How to Make Brookies Recipe

This brookie recipe uses two of my most popular recipes, my homemade brownie recipe and my chocolate chip cookie recipe, layered together to make the best homemade brookies. 

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email *

Save Recipe

These tasted great! I’ll definitely make them again!

-Ally

I love dessert mashups, so I was excited to take my favorite chocolate chip cookie recipe and my favorite brownie recipe and combine them into the perfect sweet treat. Both of those recipes had already been extensively tested on their own and were already well-loved by thousands of families, so I got to work testing methods to combine them.

Brookies are all about the layers, so I tested two different methods of combining the brownie layer and cookie layer: a swirling technique and a drop technique. The drop technique won this battle! The swirling technique didn’t leave visual cookie pieces, except on the top, where the cookies turned into a thin layer. The drop technique produced more visible cookie and brownie sections throughout – kind of like a polka dotted look. It also allowed you to taste the difference between the two layers better. 

When it comes to my recipe testing, I go all out. So, I tested everything, down to the pan I cooked the brookies in. I tested both metal and glass pans, and decided the metal pan was the best option. The brookies came out with a chewier brownie layer and more even baking throughout when baked in the metal pan, versus the glass pan which cooked the brookies more on the edges and left them too fudgy in the center. 

Keep reading for all my best brookie baking tips, how to store and freeze brookies and more!

Why You’ll Love These Brookies

• You get my most popular brownie recipe + my tried-and-true chocolate chip cookie recipe in one pan.
• The brownie layer bakes up chewy and fudgy, not dry or cakey.
• The cookie layer stays soft with golden edges, never thin or greasy.
• I tested metal vs. glass pans so you don’t have to — metal gives you chewier brownies and more even baking.
• I tested swirl vs. drop layering — the drop method wins for visible cookie pockets and bold brownie bites.

If you love dessert mashups and classic recipes done right, this one hits both.

What is a Brookie?

A brookie combines the best of both brownies and cookies. It’s made by layering or swirling brownie batter with cookie dough, typically chocolate chip cookie dough, to create a dessert that has the rich, fudgy texture of a brownie and the chewy, buttery goodness of a cookie.

Brookie vs. Blondie

Brookie Ingredients

These delicious brookies are made with simple ingredients and prepped in just 20 minutes. It’s the perfect dessert for any family gathering, bake sale or party. Keep reading for full list of ingredients with measurements and instructions in the recipe card below. Here’s what you’ll need for both layers:

Brownie Layer

• All-purpose flour
• Salt
• Unsweetened natural cocoa powder
• Semi-sweet chocolate chips 
• Unsalted butter
• Granulated sugar
• Eggs
• Egg yolk
• Vanilla extract

Chocolate Chip Cookie Layer

• All-purpose flour
• Cornstarch
• Baking soda
• Salt
• Semi-sweet chocolate chips
• Unsalted butter: room temperature
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract

How to Make Brookies

This easy brookie recipe is a crowd-pleaser every single time. Follow these easy steps for dessert perfection:

Brownie Layer

1. Prep oven and pan. Preheat the oven to 350º F. Line a 9×13 inch pan with aluminum foil or parchment paper. 
2. Mix dry ingredients. In a large mixing bowl, combine the flour, salt and cocoa powder. Set aside. 
3. Melt butter and chocolate. In a small saucepan over low heat, combine the chocolate chips and butter. Stir occasionally until fully melted, about 5 minutes.
4. Beat sugar and eggs. In a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume. 
5. Mix wet ingredients. Once the chocolate is melted, pour it into the egg mixture, add the vanilla extract. Mix to combine. 
6. Combing wet and dry ingredients. Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined. 
7. Add batter to pan. Pour the brownie batter into the prepared pan and make the chocolate chip cookie layer. 

Chocolate Chip Cookie Layer

1. Mix dry ingredients. In a medium bowl, combine the flour, cornstarch, baking soda, salt, and 1/2 cup of chocolate chips. Set aside. 
2. Cream butter and sugar. In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
3. Mix wet ingredients. Add in the egg and vanilla extract, beat for 30 seconds.
4. Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick. 

5. Make dough balls. Drop dollops of cookie dough evenly over the brownie batter. You want cookie dough balls surrounded by brownie batter, maybe a little swirled, but not fully swirled together. The brownie batter will rise up and surround the cookie dough when baking. Press the remaining 1/2 cup chocolate chips onto the top.
6. Bake. Bake at 350ºF for 20 minutes in the preheated oven, then cover the pan with a large piece of aluminum foil and bake for an additional 15-25 minutes of bake time. The foil will help prevent the cookie dough from becoming too brown. 

Easy Brookie Recipe Variations

Here are some ideas for variations of this recipe:

• Gluten-Free Brookies: Simply use gluten-free flour. I prefer King Arthur’s Measure-for-Measure flour.
• Mix-ins: Add any of your favorite mix-ins like chopped nuts, shredded coconuts, or sprinkles.
• Swaps: You can get creative and swap the chocolate chips for white chocolate chips, or the brownie layer for a blondie layer, or both!
• Use Different cookie doughs: If you want to change it even further, try a different cookie layer on top of the brownie.

Tips for the BEST Brookie Brownies

For best results, follow these tips:

• For perfect texture without over-cooking the cookie layer: Bake at 350ºF for 20 minutes, then cover the pan with aluminum foil and bake for an additional 15-25 minutes.
• Use a metal pan: When testing this recipe, I tested a glass pan and a metal pan. I preferred the metal pan because it produced a chewier texture with more even baking. The glass pan, on the other hand, yielded brownies that were cooked on the edges but too fudgy in the center.
• Cream butter and sugar well: For glossy, chewy chocolate chip cookies, be sure to beat the butter and sugar well, until fluffy and pale in color.
• Room temperature butter is key: To ensure you can cream the butter and sugar well, be sure to leave time to bring your butter to room temperature.

How to Store Brookies

Brookies can be stored at room temperature in an airtight container for 5-7 days. You can also freeze brookies for up to 3 months. Simply freeze in an airtight container or freezer-safe bag (with parchment paper between layers). Thaw at room temperature when ready to serve.

Brookies Recipe FAQs

Great recipe!!! I had some cookie dough leftover so I made 6 cookies and the texture was AMAZING!!! This is going to be my go to chocolate chip cookie recipe!!!

-Priscilla

More Bar Recipes

• Key Lime Bars
• Banana Pudding Brownies
• Banana Brownies
• Pecan Pie Brownies

4.67 from 3 ratings

Tap stars to rate!

Easy Brookie Recipe

By: Beth

Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Servings: 20

Pin Rate Print

This brookie recipe uses two of my most popular recipes, my homemade brownie recipe and my chocolate chip cookie recipe, layered together to make the best homemade brookies. 

Equipment

• Glass Mixing Bowl
• KitchenAid 9-Speed Mixer
• Kitchen Scale
• My favorite spatula!

Ingredients

Brownie Layer

• ▢ ¾ cup (90g) all-purpose flour
• ▢ ½ tsp salt
• ▢ ⅓ cup (28g) unsweetened natural cocoa powder
• ▢ ¼ cup (43g) semi-sweet chocolate chips, or 2 oz chocolate
• ▢ ½ cup (113g) unsalted butter, 1 stick
• ▢ 1 ¼ cups (248g) granulated sugar
• ▢ 2 large eggs
• ▢ 1 large egg yolk
• ▢ 1 tsp vanilla extract

Chocolate Chip Cookie Layer

• ▢ 1 ½ cups (180g) all-purpose flour
• ▢ 1 tsp cornstarch
• ▢ ½ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 1 cup (170g) semi-sweet chocolate chips
• ▢ ½ cup (113g) unsalted butter, room temperature
• ▢ ¾ cup (160g) packed brown sugar
• ▢ ¼ cup (50g) granulated sugar
• ▢ 1 large egg
• ▢ 1 tsp vanilla extract

Video

Instructions 

Brownie Layer

• Preheat the oven to 350º F. Line a 9×13 inch pan with aluminum foil or parchment paper.
• In a mixing bowl, combine the flour, salt and cocoa powder. Set aside.
  ¾ cup (90g) all-purpose flour, ½ tsp salt, ⅓ cup (28g) unsweetened natural cocoa powder
• In a small saucepan over low heat, combine the chocolate chips and butter. Stir occasionally until fully melted, about 5 minutes.
  ¼ cup (43g) semi-sweet chocolate chips, ½ cup (113g) unsalted butter
• In a larger mixing bowl, beat the sugar and eggs plus additional egg yolk with an electric mixer for 1 minute, until the mixture is pale yellow and doubled in volume.
  1 ¼ cups (248g) granulated sugar, 2 large eggs, 1 large egg yolk
• Once the chocolate is melted, pour it into the egg mixture, add the vanilla extract. Mix to combine.
  1 tsp vanilla extract
• Spoon the flour mixture into the wet ingredients, mixing with a spatula just until combined.
• Pour the brownie batter into the prepared pan and make the chocolate chip cookie layer.

Chocolate Chip Cookie Layer

• In a mixing bowl, combine the flour, cornstarch, baking soda, salt, and 1/2 cup of chocolate chips. Set aside.
  1 ½ cups (180g) all-purpose flour, 1 tsp cornstarch, ½ tsp baking soda, ¼ tsp salt, 1 cup (170g) semi-sweet chocolate chips
• In a larger mixing bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed for 1 minute. You want this mixture to be fluffy and pale in color.
  ½ cup (113g) unsalted butter, ¾ cup (160g) packed brown sugar, ¼ cup (50g) granulated sugar
• Add in the egg and vanilla extract, beat for 30 seconds.
  1 large egg, 1 tsp vanilla extract
• Gradually mix in the dry ingredients, mixing on low speed. The dough will be thick.
• Drop dollops of cookie dough evenly over the brownie batter. You want cookie dough balls surrounded by brownie batter, maybe a little swirled, but not fully swirled together. The brownie batter will rise up and surround the cookie dough when baking. Press the remaining 1/2 cup chocolate chips onto the top.
• Bake at 350ºF for 20 minutes, then cover the pan with aluminum foil and bake for an additional 15-25 minutes. The foil will help prevent the cookie dough from becoming too brown.

Notes

When testing this recipe, I tested a glass pan and a metal pan. I preferred the metal pan because it produced a chewier texture with more even baking. The glass pan, on the other hand, yielded brownies that were cooked on the edges but too fudgy in the center.

Show Nutrition InfoHide Nutrition Info

Nutrition

Serving: 1g | Calories: 305kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 131mg | Potassium: 127mg | Fiber: 2g | Sugar: 27g | Vitamin A: 342IU | Calcium: 26mg | Iron: 2mg

Nutrition Disclosure

All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.

Like this recipe? Rate and comment below!