Brookies (Brownie Cookies)

Brookies are a genius solution when you can’t choose between brownies or cookies! Fudgy, chewy, and loaded with chocolate, this dessert mashup is the best of both. Easy to make and Instagram-ready!

Brookies give you the best of both worlds: rich, fudgy brownies and chewy cookies in one bite. They’re simple enough for a cozy night in, but also impressive enough to bring to parties or potlucks. Think of it as a dessert collab: gooey on the inside, crisp on the edges, and totally addictive.

Brookies aren’t just a recipe—they’re a vibe. They’re Instagrammable, TikTok-viral-worthy, and perfect for anyone who believes dessert should never be about choosing just one thing.

What Are Brookies?

Brookies (short for brownie cookies) are the ultimate dessert mashup, bringing together the best of two classics—rich, fudgy brownies and soft, chewy cookies. Instead of choosing one, you get both in a single bite. They’re decadent, chocolatey, and impossible to resist, making them a dream come true for anyone who loves brownies and cookies equally.

This recipe layers buttery brown sugar chocolate chip cookie dough with ultra-fudgy brownie batter, creating a dessert that’s indulgent yet balanced. The brownie base stays moist and gooey, while the cookie layer turns golden on top with just the right chewiness in the middle. Every slice is thick, chocolate-packed, and loaded with texture—soft, fudgy, chewy, and slightly crisp all at once.

The Perfect Treat

Brookies aren’t just delicious, they’re also easy to make with basic pantry staples. Whether swirled, layered, or baked into cookie-shaped bites, they’re a fun, versatile dessert that looks just as good as it tastes. With shiny tops, gooey centers, and those iconic cookie cracks, these Brookies are a chocolate lover’s dream and the ultimate way to enjoy two favorite sweet treats in one.

WHY THIS RECIPE WORKS

• Easy to make; This Brookies recipe comes together with simple ingredients and straightforward steps. You’re basically baking brownies and cookies in one pan—no fuss, just double the reward.
• No fancy tools needed; A bowl, a whisk, and a spatula are all you need. No stand mixer required!
• Fudgy brownies + chewy cookies; yes, you get the best of both worlds: a rich, fudgy brownie base topped with chewy, golden cookie dough.
• Texture goals; Every bite has layers: soft and gooey inside, with crisp cookie edges on top.
• Rich chocolate flavor; Made with real chocolate, cocoa powder, and chunks of dark chocolate for an intense, not-too-sweet chocolatey bite.
• The ultimate mashup; Can’t decide between brownies or cookies? Brookies let you have both in one slice.
• Totally customizable; Add nuts, caramel swirls, extra chocolate chips, or even a peanut butter drizzle to make them your own.
• Aesthetic & Instagram-ready; The marbled brownie-cookie layers look stunning when sliced, making these Brookies as photogenic as they are delicious.

Now that you know why these Brookies are a total game-changer, it’s time to roll up your sleeves and bake a batch yourself. Below, you’ll find the full list of ingredients and step-by-step instructions to create the fudgiest, chewiest, most chocolate-packed Brookies (Brownie Cookies) ever.

Ingredients of Brookies (Brownie Cookies)

Brownies

• Unsalted Butter adds richness and gives brownies that melt-in-your-mouth texture. Using unsalted butter lets you control the salt balance better.
• Dark Chocolate Chips: The base of the brownie flavor—deep, rich chocolate that melts into the batter. Dark chocolate chips also create little pockets of gooeyness when baked.
• Cocoa Powder Boosts the chocolate flavor and balances sweetness with a hint of bitterness. It also helps achieve that fudgy texture.
• Vegetable Oil keeps brownies moist and fudgy even after cooling. Butter gives flavor, oil ensures long-lasting softness.
• Brown Sugar adds moisture and a subtle caramel note. Brown sugar also helps keep brownies chewy.
• Powdered Sugar Ensures smoothness and helps the top of the brownie develop that shiny, crackly crust.
• Egg Eggs provide structure, richness, and that gooey, fudgy bite.
• All-purpose Flour keeps brownies dense and chewy instead of cakey
• Vanilla Powder/Extract
• Salt Use as much or as little as you like. If you use unsalted butter, I recommend you to add a pinch of salt.
• Dark Chocolate Buttons/Chunks give texture and chocolate bursts throughout the brownie. When bitten, you get melty pools of chocolate in every slice.

Cookies

• Unsalted Butter: I use unsalted butter so I can control the amount of salt that goes into these bars. If you use salted, make sure to reduce the amount of extra salt you add. The butter must be at room temperature for making the cookie dough, or you’ll have lumps of butter throughout the batter. 
• Sugar – I use a mix of sugar, white sugar for structure, and brown sugar for a delicious caramelized flavor in the brookies.
• Egg or 1 egg yolk; Eggs bind everything together. Using just a yolk makes the dough richer and chewier.
• Vanilla Powder/Extract: Vanilla does wonders to enhance the flavor of the chocolate, and it is a very important ingredient in chocolate chip cookies.
• All-purpose Flour: Regular all-purpose flour is perfect for making fudgy brownies and chewy cookies. I only ever use unbleached flour.
• Baking Soda Leavens the dough slightly, making cookies soft and giving them that classic rise.
• Salt Balances sweetness and sharpens flavors. Also makes the chocolate pop.
• Dark Chocolate Button/Chunk: The soul of a cookie. Bi,g melty chocolate pools make every bite indulgent.

How to Make Brookies (Brownie Cookies)

Brownies

First, line an 8×8-inch (20×20 cm) baking pan with parchment paper. Set aside.

Second, brown the butter: in a saucepan over medium heat, cook the butter until it stops sizzling and the milk solids turn golden brown. Remove from heat immediately. Once the moisture and sizzling stop, continue cooking for 1–2 minutes until the milk solids turn golden brown. Remove from heat immediately to avoid burning.

👉 Pro tip: Keep a close eye here—perfect brown butter = nutty aroma, not burnt!

Anyway, reserve ¼ cup browned butter for the cookie layer.

Third, add chocolate chips to the warm browned butter, stirring until melted. Mix in cocoa powder and vegetable oil.

Fourth, in a mixing bowl, beat brown sugar, powdered sugar, and eggs until pale and fluffy.

Fifth, fold the chocolate-butter mixture and vanilla into the egg mixture until smooth.

Sixth, sift in flour and salt, folding gently until combined.

Seventh, stir in dark chocolate buttons or chunks.

Eighth, pour the brownie batter into the prepared pan and spread evenly. Set aside.

Cookies

Ninth, in a bowl, beat the reserved browned butter with brown sugar, white sugar, egg (or yolk), vanilla, and salt until light and fluffy (2–3 minutes).

Tenth, sift in flour and baking soda, mixing until just combined.

Eleventh, chill the cookie dough in the fridge for 10–15 minutes.

Bake & Finish

Twelfth, preheat oven to 350ºF (175ºC).

Thirteenth, scoop the chilled cookie dough on top of the brownie batter. Sprinkle extra chocolate chunks over the surface.

Fourteenth, bake for 22 minutes (top and bottom heat), then switch to bottom heat only for another 5 minutes. Bake using top and bottom heat for 22 minutes, then switch to bottom heat only for another 5 minutes. The edges should look set, but the center slightly fudgy.

Cool completely
Allow the brookies to cool fully in the pan before slicing into squares. This makes them easier to cut and keeps the fudgy texture intact.

Try this Recipe!

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