Homemade Brookies are half fudgy brownie and half chocolate chip cookie. This Brookie recipe is quick and easy to make, is made with pantry staples, and is the perfect combination of brownie and cookie!

Hi hi! I am just popping in here to share the recipe for Brookies! I made these a few times over the last few weeks after I developed my brownie recipe, as I wanted to play around with a few variations.
This brookie recipe is a mash up of my brownie recipe and my malted chocolate chip cookie recipe. It takes a little more effort to make than a regular brownie or chocolate chip cookie recipe, as you have to make both batters and then combine them, but I promise that the effort is so, so worth it. I love a good brownie bar recipe, and this brookie recipe is particularly good.
These brookies make a super easy make ahead dessert - we often have them plain but they are amazing served slightly warm with a scoop of vanilla ice cream.
If you love this brookie recipe, check out my cheesecake brownies and my homemade cosmic brownies, along with my fudgy brownie pie, which all use the same base recipe!
What is a brookie?
A brookie is a combination of brownie and a cookie, or a cookie brownie recipe. You take two batters - a brownie batter and a cookie batter, and blob them into a pan, then pop the whole thing into the oven.
You need to make the cookie batter and the brownie batter separately for this brookies recipe, which takes a tiny bit longer, but this easy recipe makes a full 9"x13" pan of brookies, which yields 20 brookie bars.
How to make the brownie layer
I like to make the brownie batter for the brownie cookies bars first, as it sits well while the cookie layer is being made, and gives the brown butter some time to cool. I use a smaller batch of my homemade brownie recipe, which is super easy to make:
- Melt together the butter and chocolate, then add cocoa and mix well to incorporate.
- Whip together the brown sugar, white sugar, and eggs in a bowl. Whipping this mixture well until it is thick and fluffy is what helps to give a nice shiny top on the top of the brownie. I like to use an electric hand mixer but you can also do this step in a stand mixer.
- Add the cooled chocolate mixture and mix to incorporate.
- Add the flour, vanilla, and salt, and mix until combined. Set the brownie mixture aside while you make the cookie mixture.
How to make the cookie layer
I used my malted milk cookie recipe for the cookie batter for my brookie recipe, but omitted the malted milk powder (keep it in if you like!) and added a little espresso powder. I chose this recipe as it usually requires a chill time in order to allow the dough to firm up slightly, so the slightly softer cookie batter was great for layering in with the brownie.
I also used brown butter because I love making recipes using brown butter - I like to brown the butter before I start making the brownie recipe, so by the time I am ready to start the cookie dough layer, the butter has cooled. The cookies are also super easy to make:
- Brown the butter. This is an optional step - use 95g melted butter if you don't want to do the extra step of browning the butter.
- Add sugar and eggs to the cooled brown butter and whip until thickened and slightly lightened in colour.
- Add in the flour, espresso powder, baking powder, baking soda and salt. Mix to only just incorporate. I like stopping once there are still some flour streaks showing - this will incorporate when you add the chocolate.
- Add the chopped chocolate and mix to combine. The brookies are now ready to assemble!
How to assemble a brookie
There are a few ways you can assemble your brookie bars - I like to layer mine up a little, to give a nice mixture of cookie and brownie.
You could add all the brownie batter and then dot the cookie dough on top, or add the cookie dough in clumps and then cover with brownie batter, but I like to alternate the batters so that you end up with a nice mix. I use two 2 Tbsp cookie scoops, but if you only have one you could just use the one in both batters (they get swirled together anyway)
Start with a few blobs of the cookie dough, arranged around the pan, and flatten them slightly with an offset spatula or a spoon. Add some blobs of brownie batter, then keep alternating - blobs of cookie dough, blobs of brownie batter etc. I like to swirl in the cookie dough a little as it is a little firmer than the brownie batter. Feel free to also vary the sizes of the blobs - if you want some smaller cookie dough pieces in the mixture etc.
Once all your brownie batter and cookie dough is in the pan, give it a good bang on the counter to help flatten everything out.
Why are there two measurements of butter in the cookie recipe?
When you brown butter, you cook off some of the moisture, so end up with less butter than when you started due to this. The recipe accounts for this moisture loss - so you will start with 125g butter, then use 95g brown butter in the recipe. You may have a tiny bit leftover - pop it onto some toast next time you have a snack.
The two quantities are not a typo - we are just making an accurate recipe and it is important to weigh the butter both before and after browning to ensure that you have the correct quantity for the recipe.
How to tell when brookies are done
I bake my brookie for about 22 minutes. To check for doneness, you are looking for the top of the brownie to be set and shiny, and the edges to look done. If you insert a skewer into the brownie section, it should come out with a few fudgy crumbs attached. It will still be slightly gooey. You want to lean toward under baking slightly than over baking if possible so that the brookie does not dry out.
Make sure that you leave the brookies to cool completely in the pan before removing and slicing. If you want to speed up this process a little, you can pop the tray into the fridge once most of the heat has gone out of the brownies.
How to cut brownies
There are a few wee tricks when it comes to cutting brownies or bars cleanly. Here are my top tips for how to cut brownies / brookies / cookie bars:
- Chill the brookie slightly. Starting with a slightly chilled brownie or brookie really helps to give you a nice sharp cut. If you haven't chilled it, make sure it is at least properly cooled from the oven. If it is a little under baked, chilling it slightly in the refrigerator before cutting will help.
- Measure your cuts first. I use two rulers, one on either side of the brookie, to make my measurements before cutting.
- Use a super sharp knife. I use a 12" chef's knife to cut my brookie bars or brownie bars. Using a long blade means you can do a single cut at once without any overlap.
- Wipe the knife blade between cuts. Wiping the blade between cuts will give you a nice clean blade to start with each time you make a cut, and help to cut the bars super cleanly.
How to line a rectangle pan with parchment paper
The best way to line a rectangle pan with parchment paper is to use a single sheet and cut four slits, in line with the edges of the pan. I lightly grease my pan first to help the parchment stick, then press the parchment paper in, folding in the tabs. This gives you nice clean corners and gives you something to hold onto when removing the brookies from the pan
Frequently Asked Questions
What tools and equipment do you use?
You can see a full list of all the tools I use here. I use a 2 Tbsp cookie scoop to portion out the batters.
Which pan is best for brookies?
I made my brookies in a non stick 9"x13" pan, lined with parchment paper. I find that metal pans are best for baking things such as brownies and bars, as opposed to a glass or ceramic baking dish which are poor conductors of heat.
Can I add malted milk powder to the cookies?
Yes, if you would like to, you can add 45g malted milk powder to the cookie part of the recipe, as I did in my malted Nutella chocolate chip cookies. Add it in with the flour - it is a flavour enhancer rather than a thickener so can be easily added or removed.
How do you store brookies?
I store the brookies in an airtight container at room temperature - they keep for up to four days. You can also store them in the fridge if you prefer to eat your brookies chilled.
What is a good sub for espresso powder?
Finely ground instant coffee is a great sub for espresso powder.
Can this recipe be made ahead of time?
Yes - if you want to make these brookies ahead of time you can make them and store them in the pan until ready to serve, either at room temperature or in the fridge lightly covered with plastic wrap.
Can brookies be frozen?
Yes, this recipe freezes well - freeze in an airtight container once sliced and then remove from the freezer when ready and defrost at room temperature.
Is Dutch cocoa powder compulsory?
No - if you don't have dutch cocoa powder you can use regular unsweetened cocoa powder.
For more brownie recipes, check out:
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Answers to your baking questions
Over the years, many of you have asked me questions about:
- baking in grams
- adjusting oven temperatures
- what kind of salt to use
- and many more!
I've curated and answered them all for your easy reference in this frequently asked questions post!
Brookies
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 20 servings 1x
- Category: Brownies
- Method: Baking
- Cuisine: American
Description
Homemade Brookies are half fudgy brownie and half chocolate chip cookie. This Brookie recipe is quick and easy to make, is made with pantry staples, and is the perfect combination of brownie and cookie!
Ingredients
Brownie Layer
- 135g dark chocolate (I used 72%), coarsely chopped
- 120g unsalted butter, cold from the fridge is fine
- 10g dutch process cocoa or regular unsweetened cocoa, sifted
- 2 large eggs (about 100g not including shells)
- 135g caster sugar (granulated sugar works fine but will not give the super glossy brownie top)
- 65g light or dark brown sugar
- ¼ tsp salt
- ¼ tsp vanilla extract or vanilla bean paste
- 65g all-purpose flour, sifted
Cookie Layer
- 125g unsalted butter, cold from the fridge is fine
- 120g light or dark brown sugar
- 45g granulated sugar
- 1 large egg (50g) at room temperature
- 1 tsp vanilla bean paste or extract
- 160g all-purpose flour
- ½ tsp espresso powder (optional)
- 2g (½ tsp) salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 200g dark chocolate, coarsely chopped, plus extra for the tops if desired
Instructions
- Preheat the oven to 350°f / 180°c. Grease and line a 9"x13" pan (20cmx30cm) with parchment paper, extending up the sides so that you can use it to remove the brookies once cooled.
BROWNIE LAYER
- In a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until the chocolate and butter are melted and the mixture is smooth. Alternatively you can do this step in the microwave - microwave for 30 second increments, stirring well after each until the mixture is smooth and combined.
- Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
- In a large bowl, combine the eggs, granulated sugar, and brown sugar. Mix on medium to high speed with an electric handheld mixer for 2-3 minutes until the mixture has lightened and increased in volume. This step can also be done in a stand mixer using the whisk attachment.
- Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated.
- Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps.
- Set aside while you prepare the cookie layer.
COOKIE LAYER
- Place the butter in a medium saucepan, and place over medium heat. Cook until the butter has melted, and then continue to cook, swirling the pan often, until the butter foams and turns golden brown and nutty - this should take 3-4 minutes.
- Measure out 95g (see Notes section below) of the brown butter into a medium or large mixing bowl, and set aside for 15-20 minutes to cool so that it doesn't scramble your eggs.
- When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate.
- Add the egg and whisk well for 1-2 minutes, or mix using an electric mixer, until the mixture has lightened in colour and has thickened.
- Add the vanilla and mix well.
- Add the flour, espresso powder if using, salt, baking powder, and baking soda. Mix to combine with a rubber spatula until there are some flour streaks remaining - this is to ensure you do not over work the dough.
- Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour.
BROOKIE ASSEMBLY
- Using either a 2 Tbsp cookie scoop or just eyeballing it, dollop the cookie dough and the brownie mixture into the prepared pan. I like to do 5-6 blobs of each mixture at a time to ensure even distribution of the cookie and brownie mixture.
- Flatten the cookie mixture slightly with a spatula or the back of a spoon once it is in the pan, or swirl gently to incorporate with the brownie mixture.
- Keep adding the brownie and cookie batters alternately, banging the pan on the counter a few times during the process to help the batters flatten out.
- Once all the batter has been added, give the pan a final bang on the counter to ensure the mixture is flat. The cookie dough will look thicker than the brownie mixture, but it will melt down in the oven.
- Bake the brookies for 20 to 22 minutes, until the top is shiny and set, the edges of the brookies are set, and a skewer inserted into the brownie section comes out with gooey crumbs attached.
- Remove from the oven and allow to cool completely in the pan before removing using the parchment and slicing into bars.
- Store brookies in an airtight container at room temperature.
Notes
I like to brown the butter for the cookie layer before starting on the brownie so that it is cool by the time I need it. You may notice that there are two quantities of butter in the recipe - the initial quantity of butter, then a second measurement in the method which is the quantity of brown butter. The larger initial quantity is to account for water loss when browning - read more about that in my FAQ.
If you do not want to brown the butter for the cookie layer, use 95g melted butter.
If you are using the recipe scaling feature (2x or 3x) be aware that any quantities, measurements, pan sizes, and cooking times given in the method do not scale automatically - it's only the quantities in the Ingredient List that scale automatically.
Keywords: brookies, cookie bars, brownie bars, brownies, chocolate chip cookies
Comments
Can't wait to make these!!
★★★★★
My two faves in one 🙂
★★★★★
This recipe is amazing! Direct quote from a friend who I shared them with, “wowwww this is the most delicious thing ever!!”. Definitely worth the extra work to make two different batters. Only challenge I had was that the cookie part seemed to bake a little faster than the brownie, so it was a little over baked while the brownie was perfect. Will play around with my baking time I think or just keep the cookie batter away from the edges or the pan. Also, I think this will be my new go to brownie recipe. So fudgy and delicious! Will be making again soon.
★★★★★
Always delicious like everything on Erin’s site. Would recommend actually reading the size of the pan recommended though (8x8 took forever to cook!). Will definitely make again 🥰
★★★★★
Always delicious like everything on Erin’s site. Would recommend actually reading the size of the pan recommended though (8x8 took forever to cook!). Will definitely be making them again
★★★★★
Haha ahhh yesss that would have taken forever! Whoops!
So easy, so delicious, so fudgy and survives the postal system with great success! (incase anyone else likes to make treats for their interstate friends birthdays 🙂 )
Thank you so much for sharing this stunner if a recipe with us.
★★★★★
Ah-maz-ing! Used Whittaker's Dark Pips for both batters which made it taste so decadent. Unfortunately I didn’t have the right sized pan, but did it in a 23cm square instead, and it worked well. Definitely a convert to baking with weight now, thanks Erin!
★★★★★
Delicious! Great simple to follow directions and the result is amazing.
I can’t wait to share them, if there are any left! Brookies are the new brownies!
Thanks for another great recipes.
Yum! This is definitely going to be a new favourite in our house 💜 super delicious and surprisingly easy to make.
★★★★★
So good! I have never bothered to brown butter before and I am officially converted. Made these for a rainy lunch with friends and everyone loved them. Thankfully I made a double batch so still have some to enjoy thought-out the week.
I seemed to lose quite a bit of my butter (melted a 500g block of Pam's butter, and the 190g I needed for a double batch used about 2/3-3/4 of the reduced butter), and prior to making was a bit worried that their wasn't enough brownie for my ideal ratio but it turned out so so good. Thanks so much!
★★★★★
Yayyy welcome to the brown butter life! Butter generally reduces down to about 0.75 or 0.8 times what you start with so to calculate I get you to start with 1.3 times the butter needed in the recipe if that makes sense! Some butter has more water in it though so will reduce down more when it is browned!
So so good! I halved the recipe and baked in a 9x9 pan for just over 15 mins and they came out great. For the cookie bit I just used a egg yolk since the full recipe calls for only one egg.
★★★★★
I loved making this recipe! Went down a treat with friends, the office and at home. Definitely a richer brownie but I love it for that and the cookie adds a nice crunch that sometimes brownie can be missing. Will be baking again!
★★★★★
So delicious! We could not get enough of these. I will definitely be making these again!
★★★★★
These are delicious! Super chocolate-y with Lindt dark chocolate (60% cacao). The brownie part is super fudgy.
I might brainstorm how to make them with fewer dishes to wash next time… but the final result was worth it!
★★★★★
These are one of my top 10 Cloudy Kitchen recipes and I can honestly say I have tried almost all of them. Excellent work Erin!
★★★★★
Delicious! I was intimidated to make two doughs but they’re very easy to make and turned out so yummy.
★★★★★
This was worth using most of my mixing bowls for the two batters and making a mess of the kitchen! It keeps well for the week so the slices remain nice and moist for my kids’ and husband’s lunchboxes! (My brownie batter seemed to be more runny than your one though..not sure why as I weighed out the ingredients.)
★★★★★
So happy you loved! Depending on the temperature sometimes it's a bit thicker - it's winter here 🙂
I made these recently and they were so good! A decadent treat to share (though I would have been happy to keep them all to myself!). I made the recipe exactly as written and despite making 2 batters, it was quick to come together (thanks to the measurements being by weight - it’s so easy to dump everything into the mixing bowl without messing around with measuring cups!). This re ipe has been bookmarked!
★★★★★
Made these, ate them all in 24 hours, had to make again. My fav recipe from Erin so far!
★★★★★
Wouldn’t the cookie dough bake faster than the brownie?
Nope! It works just fine 🙂
A great combination! Was a really delicious recipe
★★★★★
So so so good! Thank you Erin for the amazing recipe. Need some practice to layer the two batters but no complaining here. It only means more brookies1
★★★★★
If I could give this recipe 10 stars I would! These brookies are perfection. Will definitely be adding this recipe to my favorites. Thanks Erin!
★★★★★
So so delicious, we keep trying and failing to set some aside for the freezer for later - guess we’ll just have to make a double batch next time to have some to freeze!
★★★★★
*chefs kiss* this recipe is so worth the effort.
★★★★★
There are AMAZING, but I had to add about 15 minutes to the bake time
★★★★