Have you ever had brookies before? They are basically brownies and chocolate chip cookies together in ONE. That’s basically a dream come true. Seriously.
Whenever I make brookies for a gathering, they are gone within minutes. They are THAT good and popular! I mean…what’s not to love about it?
They are also make-ahead friendly, so bake a batch and enjoy them whenever!
Brookies are genius. How many times have you tried to decide between baking brownies or chocolate chip cookies? Well, now you don’t have to! You can make both…all in one.
This easy brookie recipe is actually quite simple and straightforward. All you have to do is make the chocolate chip cookie dough and a quick brownie batter, and put both together in a baking pan. It goes in the oven for like 35 to 38 minutes.
To make these delicious brookies, I adapted my brownie recipe and chocolate chip cookie recipe.
The brownie batter takes about 10 minutes to make. Same with the cookie dough (no need to chill the dough!). So really, active prep time only takes like 20 to 25 minutes. Super easy!
Let’s get baking!
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What are Brookies?
It’s a mashup between two of our favorite desserts ever. Brownies and chocolate chip cookie together. Yup.
I really want to be best friends with whoever invented it (I still can’t figure it out).
Imagine biting into a moist brownie and a delicious chocolate chip cookie at the same time. It’s dreamy!
It’s a decadent and rich dessert, so be sure to share it with other people. Although it’s delicious, I’m pretty sure too much of it can’t be good for ya!
Ingredient Notes
Below are a few helpful ingredient notes you’ll need to make brookies. Basically, you need to make the brownie batter and the cookie dough separately, and them assemble it and bake both together. It’s that simple!
For the chocolate chip cookie dough:
- Flour: I use all-purpose flour.
- Baking soda: Gives cookies some airiness and lift.
- Kosher salt: Brings out flavors in baked goods.
- Unsalted butter: It should be softened at room temperature to make it easier to cream with the sugars.
- Granulated sugar: For sweetness and caramelization.
- Light brown sugar: For sweetness and a softer texture.
- Egg: To give the cookies structure.
- Vanilla extract: For flavor.
- Chocolate chips: I used semi-sweet chocolate chips. You can also use your favorite chocolate chips.
For the brownie batter:
- Unsalted butter: The main fat component, adds richness and flavor.
- Semi-sweet chocolate bar: Coarsely chopped. You can also use semi-sweet chocolate chips.
- Granulated sugar: For sweetness. It also creates a shiny crust on top.
- Eggs: At room temperature. Eggs give structure to baked goods.
- Vanilla extract: For flavor.
- Salt: Brings out flavors in baked goods.
- Unsweetened cocoa powder: For chocolate flavors. I like to use Hershey’s brand. Do not use “Dutch processed.”
- Flour: I use all-purpose flour.
Step-by-Step Instructions
I like to make the brownie batter last to ensure it stays soft and easily spreadable when assembling. It just makes it easier to work with.
1. Cream sugar and butter (cookie dough)
First things first, grease and line a 9×13 baking pan with parchment paper with overhang (greasing the pan with butter helps the parchment paper stay in place).
Also, in a medium bowl, whisk the dry ingredients together. Set aside.
Over medium-high speed, beat butter and sugar for 2 minutes until light and fluffy. Make sure the butter is completely softened.
2. Mix in egg and vanilla extract (cookie dough)
Over medium speed, mix in an egg and vanilla extract.
3. Mix in dry ingredients (cookie dough)
Gradually mix in the dry ingredients over medium speed until evenly combined and no pockets of flour remain. Don’t overmix. The dough will be soft and a bit sticky.
4. Fold in chocolate chips (cookie dough)
Using a rubber spatula, fold in the chocolate chips. Set it aside while you make the brownie batter.
There is no need to chill the cookie dough since you’ll be dropping it in a baking pan anyway.
5. Melt chocolate and butter (brownie batter)
Now onto the brownie batter! Melt semi-sweet chocolate and butter in the microwave oven in 30 second intervals, whisking each time to combine. This takes about 1 minute 30 seconds. Don’t heat it up too much (it shouldn’t be boiling, just melted).
Tip: Make sure no water touches chocolate, otherwise the chocolate will seize.
6. Whisk in sugar (brownie batter)
While the chocolate is still warm, whisk in granulated sugar until combined. It will look grainy.
Tip: Whisking the sugar in the warm chocolate will help create that crackly and shiny layer on top.
7. Whisk in egg, vanilla, salt (brownie batter)
Then, mix in eggs, one at a time. Whisk in vanilla extract and salt.
8. Mix in dry ingredients (brownie batter)
Add the flour and unsweetened cocoa powder, and mix until evenly combined and no pockets of flour or cocoa powder remain. Do not overmix.
9. Assemble and bake
Dollop the brownie batter and cookie dough, alternating, onto the prepared baking pan. Smooth out the top with a rubber or offset spatula. The brownie batter and cookie dough should be in one single layer.
Tip: Try to leave large chunks of cookie dough on top, otherwise it will brown too much during the 35-minute baking time. If you have large chunks of cookie dough on top, smooth it over with some brownie batter. Some cookie dough on top is fine.
After it’s done baking, let it cool in the pan for about 15 minutes. Then remove from pan (with parchment paper and all) and let cool on a wire rack. Cut brookies into squares.
Make-Ahead
Yes, you can make brookies ahead of time! In fact, I think they taste better the next day, after they’ve had a chance to fully cool down.
Bake as directed and store in an airtight container for up to 1 week at room temperature.
Note: The cookie dough can be made in advance and refrigerated for 1-2 days – let it sit on the counter for about 20 minutes before using so it softens. However, I would not recommend making the brownie batter in advance. Refrigerated brownie batter doesn’t bake very well. If you want to make it ahead, simply bake the entire thing at once. However,
Recipe FAQs
If you’re not going to bake it the same day, I would not recommend making the brownie batter ahead. Refrigerated brownie batter doesn’t bake very well.
Yes, unbaked cookie dough can be made 1-2 days in advance and refrigerated (put a piece of plastic wrap directly on top of the dough). Prior to baking, let it soften on the counter for about 20 minutes.
Yes, you can make them up to 1 week in advance and store in an airtight container at room temperature.
These brookies bake for 35-38 minutes. Cookies tend to brown very quickly in the oven. So, try not to expose large chunks of cookie dough on top – smooth it out with brownie batter to “protect it.” It’s okay to leave some cookie dough on top though.
I like to serve my brookies with a cold glass of milk. So good! At gatherings, they are always very popular and I love sharing baked goods with friends and family.
If you’re looking for other delicious desserts, check these out:
Tips for Success
- If you forgot to take out the butter to soften to room temperature, you can microwave it, 10-15 seconds at a time until it’s softened but not melted. Keep a close eye on it, it melts very fast.
- Make sure everything is spread into a single even layer for even baking.
- Try not to leave too many large chunks of cookie dough exposed on top. Smooth it over with some brownie batter if needed. Cookie dough browns fairly quickly in the oven, and these brookies take about 35-38 minutes to bake.
Brookies
Equipment
- 9×13 inch baking pan
- Stand mixer or electric mixer
Ingredients
Chocolate chip cookie dough
- 1 ¼ cups all-purpose flour - spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 tablespoons unsalted butter, softened at room temperature - (see note)
- ¼ cup granulated sugar
- ½ cup light brown sugar
- 1 large egg - at room temperature
- ½ teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
Brownie batter
- 8 tablespoons unsalted butter, cut into chunks
- 8 ounces semi-sweet chocolate bar, coarsely chopped - (chocolate chips work too)
- 1 cup granulated sugar
- 3 large eggs - at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- ¼ cup unsweetened cocoa powder
- ½ cup all-purpose flour, plus 2 tablespoons - spooned and leveled
Other
- Butter to grease the pan
Instructions
- Preheat oven to 350 degrees F. Lightly grease with butter and line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides. Tip: Greasing the bottom of the pan slightly helps the parchment paper stay in place.
Make the chocolate chip cookie dough
- In a bowl, whisk flour, baking soda, and salt until evenly combined. Set aside.
- In a stand mixer or using an electric hand mixer, beat softened butter with both sugars over medium-high speed, for 2 minutes, until light and fluffy. Lower to medium speed and mix in the egg and vanilla extract until evenly combined.
- Gradually, mix in the dry ingredients into the wet ingredients until evenly combined and no pockets of flour remain. Scrape the sides of the bowl as needed. Don’t overmix.
- Fold in chocolate chips using a rubber spatula. Set aside. There's no need to chill the dough.
Make the brownie batter
- In a large bowl, melt the 8 ounces of semi-sweet chocolate and butter in the microwave oven in 30-second intervals, stirring each time to combine. It should take about 1 minute and a half, or until it’s just melted. Don’t let it get too hot – it shouldn't be boiling, just slightly warm and melted. Tip: Don’t let the chocolate touch any water – it will seize.
- Gradually whisk the granulated sugar into melted chocolate while it’s still a bit warm. It should look a bit grainy.
- Then, mix in eggs, one at a time, as well as the vanilla and salt.
- Mix in the cocoa powder and flour, scraping the sides, until fully combined and no pockets of flour or cocoa remains. Do not overmix. Set aside.
Assemble and bake
- Dollop the brownie batter and cookie dough, alternating, onto the prepared baking pan. Carefully, smooth out the top with a rubber or offset spatula. The brownie batter and cookie dough should be in one single uniform layer. Tip: If there are large chunks of cookie dough on top, smooth it over with some brownie batter. Cookie dough browns quickly, so protecting some of it with brownie batter helps.
- Bake for 35-38 minutes until a toothpick inserted in the middle comes out mostly clean (a few moist and fudgy crumbs are fine). Try not to open the oven as it’s baking to prevent heat from escaping.
- Remove from oven and let it cool down in the pan for 20 minutes. Then, transfer to a wire rack and let cool completely. Cut brookies into about 18 squares. Enjoy!
Notes
- If you forgot to take out the butter to soften to room temperature, you can microwave it, 10-15 seconds at a time until it’s softened but not melted. Keep a close eye on it, it can melt really fast.
- Make sure everything is spread into a single even layer for even baking.
- Try not to leave too many large chunks of cookie dough exposed on top. Smooth it over with some brownie batter if needed. Cookie dough browns fairly quickly in the oven, so some brownie batter on top will protect it.
- Make ahead: Make these brookies from start to finish, and store in an airtight container for up to 1 week.
- The cookie dough can be made in advance and refrigerated for 1-2 days – let it sit on the counter for about 20 minutes before using so it softens. However, I would not recommend making the brownie batter in advance. Refrigerated brownie batter doesn’t bake very well. If you want to make it ahead, simply bake the entire thing at once.
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