Go Back
–+ servings

Brookies

These Brookies combine ultra fudgy brownies with gooey chocolate chip cookies for the ultimate dessert mashup. Featuring glossy crackly brownie tops, pools of melted dark chocolate, and bakery-style cookie dough baked right into the brownies, this recipe delivers the best of both worlds in every bite.
Print Pin
Course: Chocolate, Dessert
Cuisine: American
Keyword: brookie bars, brookie recipe, brownie bars, brownie cookie bars, chewy brookies, chocolate loaded brookies, easy brookie recipe, fudgy brookies, fudgy brownie and cookie recipe, gooey brookies, homemade brookies
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 12 servings

Ingredients 

Cookie Dough (you will only use HALF)

  • ½ cup unsalted butter room temperature
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon whole milk
  • 1 ¼ cups all purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ teaspoon sea salt
  • ¾ cup dark chocolate chips
  • ½ cup mini semi-sweet chocolate chips

Brownie Batter

  • 12 tablespoons unsalted butter
  • 1 ½ cups granulated sugar divided
  • 2 eggs
  • 1 egg yolk
  • 2 teaspoons vanilla bean paste or vanilla extract
  • ⅔ cup cocoa powder
  • ⅔ cup all purpose flour
  • ½ teaspoon espresso powder optional
  • ½ teaspoon sea salt
  • 2 ounces melted dark chocolate 72% cacao
  • 6 ounces roughly chopped dark chocolate 72% cacao
  • Flaky sea salt for finishing

Instructions

Make the Cookie Dough

  • Preheat oven to 325°F. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy removal.
  • In a stand mixer, cream together the butter, granulated sugar, and brown sugar until smooth and fluffy, about 2–3 minutes.
  • Add the egg, vanilla extract, and milk. Mix again, scraping down the bowl as needed.
  • Add the flour, baking soda, baking powder, and sea salt. Mix until just combined.
  • Fold in the dark chocolate chips and mini chocolate chips. Set aside.

Make the Brownie Batter

  • In a small saucepan over medium-low heat, combine the butter and ¾ cup of the sugar.
  • Stir until melted and glossy, then bring to a gentle simmer. Cook for 1–2 minutes until syrupy and the sugar is mostly dissolved, about 230°F. Remove from heat and cool slightly.
  • In a large mixing bowl with a hand mixer, beat the eggs, egg yolk, and remaining ¾ cup sugar on medium speed until pale, thick, and creamy, about 2–3 minutes.
  • Mix in the vanilla bean paste.
  • Slowly drizzle the warm butter mixture into the egg mixture while mixing on low speed.
  • Mix in the melted dark chocolate until glossy and combined.
  • Sift in the cocoa powder, flour, espresso powder, and sea salt. Mix just until combined.
  • Fold in the chopped dark chocolate.

Assemble and Bake

  • Spread the brownie batter evenly into the prepared pan.
  • Flatten pieces of cookie dough into small discs and gently press them into the brownie batter, spacing evenly across the top. Use only HALF of the cookie dough.
  • Top with additional chopped chocolate or chocolate chips if desired.
  • Bake for 40–50 minutes, or until the edges are set, the cookie tops are lightly golden, and the center jiggles slightly but is not wet.
  • Immediately sprinkle with flaky sea salt if desired.
  • Cool completely before slicing for clean edges and maximum fudginess.

Notes

Important Recipe Note:
This recipe makes a FULL batch of cookie dough, but you will only use HALF for the Brookies.
The cookie dough is incredibly delicious exactly as written, and I didn’t want to alter the texture or ratios by creating a smaller batch. Simply store the remaining dough in the refrigerator or freezer for another day, or bake a fresh batch of cookies while the Brookies bake.