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Three stacked brookie bars showing distinct chocolate chip cookie base and fudgy brownie top layer

Brookies (Brownie Cookies) Recipe

Brookies (Brownie Cookies) Recipe
This homemade brookies recipe layers a chewy chocolate chip cookie base with a rich, fudgy cocoa brownie top. Made entirely from scratch in a 9x13-inch pan, these bars offer the ultimate texture contrast and bakery-style flavor.
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Prep Time 25 minutes
Cook Time 35 minutes
Resting/Cooling Time 2 hours
Total Time 3 hours
Servings: 20 Bars
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookie Layer:
  • 1/2 cup 113g unsalted butter, softened to room temperature
  • 1/2 cup 100g packed light brown sugar
  • 1/4 cup 50g granulated white sugar
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups 156g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup 170g semisweet chocolate chips
  • For the Brownie Layer:
  • 1/2 cup 113g unsalted butter, melted and slightly cooled
  • 1 cup 200g granulated white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup 28g unsweetened cocoa powder
  • 1/2 cup 63g all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon fine sea salt

Equipment

  • 9×13-inch baking pan
  • Parchment paper
  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Offset spatula
  • Wire cooling rack
  • Sharp chef's knife

Method
 

  1. Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper overhang.
  2. Beat softened butter, brown sugar, and 1/4 cup white sugar for 2 to 3 minutes until light and fluffy.
  3. Add 1 egg and 1 teaspoon vanilla; beat for 1 minute until smooth and glossy.
  4. Whisk 1 1/4 cups flour, baking soda, and 1/2 teaspoon salt, then fold into the wet cookie mixture.
  5. Fold in the chocolate chips and press the dough evenly into the bottom of the prepared pan.
  6. In a separate bowl, whisk melted butter and 1 cup white sugar together.
  7. Whisk in 2 eggs (one at a time) and 1 teaspoon vanilla until smooth.
  8. Sift in cocoa powder and stir, then fold in 1/2 cup flour, baking powder, and 1/4 teaspoon salt.
  9. Pour the brownie batter over the cookie layer and spread evenly to the edges with an offset spatula.
  10. Bake for 28 to 35 minutes until the brownie top is set and a toothpick yields moist crumbs.
  11. Transfer the pan to a wire rack and let cool completely for 2 hours to set the layers.
  12. Use the parchment paper to lift the bars from the pan and slice into 20 squares with a sharp knife.

Notes

  • Do not slice the bars warm; cooling for 2 hours is essential to prevent crumbling.
  • Pull the bars when a toothpick inserted has moist crumbs; completely clean means they are overbaked.
  • Press the cookie dough into a completely flat, uniform sheet so the layers bake evenly.
  • Ensure your eggs and softened butter are at room temperature for smooth emulsions.
  • Use a kitchen scale for flour and sugar measurements to guarantee accurate, fudgy results.
  • Overmixing the cookie flour activates gluten, making the base tough instead of chewy.
  • Store bars at room temperature in an airtight container with a slice of bread to maintain softness.
  • Use light-colored metal pans, as dark pans absorb excess heat and burn the edges.
  • Wipe your knife blade clean with a warm towel between each slice for sharp bakery aesthetics.
  • To freeze, wrap individual cooled bars in plastic wrap and store in a container for up to 3 months.
Nutrition Information (Estimated per serving/bar)
  • Calories: 265 kcal
  • Carbohydrates: 35 g
  • Protein: 3 g
  • Fat: 13 g
  • Saturated Fat: 8 g
  • Sugar: 23 g
  • Fiber: 2 g
  • Sodium: 150 mg
  • Cholesterol: 55 mg