Lovingly referred to as Brookies, this delicious baked dessert bar is a combination of rich, fudgy brownies and classic, chewy chocolate chip cookies giving you the best of both worlds. Now you don't have to choose with these chocolate chip bookie brownies, aka Brookie Bars! Yields 16 bars.
Whomever thought of combining two all-time classic desserts into one to create an even more amazing combo dessert was a genius! Chocolate chip cookie dough atop a fudgy brownie layer makes for one of our favorite recipes.
Disclosure: As an Amazon Associate, I earn from qualifying purchases.
Why You’ll Love This Recipe
As a home baker who has tried and tested my fair share of brownies and cookies, I have found this recipe combines the best of both worlds in a sweet, flavorful and fun dessert. Here's why you'll love them:
- easy recipe that combines two popular recipes in one! My Chocolate Chip Cookie recipe for the chocolate chip cookie layer and Kickass Brownies for the brownie layer come together to make this brookie recipe
- can easily be made using boxed brownie mix and boxed chocolate chip cookie mix instead
- perfect recipe to whip up quickly to serve a small crowd
Ingredients & substitutions
This Brookies recipe requires basic ingredients. I've listed all the ingredients for both the cookie dough layer and the brownie bottom layer. See the recipe below for specific amounts required for each layer.
- Unsweetened baking chocolate
- Unsalted butter
- Large eggs
- Granulated white sugar
- Dark brown sugar
- Vanilla extract
- All-purpose flour
- Baking soda
- Baking powder
- Semisweet chocolate chips
If you'd prefer, substitute box mixes for both the brownie mixture and the cookie dough.
How to make easy Brookies
Brookies, or brownie cookie bars, are truly the best of two worlds. They are the perfect combination of the classic chocolate chip cookie and chocolatey brownies!
To make these chocolate chip cookie bars, start by mixing the batter for our favorite brownie recipe, Kickass Brownies.
In a large bowl use an electric mixer on medium speed to beat eggs until light yellow (about 5 minutes). Add sugar and blend on low until combined.
Add vanilla and melted chocolate mixture to the egg sugar mixture then add flour and salt and beat just until all flour has been incorporated. Set aside while you prepare the cookie dough.
Prepare the cookie dough next:
In the bowl of an electric stand mixer or using a hand mixer, add cubed butter, brown sugar and granulated sugar. Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
Turn mixer to low and add egg then vanilla. Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
Take half of the cookie dough and press handfuls of it into the bottom of the prepared pan. Pour all of the chocolatey brownie batter over the mounds of cookie dough so that the brownie batter covers the bottom of the pan.
Press the remaining half of the cookie batter into the top of the brownie batter, breaking it up by hand and inserting in patches, pressing it into the brownie batter so that the top of the brookies is fairly level.
Bake for 40-45 minutes (until toothpick inserted in brownie portion near center comes out mostly clean with just a few crumbs). Allow to cool completely before removing from pan and cutting into squares.
Serve with a scoop of vanilla ice cream, if desired
- Take your time and allow the eggs to beat at high speed for the full five minutes while preparing the brownie batter. These brownies contain no additional leavener so beating the eggs until light and fluffy helps leaven the brownies and contribute to the richness in flavor we are after with this recipe. I typically start beating the eggs while the chocolate and melted butter are coming together
- When mixing the cookie dough, do not overmix the dough. After the dry ingredients are added, mix on low just until all the dry ingredients have been incorporated. Then stop the mixer because your cookie batter is done. Overmixing messes with the texture of the cookies, eliminating that soft tender crumb and instead giving you a dense, tough cookie
- These homemade Brookies take awhile to bake, so have patience! They are thick and underbaking will not only make the bars sink in the middle when pulled out of the oven, but they'll be raw and inedible. The cookie batter may get dark on top and that's okay. Bake until a toothpick inserted into the center comes out clean. No wet batter should be stuck to the toothpick once it's done
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
What is a brookie?
A fun treat to bake, chocolate chip cookies marry a delicious, fudgy brownie for an easy dessert bar that friends and family of all ages will love. Combining the different batters of cookies and brownies makes for the ultimate treat!
How should I store chocolate chip cookie brownies?
Store the cooled brookie bars in an airtight container at room temperature for up to 5 days.
Can box brownie mix and cookie mix be used to make brookie cookies?
Yes! Feel free to substitute boxed mix for one or both layers of this perfect dessert treat.
FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!
Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!
- 3 ounces unsweetened baking chocolate
- ½ cup unsalted butter
- 2 large eggs
- 1 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon kosher salt
- ½ cup unsalted butter cold and cubed
- ½ cup dark brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- ½ tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup semisweet chocolate chips
- Preheat oven to 350ºF (177ºC). Line an 8x8 inch baking pan with parchment paper. Set aside
- Melt the chocolate and butter in a saucepan over medium low heat until pieces are melted.
- In a large bowl use an electric mixer on medium speed to beat eggs until light yellow (about 5 minutes).
- Add sugar and blend on low until combined.
- Add vanilla and melted chocolate mixture to the egg sugar mixture then add flour and salt and beat just until all flour has been incorporated.
- Set aside while you prepare the cookie dough.
- In the bowl of a stand mixer with the paddle attachment, add cubed butter, brown sugar and granulated sugar.
- Turn mixer on low for a few seconds, then gradually increase speed to medium-high, mixing for about 3-4 minutes until well incorporated and fluffy.
- Turn mixer to low and add egg then vanilla.
- Mix on medium for about 30 seconds until well incorporated, stopping to scrape down the sides and bottom with a rubber spatula, as needed.
- With mixer off, add in flour, salt, baking soda and baking powder.
- Turn mixer on low and stir until just combined. Do not over mix. Add in chocolate chips.
- Take half of the cookie dough and press handfuls of it into the bottom of the prepared 8x8 inch baking pan.
- Pour all of the brownie batter over the mounds of cookie dough so that the brownie batter covers the bottom of the pan.
- Press the remaining half of the cookie batter into the top of the brownie batter, breaking it up by hand and inserting in patches, pressing it into the brownie batter so that the surface is fairly level.
- Bake for 40-45 minutes (until toothpick inserted in brownie portion near center comes out mostly clean with just a few crumbs).
- Allow to cool completely before removing from pan and cutting into squares.
- Store baked chocolate chip cookie brownies at room temperature in a tightly sealed container for up to 5 days
- Chocolate chip cookie brownies may be frozen in a freezer safe ziptop bag for up to 3 months. Thaw at room temperature or place in microwave on 50% power to reheat