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–+ servings
Brookies squares on wooden chopping board.
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4.80 from 5 votes

Brookie Cookie Brownie Recipe

A combination of the two best sweet treats ever- chocolate chip cookies and brownies! Rich, fudgy brownies sandwiched between chocolate chip cookies make these Brookies irresistible - one bite and you'll be hooked.
Prep Time25 minutes
Cook Time40 minutes
Total Time1 hour 5 minutes
Course: Brownies & Bars
Cuisine: American
Servings: 20 bars
Calories: 340kcal
Author: Emma Duckworth

Equipment

Ingredients

Chocolate Chip Cookie Dough

  • 115 g unsalted butter
  • 65 g granulated sugar
  • 110 g light brown sugar
  • 1 large egg room temperature
  • ½ teaspoon vanilla extract
  • 190 g plain flour (all-purpose flour)
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 100 g chocolate chips milk or dark

Chocolate Brownie Batter

  • 150 g unsalted butter
  • 100 g dark chocolate 70% chopped
  • 2 large eggs room temperature
  • 330 g light brown sugar
  • 1 teaspoon vanilla extract
  • 125 g plain flour (all-purpose)
  • 35 g cocoa powder natural or Dutch-processed
  • ½ teaspoon baking powder
  • ½ teaspoon fine salt

Extras for Topping

  • 50 g dark chocolate, 70% chopped
  • 50 g milk chocolate chips
  • ½ teaspoon flaked sea salt
Metric - US Customary

Instructions

Make the Chocolate Chip Cookie Dough

  • Prepare pan and beat sugar and butter together. Preheat oven to 180℃ (350℉). Grease and line with parchment paper a square 23 x 23cm (9 x 9-inch) baking pan.
  • Melt butter and mix in sugar. Melt the butter in short blasts in the microwave or on the stovetop on medium heat. Add the caster sugar, and light brown sugar and stir it well with a spatula or wooden spoon.
  • Add the egg and vanilla. Add the egg and vanilla extract into the mixing bowl and beat with the spatula until well combined.
  • Add flour, baking soda, salt, and chocolate chips. Sift in the flour and baking soda, and add the salt and chocolate chips into the mixing bowl. Fold through until just combined. Set aside whilst you make the brownie batter.

Make the Chocolate Brownie Batter

  • Melt butter and chocolate together. If using a bain marie, place a heatproof bowl over a pan of simmering water, ensuring the bowl does not come into contact with the water. Stir chocolate and butter until fully melted.
    If using a microwave, add ingredients to a medium microwave-safe bowl and melt, stirring at 30-second intervals until fully melted.
  • Add eggs, sugar and vanilla extract and mix. Add both eggs, light brown sugar and vanilla extract into a separate mixing bowl and whisk until pale and slightly thickened.
  • Pour chocolate into eggs. The chocolate mixture is still quite warm, so ensure that you whisk continuously until the chocolate is well combined.
  • Add dry ingredients. Sift in flour, cocoa powder, baking powder and salt and mix until just combined and a few flour streaks remain.

Assemble and Bake

  • Add the dough and the batter to the pan. Add two-thirds of the cookie dough into the prepared pan and press out relatively evenly across the base of the pan.
    Pour the brownie batter into your pan and level off with an offset spatula.
    Add the dollops of the remaining cookie dough over the top of the brownie batter. Sprinkle the remaining chocolate chunks and milk chocolate chips across the top of the cookies and brownie batter.
  • Bake for 30-40 minutes. After 15 minutes of baking, cover the baking pan with foil to prevent the cookie dough from browning too quickly. Continue baking at the recommended time. The brownies should be set around the edges, with a slight jiggle in the middle. Remove from the oven and let cool in the pan.
  • Slice and eat! Allow the brownie to cool completely. Sprinkle with flaked sea salt, slice, serve and enjoy.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
To Store: Store Chocolate Chip Cookie Brownies in an airtight container at room temperature for 3 to 4 days
To Freeze: Either wrap the brownie slab as a whole or wrap individual brownie cookie bars in parchment paper. Place in a freezer-safe container and freeze for up to 2 months. Thaw in the refrigerator and warm in the microwave if required.
Pan Size: If baking in a 20x20cm (8x8inch) baking pan do not increase the temperature. Purely increase the time needed to bake. The brookies will be thicker in this smaller pan. I recommend checking them after 45 minutes and increasing the time in 5-minute increments from there.
TIP 1: Don't over-brown the cookie. Cover the pan with foil about 15 minutes into the baking time so as not to brown the cookies too much.
Tip 2: Watch the bake time. Err on the side of caution when you bake these. Check on them at the 35-minute mark and continue baking from there. You don't want to overbake these, otherwise, they'll go from fudgy to cakey brownies.
Tip 3: Cut neat slices. To get those photogenic, neat slices, cool the brownie completely, refrigerate and cut with a clean, hot knife.
 

Nutrition

Serving: 20g | Calories: 340kcal | Carbohydrates: 46g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 234mg | Potassium: 107mg | Fiber: 2g | Sugar: 32g | Vitamin A: 367IU | Calcium: 41mg | Iron: 1mg