Brookies Recipe | Life, Love and Sugar

To say that these brookies are irresistible would be an understatement. I basically just made two of my favorite recipes of all time and layered them, one on top of the other. The brownie layer on the bottom is so chewy and moist, just like my popular Like a Box Brownies (the inspiration for this layer). And that chocolate chip cookie layer on top? To die for! Also tender, chewy, and moist. It’s my favorite Chocolate Chip Cookie Cake and it’s amazing.

Combining these two classic desserts (brownies and cookies) may seem like a hassle, but it’s actually super easy, and the whole process only takes a little over an hour. Totally worth it! Slice ’em up and watch as they disappear into eager tummies.

You’ll Love This Easy Brookies Recipe

I could go on and on about this brookies recipe, but to sum it up, here’s why it has my heart:

• Super quick and easy. The brownie batter for this recipe doesn’t even require a mixer, and the cookie dough is quite simple as well. All that’s left to do is layer the cookie dough over the brownie batter, bake, cool, and slice.
• The best texture. Both the brownie layer and the cookie layer are wonderfully tender and chewy. And, despite being two separate batters/doughs, they merge together beautifully into one glorious dessert. No dry brookies here!
• Best of both worlds. Brownies and chocolate chip cookies. Literally the two most simple, nostalgic desserts of all time. And this recipe combines them. Does it get any better?

Ingredients and Substitutions

Here’s what you’ll need to make these epic brookies, as well as few notes about the ingredients. Check out the recipe card at the bottom of the post for exact measurements.

Brownie Layer

• Natural unsweetened cocoa powder – You can use Dutch process cocoa powder instead if you’d like. The brownie layer may just not rise quite as much, giving you a bit thinner brownie layer.
• Baking powder – Please note that the brownie uses baking powder, not baking soda. Don’t mix the two up! The cookie uses baking soda and mixing them up doesn’t turn out well – I made that mistake once!
• Vegetable oil – You could use butter instead, but the brownie may be a little more dense and dry out. more quickly.

Cookie Layer

• Baking soda – Please note that the cookie uses baking soda, not baking powder. Don’t mix the two up! The brownie uses baking powder and mixing them up doesn’t turn out well – I made that mistake once!
• Unsalted butter – The butter should be at room temperature. If it is too cold or too melted, it won’t cream properly with the sugars.
• Sugars – I used a combination of light brown sugar and granulated sugar. The brown sugar adds some richness to the flavor profile as well as a little extra moisture. Be sure to pack the brown sugar into your measuring cup to get the right amount.
• Semi-sweet chocolate chips – You could also use dark chocolate or milk chocolate chips here.

Tips For Success

Ready to bake like a pro? Here are a few tips and tricks to keep in mind as you whip these babies up:

• Parchment paper hack. When lining the baking pan with parchment paper, allow some to hang over the edges. You can use the overhanging paper to lift the bars out of the pan once they’ve cooled for easier cutting.
• Measure accurately. Especially the flour (for both the brownie batter and the cookie dough). Too much flour will give you dry, cakey results, while too little flour will result in overly dense layers. Use a food scale or the spoon and level method!
• Careful with those leavening agents. The brownie layer for these brookies requires baking powder, whereas the cookie layer requires baking soda. Keep the two straight!
• Don’t over-bake. Over baking is a one-way ticket to dry brookies! You’ll know these are done when the edges are set and the top is lightly golden. The center should be pretty set as well. It may wiggle just a bit, but it shouldn’t be jiggly.
• Cool completely. As tempting as it is to dig into these fresh out of the oven, be patient and let them cool ALL THE WAY before slicing them. Otherwise, you’ll end up with a gooey mess.

How to Store Brookies

• Counter. Once cooled and sliced into bars, store any leftover brookies in an airtight container. They can be kept at room temperature for up to 5 days.
• Freezer. You can also store these dessert bars in the freezer for up to 3 months. Seal them in an airtight, freezer-safe container first, or wrap each bar in a double layer of plastic wrap. Allow the brookies to thaw at room temperature before enjoying.

More Dessert Bar Recipes

I love dessert bars. They tend to be pretty low maintenance and generally fly off the dessert table. Here are some other favorites for you to try: