Brookies
If you love cookies and brownies, then you’re in luck with these incredible Brookies! Combining a fudgy brownie layer with a layer of chewy chocolate chip cookie dough, brookies are the ultimate dessert for chocolate lovers.
This brookies recipe uses a boxed brownie mix, but feel free to try a classic homemade browniesrecipe instead. You can also try using different variations of your favorite cookies for the cookie dough layer like my Peanut Butter Chocolate Chip Cookies, Milk Chocolate Chip Cookies or Chewy Monster Cookies!
Why This Recipe Works
- Easy brookies recipe. This brookies cookies recipe is easy to make because we use a boxed brownie mix for the brownie layer, cutting down on time!
- Homemade cookie dough layer. Although the bottom layer is from a box mix, the top chocolate chip cookie layer is made with a homemade cookie dough — perfectly soft and chewy!
- Rich dessert. This best brookies recipe is the ultimate treat for brownie and cookie lovers alike! The gooey brownie layer is perfect combined with the chewy chocolate chip cookies layer.
Ingredient Notes
- Brownie Mix: You’ll need 1 boxed brownie mix + the ingredients called for on the box. Make the brownie according to the package directions. Then follow the full recipe below.
- Butter: I always use unsalted butter in baking so I can control the amount of salt. Use room temperature butter to get the best results.
- Brown Sugar: To keep your brown sugar soft, you can place a slice of bread or a marshmallow in your brown sugar bag or container.
- Cornstarch: The cornstarch helps provide a soft and chewy cookie texture in the brookie cookies.
- Flour: Regular, all-purpose flour is great!
- Semi-Sweet Chocolate Chips: If you are more of a milk chocolate chips fan, you can use that instead.
Step-by-Step Instructions
- Make the brownie batter. Preheat oven to 350ºF. Line a 9×13-inch pan with parchment paper and sprayed with nonstick cooking spray. Make the brownie mix according to the package directions for a 8×8 or 9×9 inch pan. Spread the batter along the bottom of the prepared baking pan in an even layer.
- Make the cookie dough layer. Add 12 tablespoons butter, 3/4 cup brown sugar and 1/2 cup granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat until well combined. Add 1 egg and 2 tsp vanilla extract and mix until combined. Add 2 1/4 cups flour, 2 tsp cornstarch, 1 tsp baking powder, 3/4 tsp salt, and 1/2 tsp baking soda. Mix dry ingredients in until combined, then stir in 1 1/4 cups semisweet chocolate chips.
- Gently top brownie batter with cookie dough. Using your hands, make the layer of cookie dough by portioning out the dough on top of the brownie batter. The cookie dough should cover most of the batter, but if there are areas with uncovered brownie batter, that’s fine!
- Bake. Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake for 20 minutes more. Remove and let cool completely before slicing for cleaner cuts. Enjoy!
Recipe Tips
You can use a large bowl and a hand mixer if you don’t have a stand mixer.
To prevent the homemade brookies from sticking and to make it easier to remove, line your baking pan with parchment paper, leaving some overhang on the sides. This will make it easier to lift the brookies out of the pan after baking.
Aim to cover as much of the brownie layer as possible, but don’t worry if there are some areas with exposed brownie batter! This can actually make the brookies look more like brookies since you’ll see some of the brownie layer exposed.
If you want to use a homemade brownies recipe, you can make my Small Batch Brownies recipe 2x instead of a box brownie mix.
Feel free to get creative with your brookies by adding mix-ins or variations. For example, you can fold in chopped nuts, white chocolate chips, m&ms, toffee bits, or swirl in caramel sauce for added flavor and texture.
Allow the brookies to cool completely in the pan before attempting to slice them. This will help the layers set and make it easier to cut clean, neat slices. You can expedite the cooling process by placing the pan on a wire rack.
Feel free to serve these brookie cookie bars with a scoop of vanilla ice cream!
Make Ahead, Storing, and Freezing
If you want to make brookies ahead of time, I would prepare the cookie dough in advance and store it in an airtight container in the fridge for up to 24 hours. Then, remove the cookie dough from the fridge and let come to room temperature while you prepare the brownie batter.
Store the cooled brookies in an airtight container at room temperature for a few days. If you want to keep them longer, you can freeze them.
To freeze, wrap individual slices of the cookie brownies or the entire batch tightly in plastic wrap and then place them in an airtight freezer-safe container. Thaw at room temperature when ready to enjoy.
Recipe FAQs
Brookies are a delicious dessert that combines two classic treats: brownies and cookies. The dessert is part brownie part cookie, resulting in a delightful combination of fudgy brwonie and chewy cookies in a single dessert.
The reason we are using a 9×13-inch pan with a brownie mix that fits in a 8×8-inch pan is to get the right thickness for the brownie layer. If you use a different pan, just note that the brownie layer will either be much thicker or much thinner depending on if you size up or size down. A thicker layer of brownies can have a harder time baking in the oven.
Yes, you can use a homemade brownie mix instead of a boxed mix. Just make sure the homemade mix is suitable for the specified pan size.
If the cookie layer sank into the brownie layer during baking, it could be due to overmixing the cookie dough or the brownie batter, or it could be related to oven temperature fluctuations. Gently layer the cookie dough over the brownie batter without pressing too hard.
Crumbly or dry brookies cookies can result from overbaking, using too much flour, or not enough moisture in the dough. Ensure you’re measuring ingredients accurately and avoid overmixing the dough.
Yes, you can double the recipe to make a larger batch, especially if you’re baking for a crowd. Adjust the baking times accordingly and use a larger pan to keep layers proportionate.
More Brownie Cookie Recipes
- Walnut Brownie Cookies
- Crumbl Brownie Batter Cookies
- Crumbl Peanut Butter Brownie Cookies
- Crumbl Mint Brownie Cookies
Brookies
Ingredients
- 1 box brownie mix - prepared according to package instructions. Use any brownie mix, just want it to be one that fits an 8"x8" or 9"x9" pan.
Cookie Layer
- 12 tablespoons unsalted butter - softened to room temperature
- 3/4 cup light brown sugar - packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cup all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Line a 9”x13” pan with parchment paper and spray with nonstick cooking spray.
- Prepare the brownie mix according to the package directions, then pour the batter into the prepared pan and spread it along the bottom of the pan until it’s in an even layer.
- Make the cookie layer by creaming the butter, brown sugar, and granulated sugar in a bowl (use a hand mixer or stand mixer fitted with a paddle attachment). Add the egg and vanilla and mix again. Add the flour, cornstarch, baking powder, baking soda, and salt and mix to combine. Lastly, stir in the chocolate chips.
- Use your hands to portion the cookie dough over the top of the brownie batter. The cookie dough will cover most of the brownie batter, but if there areas that the brownie batter is peaking through, that’s fine!
- Cover with foil and bake for 20 minutes. Then uncover and bake for an additional 20 minutes.
- Remove from the oven and let cool completely before slicing and serving.
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One Comment on “Brookies”
Amazing!!!!! Just like the picture!! Love them 😋😋