Rich and chocolatey Homemade Brookies are the best combination of two classic desserts. Fudgy brownies meet chewy chocolate chip cookies in this easy dessert bar recipe that never disappoints!
Love mash-up desserts like this one? While you’re at it, try my Cookies and Cream Stuffed Brownies!
It’s a brownie… It’s a cookie… Nope, it’s Super Brookie! And super is exactly what this decadent brookies recipe is.
I can’t tell you how excited I was to combine two of my favorite desserts, Fudgy Brownies and Chewy Chocolate Chip Cookies, into one delicious dessert bar. These are super fudgy, soft, and chewy, loaded with chocolate chips and so delicious. I can’t speak for the person who invented the saying “the best of both worlds”, but all I’m saying is, maybe they were talking about brookies.
Devour these brookies as they are, or warm them up and top them with a scoop of ice cream. You’re gonna love them!
What Is a Brookie?
If you haven’t already guessed, brookies are exactly what the name implies: a brownie cookie!
Basically, they’re chocolate brownie batter marbled with chewy chocolate chip cookie dough, baked to fudgy, irresistible perfection. You cut them into bars the same way you would with regular brownies or cookie bars. Is it a cookie? Is it a brownie? Technically it’s both, and it’s amazing.
Ingredients You’ll Need
Many of the ingredients you’ll need to make these perfect brookies actually overlap. Even better, you probably have most, if not all, of the ingredients in your kitchen already. Below is an overview, with the full amounts available in the recipe card.
- Chocolate: You’ll melt down semi-sweet chocolate chips or chopped chocolate to make your brownie layer. If you use chocolate chips, you can use the same ones in your cookie layer, too.
- Butter: I recommend baking with unsalted butter, and adding salt to taste. If you use salted butter, consider adding less salt or leaving it out altogether.
- Sugar: Light brown sugar and regular granulated sugar is the best combination in chocolate chip cookies and in brownies.
- Eggs: You’ll need 4 large eggs for the brownies, and 1 egg for the cookie dough, so 5 total.
- Vanilla: For the best flavor, use real vanilla extract.
- Flour and Salt: Baking basics. You’ll also need a bit of baking soda for the cookie layer only.
How to Make the Best Brookies (Ever)
If you’ve never made brookies before, you, my friend, are in for a treat. It’s the ultimate dessert bar for those of us who are (ahem) decisional-ly challenged. You’ll never have to choose between brownies and cookies again!
- Prepare the Brownie Batter: Begin by melting the chocolate with butter in a saucepan over gentle heat. Once melted, take the pan off the heat and whisk in both sugars, followed by the eggs and vanilla. Lastly, stir in the flour and a pinch of salt. When everything is smooth and well combined, transfer the batter to a greased and lined baking pan.
- Prepare the Cookie Dough: Next, brown the butter for the cookie dough in a fresh saucepan on the stovetop. Once the butter has cooled, cream it together with both white and brown sugar. Gradually add the remaining cookie dough ingredients until combined. Lastly, you’ll fold in the chocolate chips.
- Assemble and Bake: While the oven preheats to 325ºF, drop spoonfuls of cookie dough over the brownie batter, and gently press it into an even layer. You’re going for a marbled effect, with batter still peaking through in places. Pop those brookies into the oven and bake for 40-45 minutes. Leave the brookies to cool in the pan before cutting them into squares.
Tips for Success
Below are some bonus tips and tricks for the best possible homemade brookies:
- Don’t forget to line the pan. This keeps the edges from browning too quickly, and also makes the brookies easy to remove.
- My trick for perfectly baked brownies is to take them out of the oven before the center is completely done. If you bake these until a toothpick inserted in the center comes out clean, the brownies will come out cakey and dry. Instead, insert a toothpick 1 or 2 inches from the edge of the pan. When this comes out clean, they’re done.
- Let the brownies cool overnight. I like to let these brookies sit overnight before cutting. They get fudgier the longer they sit.
- Skip the leavening. There isn’t any baking soda or baking powder in the brownie layer. This is intentional. I love that they don’t rise as much, producing fudgier bars.
Add-Ins and Variation Ideas
What’s not to love about a brownie cookie that you can customize? Try one or more of these easy variation ideas and add-ins:
- Flavoring: Try adding fresh orange zest, orange extract, peppermint extract, or another flavoring extract.
- Nuts: Stir chopped or crushed pecans, walnuts, or hazelnuts into the brownie batter.
- Chocolate Chips: Use white or milk chocolate in place of semi-sweet chocolate chips. Or, try peanut butter chips or rainbow chips instead.
- Different Brownies: Try out different flavors in the brownie layer, like my Bombshell Oreo Brownies or these Peanut Butter Cup Brownies.
Store your brookies airtight at room temperature for up to 3 days. Alternatively, brookies also freeze well for longer-term storage, see below.
Can I Freeze Brookies?
Yes! You can safely have a stash of fudgy bookies at your disposal for up to 1 month if you freeze them. Wrap the brookies tightly or store them airtight to freeze, and defrost them at room temperature.
Description
Rich and fudgy Homemade Brookies combine my favorite chocolate brownies with chewy chocolate chip cookies. These irresistible brownie cookies are the definition of the “best of both worlds”!
Brownie Layer
- 2 cups semisweet chopped chocolate or chocolate chips
- 1/2 cup butter
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 1 cup all-purpose flour
Cookie Layer
- 1/2 cup butter
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- Brownies: Line a 9×13 pan with parchment paper. Coat with nonstick spray and set aside.
- In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring constantly. Once the chocolate is melted, remove the pan from the heat immediately.
- Whisk both the sugars into the chocolate and add the eggs, one at a time, whisking constantly, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Pour the batter into the prepared pan and set aside while you make the cookie dough.
- Cookie Layer: In a medium saucepan, melt the butter over medium heat. Continue cooking the butter until it becomes a deep amber color. Remove from the heat immediately and allow to cool for 10 minutes.
- Preheat the oven to 325°F.
- When the butter is cooled, stir in the brown sugar and granulated sugar to combine. Add in the vanilla, salt, baking soda, and egg, and mix until smooth. Stir in the flour until incorporated. Fold in the chocolate chips.
- Drop the cookie dough by the spoonful onto the brownie batter in the pan. This will be easy to do, as the cookie dough will still be slightly warm. When all of it is added, press it gently into the batter evenly. Bake for 40 – 45 minutes until the edges of the brookies are set, and a toothpick inserted into the pan 2- inches from the edge comes out clean. *See note
- Allow the brookies to cool completely in the pan and then cut them into squares.
Notes
Store airtight at room temperature for up to 3 days. Freeze airtight for up to a month.
