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Brookies are a delicious layered cookie bar with a fudgy brownie layer and a chocolate chip cookie layer baked inside one pan! This Homemade Brookies Recipe is freshly baked to perfection and will satisfy you sweet cravings with two classic desserts in one.
A combination of your favorite brownie recipe + classic chocolate chip cookie recipe.
Best Brookie Recipe (Homemade Delicious Brookies)
These homemade brookies combines two classic, family favorite desserts, in one cookie bar! Chocolate chip cookie batter gets spread on top of brownie batter and it bakes together in one pan to form the best dessert or ultimate treat for an after school snack.
We love serving these brookies with a scoop of vanilla ice cream over top and maybe some hot fudge if you really want a delicious dessert to serve.
Full Ingredient List
Brownie Mixture – Layer of Brownies
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Salted Butter – If you are using unsalted butter then you will want to add 1/4 teaspoon to 1/2 teaspoon of sea salt or kosher in with the dry ingredients.
- Granulated Sugar
- Large Eggs
- Chopped Walnuts – These are optional but really delicious!
- Mini Semi-Sweet Chocolate Chips – Regular sized chocolate chips can be used, I just love the mini ones when baking.
Chocolate Chip Cookie Dough Mixture – Layer of Chocolate Chip Cookie
- All-Purpose Flour
- Baking Powder
- Salted Butter – The recipe calls for 1/3 cup which is slightly over 5 tablespoons of butter. There is a 1/3 measurer marker on the outside of the butter wrapper that makes it easy to measure.
- Granulated Sugar
- Light Brown Sugar – The recipe calls for ‘packed’ brown sugar which means that you pack it inside the measuring cup when measuring it. When you dump it inside the mixing bowl it should fall out in the measuring cup shape. That’s how you know it was packed correctly.
- Large Egg
- Mini Semi-Sweet Chocolate Chips
How To Make Easy Brookie Recipe (Printable Recipe Card Below)
Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with nonstick spray or line with parchment paper. If using parchment paper, I spray the pan first and then press the parchment paper into the pan. The spray helps it adhere to the pan. Set aside for later.
Prepare The Brownies : In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder until combined. Set aside.
In a separate large mixing bowl, whisk together the melted butter, sugar, and large eggs until well combined.
Dump the dry ingredients into the wet ingredients and mix with a rubber spatula just until combined and no flour streaks remain in the brownie batter and a smooth & thick dough forms.
Stir in the chopped walnuts and chocolate chips until distributed.
Spread the brownie batter into an even layer into the bottom of the prepared baking pan. It’s helpful to drop spoonfuls of it all over rather than in one big pile in the center.
Make The Cookie Layer : In a small bowl, whisk together the flour and baking powder. Set aside.
In a separate large bowl, using an electric hand mixer, cream together the butter, granulated sugar, and light brown sugar until fluffy, combined, and lighter in color. About 1-2 minutes.
Add in the eggs and beat on low speed just until combined.
Add in the dry ingredients and mix on low speed just until combined.
Stir in the chocolate chips until incorporated.
Crumble the cookie dough evenly across the top of the brownie batter.
Bake for 28-33 minutes or until a toothpick inserted into the center of the brookies comes out gooey/soft but not wet batter. The brookie bars should not wobble when the pan is softly shaken. If they do, more than likely there is still some raw batter in there and they need to cook longer. If the top begins to brown too quickly then loosely lay a piece of foil over top the pan until they’re finished baking.
Remove the pan from the oven and allow the brookies to cool completely at room temperature before cutting into squares and serving.
How Should I Store Brookies?
For short-term storage, keep your brookies covered at room temperature for 3-4 days. Make sure to keep leftovers inside an airtight container or covered well with plastic wrap while storing.
To freeze, wrap each brookie square individually in plastic wrap and then again in foil and freeze for 2-3 months. I like to also place the wrapped cookie bars inside a freezer-safe container or bag for extra protection when freezing. When ready to enjoy, thaw at room temperature or reheat in the microwave for a warm treat.
Recipe Tips For Brookies
This is an easy, homemade dessert but there are a few things to keep in mind for best results, and a few additional tips so that you can recreate this brookies cookie bars recipe in your own kitchen.
- Mind The Temperature of The Butter : The recipe calls for the butter to be melted and cooled. This means that you want the butter completely melted not piping hot or else there is a chance that the hot butter can scramble the eggs. Place the butter inside the microwave and cook for about 15 seconds – you will end up with half soft chunked butter + half melted butter. Take a fork and stir until it’s completely melted and smooth. This ensures that the butter is melted but not so hot that it will scramble the eggs (because you didn’t “cook” the butter until fully melted, only halfway, so it stays cooler). If you feel like the butter is too hot, simply let it sit at room temperature for a few minutes before adding it into the mixing bowl.
- Softened Butter : Make sure the butter for the cookie layer is softened but not melted. If melted, the chocolate chip cookie layer could end up with a crunchier texture to it.
- Separate Dry & Wet Ingredients : By mixing the dry and wet ingredients separately, you ensure that everything mixes evenly and that the batter doesn’t get overmixed.
- Cover The Brookies While Baking (If Needed) : If you don’t want a crispy cookie top or want the cookie layer to remain light golden brown, it is important to cover the top of the pan with aluminum foil. Keep an eye on the brookies while baking and cover them when they reach the color you want the top to be. Don’t cover them for the entire bake time as the top will likely remain very pale, so let them bake uncovered at first.
More Brownie & Chocolate Chip Cookie Recipes To Try
Brownie Cookies : These rich and chocolatey cookies start with a brownie mix for a super easy recipe that everyone loves. My family likes to make brownie ice cream sundaes out of these cookies.
Cookies & Cream Brownies : Short-cut brownie recipe filled with Oreo cookie chunks, white chocolate chips, and a creamy Oreo center inspired topping.
Chocolate Chip Brownies : Probably my kids’ very favorite brownie recipe. Ever! Easy to make in one bowl and they always come out chewy, moist, and thick.
Monster Cookie Brownies : Like brookies, these brownie cookie bars combine brownies + monster cookies in one dessert bar.
Chocolate Chip Cookie Pizza : Switch up classic chocolate chip cookies and make this giant pizza cookies. No one can resist it!
Chewy Chocolate Chip Cookies : No egg cookies and they’re made with cream cheese. You’ll love how thick and chewy these cookies are and they’re perfect for anyone with an egg allergy.
Edible Chocolate Chip Cookie Dough Balls : Satisfy that sweet tooth, and cookie dough fix, with these edible egg-free cookie dough balls.
Brookies
Ingredients
Brownie Layer
- 2/3 cup all-purpose flour
- 2/3 cup cocoa powder
- ½ teaspoon baking powder
- 2/3 cup salted butter melted & cooled
- 1 cup granulated sugar
- 2 large eggs
- 2/3 cup chopped walnuts
- 1/2 cup mini semi-sweet chocolate chips
Chocolate Chip Cookie Layer
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1/3 cup salted butter room temperature
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1/2 cup mini semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Spray a 9×13 baking pan with nonstick spray or line with parchment paper. If using parchment paper, I spray the pan first and then press the parchment paper into the pan. The spray helps it adhere to the pan. Set aside for later.
Brownie Layer
- In a small mixing bowl, whisk together the flour, cocoa powder, and baking powder until combined. Set aside.
- In a separate large mixing bowl, whisk together the melted butter, sugar, and large eggs until well combined.
- Dump the dry ingredients into the wet ingredients and mix with a rubber spatula just until combined, no flour streaks remain in the brownie batter, and a smooth & thick dough forms.
- Stir in the chopped walnuts and chocolate chips until distributed.
- Spread the brownie batter into an even layer into the bottom of the prepared baking pan.* It's helpful to drop spoonfuls of it all over rather than in one big pile in the center.
Chocolate Chip Cookie Layer
- In a small bowl, whisk together the flour and baking powder. Set aside.
- In a separate large bowl, using an electric hand mixer, cream together the butter, granulated sugar, and light brown sugar until fluffy, combined, and lighter in color. About 1-2 minutes.
- Add in the eggs and beat on low speed just until combined.
- Add in the dry ingredients and mix on low speed just until combined.
- Stir in the chocolate chips until incorporated.
- Crumble the cookie dough evenly across the top of the brownie batter.
Bake & Cool
- Bake for 28-33 minutes or until a toothpick inserted into the center of the brookies comes out gooey/soft but not wet batter. The brookie bars should not wobble when the pan is softly shaken. If they do, more than likely there is still some raw batter in there and they need to cook longer. If the top begins to brown too quickly then loosely lay a piece of foil over top the pan until they're finished baking.
- Remove the pan from the oven and allow the brookies to cool completely at room temperature before cutting into squares and serving.
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