Super Easy and Chewy Brookies
Can’t decide between a chocolate chip cookie or fudgy brownies? Well now you dont have to! Make this brookie recipe instead! These brookies are a combination of chewy chocolate chip cookies and dark chocolate brownies made together in one pan. That’s right, two classic dessert batters baked on top of each other for the ultimate dessert!
Feeling indecisive about dessert? I have the answer for you. Brookies!
These brookies are made by layering cookie dough on top of brownie batter in a 9×13 pan and baking it just like that. It’s a mashup of two of my most favorite desserts. Just like the name is a mash up of brownies and cookies.
To create this recipe I started with my dairy free chocolate chip cookie batter (but made them dairy instead) and my 5 star rated one bowl fudgy brownies. Unlike my brookie cookies which you can make with just one batter, its best to make two batters for this recipe to create the best texture for each.
The cookie layer is chewy and has an almost caramel flavor to it, and the brownie layer is fudgy with that classic crinkle top. As a professionally trained baker, coming up with a fun spin on classic desserts like this, is one of my favorite things to do!
If you’re ready for an easy, beginner friendly dessert, then grab your favorite 9×13 pan and let’s get baking!
Helpful Baking Tools
- 9×13 inch Baking Dish: The ideal size for this recipe, this dish allows both layers to spread and bake evenly and is a convenient choice for most home desserts like this. I dont recommend baking this in an 8×8. It’s too small and would overflow.
- Parchment Paper: I always layer my baking dish with parchment paper when making brownies. It makes it so much easier to pull them out, plus it helps to crisp up the edges. If you only use baking spray sometimes the spray has too much oil to allow for the edges to crisp up.
- Large Bowls: Essential for mixing the ingredients of each dessert. Large bowls provide ample space to combine and blend the mixtures properly, ensuring a smooth batter and dough.
You will need to make two batters for this recipe. I didnt love that concept while testing, but its truly the only way to go. It’s best to make the brownie batter first since it is more liquidy and will go on the bottom of the pan.
You can then wipe out the bowl, no need to even really clean it, and then make the cookie dough.
The brownie batter might look thin because it is usually baked in an 8×8 but its ok! Because the cookie dough is thick it will bake through the brownie creating a thick but chewy brookie- exactly what you want!
You dont need anything more than the regular pantry staples for this recipe. I do love using a semi sweet dark chocolate though for both the brownies and the chocolate chips but you can use any kind of chocolate you’d like.
You can also make them dairy free by using a vegan butter like Earth Balance and dairy free chocolate chips.
How To Make Brookies
Prepare for baking: Preheat the oven to 350° F and line a 9×13 inch baking dish with parchment paper. You will need to rip two strips for both sides to overlap about 2″ over. Don’t try to just use one sheet.
Combine the butter and chocolate: Add one stick of butter and six ounces of chocolate to a microwave safe bowl. Cook in 30-second intervals, stirring in between, until fully melted up to 90 seconds. Let the mixture cool for at least 5 minutes.
Brownie batter: To the cooled chocolate mixture, mix in the sugar, eggs, and vanilla extract with a whisk for one minute until it’s frothy.
You need to use a whisk (or a stand or hand mixer) because when you whip the eggs with the sugar it will create air pockets which help to create the crackly crust. You wont get the same results with a spatula.
Stir in the dry ingredients (flour, cocoa powder, kosher salt) and whisk for another minute.
Pour the brownie batter into the prepared baking dish as the bottom layer spreading evenly with the back of a spoon. It might look thin but don’t worry!
Cookie dough: Melt a stick of butter in a microwave safe bowl, then add the sugars mixing until smooth. Whisk in the egg yolks, followed by the vanilla extract. Stir in the dry ingredients just until a dough forms. Fold in the chocolate chips and mix well to make sure they stick and are evenly distributed.
Combine the batters: Use a kitchen spoon to dollop small pieces of cookie dough all over the top of the brownie batter.
Bake the brookies: Place the pan in the preheated oven and bake for 30 minutes. Jiggle the pan to see if the batter is still a little raw. If it is bake for 2-3 more minutes. Remove from the oven and let cool for 15 minutes before cutting into them to help them keep their shape. Enjoy!
You’ll get 24 decent sized brookie pieces out from this recipe. Keep in mind that they are also kinda thick because there are two recipes instead of 1!
You can for sure make brookies ahead of time but I wouldnt make them any more than a day out for the best texture. Store them sealed well on the counter top. If you want to freeze- lift the brookies out of the pan when they are cool then wrap in plastic wrap and again in tin foil and freeze for 2 months.
More Brownie and Cookie Recipes
Super Easy and Chewy Brookies
For the brownies:
- 1/2 cup butter, unsalted, melted
- 6 oz semi sweet chocolate chips, about 1 heaping cup
- 1 cup granulated sugar
- 3 eggs large
- 1 tsp vanilla extract
- 1/2 cup flour all purpose
- 1/4 cup cocoa powder
- 1/2 tsp salt
For the cookie dough:
- ½ cup butter, melted
- ⅔ cup brown sugar, packed
- 2 tbsp white sugar
- 2 egg yolks whites, discarded
- 1 tsp vanilla extract
- 1 3/4 cup all purpose flour
- ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup semi sweet dark chocolate chips
- Preheat the oven to 350° F and line a 9×13 inch baking dish with parchment paper. You need to cut two pieces to line the pan.
- In a large microwave safe bowl combine the 1/2 cup butter and 6 oz chocolate. Microwave for 30 seconds at a time stirring in between until the chocolate is completely melted. Up to 90 seconds total. Let the chocolate cool for 5 minutes.
- Add 1 cup sugar, 3 eggs, and 1 tsp vanilla extract and whisk well to combine until frothy, about 1 minute.
- Next add in the 1/2 cup flour, 1/4 cup cocoa powder, and 1/2 tsp kosher salt. Whisk until combined.
- Pour the batter into the pan and spread evenly around with the back of a spoon. Set aside to make the cookie dough.
- In a medium sized microwave safe bowl melt the 1/2 cup butter. Add the 2/3 cup brown sugar and 2 tbsp white sugar and mix till smooth.
- Add the 2 egg yolks and 1 tsp vanilla extract and mix again.
- Add in the 1 3/4 cups flour, 1/4 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp kosher salt and stir till dough forms.
- Add in the 1 cup chocolate chips and mix well to ensure that the chips are sticking in the batter.
- Using a small spoon ( a kitchen teaspoon) dollop small clumps of cookie dough on top of the brownie batter. It doesn’t have to be shaped into a ball.
- Dollop all over the brownies using all the cookie dough.
- Put the pan in the oven and bake for 30-35 minutes uncovered. Remove from the oven and let cool 15 minutes before cutting in to them. This helps them keep their shape!