This decadent Brookie recipe is the perfect combination of cookies and brownies…Brookies!
Scoops of cookie dough are swirled but fudgy brownie batter and baked into one dreamy dessert.
Brookies Are The Best Because…
- It’s the best of both worlds; no need to choose between brownies and cookies.
- Brookies freeze beautifully, so you can always have them on hand.
- Bake up a batch and cut them into squares or bars of any size to fit any occasion!
- Deliciously decadent, they’re easy to make and taste delicious.
Ingredient Notes For Brookies
- Sugar: White sugar sweetens the brownies, and a combination of brown and white sugar in the cookies adds extra flavor and texture.
- Eggs: Use large room temperature eggs.
- Butter: Butter, instead of oil, ensures the brownie layer is rich and fudgy, and the cookies are delicious. Use unsalted butter in the recipe (or skip the salt if using salted butter.
- Flour: All-purpose flour is the base of this recipe, other types of flour have not been tested.
- Cocoa Powder: Adds a rich, chocolatey taste to the brownie layer.
- Baking Soda: Used only in the cookie layer to help it rise slightly and get that soft, chewy texture.
- Chocolate Chips: I like semi-sweet chocolate in these brookies, but you can use any variety, including milk or dark chocolate chips.
Variations
- Short on time? Whip up a box of brownie mix and use a tube of refrigerated cookie dough instead. I won’t tell.
- Mini white, dark chocolate, milk chocolate chips, peanut butter or butterscotch chips, chopped walnuts, or other nuts are fun add-ins to change it up.
How to Make Brookies
- Prepare brownie batter and cookie batter (recipe below).
- Drop small scoops of cookie dough on the bottom of a prepared tin, leaving some spaces between.
- Pour brownie batter between the gaps of cookie dough and swirl them together until the bottom of the pan is covered.
- Bake until set.
Storage and Freezing
Keep this leftover brookie recipe in an airtight container in the fridge for up to a week or up to three months in the freezer. Cut them up with a sharp knife and wrap them individually before freezing. Pop one or two out of the freezer into a backpack or briefcase as a sweet-treat surprise.
More Favorite Brownie Recipes
Did you make this Brookie recipe? Leave a comment and a rating below.
Brookies
This sweet and chewy Brookie recipe combines the best of a brownie and a cookie into one delicious treat!
Ingredients
For the brownies:
- 1 ⅓ cups granulated sugar
- ¾ cup unsalted butter melted
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 2 large eggs room-temperature
- ½ cup all-purpose flour
- ⅔ cup unsweetened cocoa powder
For the cookies:
- ¾ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room-temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Generously grease a 9×13-inch baking pan (or line with parchment paper).
- To make the brownies, in a large bowl whisk sugar, melted butter, vanilla, and salt until combined. Whisk in the eggs.
- Add the flour and cocoa powder and stir until mixed. Set aside.
- To make the cookie dough, use a hand mixer at medium speed, cream butter, granulated sugar, and brown sugar until fluffy. Mix in the egg and vanilla.
- In a medium bowl combine the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and mix until well combined. Fold in the chocolate chips.
- Drop the cookie dough in 1 tablespoon heaps in the prepared baking pan, leaving spaces between each drop. Drop scoops of brownie batter to fill the gaps. Use a spatula to gently swirl the dough and make the brookies somewhat level in the pan.
- Bake for 35 to 40 minutes or until set. Gently cover with foil while baking if the top starts to brown too quickly.
Notes
For a shortcut option, use a prepared box of brownie mix and a tube of refrigerated cookie dough.
Nutrition Information
Calories: 260 | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 160mg | Potassium: 69mg | Fiber: 1g | Sugar: 23g | Vitamin A: 401IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cookies, Dessert, Snack
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Time consuming fro me ((I’m not a quick cook) but absolutely delicious!
So glad it was worth it, Stevie! Thanks for trying our recipe.
Could you use homemade cookie mix and brownie mix in this recipe instead of store bought if the weights are similar?
Sure you can!
Holy serious yum! This looks awesome, Holly!
Is this even possible to resist? I don’t think so :) This looks delicious, thanks for sharing!