Brookies are the best of two favorite desserts: fudgy Brownies and buttery Chocolate Chip Cookies!
Why choose just one when this treat is the perfect combo of both!
This yummy treat couldn't be easier to make, with just one pan and simple pantry ingredients. We've used two of our favorite recipes: One-Bowl Brownies and Chocolate Chip Cookies.
Ingredients needed for this recipe
First, you'll mix the brownie batter, and then you'll make the cookie batter. Here are the ingredients for both. See the recipe card below for exact measurements.
Brownies:
- A note about the espresso - it's optional, but we like it because it adds a rich flavor to the brownies. If you decide to skip it, add an extra teaspoon of vanilla.
Chocolate Chip Cookies:
How to make Brookies:
- Preheat the oven to 350ËšF.
- Line a 9" x 13" pan with parchment paper, or spray with non-stick spray.
Start with the brownie mixture:
- Make the espresso and set aside to cool.
- Chop the chocolate into pieces. In a heatproof bowl, melt the butter and chocolate in the microwave in 30-second increments, stirring after each interval, until completely melted (or melt in a double boiler).
- Add espresso, vanilla, and sugar, and beat until glossy.
- Mix in eggs one at a time, stirring well after each addition.
- Add the flour and mix until no streaks remain, but don't overmix.
- Pour into the prepared pan.
Make the Chocolate Chip Cookie batter
- Mix the room temperature butter, sugar, and brown sugar until light and fluffy.
- Add vanilla and egg, stir until completely combined.
- Whisk the flour, baking soda, baking powder, and salt in a small bowl.
- Add the flour mixture to the butter/sugar mixture.
- Stir until no streaks remain, and add the chocolate chips. Mix gently to combine.
- Add dollops of cookie dough on top of the brownie batter. It's okay if it's not completely covered. You can swirl it in with a knife if you're feeling fancy!
- Add on a few extra chips if you'd like.
- Bake, covered with foil, for 20 minutes. Remove the foil and bake for an additional 20 minutes. The brookies should be fully baked and not jiggly. The cookies will be golden brown on top. If you test the mixture with a toothpick, it will still be slightly gooey. The Brookies will continue to cook while cooling.
- Remove from the oven and place the pan on a wire cooling rack. Be sure to let the pan cool for a minimum of 30 minutes to let the Brookies set up because they will be very soft straight from the oven.
- Cut into squares and enjoy!
How to Store Brookies
Room Temperature: Once cooled, store in a sealed container for up to 5 days.
Freezer: Cool, cut into squares, and place in a sealed freezer container for up to 3 months. Defrost at room temperature before serving.
Other easy desserts to try:
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Brookies
Brookies are the best of 2 desserts: brownies and chocolate chip cookies, all in one pan! The perfect combo.
Servings: 16 pieces
Calories: 232kcal
Equipment
- 1 9" x 13" baking pan
Ingredients
Chocolate Chip Cookie Dough:
- 4 ounces butter, room temperature
- ½ cup sugar
- ½ cup light brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1 â…“ cup flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup chocolate chips, we like a mixture of small and large chips
Brownies:
- 4 oz dark chocolate, unsweetened
- 12 Tablespoons butter
- 3 Tablespoons brewed espresso, or 2 teaspoon espresso powder, Optional
- 2 teaspoons vanilla extract
- 2 cups sugar
- 3 large eggs
- 1 cup + 2 Tablespoons all-purpose flour
Instructions
- Preheat oven to 350°F
- Grease or line with parchment a 13" x 9" baking pan. Alternately use an 8.5" x 11" pan.
Make the brownies:
- Prepare espresso and let cool to room temperature.3 Tablespoons brewed espresso, or 2 teaspoon espresso powder,
- In a large microwave-safe bowl heat butter and chocolate about 2 minutes or until completely melted, stirring halfway through. Or melt in a double boiler.4 oz dark chocolate, unsweetened, 12 Tablespoons butter
- Add espresso and vanilla and stir until smooth. Add sugar and mix. Add eggs one at a time and combine completely.2 teaspoons vanilla extract, 2 cups sugar, 3 large eggs
- Add flour and stir to combine, but do not over mix. If desired, add nuts.1 cup + 2 Tablespoons all-purpose flour
- Pour brownie batter into the prepared pan.
Make the Chocolate Chip Cookie Dough:
- Blend the butter, sugar, and brown sugar until light and fluffy.
- Add vanilla and egg, and combine until no streaks remain.
- In a small bowl, combine the flour, baking soda, baking powder, and salt.
- Add the flour mixture to the sugar mixture and gently combine until no flour streaks remain.
- Hand mix in the chips.
- Add dollops of cookie dough on top of the brownie batter. It's okay if it's not completely covered.
Cooking Instructions:
- Cook for 20 minutes, covered with foil. Remove the foil and cook for another 20 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. (See notes below for more tips using an instant-read thermometer)Cool completely before cutting. Store at room temperature in an airtight container for up to 4 days, or up to 3 months in the freezer.
Notes
Instant-read thermometer. Testing brownies with an instant-read thermometer is a fail-proof way to test to see if they are done. Use the following internal temperature gauge:Â
- Fudgy gooey brownies are done at 165ËšFÂ
- Chewy brownies are done at 185ËšF - 195ËšFÂ
- Cakey Brownies are ready at 200ËšF - 205ËšF
Nutrition
Serving: 1brownie | Calories: 232kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 46mg | Sodium: 66mg | Potassium: 69mg | Fiber: 1g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 0.001mg | Calcium: 13mg | Iron: 1mg
Sherry Arledge
These Brookies are simply amazing!!! Easy to make & so delicious!!! Enjoy!!!