Whomever thought of combining two all-time classic desserts into one to create an even more amazing combo dessert was a genius! Can we just talk about the brilliance and deliciousness that are Brookies?
They are 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!
Cookie Brownies for the win
This recipe came about one weekend when my little one asked for cookie brownies. I knew right away what she was looking for – Brookies!
She, of course, did not know them by that name, but she sure does now.
For this recipe, I took two of my most popular recipes and combined them into one. I halved my Chocolate Chip Cookie recipe as well as my Kickass Brownies recipe and made a few slight modifications so they’d work together.
I added them to one pan and got these oh-so-decadent cookie brownie bars.
The best of cookies and brownies
Brookies are truly the best of two worlds. They are the perfect combination of brownies and cookies!
To make Brookies, start by mixing the batter for the brownies. Set that aside and prepare the cookie dough.
Press handfuls or large scoops of cookie dough into the bottom of a parchment paper-lined square baking pan.
You do not want to spread the cookie dough into an even layer. Leave it in large clumps.
Next, put the brownie batter over top to fill in all those spaces between the cookie dough.
Lastly, press the remaining cookie dough in large scoops into the top of the brownie batter and bake that bad boy up!
Tips for Making this Recipe
- 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 butter are melting together so I can utilize that 5 minutes to get another step in the recipe completed
- 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 Brookie cookie bars 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
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