Brookies are a mix of fudgy brown butter brownies and chewy chocolate chip cookies. If you layer the two batters in a certain way, they will all bake evenly and not overbake.
this recipe
Brookies combine fudgy brown butter brownies with chewy chocolate chip cookies! Layering the two batters in a specific way ensures that everything bakes evenly without one layer over baking.
Why you’ll love these Brookies:
- Fudgy Brownie Layer: This easy dessert has a thick layer of my fudgy chocolate brownies in it.
- Layer of Chewy Chocolate Chip Cookies: My recipe for chewy chocolate chip cookies is layered between and on top of the brownie batter.
- These rich bars can be cut into small pieces to feed a lot of people! Great for parties.
Prep:35minutes mins
Cook:40minutes mins
Total:1hour hr 15minutes mins
Servings:16 to 24 bars
For the Chocolate Chip Cookies:
- 14.5 tbsp salted butter, 206 grams
- 3/4 cup dark brown sugar, packed, 163 grams
- 3/4 cup granulated sugar , 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out , 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 salt
- 1 and 1/2 cups chocolate chips
For the Brownies:
- 3/4 cup salted butter, cubed, 170 grams before browning, 140 grams after
- 4 ounces semi-sweet chocolate, chopped, Chocolate chips work, too
- 1/4 cup vegetable oil, 56 mL
- 3/4 cup cocoa powder, 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar , 158 grams
- 1 and 1/2 cups powdered sugar , 174 grams
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup all-purpose flour , 65 grams
- pinch of espresso powder, optional
- 1 cup semi-sweet chocolate chips, You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie!
For Topping
- flaky sea salt, optional
A look at the ingredients:
You can always find the full recipe with measurements and directions in the recipe card at the bottom of this post.To get around, use the table of contents (back at the top, below the first image).
- Butter: I always use salted butter because I think it tastes the best, but you can use unsalted butter if you want to. The cookie layer is made with only butter.
- Vegetable Oil: Unlike butter, vegetable oil stays liquid at room temperature. This makes it very important for keeping baked goods of all kinds soft and moist. I used to make brownies with all butter, but trust me, using oil instead of some of the butter makes them much more moist without changing the taste!
- Semi-Sweet Chocolate: We’re using semi-sweet chocolate so the bars won’t be too sweet.
- Cocoa Powder: I like to mix cocoa powder with melted chocolate to make my brownies taste even more chocolatey!
- Eggs: Use big eggs that are at room temperature.
- Sugars: To make the paper-thin, shiny crust, you need to use both granulated and powdered sugar. This makes it easier for all the sugar to dissolve. We used a mix of brown sugar and granulated sugar in the cookie dough to keep them soft and chewy.
- Vanilla: For the best results, use real vanilla extract.
- Salt: A little bit of salt is important for any recipe, whether it’s sweet or savory. It helps bring out the flavor and balance the sweetness.
- For best results, spoon your flour into the measuring cup and then level it off with a flat tool. You can also use a scale. If you scoop the measuring cup right into the flour, you’ll get too much flour, which could make the bake dry.
How to Make the Best Brookies:
- Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
- Prepare the dough for the chocolate chip cookies.
Melt the butter in a large mixing bowl. Whisk in the sugars.
Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds.
Stir in the dry ingredients, then the chocolate chips or chunks last.
Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan, then lift out that piece of parchment paper and replace with a new piece. Set your layer of cookie dough aside and leave the rest in the bowl for later.
14.5 tbsp salted butter,3/4 cup dark brown sugar, packed,3/4 cup granulated sugar,2 large eggs, at room temperature,1 and 1/2 tsp vanilla extract,3 cups all-purpose flour, spooned & leveled or weighed out,1 tsp baking soda,1 tsp baking powder,1/2 salt,1 and 1/2 cups chocolate chips - Make the Brown Butter Brownies.
Brown the butter.
Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it’s melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)
3/4 cup salted butter, cubed - Make the Brownie Batter:
Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly.
In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers – if it’s completely smooth, you’re good! If you feel sugar granules, keep whisking.)
Next, whisk in the powdered sugar, vanilla, and salt.
Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/.
Fold in the flour & espresso powder, then the chocolate chips.
4 ounces semi-sweet chocolate, chopped,1/4 cup vegetable oil,3/4 cup cocoa powder,3 large eggs, at room temperature,1 large egg yolk, at room temperature,3/4 cup granulated sugar,1 and 1/2 cups powdered sugar,2 tsp vanilla extract,1/4 tsp salt,1/2 cup all-purpose flour,pinch of espresso powder,1 cup semi-sweet chocolate chips - Assemble Bars.
Spread slightly more than half the brownie batter (you can just eyeball it) in the bottom of your lined 9×13 pan.
Lay the sheet of cookie dough on top of this, removing that extra piece of parchment paper.
Spread the remaining brownie batter on top.
Form large, thick discs with the remaining cookie dough and set on top of the batter. (See photos in blog post above if you need some help visualizing this!).
Press extra chocolate chips into any bare spots on the cookie dough if desired. - Bake.
Bake the assembled brookies for 38 to 44 minutes. The cookies will be golden and the brownies will have a shiny top. A toothpick inserted into the center of a brownie spot will have some moist crumbs, but not wet batter.
Do not over bake!
Serving + Storing:
Allow bars to cool for at least 30 minutes before slicing. The longer you let them cool, the neater your slices will be (but let’s be real, these are begging to be eaten warm!)
Serve & Store: Allow bars to cool in the pan on a wire rack for about 1 – 2 hours before slicing and serving. Sprinkle with flaky sea salt, if desired!
Store cooled leftover bars in an airtight container at room temperature for 3-4 days. Store leftover bars, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.
flaky sea salt, optional
Expert Baking Tips for Brookies:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
Special Tools:
- 9×13 Pan – A metal 9×13 pan is essential for this recipe!
Different Ways to Make the Recipe:
I haven’t tried making this recipe without gluten yet.
Dairy-free: To make this recipe dairy-free, use your favorite dairy-free butter.
Notes
Brownie Notes:
- Brown Butter in the Brownies: You can skip browning the butter if pinched for time. But, make sure you begin with just 140 grams of melted butter, rather than 170 grams if skipping the browning step.
- Cocoa Powder: Because this recipe uses no baking powder/soda, you can use any type of cocoa powder (dutch process and natural cocoa powder normally can not be used interchangeably because of how they react with baking powder vs. baking soda). You can use dutch process, natural, or black cocoa powder (black cocoa is the type they use in oreos – it makes these brownies taste a bit like oreos!).
Nutrition
Serving: 1bar, Calories: 667kcal, Carbohydrates: 84g, Protein: 6g, Fat: 36g, Saturated Fat: 20g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 86mg, Sodium: 297mg, Potassium: 274mg, Fiber: 4g, Sugar: 56g, Vitamin A: 641IU, Calcium: 67mg, Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.