Cookie Brownies
When chewy chocolate chip cookies meet fudgy brownies, you get the ultimate dessert mash-up – brookies!
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Ingredients
For the Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Cookie Layer:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat the oven:
Set your oven to 350°F (175°C). Grease or line a 9×9-inch baking pan with parchment paper for easy removal. - Make the brownie batter:
- In a medium bowl, whisk together melted butter and sugar until smooth.
- Beat in eggs one at a time, then stir in vanilla.
- Sift in cocoa powder, flour, salt, and baking powder. Mix until just combined (do not overmix or brownies may turn cakey).
- Spread the brownie batter evenly in the prepared pan.
- Prepare the cookie dough:
- In a large mixing bowl, cream softened butter with brown sugar and white sugar until fluffy.
- Beat in egg and vanilla extract.
- Stir in flour, baking soda, and salt until dough forms.
- Fold in chocolate chips.
- Assemble the brookies:
Drop spoonfuls of cookie dough over the brownie batter. Lightly spread or press to cover most of the surface (don’t worry if some brownie peeks through – it creates a pretty swirled look). - Bake:
Place in the oven and bake for 30–35 minutes, or until the cookie top is golden and a toothpick inserted in the center comes out with just a few fudgy crumbs. - Cool and slice:
Let the brookies cool completely in the pan before slicing into squares. This helps them set for clean, bakery-style cuts.
Pro Tips for Perfect Cookie Brownies
- Lining the pan: Use parchment paper with overhanging sides for effortless removal.
- For extra fudgy texture: Slightly underbake by 2 minutes; brownies will firm as they cool.
- Mix-ins idea: Add chopped walnuts, white chocolate chips, or swirl in peanut butter for a creative twist.
- Storage: Keep leftovers in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week. They also freeze well for up to 2 months.
Why You’ll Love These Brookies
This recipe is the perfect crowd-pleaser dessert. Whether you’re baking for a family movie night, a school bake sale, or a holiday platter, brookies combine two classics into one irresistible treat. The gooey brownie bottom pairs beautifully with the soft, chewy cookie top, giving you the best of both worlds in every bite.
They’re also beginner-friendly. No need to bake two separate desserts – this recipe layers them in one pan, saving time while still looking impressive.
Plus, brookies are a Pinterest favorite! With their golden tops and fudgy swirls, they photograph beautifully and will make your dessert board pop.
Nutrition Information (per serving, about 1 of 12 squares)
| Serving Size | Calories | Protein | Carbs | Fat | Fiber | Sugar |
|---|---|---|---|---|---|---|
| 1 square | 320 | 4g | 42g | 15g | 2g | 28g |
Disclaimer: Nutrition facts are estimated using online calculators and may vary depending on the exact ingredients you use. Please consult a nutritionist for specific dietary needs.
Final Thoughts
If you love both brownies and cookies, you don’t have to choose anymore – these Chocolate Chip Cookie Brownies give you the best of both! They’re simple to make, endlessly customizable, and guaranteed to disappear fast at any gathering.