Brookies are a fun combination of two classic treats in one. It’s a dessert bar made with a layer of cookie batter over brownie batter.
How do you make brookies?
You might be thinking this is going to require some extra dishes. While you will have to make two different batters, this doesn’t necessarily mean you will have extra cleanup.
I actually make my brownie batter first, rinse (if I feel like it) the same bowl and make the cookie batter in it. It’s all going into the same pan, so 1 mixing bowl is just fine.
You will need to prepare your baking pan first. I use a 9×13 dark metal pan that’s buttered and then lined with parchment paper for easy release.
Prepare the brownie batter first and spread it into the pan. I make my own brownie batter from scratch but you can easily follow this same recipe using a boxed brownie mix. My preferred boxed mix brand is Ghirardelli Dark Chocolate.
Next, make your cookie dough in the bowl and layer it over the brownie batter. When you place the batter on top, try to spread it as you drop it in so that it is easy to spread over the brownie batter.
I find it easiest to drop the batter in spoonfuls all over the pan and then gently spread it with an offset spatula.
Once the batters are layered, you can add extra chocolate chips on top if you want. I like the way it looks so I sprinkle on a few. That’s it!
Bake the batters for 25-28 minutes or until a toothpick inserted into the center comes out clean or with a few crumbs on it.
(Tip: You may need to add foil over it toward the end of baking if it starts to brown too quickly. See recipe notes.)
Variations for Making Brookies
- Swirl the two batters before baking instead of having two distinct layers. This is what I did with my pumpkin brookies!
- Add Oreo cookies between the two layers for Oreo Brookies. See my recipe for Oreo brownies for tips on how to arrange the cookies.
- Use butterscotch chips instead of chocolate chips for Butterscotch Brookies.
For the brownie batter
- ½ cup butter
- ¾ cup cocoa powder
- 1 cup sugar
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 2 eggs
- ¾ cup flour
- ½ teaspoon baking powder
- ½ teaspoon espresso powder, optional
- 1 cup mini semisweet chocolate chips
For the cookie batter
- ½ cup butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon vanilla
- 1 egg
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ¼ cup all purpose flour
- ½ cup chocolate chips
- Preheat the oven to 350F. Prepare a 9x13 metal pan by greasing the bottom and sides with butter. Line the bottom with parchment paper large enough for it to overhang on two of the sides. Grease the parchment.
- For the brownie batter: Heat the butter in a large saucepan over low flame. Once the butter has melted, add the sugar, increase the heat to medium and stir until the mixture is smooth and shiny. This should take 1-2 minutes.
- Transfer the butter into a large mixing bowl. Beat in the eggs, cocoa powder, salt, baking powder, espresso powder and vanilla until well combined.
- Add the flour and mix in the chocolate chips. Stir with a spatula until incorporated.
- Transfer the batter to the baking pan. Spread it out and set aside.
- For the cookie batter: Rinse out the mixing bowl (or use a clean one) and add the butter, sugar, brown sugar, and mix until light and fluffy. This should take 1-2 minutes.
- Add the egg, vanilla, baking soda and salt and mix until just incorporated.
- Add the flour and chocolate chips and stir well to combine.
- Drop the cookie batter over the brownie batter in tablespoon sizes spread out across the pan. Gently spread the batter with an offset spatula.
- Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean. Let the pan cool completely. Gently use a plastic knife around the edge of the pan to release brownie that may be stuck to the sides with no parchment. Use the two parchment paper flaps to lift the brownie slab out of the pan.
If you notice the top of the batter browning too quickly, you may need to cover the pan with foil halfway through the baking or toward the end of baking. This may especially be the case if you are using a glass baking dish.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 231Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 172mgCarbohydrates: 30gFiber: 1gSugar: 20gProtein: 3g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.