Brookies (Brownie Cookie Bars)

Thomas Ainsworth

Brookies are the irresistible marriage of two dessert powerhouses: rich, fudgy brownies and chewy, buttery chocolate chip cookies. Born out of indecision and sheer indulgence, this hybrid treat combines the deep cocoa intensity of a brownie with the golden, vanilla-kissed crumble of a cookie. Truly, it’s the best of both worlds—perfect for bake sales, celebrations, or when you're craving a decadent twist on tradition.

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Prep Time 30

Cook Time 35

Total Time 1 5

Course Dessert

Cuisine American

Servings bars

Calories 398 kcal

Equipment

8x8-inch baking pan
Mixing bowls
Whisk
Electric mixer
Rubber spatula
Parchment paper

Ingredients

For the Brownie Layer:

½ cup unsalted butter melted and slightly cooled
1 cup granulated sugar
2 large eggs room temperature
1 teaspoon pure vanilla extract
⅓ cup unsweetened cocoa powder preferably Dutch-processed
½ cup all-purpose flour sifted
¼ teaspoon kosher salt

For the Cookie Layer:

½ cup unsalted butter softened to room temperature
½ cup brown sugar light or dark, packed
¼ cup granulated sugar
1 large egg room temperature
1 teaspoon pure vanilla extract
1 cup all-purpose flour sifted
½ teaspoon baking soda
¼ teaspoon kosher salt
¾ cup semi-sweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on all sides for easy lifting after baking.
Prepare the Brownie Layer: In a mixing bowl, whisk together melted butter and granulated sugar until glossy. Add eggs one at a time, whisking for about 30 seconds after each addition, followed by vanilla. Stir in cocoa powder, flour, and salt until just combined—do not overmix. Set aside.
To Make the Cookie Layer: Cream softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until light and fluffy (about 2–3 minutes). Add egg and vanilla extract; beat until smooth. Mix in flour, baking soda, and salt, then fold in chocolate chips using a spatula.
Spread the brownie batter evenly into the prepared pan. Then, using a spoon or your hands, drop small dollops of cookie dough evenly over the surface. Lightly press the dough down to flatten slightly; it will spread more as it bakes.
Bake in the preheated oven for 33–35 minutes. The top should be golden and set, with a toothpick inserted into the brownie section coming out with a few moist crumbs (but no raw batter). If the cookie top starts to brown too quickly, tent loosely with foil during the last 10 minutes.
Let brookies cool completely in the pan before lifting them out using the parchment. Slice into bars using a sharp knife—cleaning the blade between cuts helps maintain clean edges.

Notes

To intensify the chocolate flavor, add 1/4 teaspoon espresso powder to the brownie batter.
For a gluten-free version, substitute a 1:1 gluten-free flour blend such as Bob's Red Mill.
Do not overbake—the residual heat will finish setting the layers as they cool.

Nutrition

Calories: 398kcalCarbohydrates: 49gProtein: 5gFat: 21gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 88mgSodium: 167mgPotassium: 152mgFiber: 2gSugar: 34gVitamin A: 546IUCalcium: 32mgIron: 2mg

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