Description
Brookies are the ultimate dessert mashup—half fudgy brownie, half chewy chocolate chip cookie. Perfect for anyone who can’t choose between brownies and cookies.
Ingredients
Scale
- 1/2 cup unsalted butter (brownie layer)
- 1 cup granulated sugar (brownie layer)
- 2 large eggs (brownie layer)
- 1 tsp vanilla extract (brownie layer)
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour (brownie layer)
- 1/4 tsp salt (brownie layer)
- 1/4 tsp baking powder (brownie layer)
- 1/2 cup unsalted butter (cookie layer)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar (cookie layer)
- 1 large egg (cookie layer)
- 1 tsp vanilla extract (cookie layer)
- 1 1/4 cups all-purpose flour (cookie layer)
- 1/2 tsp baking soda
- 1/4 tsp salt (cookie layer)
- 1 cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Brownie Layer: Melt butter and mix in sugar. Whisk in eggs and vanilla extract. Add cocoa powder, flour, salt, and baking powder, mixing until smooth. Spread into prepared pan.
- Cookie Layer: Cream butter, brown sugar, and granulated sugar. Mix in egg and vanilla extract. Stir in flour, baking soda, and salt. Fold in chocolate chips. Drop spoonfuls over brownie batter and gently spread to mostly cover.
- Bake 30–35 minutes until golden brown and a toothpick comes out with moist crumbs.
- Cool completely before slicing into bars.
Notes
- Add nuts like walnuts or pecans for crunch.
- Swap in peanut butter or white chocolate chips for variety.
- Swirl in caramel or Nutella for extra richness.
- Use muffin tins to make individual servings.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg