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brookies sliced into bars and topped with sea salt


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Can’t choose between brownies or cookies? This Brookie recipe is the answer! Brookies are chocolate chip cookie brownies made with a soft and buttery chocolate chip cookie layer that sits on top of rich chocolate fudge brownies for an absolutely incredible dessert!
Course Dessert
Cuisine American
Keyword Brookies, chocolate chip cookie brownies, cookie brownies
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 16 Brookies
Calories 349
Author Kim


Brownie Layer

  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon baking powder
  • 1/2 cup all-purpose flour*

Cookie Layer

  • 1/2 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1 1/2 cups all-purpose flour*
  • 3/4 cup semi-sweet chocolate chips + more to sprinkle over the top before baking


  • Preheat oven to 350°F. Line a 9x13-inch pan with parchment paper; set aside. Start with brownie layer. In a large bowl, add butter, both sugars, and cocoa powder. Microwave for 1 minute or until butter is melted. Stir mixture together until combined.
    mixing chocolate brownie batter in a large mixing bowl
  • Mix in eggs and vanilla very well. Add baking powder and flour, mixing until fully combined. Pour into prepared baking pan.
    adding flour to brownie batter
  • For cookie layer, in a large bowl, mix melted butter and both sugars together until smooth. Add egg, yolk, and vanilla extract and beat until fully combined. Add baking soda and flour, mixing until just combined. Gently fold in chocolate chips. Avoid over-mixing.
    adding chocolate chips to cookie dough
  • Drop spoonfuls of dough on top of brownie layer, spreading out to fill any gaps, as needed, in an even layer. It doesn't have to be perfectly covered. Sprinkle some chocolate chips over the top for presentation.
    dropping spoonfuls of cookie dough over brownie batter in a pan
  • Bake for 25-30 minutes or until top cookie layer is slightly browned and edges are set. If the cookie dough begins to brown too quickly, place a piece of aluminum foil loosely across the top. Allow to cool for 30 minutes before cutting into bars.


*Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Storing: Cover and store leftover Brookies at room temperature for up to 1 week. These can also be stored in the fridge, if you like to enjoy them cold.
Freezing Instructions: Freeze baked and cooled cookie brownie bars for up to 3 months. Arrange in even layers in a large freezer-safe container between sheets of parchment. Thaw overnight in the refrigerator, then allow to come to room temperature before serving. Warm them up in the microwave for a few seconds if desired.


Serving: 1Brookie | Calories: 349kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 55mg | Potassium: 173mg | Fiber: 2g | Sugar: 33g | Vitamin A: 420IU | Calcium: 39mg | Iron: 2mg