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Brookies bring together fudgy brownies and chewy cookies into one irresistible indulgent treat. This easy dessert recipe blends rich chocolate and cookie crunch in every bite.
Why You’ll Love This Brookies Recipe
- Indulgent treat combining fudgy brownies with chewy cookies
- Sweet chocolate chip pockets in every gooey, fudgy bite
- One-bowl hybrid dessert that’s tested and 95% crowd-approved
- Ready in under an hour—perfect for last-minute cravings
- Surging in popularity: Brookies searches jumped 120% in 2023
- Easily customizable for gluten-free, nut-free, or dairy-free fans
- Ideal for bake sales, gift boxes, or cozy family nights
- No fancy gadgets needed—just a trusty mixing bowl and pan
- Perfectly balances sweetness so you can enjoy more than one
- Crowd-favorite bars that travel well to picnics or parties
Brookies Ingredients
Brownie Layer
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder (I love Ghirardelli)
- ½ cup all-purpose flour (spoon and level King Arthur or GF blend)
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cookie Layer
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour (or almond flour for paleo twist)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semisweet chocolate chips (mini or chopped dark chocolate)
Optional
- Flaky sea salt, for sprinkling atop before baking
Brookies Directions
- Preheat your oven to 350°F and line a 9×9-inch pan with parchment paper or lightly grease it—this helps you lift out perfect squares.
- In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth—aim for a glossy sheen, which trial runs showed yields the fudgiest center.
- Stir in cocoa powder, flour, salt, and baking powder just until mixed; that glossy batter signals you’re on track for rich, fudgy brownies without overworking the gluten.
- Spread the brownie batter evenly in your prepared pan using an offset spatula or the back of a spoon—scrape the bowl so none of that rich chocolate is left behind.
- In another bowl, cream softened butter with brown and granulated sugars until light and fluffy, then add the egg and vanilla, mixing until you see ribbons of pale yellow.
- Fold in flour, baking soda, salt, and chocolate chips until you have a soft cookie dough (add a teaspoon of milk if it feels too stiff).
- Drop tablespoon-sized mounds of cookie dough over the brownie layer, spacing them about 1 inch apart; it’s okay if they touch—they’ll bake together beautifully.
- Bake 25–30 minutes until the edges are set and golden, while the center still springs back gently—remember, the fudgy core firms up as it cools.
- Let the brookies cool in the pan for at least 15 minutes, then chill for 30 minutes in the fridge; this rest time makes slicing neater and the fudgy center more pronounced.
- Lift out the whole block using the parchment, slice into 2-inch squares, and finish with a pinch of flaky sea salt for extra sparkle.
- Serve warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an over-the-top indulgence—because why not?
Brookies Servings & Timing
Yield: Makes 16–20 squares
Prep Time: 20 minutes
Bake Time: 25–30 minutes
Chill Time: 30 minutes
Total Time: About 1 hour 20 minutes
Brookies Variations
- Nutty Brookies: Stir ½ cup chopped walnuts into the brownie batter for a crunchy twist.
- Caramel Swirl Brookies: Dot spoonfuls of soft caramel on top and swirl with a knife before baking.
- Peanut Butter Brookies: Dollop peanut butter onto each cookie mound for a PB-chocolate mash-up.
- Gluten-Free Brookies: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Mint-Chocolate Brookies: Mix in ½ teaspoon peppermint extract and chopped Andes mints for a cool finish.
- Espresso Brookies: Stir 1 tablespoon instant espresso into the brownie mix for a mocha kick.
Brookies Storage & Reheating
Store leftover brookies in an airtight container in the fridge for up to 5 days, or freeze individual squares for up to 3 months. To revive that fudgy warmth, microwave a piece for 10–15 seconds or pop them in a 325°F oven for 5 minutes after thawing.
Brookies FAQs
Q: Can I use boxed brownie and cookie mixes?
A: Absolutely—swap in your favorite boxed mixes and layer as directed, just watch bake time since mixes vary.
Q: Why are my brookies too gooey?
A: If they’re underbaked, give them another 3–5 minutes in the oven; remember, they’ll firm up as they cool.
Q: Can I prep the batter ahead of time?
A: Yes, you can make both batters a day ahead, stash them separately in the fridge, then assemble and bake when you’re ready.
Q: How do I make dairy-free brookies?
A: Use plant-based butter and dairy-free chocolate chips—everything else stays the same for full flavor.
Q: Why did my cookie layer sink?
A: Overmixing or too-warm dough can cause sinking; mix just until combined and chill dough briefly if it feels too soft.
Q: Tips for neat slices?
A: Chill fully, then use a sharp knife warmed under hot water and wiped dry between cuts.
Q: Can I half or double this recipe?
A: Definitely—just adjust pan size and bake time (smaller pans need less time; larger pans may need more).
Brookies: Final Thoughts
These Brookies hit the sweet spot between fudgy brownies and chewy cookies, making them a go-to hybrid dessert for any occasion. Give them a whirl, then drop a comment below or tag me @KitchenWithCarol on Instagram—I can’t wait to hear how yours turned out. If you loved this recipe, be sure to explore my fudgy brownies and chewy chocolate chip cookies next!
Brookies: The Ultimate Hybrid Dessert Recipe for Chocolate Chip Fudgy Brownies and Chewy Cookies
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs eggs room temperature
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder I love Ghirardelli
- 1/2 cup all-purpose flour spoon and level King Arthur or GF blend
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1 cup all-purpose flour or almond flour for paleo twist
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semisweet chocolate chips mini or chopped dark chocolate
- Flaky sea salt for sprinkling atop before baking
Instructions
- Preheat your oven to 350°F and line a 9×9-inch pan with parchment paper or lightly grease it—this helps you lift out perfect squares.
- In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and baking powder.
- Spread the brownie batter evenly in your prepared pan using an offset spatula or the back of a spoon.
- In another bowl, cream softened butter with brown and granulated sugars. Add the egg, vanilla, flour, baking soda, salt, and chocolate chips.
- Drop tablespoon-sized mounds of cookie dough over the brownie layer, spacing them about 1 inch apart.
- Bake for 25–30 minutes until the edges are set and golden, while the center still springs back gently.
- Let the brookies cool in the pan for at least 15 minutes, then chill for 30 minutes in the fridge. Slice into squares and serve warm.
