Can’t decide between a gooey brownie and a chewy cookie? With Brookies, you don’t have to choose. These brownie cookie bars combine rich, fudgy brownie batter with chunks of soft cookie dough baked right on top. The result is a golden, chewy cookie layer that sits on a gooey chocolate base – the best of both worlds in one bite.
This brookies recipe is perfect if you love indulgent desserts but don’t want anything too complicated. They’re fun, family-friendly, and guaranteed to be a crowd-pleaser.
Why You’ll Love These Brookies
- Two desserts in one – fudgy brownie + chewy cookie.
- Easy to make – no need to chill the cookie dough first.
- Customisable – add chocolate chips, nuts, or even peanut butter swirls.
- Perfect for sharing – or not sharing at all!
Tips for the Best Brookies
- Don’t overbake – the key to gooey brookies is slightly underbaked brownies.
- Use good chocolate – it makes a huge difference in flavour.
- Mix up your cookie dough – try white chocolate chips, peanut butter chips, or even broken Oreos in the cookie layer.
- Chill before cutting – just like brownies, these slice best when firm and cold.
Serving Ideas
Brookies are delicious on their own, but for a show-stopping dessert, warm them up slightly and top with a scoop of ice cream. A drizzle of salted caramel or melted Nutella takes them over the top.
Final Thoughts
This easy brookies recipe is the ultimate treat for when you can’t pick between cookies and brownies. They’re fudgy, chewy, and completely irresistible. Perfect for bake sales, parties, or just when you need a little extra indulgence in your life.
Brookies
Ingredients
Brownie
- 200 g dark chocolate (chopped into chunks)
- 175 g unsalted butter (from the fridge is fine)
- 3 eggs (room temperature)
- 180 g white granulated sugar
- 100 g brown sugar (light or dark)
- 1/2 tsp vanilla extract or vanilla bean paste
- 100 g plain flour
- 20 g cocoa powder
- pinch of salt
Cookie Dough
- 1 egg (room temperature)
- 100 g soft brown sugar (light or dark)
- 50 g white granulated sugar
- 75 g butter (melted and cooled)
- 1/2 tsp vanilla extract/vanilla bean paste
- 1 tsp baking soda
- 170 g plain flour
- 100 g dark chocolate (cut into chunks)
- pinch of salt
Instructions
- Pre-heat your oven to 180ºC/350ºF and line up deeper baking tray with baking paper.
- Start with making your cookie dough. Add egg and both sugars into a bowl and whisk by hand until pale in colour and increased in volume. Add vanilla, melted butter and whisk until combined. Add flour, salt, baking soda and fold with spatula until almost combined, add chocolate chunks and mix until all the flour incorporated and set aside. Do not over-mix as that would cause cakey cookies.
- To prepare your brownie, add chocolate and butter into microwave safe bowl and melt in 30 seconds burst, steering in between, until the chocolate is fully melted and set aside. Whisk eggs and both sugars with electric whisk, or in standing mixer, until pale and fluffy, this step is very important, do not skip it. It will take 4-5 mins. Pour in chocolate mixure, vanilla and whisk until combined. Sift in flour, cocoa powder, salt and fold in with spatula, do not over-mix the batter.
- To assemble the brookie, take half of the cookie dough, break into pieces and spread them evenly on the bottom of the prepared baking tray. Pour brownie batter over the cookie dough and spread pieces of the second half of the top of the brownie.
- Bake in the pre-heated oven for 20-25 mins. When you insert skewer to test if it's done, some crumbs should stick to the skewer. It will still cook as it's cooling so it's better to underbake rather than over-bake. Let it cook completely before removing from the tray. You can chill the brookie in the fridge before slicing into bars with a sharp knife to have nice clean edge.
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