first encountered brookies at a family gathering where the dessert table overflowed with options, but the moment I laid eyes on these decadent squares, I had to try them.

What I love most about brookies is their versatility; they are easy to make and always impress. They are ideal for gatherings, casual get-togethers, or even just an indulgent evening at home. Simple yet so satisfying, this brookie recipe is bound to become a staple in your baking repertoire. Let’s get started on making these irresistible treats!

How to Make Brookies

1. Preheat and Prepare the Pan: Preheat your oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang for easy removal later. Don’t forget to spray it with a nonstick cooking spray for good measure.

2. Make the Cookie Dough: In a large microwave-safe bowl, heat 6 tablespoons of unsalted butter in 30-second increments until melted. Combine the melted butter with 1/2 cup of light brown sugar and 1/4 cup of granulated sugar; whisk until smooth. Allow it to cool until just warm. Once cool, whisk in 1 large egg and 1 teaspoon of vanilla extract until creamy. Gradually fold in 1 1/4 cups flour, 1/2 teaspoon of fine sea salt, and 1/4 teaspoon of baking powder using a rubber spatula. Finally, fold in 1/2 cup of semisweet chocolate chips. Place the dough in the fridge while you prepare the brownie batter.

3. Make the Brownie Batter: In another large microwave-safe bowl, melt 4 tablespoons of unsalted butter. Mix in 3/4 cup plus 2 tablespoons of granulated sugar until combined. Let it cool till warm, then whisk in 1 large egg and 1 egg yolk vigorously for a good minute. Next, mix in 1/2 cup of unsweetened cocoa powder, 1/4 cup plus 2 tablespoons of neutral oil, and 1 teaspoon of vanilla extract. Using a rubber spatula, stir in 1/4 cup plus 2 tablespoons of flour, 2 teaspoons of cornstarch, and 1/4 teaspoon of fine sea salt until just combined. Finally, fold in 1/2 cup of semisweet chocolate chips.

4. Layer the Doughs and Bake: Scoop out nine 1-tablespoon portions of cookie dough and place them in a bowl. Spread the remaining cookie dough into the prepared pan in an even layer—it doesn’t need to look perfect! Pour the brownie batter gently over the cookie layer. Flatten the reserved cookie dough balls, placing them on top of the brownie batter, allowing some of the brownie to peek through.

5. Bake: Bake at 325°F for 33-38 minutes. If you prefer a gooey, fudgy center, remove them around the 33-minute mark; if you want a chewier, more set texture, aim for closer to 38 minutes. They should look set at the edges and brown lightly on top.

6. Finish: Sprinkle with flaky sea salt before allowing the brookies to cool completely in the pan. Once cool, lift them out using the parchment overhang and slice into squares.

Storing & Reheating

To keep your brookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them in a sealed container for up to a week or freeze them for up to 3 months. To enjoy after freezing, simply thaw at room temperature or warm in the oven at 350°F for about 5-10 minutes. Note that refrigeration may slightly alter the texture, but a quick warm-up will revive their deliciousness.

There’s something magical about a cookie and brownie combined into a single dessert that brings a smile to everyone’s face. So why not grab those ingredients and create your very own batch of brookies? Happy baking!

Recipe FAQs

Brookies

Recipe Author: Grace

These Brookies combine the best of both worlds—cookies and brownies! With rich chocolate flavor and an easy preparation method, they’re perfect for a fun dessert.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Print Recipe

Pin Recipe

• Prep Time 30 minutes
• Cook Time 38 minutes
• Yield 9 servings 1x

Ingredients

Scale 1x2x3x

• 6 tablespoons (85 grams) unsalted butter
• 1/2 cup (100 grams) light brown sugar
• 1/4 cup (50 grams) granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups (159 grams) all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon baking powder
• 1/2 cup (95 grams) semisweet chocolate chips
• 4 tablespoons (57 grams) unsalted butter
• 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
• 1 large egg plus 1 egg yolk, cold
• 1/2 cup (43 grams) cocoa powder
• 1/4 cup (56 grams) neutral oil
• 1 teaspoon vanilla extract
• 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour
• 2 teaspoons cornstarch
• 1/4 teaspoon fine sea salt
• 1/2 cup (95 grams) semisweet chocolate chips
• Flaky sea salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 325°F and line an 8 by 8-inch metal pan with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
2. In a large microwave-safe bowl, melt the butter in 30-second increments.
3. Add the light and granulated sugars to the melted butter and whisk to combine.
4. Allow the mixture to cool until warm, then add the egg and vanilla, whisking until smooth.
5. Stir in the all-purpose flour, fine sea salt, and baking powder with a rubber spatula, then gently fold in the chocolate chips.
6. Chill this cookie dough in the fridge while preparing the brownie layer.
7. In another large microwave-safe bowl, melt the butter for the brownie layer in 30-second increments.
8. Add the granulated sugar to the hot butter and whisk to combine, then let cool until warm.
9. Vigorously whisk in the large egg and egg yolk for 1 minute.
10. Whisk in cocoa powder, neutral oil, and vanilla. Then stir in flour, cornstarch, and fine sea salt until just combined. Fold in the chocolate chips.
11. Scoop out nine 1-tablespoon portions of the cookie dough and set aside.
12. Spread the remaining cookie dough into the prepared pan evenly. Don't worry about perfection.
13. Pour the brownie batter over the cookie layer, spreading evenly.
14. Flatten the reserved cookie dough portions and place them on top of the brownie batter, allowing some batter to peek through.
15. Bake in the oven at 325°F for 33-38 minutes until the edges are set and cookies begin to brown. Aim for 33 minutes for a gooey center and 38 minutes for a chewier texture.
16. Optionally, top with flaky sea salt and allow to cool completely in the pan before slicing.

---

Notes

For best results, chill the cookie dough before layering it with the brownie mixture.
Adjust the baking time based on your preferred brownie texture—fudgy or more set.
Feel free to add nuts or extra chocolate to the brownie layer for variations.

---

Nutrition

• Serving Size: 1 piece
• Calories: 250
• Sugar: 20g
• Sodium: 150mg
• Fat: 12g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

RECOMMENDED RECIPES

M&M Brookies (Brownie Cookies) Raspberry Cheesecake Crumble Bars Salted Quinoa Granola Bars Dole Whip Recipe three ways