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Brookies (Brownie Cookies)

This brookie recipe was inspired by a co-worker who couldn't decide if she wanted brownies or chocolate chip cookies for her birthday treat. Since she said I should just pick one, I thought this up on the way home. I couldn't find a recipe like it on Allrecipes, so I created it. These brookies go quickly; I usually make a double batch in a jelly roll pan.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Snack
Cuisine French
Servings 20 people
Calories 5679.3 kcal

Equipment

  • 1 9x13 inch Baking Dish
  • 2 Large Mixing Bowls
  • 1 Electric Mixer (stand or hand) (or sturdy whisk)
  • 1 Rubber Spatula
  • 1 Measuring Set (cups and spoons)

Ingredients
  

Main

  • 1/2 cup butter softened
  • 1/2 cup light brown sugar
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup semisweet chocolate chips
  • 1 cup white sugar
  • 1/2 cup butter melted
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Prepare cookie layer: Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes. Dotdash Meredith Food Studios
  • Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside. Dotdash Meredith Food Studios
  • Prepare brownie layer: Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely. Dotdash Meredith Food Studios
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars. Enjoy! Dotdash Meredith Food Studios
  • Make the cookie dough and press it into a greased baking dish. 
  • Make the brownie batter and spread it over the cookie layer. 
  • Bake in the preheated oven until a toothpick comes out clean. 
  • Cut the brookies into bars. 

Notes

For the cookie layer, ensure your butter is truly softened for optimal creaming, which incorporates air and creates a tender crumb. When preparing the brownie batter, avoid overmixing once the flour is added; this can develop gluten and result in a tougher brownie. A key to clean cuts is allowing the brookies to cool completely, ideally for several hours or even chilling them. This prevents crumbling and ensures well-defined bars. For an elevated experience, consider adding a sprinkle of flaky sea salt on top of the brownie layer before baking to balance the sweetness, or a handful of toasted pecans or walnuts for textural contrast.