Brookies (From Scratch)

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Brookies are the ultimate dessert for the indecisive eater. . A fudgy chocolate brownie layer sits atop a gooey chocolate chip cookie layer – both made from scratch. There’s no need to choose between a cookie or a brownie, because you get both in this brookie recipe!

Stack of two Brookies

Brookies are the ultimate dessert for the indecisive eater. Can’t choose between a chocolate chip cookie or fudgy brownie? Well now you don’t have to! Make this brookie recipe which is a heaven-sent mashup of the two dessert classics.

I worked hard to create the best brookies recipe ever. A bar that is a 1:1 ratio of cookie : brownie, baked just enough to not be underdone but still retain it’s gooey, fudge factor.

Serve them warm with a scoop of homemade vanilla ice cream and you will experience dessert nirvana.

front view of a Brookie

Brookies: Ingredients

We’ll discuss the ingredients in this brookie recipe, as well as possible substitutions.

front view of the labeled ingredients in this Brookie recipe
  • Salted butter. Unsalted butter and vegan butter can be used in place of salted butter.
  • All purpose flour. for a gluten-free version, use a 1:1 all-purpose gluten free baking flour.
  • Chocolate chips. Use your favorite variety in both the cookie layer and brownie layer. I sometimes opt for mini chocolate chips because I like the texture. You can also use chopped chocolate.
  • Bittersweet chocolate. For melting to make the brownie layer you can use any form of chocolate – discs, bars, etc. since you are just melting it.
  • Granulated sugar. Pure organic cane sugar or any white sugar works well.
A Brookie on it's side

How to Make Brookies

This recipe is basically like two recipes in one – cookies and brownies, but both layers are simple to make. To begin, preheat the oven and line an 8×8โ€ or 9×9โ€ square baking pan with parchment paper and lightly grease. Set aside.

Next, make the cookie layer. In the bowl of a standing mixer, cream together butter, light brown sugar and granulated sugar until combined.

two overhead photos showing how to  make brookies - making the cookie layer

Then, add the egg and vanilla to the butter/sugar mixture and beat until smooth.

two overhead photos showing how to  make brookies - making the cookie layer

Next, add the dry ingredients and beat until all the ingredients are thoroughly combined.

two overhead photos showing how to  make brookies - making the cookie layer

Finally, add the chocolate chips and mix until evenly distributed in the dough.

two overhead photos showing how to  make brookies - making the cookie layer

Then, press the finished cookie dough into the bottom of the prepared baking pan and set aside while you make the brownies.

two overhead photos showing how to  make brookies - making the cookie layer

Make the Brownie Layer

Once you finish the cookie layer, it’s time to make the brownie layer. Begin by combining the dry ingredients in a small bowl and setting them aside to use later.

two overhead photos showing how to  make brookies - making the brownie layer

Next, melt the chocolate and butter together and stir until smooth and glossy, set aside.

two overhead photos showing how to  make brookies - making the brownie layer

Next, in the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat eggs for 30-60 seconds, or until pale and thick.

Once the eggs are pale and thickened, add the sugar and beat for an additional 30-60 seconds, until sugar is dissolved.

Next, add the melted chocolate/butter mixture and vanilla and stir on low speed until the batter is smooth.

two overhead photos showing how to  make brookies - making the brownie layer

Next, add the dry ingredients and mix on low speed until they are just incorporated and there are no lumps, then stir in the chocolate chips.

two overhead photos showing how to  make brookies - making the brownie layer

Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.

two overhead photos showing how to  make brookies - making the brownie layer

Bake & Cool

Bake on the lower rack in the preheated oven until the top is set and the brownies are only very slightly โ€œjigglyโ€, 25-35 minutes.**

Place pan on a wire cooling rack to cool completely, then cut into squares and serve.

two overhead photos showing how to  make brookies - after baking and cutting

Serve

Serve these brookies slightly warm with a scoop of ice cream (I suggest homemade vanilla ice cream or chocolate ice cream or a dollop of homemade whipped cream.

Store/Freeze

Store baked brookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you plan on freezing for a long time I suggest letting them cool completely and individually wrapping them in plastic wrap before putting them in an airtight container. Reheat in the microwave or oven set to warm.

overhead view of 16 brookies cut into squares

Brookies Recipe FAQs

Can I double this recipe?

Yes, you can double this brookie recipe and bake it in a 9×13″ pan if you want to make a dessert to feed a large crowd. Remember, these are very rich so a little bit goes a long way.

How do you know when brookies are done?

This can be tricky and I’ve found it’s fairly easy to over or under-bake these bars. You know they’re done when the brownie top is set and shiny and the bars just barely jiggle when the pan is lightly moved from side to side.

up close front view of a gooey brookie

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Best Brookies Recipe (from scratch)

Laura
Brookies are the ultimate dessert for the indecisive eater. . A fudgy chocolate brownie layer sits atop a gooey chocolate chip cookie layer – both made from scratch. There's no need to choose between a cookie or a brownie, because you get both in this brookie recipe!
5 from 25 votes
Course cookies, Dessert
Cuisine American
Servings 16 brookies
Calories 350
Prep Time25 minutes
Cook Time25 minutes
Cooling1 hour
Total Time1 hour 50 minutes

Ingredients 
 

Cookie Layer

Brownie Layer

Instructions 

  • Preheat oven to 350 degrees F.
  • Line an 8×8โ€ or 9×9โ€ square baking pan with parchment paper and lightly grease. Set aside.

Make the Cookie Layer

  • In a small bowl, mix together flour, baking soda, baking powder, and salt. Set aside.
  • In the bowl of a standing mixer (or in a large bowl with a handheld mixer), cream together butter, light brown sugar and granulated sugar until well combined.
  • Add egg and vanilla to the butter/sugar mixture and beat until smooth.
  • Add dry ingredients and beat until all the ingredients are thoroughly combined.
  • Add chocolate chips and mix until evenly distributed.
  • Press the cookie dough into the bottom of the prepared baking pan.

Make the Brownie Layer

  • Mix flour, cocoa powder and sea salt together in a small bowl; set aside.
  • Melt chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly.
  • In the bowl of a standing mixer (or in a large bowl with a handheld mixer), beat eggs for 30-60 seconds, or until pale and thick.
  • Add sugar and beat for an additional 30-60 seconds, until sugar is dissolved.
  • Add melted chocolate/butter mixture and vanilla and stir on low speed until batter is smooth.
  • Add dry ingredients, mix on low speed until just incorporated and there are no lumps.
  • Stir in chocolate chips.
  • Pour the brownie batter into the prepared pan and spread it evenly over the chocolate chip cookie layer.
  • Bake on the lower rack in the preheated oven until the top is set and the brownies are only very slightly โ€œjigglyโ€, 25-35 minutes.**
  • Place pan on a wire cooling rack to cool completely.
  • Cut into squares and serve.

Video

Notes

**If you like gooey brookies bake closer to 25 minutes, if you like them less gooey then bake longer.
Ingredient Substitutions
  • Salted butter. Unsalted butter and vegan butter can be used in place of salted butter.
  • All purpose flour. for a gluten-free version, use a 1:1 all-purpose gluten free baking flour.
  • Chocolate chips. Use your favorite variety in both the cookie layer and brownie layer. I sometimes opt for mini chocolate chips because I like the texture. You can also use chopped chocolate.
  • Bittersweet chocolate. For melting to make the brownie layer you can use any form of chocolate – discs, bars, etc. since you are just melting it.
  • Granulated sugar. Pure organic cane sugar or any white sugar works well.
Serve
Serve these brookies slightly warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.
Store/Freeze
Store baked brookies in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months. If you plan on freezing for a long time I suggest letting them cool completely and individually wrapping them in plastic wrap before putting them in an airtight container. Reheat in the microwave or oven set to warm.

Nutrition

Serving: 1brookie | Calories: 350kcal | Carbohydrates: 47g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 282mg | Potassium: 103mg | Fiber: 2g | Sugar: 33g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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5 from 25 votes (22 ratings without comment)

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8 Comments

  1. 5 stars
    Made this for a friends birthday, he loves a super fudgey brownie so I chilled the brownie batter then then folded in 1/4 ounce of shredded bakers chocolate… OMG!! Turned out sooo dense and rich, cookie was nicely folded over the sides. Incredible recipes.

  2. I can’t have eggs or maple. I have a allergic reaction to eggs and maple trees and the maple syrup. . What can I substitute for the eggs. I have started to use yugort instead of eggs in some of my recipes and the amount is a little easier to use. Can I use the yugort in this recipe. 1 egg = 1/4 cup yugort. I make everything from scratch sent I started baking and cooking. The egg and maple allerge for about 15 years ago. I have used applesauce and pumpkin in some recipes until I found a yugort recipe and tried yugort in some other recipes and found that it works fine.

  3. Quick question about the chocolate for the brownie part. Wondering how much chocolate should be added to the butter the 3/4 cup or the 1/2 cup. Thank you.

  4. 5 stars
    I made this for my sons 21st bday yesterday and the entire family loved them. Delicious recipe and not complicated. As always, like all of your recipes, this was a touch down!!! Thank you for all that you do!