This brookies recipe is a DREAM DESSERT MASH-UP of fudgy brownies marbled with soft, gooey chocolate chip cookies.
Often when I’m craving something chocolatey, I have to decide between chocolate chip cookies and brownies. Brookies SOLVE this age-old problem by combining rich, fudgy brownies with gooey chocolate chip cookies.
Brookies were one of the first desserts I couldn’t wait to make in the kitchen. In 2005, not knowing they were a thing (and maybe they weren’t in 2005!!), I begged my mom to let me get brownie mix and chocolate chip cookie dough because I thought I just came up with the most jaw-dropping dessert of all time. I dropped some balls of storebought dough into brownie mix and… was honestly disappointed. The ratio just wasn’t right – the cookie distracted from the brownie instead of them working together to create the perfect bite.
Almost 20 years later, I decided to figure out the ideal brookies recipe. I tested brownie to cookie ratio, the right richness and chocolatey-ness of the brownie batter, and the ideal layering approach. And I gotta say, these brookies are DELIVERING – they have the perfect balance of fudgy brownie and gooey cookie in each bite.
Get ready to make the ultimate fudgy brookies recipe – I’m so stoked for you to make these!
The Ultimate Fudgy Brookies Recipe (Brownie + Chocolate Chip Cookie Bars)
What Are Brookies?
Brookies are a layered dessert bar made with two classic sweets: brownies and cookies. The brownie layer adds fudgy richness, while the cookie layer brings buttery, chocolate-studded sweetness. Part brownie, part cookie, together they’re the ultimate dessert mash-up and one of my favorite desserts.
Why Make Homemade Brookies?
Store-bought chocolate chip cookie dough and brownie mixes just can’t compete. Here’s why:
- Better flavor: Making both layers from scratch lets you control the sweetness, texture, and richness. I love a Ghiradelli box mix, but the brownies recipe in here is simply better. And I’ve had people DM me saying they’re making my chewy chocolate chip cookie recipe for the fourth or fifth time because they’re that good.
- Insanely fudgy texture: Thanks to a rich brownie batter and cookie dough made with all brown sugar, these brookies are ultra-moist. They are just the BEST dessert.
- Perfect brownie-cookie balance: Too much cookie dough can overwhelm the brownie, and vice versa. I took a tip from Stephanie of Blue Bowl Recipes to add a layer of cookie dough in the middle of the brownie batter, and then drop balls of cookie dough on top of brownie batter. And it helps us get the perfect balance between brownie and cookie.
- Easy brookie recipe: The cookie dough is a simple one-bowl recipe, and the brownie batter is foolproof. We don’t use any techniques like browning the butter to keep this great recipe as simple as possible.
- Crowd-pleaser: Everyone—from kids to adults—will love the from-scratch touch in this dessert.
Brookies Recipe Ingredients
For the Chocolate Chip Cookie Dough Layer:
- Unsalted butter
- Brown sugar: Using all brown sugar gives us better flavor than white sugar
- Large egg
- Vanilla extract: Opt for real, not imitation
- All-purpose flour
- Baking soda
- Baking powder
- Fine kosher or sea salt: NOT fine table salt
- Chocolate chips: I like mini chocolate chips to get more chocolate in each bite, but big work, too!
- Flaky sea salt: To top the brookies
For the Brownie Layer:
- Unsalted butter
- Semi-sweet chocolate: I like 60% cacao bar for the brownie batter, and semi-sweet or milk chocolate chips to mix in
- Granulated sugar
- Large eggs: At room temperature
- Vanilla extract: Opt for real, not imitation
- Dutch-process cocoa powder: Dutch process cocoa powder or black cocoa powder has a higher fat content than natural cocoa powder, giving you a FAR more tender brownie. It’s the #1 thing you can do to make great brownies. You can find Dutch process or black cocoa powder at grocery stores or on Amazon.
- Almond flour: Almond flour gives us a more tender brownie. You can sub in all-purpose flour if need be, but I’d remove 1 TBS from it.
- Fine kosher or sea salt: NOT table salt
How to Make Brookies
1. Make the Chocolate Chip Cookie Dough: Mix the dough and let it chill in the fridge while you make the brownie batter. This rest time lets the flour work into the other ingredients and bring out their flavor.
2. Make the Brownie Batter: Brownie batter is a little tricky to make but this recipe is foolproof. Just take your time and just follow the steps and it will be AMAZING.
3. Layer the Batter and Dough: Press two-thirds of the chilled cookie dough into a parchment-lined pan and freeze for 10 minutes. Remove and pour half the brownie batter into the pan, then frozen cookie dough layer, then spread the rest of the brownie batter on top. Drop the remaining cookie dough in chunks over the top. Basically the cookie dough will be a layer in the middle of the brownies, and dotting the top.
4. Bake: Bake in your preheated oven until a toothpick inserted into the brownie layer comes out with moist crumbs (not raw batter). Let cool slightly and enjoy! These are great with a scoop of vanilla ice cream.
See the recipe card below for the full recipe for how to bake the best brookies. You can also watch the Reel here.
Tips for the Best Brookies
- Use Dutch-process cocoa powder: This is a MUST. Dutch-process cocoa powder makes brownies more moist and tender and has a more true chocolate flavor than natural cocoa powder.
- Make sure to use chocolate chips in the brownie batter: Folding in chocolate chips helps give brownies that crinkly, tissue paper top. I’m not entirely sure why, but it’s likely thanks to the extra sugar in the chocolate chips.
- Chill the cookie dough: This step enhances flavor and prevents the cookie layer from spreading too much. We don’t chill the dough for long – just while we make the brownie batter.
- Line your pan: Parchment paper ensures easy removal and clean layers.
- Don’t overbake: Overbaked brookies = dry brookies. Pull the brookies out of the oven when the brownies are set but still have a few crumbs sticking to a toothpick.
Brookies Recipe FAQs
You can, but making both layers from scratch gives you much better flavor and ensures the proper ratio of brownie to cookie dough.
Blondies have the fudginess of a brownie, but are flavor-wise all about vanilla. Alternately, brookies are brownies marbled with cookie dough. If you’re curious about blondies, check out my viral brown butter chocolate chip blondies!
The name brookies represents the mash-up of the two desserts: brownies and cookies. Brookies are sometimes called cookie brownies or brownie cookies, too.
Yes! Salty pretzels or a layer of caramel sounds amazing. Get creative with it!
Yes, go for it! Just add 1/2 TBS water after browning to restore some of the liquid lost in the browning process.
Keep them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Yes! Slice and freeze them in a single layer, then transfer to a freezer-safe bag. Thaw at room temperature or heat in a 300°F oven before serving.
More Delicious Recipes
- For more brownie recipes, check out classic fudgy brownies, espresso salted tahini caramel brownies, and almond frangipane brownies (like an almond croissant combined with a brownie).
- If you’re craving classic desserts, check out the best BIG chocolate chip cookies, chai apple pie, or birthday cake blondies
- If you’re looking for single serve desserts for a cozy night in, check out half-baked single serve cookie skillet, edible cookie dough for 2, or edible peanut butter cookie dough for 2.
If you make these fudgy brookies, please leave a rating and review below and tag me on Instagram or TikTok at @loaves.and.such!
Fudgy Brookies Recipe (Brownie + Chocolate Chip Cookie Bars)
9
large or 16 small brookies45
minutes40
minutes1
hour30
minutesThis brookies recipe is a dream dessert mash-up of fudgy brownies marbled with soft, gooey chocolate chip cookies.
Note: This brookies recipe is for a 8×8 baking pan. If you have a 9×9 pan, please shorten the baking time.
Thank you to Blue Bowl Recipes for the batter layering technique!
Keep the screen of your device on
Ingredients
- For the chocolate chip cookie dough
1/2 cup (113 grams) unsalted butter, melted and slightly cooled
3/4 cup (160 grams) light brown sugar
1 egg
2 tsp. vanilla extract
1/4 tsp. fine kosher or sea salt
1/4 tsp. baking soda
1/4 tsp. baking powder
1 1/4 cups (150 grams) all-purpose flour
Heaping 1/3 cup (2-3 ounces) chocolate chips
- For the brownie batter
6 TBS. (85 grams) unsalted butter, cut into cubes
1/3 cup (2 ounces), chopped chocolate (60% cacao)
2 eggs, at room temperature
3/4 cup (150 grams) granulated sugar
1 tsp. vanilla extract
1/2 tsp. fine kosher or sea salt
1/4 cup (28 grams) Dutch process cocoa powder
3/4 cup (72 grams) almond flour
1/3 cup (2 ounces) chocolate chips
Flaky sea salt to top
Directions
- Make the cookie dough: In a medium-sized bowl, whisk together the melted butter and brown sugar until there’s no separation. Then whisk in the egg and vanilla extract, followed by the salt, baking soda and baking powder. Gently fold in the flour until there are only a few streaks left. Then fold in the chocolate chips just until combined.
Cover the cookie dough with plastic wrap and store in the fridge while you make the brownie batter. - Make the brownie batter: Melt the butter and chocolate together either in the microwave or on very low heat on the stovetop. Set aside to cool slightly.
Add the eggs and granulated sugar to a large bowl. Mix with a hand mixer for 2-3 minutes, until you don’t feel too many granules of sugar when you pinch your fingers in the mixture. You can also do this with a whisk, but it’ll take longer.
Mix a little bit of the cooled chocolate mixture into the egg mixture to temper the eggs, before mixing in the rest. Then mix in the vanilla and salt, followed by the Dutch process cocoa powder and almond flour. Set aside. - Preheat the oven to 350°F.
- Make your cookie dough layer: Line an 8×8 baking tin with parchment paper or plastic wrap. Press two-thirds of the cookie dough into the bottom and place in the freezer for 10 minutes, until set.
- Assemble the brookies: Remove the cookie dough layer from the tin and put it in the fridge to stay cool. Line the pan with parchment paper or grease it. Pour half the brownie batter in. Flip your cookie dough layer into the tin so that it’s parchment-side up. Slowly take off the parchment paper. Add the rest of the brownie batter, and then evenly space alls of cookie dough on top.
- Bake: Cover the brookies with aluminum foil. Bake for 20 minutes, then remove the foil and bake for another 20-30 minutes, until a toothpick stuck into the center comes out with moist crumbs, but not raw batter. If the dough is starting to brown too much on top, put the foil back on.
- Cool and eat: Let cool for 15 minutes, sprinkle flaky sea salt on top, and enjoy! You can get the cleanest slices by letting the brookies cool completely, and then cutting with a very sharp knife, wiping off the knife with a hot, wet paper towel in between cuts.
Enjoy straight from the pan or warm with a scoop of vanilla ice cream.
