Brookies (Chocolate Chip Cookie + Brownie Bars)
This isn’t a riddle but I’m going to ask you this anyways – What do you get when you cross a chocolate chip cookie with a brownie?
THESE.
Otherwise known as – BROOKIES. Combining the forces of an all-time favourite classic brownie and chocolate chip cookie is not only a match made in “BAR” heaven but it guarantees the best of both worlds.
Stop and inhale into your screen for a second. Can you smell the heavenly aroma of brownies and cookies baking in unison? I’m sorry but….these are just too divine not to share. Have I got your attention yet? Thought so.
Question. Are you a chocolate chip cookie person or a brownie person? Does it really matter? Nope, but I just wanna know.
Now, just a quick fact. I didn’t invent Brookies. They have been around for a LONG, LONG time. What I have done is experimented with different batters and doughs to see what would give me the BEST, MOISTEST and crazy delicious brookie on the planet.
So, let’s talk about the “ooey gooey” yum factor here. I like my brownies to be slightly underdone. And I mean S L I G H T L Y. Why? Because you can dry out a brownie just be baking them for a minute or two extra. Yes. It’s happened to me many times and I’m not proud of it. Just under baking them a smidge may be a bit scary but trust me, it’s the way they should be to get that gooey centre.
Here’s another question which I know you are going to ask me. “Can I make these brookies from a boxed mix”?
YES! You absolutely can if you’re in a rush and don’t feel like patchka’ing (fooling around) around with two batters.
How? Use one box is brownie batter mix + one box of chocolate chip cookie dough mix and prepare each according to package directions. Then layer the brownie mix in the pan first and the dot with the chocolate chip cookie dough mix. Easy….shmeasy but definitely different than the recipe below. Either way, you are going to end up with delicious brookies. Let me know if you love these as much as I do.
One more thing.
These are super rich and perfectly sweet. A little goes a long way so cut them into small squares to serve (and if you can’t resist having just one, it’s fine, I’ll totally understand).
- For the Brownie Layer:
- * ¾ cup salted butter, melted
- * 1½ cups granulated sugar
- * 3 extra large eggs
- * 2 tsp pure vanilla extract
- * ⅔ cup unsweetened cocoa powder
- * 1 cup AP flour
- * ½ tsp sea salt
- * ½ tsp baking powder
- For the Cookie Layer:
- * ¾ cup salted butter, room temp
- * ½ cup granulated sugar
- * ½ cup dark brown sugar
- * 1 extra large egg
- * 1 tsp pure vanilla extract
- * ½ tsp baking powder
- * ½ tsp sea salt
- * 1¼ cups AP flour
- * 1 cup semi-sweet chocolate chips
- * 1 cup milk chocolate chips
- NOTE: you can use 2 cups of the semi sweet if you like or a combo of semi and dark too!
- * Preheat the oven to 350F.
- * Spray a 9X13 pan with non-stick cooking spray or line with parchment paper for easy removal.
- For the Brownie Layer:
- * Stir sugar, eggs, and vanilla into the melted butter. Stir in the cocoa, flour, salt, and baking powder by hand. Just until combined, don’t over mix.
- * Pour the brownie batter evenly onto the bottom of the 9X13 pan.
- For the Cookie Layer:
- * Beat the sugars, butter, and vanilla together until creamy with a hand mixer. Add in the egg and mix again until incorporated.
- * Then stir in by hand the baking powder, salt and flour. Do not over mix. Slowly fold in the chocolate chips.
- * Drop spoonfuls of the cookie dough on top of the brownie batter. Spread as evenly as you can but it won’t cover the top completely.
- * Bake for 25-28 minutes until a toothpick inserted into the centre comes out clean and the cookie dough on top is golden brown.
- * Allow to cool completely, then cut and enjoy!
Follow
Follow
Hi!
3/4 cup = 170 grams. Hope that helps! Enjoy!
hi,the recipe looks amazing!
how many grams are in 3/4 cop butter?
Great suggestion!
Hi Jasmin!
Great tips! Thanks so much for trying this recipe. Warmest regards!
Hi Anja,
I am so thrilled you and your family enjoyed this! Warm regards!
OMG this recipe is delicious, my family devoured it in seconds. I’m baking it again today and will have to hide half of it so there is some left for tomorrow. Thank you for this recipe
Hi I want to bake this in my 10 by 10 inch pan so how do I increase the ingredients.
What do you mean when you say with heaping spoonfuls dot the cookie dough? Does it start as a ball and flatten out? I put small amounts of cookie dough throughout and it all burned. The oven was on convection at 350. Do the heaping spoonfuls make a difference on spread
There was a lot of the cookie dough left, why?
So delicious. A little bit heavy though. Can I substitute the butter in the brownies for oil? Thanks for the great recipe.
Could I replace half the butter with oil for the brownies?
I reduced the sugar by half for the brown sugar in the cookie dough, and for half of the white sugar in the brownie, and I can say it was too much of a reduction haha. The chewiness was also not as chewy as other brownies I’ve made, but the cookies were good!
Also I messed up and didn’t dot the brownie mix, so they didn’t have that beautiful cracked brownie top yours did in the photo. I didn’t know by “spoon in brownie mix” you meant dollop! I flattened it with a spoon haha!
Hi Maria,
I would say that adjusting the sugar may yield a less chewy texture. I would hate to see you waste ingredients if it doesn’t turn out.
xo
Hi Dianna,
Did you double the recipe? That sounds like a long baking time. The brookies should still be moist when tested with a toothpick. They will continue to set when they are cooling off. I hope the end result was good!
xo
i had to bake it for almost an hour
hi! i’ve tried this recipe many times already and it is so so soooo good.. i just want to ask if it’s possible to reduce the sweetness? if i will reduce the sugar, will it also affect the chewiness of the brownie? thanks and more power!