Description

This brookies recipe combines the best of brownies and chocolate chip cookies in one irresistible bar. With a fudgy, chocolatey brownie base and a chewy, buttery cookie layer, these brookies are the ultimate crowd-pleasing dessert for any occasion.

Ingredients

Scale

1/2 cup (113g) unsalted butter, melted (brownie layer)
1 cup (200g) granulated sugar (brownie layer)
1/4 cup (50g) brown sugar (brownie layer)
2 large eggs, at room temperature (brownie layer)
2 teaspoons vanilla extract (brownie layer)
2/3 cup (85g) all-purpose flour (brownie layer)
1/2 cup (45g) unsweetened cocoa powder (brownie layer)
1/2 teaspoon salt (brownie layer)
2/3 cup (115g) semi-sweet chocolate chips (brownie layer)
1/2 cup (113g) unsalted butter, softened (cookie layer)
1/2 cup (100g) brown sugar (cookie layer)
1/4 cup (50g) granulated sugar (cookie layer)
1 large egg, at room temperature (cookie layer)
1 teaspoon vanilla extract (cookie layer)
1 1/4 cups (155g) all-purpose flour (cookie layer)
1/2 teaspoon baking soda (cookie layer)
1/4 teaspoon salt (cookie layer)
3/4 cup (130g) semi-sweet chocolate chips (cookie layer)

Instructions

Line an 8×8-inch (20x20cm) pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C). Set eggs and butter out to reach room temperature.
Make the brownie layer: In a medium bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and glossy. Whisk in eggs one at a time, then stir in vanilla extract.
Sift in flour, cocoa powder, and salt. Fold gently with a spatula until just combined. Fold in chocolate chips.
Spread the brownie batter evenly in the prepared pan.
Make the cookie layer: In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 2-3 minutes).
Beat in egg and vanilla extract.
Add flour, baking soda, and salt. Mix until just combined. Stir in chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter. Use a knife or skewer to gently swirl the two batters together for a marbled look.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter). If the cookie top browns too quickly, tent loosely with foil for the last 10 minutes.
Let brookies cool in the pan on a rack for at least 20 minutes. Use the parchment overhang to lift out, then cut into squares or bars with a sharp knife, wiping the blade between cuts.

Notes

For best results, use room temperature ingredients and avoid overmixing the batters. Chill brookies before slicing for clean bars. For gluten-free, use a 1:1 baking blend. Vegan and dairy-free adaptations are possible with plant-based butter, flax eggs, and dairy-free chocolate chips. Brookies freeze well for up to 2 months.

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar (1/16 of pan)
Calories: 280
Sugar: 24
Sodium: 120
Fat: 14
Saturated Fat: 8
Carbohydrates: 36
Fiber: 2
Protein: 3

Keywords: brookies, brownie cookie bars, fudgy brookies, chewy brookies, chocolate dessert, easy dessert, bake sale, potluck, chocolate chip cookie, brownies, marbled bars