Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe

I recently experimented with a brookies recipe combining fudgy brownies and chewy cookies into one treat. Rich unsalted butter, cocoa powder, and chocolate chips blend with granulated and brown sugars to create a balanced indulgence. I love how this cookie brownie recipe offers a delightful mix of textures and flavors.

I recently came up with a Brookies recipe that totally blew my mind. It’s this crazy mix of fudgy brownie and crispy chocolate chip cookie that kicks your tastebuds into high gear.

I started with the brownie side by melting 1/2 cup unsalted butter and mixing it in with 1 cup granulated sugar, 2 large eggs, and a teaspoon of vanilla extract. Then add cocoa powder, 1/2 cup all-purpose flour, a pinch of salt and a bit of baking powder to get that rich, deep flavor.

Once the brownie base was set, I layered on my cookie dough using softened butter, a mix of granulated and brown sugars, another egg, a bit more vanilla extract, flour, baking soda, salt and of course a full cup of chocolate chips. This isn’t your ordinary dessert.

It reminds me of some wild twists like a cookie brownie caramel bar or even a cosmic brownie protein bar. Enjoy each bite of this fun, flavor-packed treat!

Why I Like this Recipe

I love these brookies for so many reasons:

1. I really dig how they combine fudgy brownies with chewy cookie dough – it’s like getting the best of both worlds in one bite.
2. I appreciate that the recipe isn’t too complicated even if I mess up a bit sometimes; it makes baking feel fun and not overly stressful.
3. I enjoy how every bite packs a chocolate punch with cocoa and chocolate chips, reminding me why I’m obsessed with all things chocolate.
4. I also like that the textures mix so perfectly – sometimes the brownie base is soft and moist while the cookie topping gets a nice, slightly crisp edge, which makes each square interesting to eat.

Ingredients

• Unsalted butter adds rich flavor and moist texture but is high in fat and calories
• Granulated sugar sweetens the treat while contributing carbohydrates and a crisp texture
• Eggs bring protein and help bind the ingredients, making the dessert more tender
• Cocoa powder offers an intense chocolate taste and a slight bitter note to balance the sweetness
• All-purpose flour provides essential structure and carbohydrates required to hold everything together
• Chocolate chips melt into gooey pockets of sweetness that make every bite special

Ingredient Quantities

• 1/2 cup unsalted butter, melted (for the brownie part)
• 1 cup granulated sugar (for brownies)
• 2 large eggs
• 1 teaspoon vanilla extract (brownie batter)
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (brownies)
• 1/4 teaspoon salt (for the brownies)
• 1/4 teaspoon baking powder
• 1/2 cup unsalted butter, softened (for the cookie dough)
• 1/2 cup granulated sugar (for cookies)
• 1/2 cup packed brown sugar
• 1 large egg (cookie layer)
• 1 teaspoon vanilla extract (for the cookie dough)
• 1 1/4 cups all-purpose flour (for cookies)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt (cookie dough)
• 1 cup chocolate chips

How to Make this

1. Preheat your oven to 350°F and grease a 9×9-inch baking pan.

2. In a bowl, mix together the 1/2 cup melted butter, 1 cup of granulated sugar (for the brownies), the 2 eggs, and 1 teaspoon vanilla extract until smooth.

3. Stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until just combined for the brownie batter.

4. Pour the brownie mixture into the prepared pan and smooth the top evenly.

5. In another bowl, beat the 1/2 cup softened butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until creamy.

6. Mix in 1 egg and 1 teaspoon vanilla extract, then gradually add 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt for the cookie dough.

7. Fold in 1 cup chocolate chips into the cookie dough until evenly distributed.

8. Drop spoonfuls of the cookie dough on top of the brownie batter, spacing them out so they can spread during baking.

9. Bake in the preheated oven for 25-30 minutes until the cookie layer is lightly golden and a toothpick inserted into the brownie part comes out with a few moist crumbs.

10. Let the brookies cool completely in the pan before cutting into squares and enjoying.

Equipment Needed

1. Oven (preheated to 350°F)
2. 9×9-inch baking pan
3. Two mixing bowls (one for the brownie batter and one for the cookie dough)
4. Measuring cups and spoons
5. Electric mixer or whisk
6. Spatula or spoon for stirring and smoothing the batter
7. Toothpick for testing doneness
8. Cooling rack for letting the brookies cool completely

FAQ

Brookies (Chocolate Chip Cookie + Brownie Bars) Recipe Substitutions and Variations

• If you’re out of unsalted butter (melted for the brownies), try using an equal amount of melted coconut oil. It gives a slightly different flavor but works just fine.
• If you want a healthier twist, you can swap the granulated sugar for the brownies with an equal amount of coconut sugar. It sweetens up nicely without too much fuss.
• Instead of regular salt in the brownies, sea salt or kosher salt can be used in the same amount for a bit more flavor complexity.
• If you need a dairy-free alternative for the softened butter in the cookie dough, margarine or vegan butter is a good one-to-one substitute.
• When chocolate chips aren’t available, try using chopped up pieces of your favorite chocolate bar. It might melt a bit differently but it’s still super yummy.

Pro Tips

1. When you mix the brownie batter, try not to overmix it; just stir until everything’s combined so you get that fudgy texture, not a tough cake.
2. Make sure you leave enough space between the cookie dough dollops on top, coz they spread out while baking and you don’t wanna end up with one giant cookie on your brownies.
3. Check your bake with a toothpick toward the end. It should come out with a few moist crumbs, not completely clean or totally wet – thats the sign of perfect brookies.
4. Let your brookies cool completely in the pan before cutting them, even if it means waiting a little longer. This extra step helps them firm up so they dont crumble all over the place.