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brownie cookies on sheet pan


  • Author: Erin Clarkson
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour
  • Yield: 20 servings 1x
  • Category: Brownies
  • Method: Baking
  • Cuisine: American


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!



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
  • 1/2 tsp espresso powder (optional)
  • 2g (1/2 tsp) salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 200g dark chocolate, coarsely chopped, plus extra for the tops if desired


  1. 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. 


  1. 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. 
  2. Sift the cocoa powder over top of the chocolate and butter mixture and stir until well combined.
  3. 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.
  4. Add the chocolate mixture and mix to combine. Add the salt and vanilla and mix until incorporated. 
  5. Add the flour and incorporate by hand until the mixture is smooth and does not have any lumps. 
  6. Set aside while you prepare the cookie layer. 


  1. 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.
  2. 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. 
  3. When the butter is cool, add the brown sugar and white sugar, and whisk briefly to incorporate. 
  4. 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. 
  5. Add the vanilla and mix well. 
  6. 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. 
  7. Add the chopped chocolate and mix with a spatula to incorporate and finish incorporating the flour. 


  1. 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. 
  2. 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. 
  3. 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.
  4. 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.
  5. 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. 
  6. Remove from the oven and allow to cool completely in the pan before removing using the parchment and slicing into bars. 
  7. Store brookies in an airtight container at room temperature.


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