This Brookie Recipe is about to make all your dessert dreams come true. When you’re faced with the tough decision of having either a cookie or a brownie, fear not! This recipe takes both of those things to make the richest, most delectable dessert you’ve ever laid eyes on.
Reasons You’ll Love This Recipe
Double Trouble – The best combination to ever exist in the dessert world. You’ll never have to pick between the two ever again!
Homemade – Both the cookie and the brownie batter is made from scratch, so not only will it taste amazing, but you can say “Yeah, I DID that.”
Families LOVE this – Your kids will run to the table to get their little hands on these, and even the adults will snag a few!
Customizable – You don’t have to stop at a simple brookie! You can add in as many ingredients as you want to make this dessert your own.
Texture and Flavor – You get the soft, rich and chewy texture of a brownie, with the classic, velvet, buttery flavor of a chocolate chip cookie.
Two desserts in one? Now, it doesn’t get much better than that. A homemade brownie batter and a simple yet sweet cookie dough come together perfectly in the oven to make a beautiful brookie!
Ingredients and Substitutions
Let’s discuss how to make this recipe, as well as the ingredients that are needed. Please take note that below you will find discussion, expert tips, and answers to frequently asked questions about this recipe to help you recreate it in your kitchen. If you *just* want the recipe itself, scroll down. The full printable recipe itself, with exact measurements and instructions, is found at the bottom of this page.
Salted Butter – If you don’t have butter, margarine can also be used, but I think butter gives a better flavor. If you prefer to use unsalted butter, add a ¼ teaspoon of salt to each batter.
Flour – The brookies will turn out better if you have a sifter to sift both the flour, and cocoa powder together. If you don’t have a sifter, a whisk usually works just fine to break up the clumps.
Unsweetened Cocoa Powder – Since we add sugar to the brownie batter, you’ll need the unsweetened powder, otherwise the brownie batter will be overly sweet. If you like you can use a dark cocoa powder.
Chocolate Chips – Semi-sweet chocolate chips are always a good option. If you don’t want to stop there with the add-ins, you could try adding chopped walnuts, pecans, peanuts or almonds to the brownie batter. To the cookie dough, you could add peanut butter chips, white chocolate chips, chopped up oreos, or even raisins! The options are endless and completely up to you!
How To Make Brookies
- To make the brownie batter, start by melting the butter completely in a microwave safe dish. Once melted, whisk the butter with the granulated sugar until combined. Next, add in the eggs and vanilla and continue to whisk until smooth.
- In a separate medium sized bowl, sift together the flour and unsweetened cocoa powder, then add the salt. Once the dry mixture is evenly combined, add it to the butter mixture. Stir this together, but don’t overmix the brownie batter.
- To make the cookie dough, start with a stand mixer and a paddle attachment. Add the softened butter to the bowl as well as the brown and white sugar. Combine that together before beating in the eggs and vanilla until the mixture becomes a light and fluffy consistency.
- In a separate large bowl, combine the flour, baking soda and salt. Pour the flour mixture into the butter mixture until it becomes a dough-like consistency. Fold in the chocolate chips with a spatula.
- Next, preheat the oven to 350° and spray an 8×8 baking pan with nonstick cooking spray. Pour all of the brownie batter into the pan first, then dollop the cookie dough evenly amongst the brownie batter. Swirl the cookie dough and brownie batter together, but don’t overmix. Try your best to smooth out the top.
- To the top of the batter, sprinkle on some extra chocolate chips. Cover this with foil and bake for 40 minutes. Once the 40 minutes is up, put it back in the oven for 10 minutes or until the cookie dough is fully cooked through.
Recipe Tips and Advice
Storage – Store these in an airtight container at room temperature for about 3 days, or you can freeze these for up to 3 months. If you prefer, before you bake, you can swirl the batters together and freeze it. When you’re ready to bake it, allow it to sit in the fridge overnight to thaw before popping it in the oven.
Materials – You’ll need an 8×8 baking pan, a stand mixer with a paddle attachment, (a hand mixer will work as well), a sifter, whisk, measuring cups and spoons, aluminum foil, some mixing bowls, and a butter knife or offset spatula to swirl the batters.
9×13 Pan Option – You can use a 9×13 pan instead, you’ll just need to reduce the baking time to 20 minutes covered, and 20 minutes uncovered. If you choose this method the brookies will just be a little bit thinner
More Recipes To Try
Brownies… Cookies… Bars…. Oh My! There’s plenty more recipes out there if you liked these Brookies! Check them out here:
- Pecan Pie Brownies
- Buckeye Brownies
- Chocolate Chip Cookie Bars
- Andes Mint Brownies
- Brown Butter Blondies
- Homemade Brownies
- Cheesecake Brownies
- Brownie Cookies
Tried this recipe?
I love to hear from readers who make my recipes! Please leave a comment and review below. If you have photos, tag me @lovefromtheoven on Instagram and Pinterest.
- 1/2 cup salted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 6 tablespoons salted butter softened
- 1/2 cup brown sugar
- 1/3 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips semi-sweet is great, but milk or dark can be used as well
- Preheat the oven to 350 degrees. Prepare a 8X8 baking pan by spraying with non-stick baking spray.
- Melt the butter in a microwave safe bowl. Whisk in the granulated sugar, then the eggs and vanilla. Sift the flour and unsweetened cocoa into a separate bowl. Add the salt to this mixture. Stir this dry mixture into the butter mixture. Only stir as much as needed- we don’t want to over mix the brownie batter.
- Using a stand mixer with a paddle attachment, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla, until fluffy. In a separate large bowl, whisk together the flour, baking soda, and salt. Mix the flour mixture into the butter mixture until just combined. Then stir in the chocolate chips.
- Assemble the brookies by scooping the brownie batter into the pan and spreading to cover the bottom of the pan. Dollop the cookie dough evenly into the pan. Swirl the cookie dough into the brownie batter, just a little. Try to smooth the top out a bit if needed.
- Sprinkle on a few extra chocolate chips, then bake covered with foil for 40 minutes. Uncover and bake for another 10 minutes or until the cookie layer is fully set.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.