Homemade Brookies are a one-of-a-kind cookie bar with a double dose of decadence! Featuring a luscious layer of fudgy brownie baked below a classic, chewy chocolate chip cookie, you get two beloved desserts in every bite.
Easy Brookies Recipe
Our easy Brookies recipe is a double-duty dessert! It’s made by dropping dollops of chocolate chip cookie dough over brownie batter and baking into the best of two treats. Why bake a separate batch of brownies and chocolate chip cookies when you can make them both at the same time?
While I can’t claim credit for inventing the first brookie bars recipe, my shortcut version is cookie brownie brilliance! My method combines the convenience of a box mix with the personalized touch of homemade cookie dough—the ultimate time-saving hack for a delicious two-in-1 treat.
Choosing a dessert can be tough with so many delicious options out there. When you can’t decide between chocolate mousse brownies, cookie dough brownies, cosmic brownie cookies or browned butter chocolate chip cookies, I’m here to help you!
This half cookie half brownie hybrid layers the chewy, chocolate-studded goodness of a golden cookie with the dense, fudgy richness of a brownie. While trends in baking and desserts can shift, it’s safe to say this brookie recipe is here for the long haul!
Brookies Ingredients
- Fudge brownie mix (plus the eggs, water, and vegetable oil called for on the box): Use your favorite store-bought brand or make a homemade brownie recipe from scratch.
- Light brown sugar: Due to its molasses content, light brown sugar adds moisture, chewiness, and a rich, caramel-like flavor to the cookie dough.
- Granulated sugar: Contributes sweetness and helps with the cookie’s spread and crispiness.
- Unsalted butter: Adds richness and flavor, and helps to create a tender texture.
- Eggs: Enhances richness and helps create a tender, soft texture.
- Vanilla extract: Provides a depth of flavor.
- All purpose flour: Provides the necessary gluten to give the cookies their shape and texture.
- Cornstarch: Helps to create a softer, tender texture and makes the cookies more chewy and less dense.
- Baking soda: Acts as a leavening agent, helping the cookies to rise and spread.
- Salt
- Semi sweet chocolate chips: For a slightly different taste, you can use milk chocolate chips or dark chocolate chips in the cookie dough. White chocolate chips or butterscotch chips will also taste delicous.
See the recipe card for full information on ingredients and quantities.
How to Make Brookies
- Make The Brownie Batter: Prepare the brownies according to package directions. Pour the brownie batter into the baking pan and set aside.
- Make The Wet Mixture: Beat together the light brown sugar, granulated sugar, and butter until combined. Add the egg, egg yolk, and vanilla extract and beat again until smooth.
- Create The Cookie Dough: Mix the flour, cornstarch, baking soda, and salt in to the wet mixture. Fold in the chocolate chips.
- Bake: Drop dollops of cookie dough over the surface of the brownie batter. Bake at 350 degrees Fahrenheit for 20 minutes.
- Slice And Serve: Cool completely before slicing into 12 large or 24 small servings. Enjoy!
Serving Suggestions
This recipe for brookies makes 12 large (approximately 3×3 inch) or 24 small (approximately 2×2 inch) squares! It’s perfect for feeding plenty of friends at backyard barbecues, potlucks, and parties. Plus, it’s easily made in a baking pan, so it’s portable.
Serve your slices with a scoop of ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to make dessert even more decadent!
Tips & Variations
- Buying A Box: When choosing a boxed brownie mix, stick with a simple fudge brownie mix. I find that using the mixes that have added fudge sauce, extra chips, or even nuts does not bake up as evenly with the cookie dough layer on top.
- Prepare the Pan: I recommend using a straight-sided metal 9×13 baking pan for brookie recipes. Line the pan with parchment paper and spray with non-stick baker’s spray, allowing for some overhang on the sides. This will make it easy to lift the solid baked brookie bars from the pan so you can slice and serve them.
- Distribute the Dough: Distribute the cookie dough as evenly as possible over the brownie batter to ensure even baking of both the brownie and cookie layers of the cookie.
- Make It Marbled: You can make it marbled if you do not want a solid cookie topping. Simply cut the cookie layer in half and drop dollops of cookie dough randomly over the top of the brownie batter. Keep in mind that if you choose the marbled effect, you will need to check your brownies for doneness at the 25-minute mark to ensure they do not become overbaked. The solid cookie layer, as written, requires a little longer bake time.
- Dessert Is Done: The brookies are done baking when a toothpick inserted into the center comes out clean or with just a few moist brownie crumbs on it. Your cookie layer should be golden brown and fully set in the center. If needed, you can tent your brookie with a piece of aluminum foil the last 5-10 minutes of baking to keep the cookie layer from browning too much.
- Skip A Step: Want to make this brookie bar recipe EVEN EASIER? You can skip making the from scratch cookie batter and opt for refrigerated cookie dough instead! Trust me, there is no shame in shortcuts!
Proper Storage
- To Store: These brookies can be stored in an airtight container on the counter at cool room temperature for 2 to 3 days or refrigerated for up to 5 days.
- To Freeze: These brookies can be frozen, tightly wrapped and in an airtight container, for up to 2 months. Thaw them completely in the refrigerator before serving.
More Easy Brownie Recipes
- S’mOreos – S’more Brownies with Oreos!
- How To Make Better Boxed Brownies
- Cherry Cheesecake Brownies
- Cake Mix Brownies
If you tried this Brookies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!
Brookies
Serves — 12
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 40 minutes
Video
Ingredients
Brownie layer
- 18.3 ounce boxed fudge brownie mix (Duncan Hines brand), mixed according to box directions (eggs, water and vegetable oil)
Cookie layer
- ½ cup unsalted butter melted and cooled slightly
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1⅓ cups all-purpose flour
- 2 teaspoons cornstarch
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 325° F. Line a straight sided metal 9×13 baking pan with parchment paper and lightly spray with non-stick baker’s spray. Be sure to use a piece of parchment paper that is large enough to allow for some overhang on the sides. This will make it easier to lift the solid baked brookie from the baking pan to slice and serve. Set aside.
- To make the brownie layer, add to a large mixing bowl the ingredients called for (eggs, water and vegetable oil) on the box of fudgy brownie mix. Stir to combine according to package directions.18.3 ounce boxed fudge brownie mix
- Pour the boxed fudge brownie batter into the prepared baking pan, spread to an even layer and set aside.
- To make the cookie layer, add to a separate large mixing bowl the unsalted butter, light brown sugar and granulated sugar. Using a handheld mixer on medium speed, beat the sugars and melted butter until fully combined.½ cup light brown sugar, ½ cup granulated sugar, ½ cup unsalted butter
- Add the whole egg, egg yolk and vanilla extract. Beat on medium speed again to combine all the ingredients until you get a smooth mixture.1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- To the bowl of wet ingredients, add the all-purpose flour, cornstarch, baking soda and salt. Mix on low speed until no dry streaks of flour remain.1⅓ cups all-purpose flour, 2 teaspoons cornstarch, ¼ teaspoon baking soda, ¼ teaspoon salt
- Add the semi-sweet chocolate chips to the cookie batter and, using a rubber spatula or wooden spoon, fold them into the batter until they are evenly distributed.¾ cup semi-sweet chocolate chips
- Using two spoons, carefully scoop and drop small dollops of the cookie dough evenly over the surface of the brownie batter. You want to make sure that you distribute the cookie dough as evenly as possible over the brownie batter to ensure even baking of both the brownie and cookie layers of the brookie.
- Bake the brookie for 20 minutes covered with a piece of aluminum foil then remove the aluminum for and bake uncovered for an additional 15-20 minutes or until a toothpick inserted into the center comes out clean or with just a few moist brownie crumbs on it. Your cookie layer should be golden brown and fully set in the center. Covering the pan with aluminum foil for the last 15-20 minutes of baking time ensures that both layers cook completely without burning the cookie dough layer.
- Remove the brookie from the oven and allow it to cool completely on the counter, at room temperature.
- When the brookie has cooled completely, use the overhanging parchment paper to carefully lift it out of the pan. Place the whole brookie onto a large cutting board and slice into 12 large, or 24 small, servings.
Jenn’s Notes
Storage:
- To Store: These brookies can be stored in an airtight container on the counter, at cool room temperature, for 2 to 3 days. They can also be refrigerated for up to 5 days.
- To Freeze: You can freeze these brookies, tightly wrapped and in an airtight container, for up to 2 months. Thaw them completely in the refrigerator before serving.
- When choosing a boxed brownie mix, be sure to stick with a simple fudge brownie mix. I find that using the mixes that have added fudge sauce, extra chips, or even nuts do not bake up as evenly with the cookie dough layer on top.
- I recommend using a straight sided metal 9×13 baking pan for brookie recipes. Line the pan with a piece parchment paper and spray with non-stick baker’s spray, allowing for some overhang on the sides. This will make it easy to lift the solid baked brookie bars from the baking pan so you can slice and serve them.
- Make sure that you distribute the cookie dough as evenly as possible over the brownie batter to ensure even baking of both the brownie and cookie layers of the brookie.
- If you do not want a solid cookie topping, you can make it marbled. Simly cut the cookie layer in half and drop dollops of cookie dough randomly over the top of the brownie batter. Keep in mind that if you choose the marbled-effect, you will need to check your brownies for doneness at the 25 minute mark to ensure they do not become overbaked. The solid cookie layer as written requires a little longer bake time.
- The brookies are done baking when a toothpick inserted into the center comes out clean or with just a few moist brownie crumbs on it. Your cookie layer should be golden brown and fully set in the center. If needed, you can tent your brookie with a piece of aluminum foil the last 5-10 minutes of baking to keep the cookie layer from browning too much.
- Want to make this brookie bar recipe EVEN EASIER? You can skip making the from scratch cookie batter and opt for refrigerated cookie dough instead! Trust me, there is no shame in shortcuts!
Nutrition Info
Calories: 453kcal | Carbohydrates: 68g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 209mg | Potassium: 100mg | Fiber: 1g | Sugar: 43g | Vitamin A: 284IU | Calcium: 23mg | Iron: 3mg
Hi! My daughter made this recipe for a blog post on my site and it was outstanding! I provided your link directly to this website for the recipe on my blog. I don’t post a ton of recipes, so whenever I find a good one (like this one) I give credit where credit is due. I hope that this was OK. Please reach out to me if you have any questions. Thanks!