Brookies

5 from 10 votes

Get to know the best Brookie recipe with a brownie mix and from scratch cookie dough. Perfect for satisfying both brownie and cookie cravings in one go.

Prep Time10

Cook Time35

Total Time40

Course: Dinner

Cuisine: American

Servings: large (approximately 3x3 inch) or 24 small (approximately 2x2 inch) servings

Calories: 453kcal

Author: Jennifer Fishkind

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 9x13 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.

Video

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.

Tips:

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 9x13 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!