Can’t choose between a brownie and a cookie? Why not have both? These Chocolate Chip Cookie Brownies—also called Brookies—are the answer to your dessert dilemma. With a thick, fudgy brownie base and a golden, buttery cookie layer studded with chocolate chips, each bite is a blissful contrast of textures and flavors.
Perfect for parties, bake sales, holidays, or cozy weekends at home, this recipe is easy to make from scratch and will have everyone coming back for seconds (or thirds). It’s the kind of dessert that makes people ask, “Where did you get this recipe?”
???? Ingredients (Makes one 20×20 cm pan / ~9 large squares)
???? For the Brownie Layer:
- 115 g unsalted butter, melted
- 150 g granulated sugar
- 2 large eggs (approx. 100 g)
- 1 tsp vanilla extract (5 ml)
- 60 g unsweetened cocoa powder
- 65 g all-purpose flour
- ¼ tsp salt (1 g)
- 50 g semi-sweet chocolate chips or chunks
???? For the Cookie Layer:
- 100 g unsalted butter, softened
- 100 g brown sugar
- 50 g granulated sugar
- 1 large egg (approx. 50 g)
- 1 tsp vanilla extract (5 ml)
- 130 g all-purpose flour
- ½ tsp baking soda (3 g)
- ¼ tsp salt (1 g)
- 120 g chocolate chips
???? Instructions
Step 1: Preheat & Prepare the Pan
- Preheat your oven to 175°C (350°F).
- Line a 20×20 cm square baking pan with parchment paper, leaving some overhang for easy removal.
Step 2: Make the Brownie Batter
- In a mixing bowl, whisk melted butter and sugar until glossy and smooth.
- Add eggs and vanilla extract; beat until fully combined.
- Stir in cocoa powder, flour, and salt. Mix just until combined.
- Fold in chocolate chips or chunks.
- Spread the brownie batter evenly into the prepared pan.
Step 3: Make the Cookie Dough
- In a separate bowl, cream the softened butter, brown sugar, and granulated sugar until fluffy.
- Beat in the egg and vanilla.
- Add flour, baking soda, and salt. Mix just until a dough forms.
- Fold in the chocolate chips.
Step 4: Assemble the Brookies
- Drop spoonfuls of the cookie dough over the brownie batter.
- Gently press down to spread evenly, but don’t mix the layers.
- Bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Cool in the pan before slicing into bars.
???? Nutrition Facts (Per Brookie, Approximate for 9 servings)
- Calories: 360 kcal
- Carbs: 42 g
- Fat: 18 g
- Sugar: 27 g
- Protein: 4 g
- Fiber: 2 g
???? Tips & Tricks
- Want extra gooey brookies? Bake closer to 30 minutes. For more cake-like, bake 35 minutes.
- Use parchment paper with overhang to lift the brookies out cleanly.
- Let them cool fully before slicing—this helps set the layers and gives perfect cuts.
- Customize with nuts, white chocolate chips, or even peanut butter swirls.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
???????? From My Kitchen to Yours – Creative Twist
To take your brookies to the next level, try these:
- Salted Caramel Brookies – Drizzle store-bought or homemade caramel between the brownie and cookie layers before baking. Finish with flaky sea salt.
- Espresso Brookies – Add 1 tsp of instant coffee granules to the brownie batter to intensify the chocolate flavor.
- S’mores Brookies – Add crushed graham crackers and mini marshmallows to the cookie dough and sprinkle extra chocolate on top.
❤️ Why You’ll Love These Chocolate Chip Cookie Brownies
- Two desserts in one—no tough choices!
- Chewy, gooey, fudgy, AND buttery in each bite
- Kid-approved and great for parties
- Easy to customize with your favorite mix-ins
- Stores well and freezes beautifully
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