Brookies (The Ultimate Brownie Cookie Mash-Up!)

These Brookies Bars are rich, chewy, and loaded with chocolate. It’s the perfect mashup of fudgy brownie batter and soft chocolate chip cookie dough baked together in one pan. It’s the kind of easy, from-scratch recipe that feels a little extra special without being fussy, and it always disappears fast!

An overhead image of brookies on a white surface.

Brookies are one of those desserts I never get tired of making – or eating. If you’ve been around here for a while, you already know how much I love blending brownies and cookies into something extra special (hello, Slutty Brownies and German Chocolate Brownies!).

I’ve tested a lot of brownie and cookie recipes over the years, and this one hits that sweet spot of being easy enough for a weeknight treat, but impressive enough to serve to guests. You don’t need a mixer, there’s no chill time required, and it all bakes up in under 30 minutes.

When you’re craving something sweet and chocolatey, bake a batch of my Kitchen Sink Cookies, Triple Chocolate Cookies, Oreo Brownies, Chocolate Marshmallow Cookies, or Ultimate Brownies next.

Why you’ll love this family favorite recipe!

You get the best of both worlds – soft chocolate chip cookie dough and rich fudgy brownies – in one ridiculously good dessert bar.
Everything comes together fast with pantry staples and no special tools.
It’s super easy to make your own with different chips, browned butter, or even a shortcut from a box mix if needed.

What You’ll Need

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

Salted Butter – Adds richness and flavor to both the cookie dough and the brownie layer. I always use salted butter in my baking unless noted otherwise. For even more flavor, you can brown the butter for the cookie dough and chill it before using.
All-Purpose Flour – Regular flour gives these brookies structure and just the right amount of chew. You’ll need it for both the cookie dough and the brownie batter.
Salt – Just a pinch in the cookie dough helps balance the sweetness and brings out the chocolate flavor.
Baking Soda – Gives the cookie layer a bit of lift and a soft, chewy texture.
Light Brown Sugar – Adds moisture and deep caramel notes to both layers. It helps the cookie dough stay soft and chewy and gives the brownies extra richness.
Granulated Sugar – Helps sweeten and tenderize the cookie dough. Using both white and brown sugars gives the best texture and flavor.
Eggs – One egg for the cookie dough, and two for the brownie batter. They bind everything together and give structure while keeping the final bake soft and fudgy.
Vanilla Extract – A must-have in both layers to round out the chocolate and add that classic homemade cookie flavor.
Semisweet Chocolate Chips – Folded into the cookie dough so you get melty chocolate in every bite. You can swap for dark, milk, or a mix of chips depending on your preference.
Dark Chocolate – Melted into the brownie batter for that deep, rich chocolate flavor. I like to use chopped bars or high-quality chocolate chips for this part.
Baking Powder – Just a little in the brownie layer helps keep it from being too dense without turning it cakey.
Unsweetened Cocoa Powder – Boosts the chocolate flavor in the brownies and gives them that classic dark, fudgy color.

Ingredients for making the chocolate chip cookie part of brookies.

Ingredients for making the brownie part of brookies.

How to Make Brookies

Mix butter and sugar for cookie dough. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper, leaving a little overhang for easy removal later. Melt the butter, then stir in the brown sugar and granulated sugar until well combined. Add the egg and vanilla extract, mixing until smooth and glossy.
Mix dry ingredients and combine. Add the all-purpose flour, baking soda, and salt to the wet ingredients and stir just until a soft cookie dough forms.

A white spatula in a bowl with melted butter and brown sugar.

Adding dry ingredients to melted butter, sugar, and eggs in a bowl.

Add chocolate chips. Fold in the semisweet chocolate chips, making sure they’re evenly distributed throughout the dough. Set the cookie dough aside while you prepare the brownie layer.
Make the brownie batter. Melt the butter and dark chocolate together in a heat-safe bowl. In a separate mixing bowl, whisk together the eggs and brown sugar. Stir in the melted chocolate mixture, then add the flour, baking powder, and cocoa powder. Be careful not to overmix – you want the brownie batter to stay thick and fudgy.

A small batch of chocolate chip cookie dough with a white spatula.

Adding brown sugar and eggs to melted butter and chocolate in a large mixing bowl.

Assemble the brookies. Spread half of the brownie batter into the prepared pan. Drop spoonfuls of cookie dough on top, alternating with the remaining brownie batter to create a marbled look.
Bake the brookies. Bake for 25-30 minutes, or until the top looks set and a toothpick inserted in the center comes out with a few moist crumbs. The brookies will continue to set as they cool.

Combining brownie batter and chocolate chip cookie dough in a square baking pan.

A finished batch of brookies in a square pan.

Cool and slice. Let the brookies cool completely in the pan before lifting them out using the parchment paper. Once cooled, slice into squares. The layers will be easier to cut cleanly after they’ve had time to set.

Brookies that have been cut into small squares.

Recipe FAQ’s

Can I use boxed mixes for either layer?

Yes! If you’re short on time, you can swap in a boxed brownie mix or refrigerated cookie dough. Just keep an eye on the baking time, since pre-made doughs may spread a little differently.

How do I know when brookies are done baking?

The top should look shiny and set, and a toothpick inserted in the center should come out with a few moist crumbs. If it’s still wet with batter, give it a few more minutes.

How do I store brookies?

Brookies store really well and keep their chewy texture for several days. Once completely cooled, store them in an airtight container at room temperature for up to four days

Can I freeze brookies?

Brookies freeze beautifully! Let them cool completely, then slice and freeze in a single layer before transferring to a freezer-safe bag or container, where they’ll keep well for up to two months. Thaw at room temperature, or warm individual bars in the microwave for 10 to 15 seconds for that just-baked texture.

Tips for Success

Use parchment paper to line the pan so the brookies lift out cleanly. It makes slicing so much easier.
If browning the butter for the cookie dough, make sure it’s cooled and solid again before using so the dough doesn’t get greasy.
Don’t overmix the brownie batter once the dry ingredients are added. That’s the key to keeping it fudgy instead of cakey.
Let the brookies cool completely before slicing. The layers need time to set, or the bars may fall apart.

Brookies cut into squares with forks nearby.

Stacked brookies with glasses of milk behind them.

Substitutions and Variations

Add a layer of chopped candy bars, like Butterfinger or Heath, scattered over the brownie batter before adding the cookie dough for a fun twist inspired by some of my other brownie recipes.
Swirl a spoonful or two of peanut butter into the brownie batter before assembling for a simple peanut butter-chocolate variation.
Sprinkle flaky sea salt over the top right after baking to balance the sweetness and bring out the chocolate flavor even more.
You can easily double the recipe and bake it in a 9×13-inch pan. The bake time may need to be increased slightly, so start checking around 35 minutes.