If you’ve ever found yourself torn between indulging in a fudgy brownie or a chewy chocolate chip cookie, brookies are the perfect solution! These delicious bars combine rich, chocolatey brownie batter with classic chocolate chip cookie dough for a dessert that satisfies all cravings. Whether you’re making these for a party, a family treat, or just to satisfy your sweet tooth, brookies are a surefire way to impress. Give this recipe a try and enjoy the best of both desserts in one delicious bite!
Print your Brookies recipe here:
Brookies Cookies
Ingredients for the Brownie Batter:
- ¾ cup salted butter, plus more for greasing pan
- 5 oz. dark chocolate bars, chopped
- 3 Tbsp. unsweetened cocoa powder
- 1 tsp. instant coffee
- 1 ¼ cup granulated sugar
- 2 tsp. vanilla extract
- 1 large egg + 1 large egg yolk
- 1 cup plus 2 tablespoons all-purpose flour
- ¼ tsp. baking powder
Ingredients for the Cookie Dough:
- ½ cup salted butter, softened
- ½ cup firmly packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 ½ tsp. vanilla extract
- 1 ¼ cup all-purpose flour
- ¼ tsp. baking soda
- ¼ tsp. Salt
- 1 cup chocolate chips, or chopped dark chocolate
Step 1: Prepare the Brownie Batter
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Melt butter in a saucepan and add the chopped chocolate, stirring constantly until smooth
- Sprinkle the cocoa powder and instant coffee over the top. Remove from heat and allow to cool 5 minutes.
- Once slightly cooled, whisk in the sugar, vanilla extract, egg, and egg yolk until the mixture is smooth.
- Gently fold in the flour and baking powder until just combined. Set aside.
Step 2: Prepare the Cookie Dough
- In a separate mixing bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract.
- Add the flour, baking soda, and salt, stirring until just combined.
- Fold in the chocolate chips or chopped dark chocolate saving back ¼ of a cup for the top.
Step 3: Assemble and Bake
- Drop spoonfuls of the cookie dough and brownie batter into the 9×13 pan. Swirl it with a spatula for a marbled effect. Sprinkle reserved ¼ cup chocolate chips over the top.
- Bake uncovered for 20, tent with foil and bake for another 10-20 minutes or until a toothpick comes out clean in the brownie and cookies parts.
- Allow Brookie to cool for 1 hour before cutting.
Tips for the Best Brookies – For an extra gooey texture, slightly underbake the brookies and let them set as they cool. Use high-quality chocolate for both the brownie and cookie layers to enhance flavor. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for a fudgier consistency.
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