bars
Brookies Recipe: Fudgy Brownie Cookie Bars
Brookies combine the best of brownies and cookies in one irresistible bar. This easy recipe delivers fudgy chocolate with chewy cookie edges.
Why Choose When You Can Have Both?
Brookies are where my two favorite things collide—and honestly, I can’t believe it took me so long to figure this out. This isn’t some complicated hybrid; it’s actually surprisingly straightforward: a fudgy brownie base topped with a chewy cookie layer that bakes together into pure magic. One pan, two textures, infinite satisfaction.
A Few Things I Have Noticed
- The brownie layer needs to be completely smooth and even, so spread it with a small spatula before adding the cookie dough. This creates a stable foundation and ensures better layering.
- Don’t stress about perfectly covering the brownie layer with cookie dough. Gaps are your friend—they let the brownie shine through and create crispy-edged pockets of brownie flavor.
- The key to perfect brookies is underbaking slightly. They should look barely set in the center when you remove them from the oven. They’ll firm up as they cool but stay wonderfully fudgy.
- Chilling before slicing makes a huge difference. A cold brookie cuts cleanly without crumbling. Use a warm, dry knife and wipe between cuts for the cleanest edges.
Variations
- Salted Caramel Brookies: Drizzle caramel sauce over the brownie layer before adding cookie dough, then sprinkle fleur de sel on top before baking.
- Peanut Butter Brookies: Mix 1/2 cup peanut butter into the cookie dough and use peanut butter chips instead of chocolate chips.
- Mint Chocolate Brookies: Add 1/2 tsp peppermint extract to the brownie batter and use mint chocolate chips in the cookie layer.
If you love this recipe, you might also enjoy my classic fudgy brownies or chewy chocolate chip cookies baked individually.
Ingredients
Brownie Layer
Cookie Layer
Instructions
- 1
Preheat and Prepare
Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang on sides for easy removal.
- 2
Make the Brownie Layer
Whisk together melted butter and granulated sugar. Add eggs and vanilla, mixing well. Sift in flour, cocoa powder, salt, and baking powder. Stir until just combined. Spread evenly in prepared pan.
- 3
Prepare Cookie Dough
In another bowl, cream together softened butter and both sugars until fluffy, about 2 minutes. Add egg and vanilla, beating well. Fold in flour, baking soda, and salt. Stir in chocolate chips.
- 4
Layer the Dough
Drop spoonfuls of cookie dough over the brownie layer. Gently spread or pat it into an even layer, covering the brownie base as much as possible.
- 5
Bake
Bake for 20-22 minutes, until the edges are set but the center still has a slight jiggle. The top should look just barely underdone.
- 6
Cool Completely
Let cool in the pan for at least 30 minutes, then transfer to a wire rack. Chill for 1-2 hours before cutting into squares for cleaner slices.
Nutrition Information
Per serving (serves 24). Values are approximate.
| Calories | 210 calories |
| Total Fat | 11g |
| Saturated Fat | 7g |
| Carbohydrates | 27g |
| Sugar | 18g |
| Protein | 2g |
| Sodium | 145mg |
| Fiber | 1g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
Never Miss a Sweet Recipe
Join 5,000+ home bakers and get new recipes straight to your inbox.
Frequently Asked Questions
Can I make brookies ahead of time?
Absolutely! Brookies actually taste better the next day when flavors meld. Store them in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. They thaw beautifully.
What if my cookie layer isn't spreading evenly?
This is totally normal with cookie dough. Use an offset spatula or the back of a spoon to gently press and smooth it. You don't need perfect coverage—some brownie peeking through is actually charming and keeps the texture interesting.
How do I know when brookies are done baking?
The edges should feel firm when you gently press them, but the very center might jiggle slightly when you shake the pan. This slight underbaking keeps them fudgy. They continue cooking as they cool, so resist overbaking.
Reader Reviews
Based on 223 reviews
