Free Bonus: 5 Secrets to Stress-Free Dinners

Brookie Bars

29 Reviews

You can enjoy a fudgy brownie and a chewy chocolate chip cookie with each bite of these awesome, scrumptious Brookies!

three brookies stacked on top of each other

 

Homemade Brookies Recipe

Hey peeps! It’s Melanie here from Garnish & Glaze to once again share an awesome recipe with you — Brookies! My go-to treat is usually brownies or cookie bars because they both are quick and easy to throw together and well loved by all. Sometimes I have a hard time deciding which one I want to eat more. Solution? Brookies! AKA cookie brownie bars. 

This Brookie recipe features a rich chocolate fudge brownie base and soft chewy cookie on top. You can’t go wrong with these babies! Plus, making Brookies as bars is way easier than forming them into cookies and cooking in batches.

Yes, you have to dirty two bowls and spend the time making both the batter and dough, but that means you get to lick two bowls clean! Brownie batter is my weakness! I purposefully fail to scrape the bowl clean so I have more to lick. And cookie dough? I’m pretty sure I eat at least a whole cookie’s (maybe two) worth of cookie dough each time I make cookies. Man, pregnancy was hard! What I do for my children.

brookies laying on striped blue and white towel

 Brookies Ingredients

Like I’ve already mentioned, there are two key parts of this Brookie recipe: the brownie base and the cookie topping. For the brownies, you’ll need sugar, cocoa powder, butter, eggs, vanilla extract, all-purpose flour, and salt. 

And for the chocolate chip cookie layer, you’ll need butter, brown and white sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, and chocolate chips. 

Since you do have to dirty a few extra dishes to make the two layers of deliciousness, I wanted to keep the ingredients list as simple as possible. Brookies are a fun treat all on their own, so I didn’t see the need to go crazy with the individual layers. 

pan of brookies with glass of milk

How to Make Brookies

The beauty of these cookie brownie bars is that both layers are baked at the same time, meaning once you’ve prepped the brownie batter and cookie dough, all you have to do is throw it all into the oven and be patient! Here’s the basic rundown of how to make brookies from scratch: 

  1. Mix together the brownie batter and spread it into a greased 9×13-inch pan. 
  2. Make the chocolate chip cookie dough and gently drop spoonfuls of it onto the brownie batter layer. 
  3. Flatten the cookie dough carefully over the brownie batter. 
  4. Bake for around 35 minutes, or until the chocolate chip cookie layer is golden. 

How to Tell When Brookies Are Done

Insert a toothpick in the center of the brookies. For fudgy brookies, you should see a few crumbs stuck to the toothpick. For cakey brookies, the toothpick should come out clean.

cookie brownie bars on striped towel next to glass of milk

Can I Add Mix-Ins to the Cookie Dough? 

I’ve never made brookies with mix-ins besides chocolate chips, but I don’t see why you couldn’t add more in! Chopped nuts would be a great addition to these cookie brownie bars, as would crushed candy bars, Reese’s Pieces, crushed Oreos, M&M’s, and butterscotch chips. 

Can I Freeze Brookies? 

Yes, but to make your life easier you should slice the brookies and freeze them individually. To do so, place the sliced brookies on a sheet pan lined with parchment paper. Place it in the freezer, and once the brookies are frozen you can remove them from the pan and seal them in a freezer bag.

Tips for Making Brookies

When assembling the brookies, it’s important that you don’t accidentally push the cookie dough down into the brownie batter. You want to create two distinct layers in this dessert. If you’re struggling to spread the cookie dough with your fingers, you can also put all the dough between two layers of plastic wrap, roll it out, and then place it over the batter. 

Before baking the brookies, you may want to sprinkle a few more chocolate chips on top, just because. And if you love sweet and salty desserts, you could even sprinkle some coarse sea salt on top to complement all the chocolate in this treat. 

Lastly, some readers have reported that their brookies needed more time in the oven when they used glass baking dishes. If you’re using a glass baking dish to make brookies, you may need to tent the top of the dish loosely with foil near the end of the bake time. This will prevent the top of the brookies from becoming too brown and will allow you to safely bake them for longer to allow the center to set fully. 

More Homemade Brownie Recipes: 

If you love these, then you have to try these other BAR DESSERTS:

Enjoy a fudgy brownie and chewy chocolate chip cookie with each bite of these scrumptious Brookie Bars!

Brookie Bars

3.52 from 29 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 24
You can enjoy a fudgy brownie and a chewy chocolate chip cookie with each bite of these awesome, scrumptious Brookie Bars!

Ingredients

For the Brownie

  • 2 cups sugar
  • 2/3 cup cocoa powder
  • 1 cup butter melted
  • 4 large eggs
  • 2 teaspoons vanilla
  • 1 1/2 cup flour
  • 1/2 teaspoon salt

For the Cookie

  • 10 tablespoons butter
  • cups brown sugar
  • cup white sugar
  • 1 egg + 1 egg yolk
  • 1 teaspoon vanilla
  • 1⅔ cup flour
  • ¾ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup chocolate chips

Instructions

  • For the Brownie
  • Preheat oven to 350 degrees F.
  • Grease a 9x13 pan.
  • In a large mixing bowl, mix sugar and cocoa powder together.
  • Mix in the melted butter, eggs, and vanilla until smooth.
  • Add the flour and salt and mix until just combined.
  • Spread into the greased pan.
  • For the Cookie
  • Cream the butter and sugars together for 2 minutes and then mix in the egg, egg yolk, and vanilla.
  • Add the dry ingredients and mix until combined.
  • Use a wooden spoon to mix in chocolate chips.
  • Scoop out spoonfuls of dough, flatten with your hands and piece together over the brownie batter (or you can put all the dough between two layers of plastic wrap, roll out, and then place over batter).
  • Sprinkle more chocolate chips on top if desired.
  • Bake for 35-40 minutes or until cookie is golden, tenting with foil if the top is getting too brown.

  • Let the brookies cool completely before cutting.
Nutrition Facts
Brookie Bars
Amount Per Serving (1 g)
Calories 328 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 5g
Cholesterol 80mg27%
Sodium 266mg12%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 28g31%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

brookies recipe

Connect with Melanie:

Blog | Facebook | Twitter | Pinterest | Instagram

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Free Email Series 5 Secrets to Stress-Free Dinners

About the authors

Cheney Family

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

41 comments

  • I have made this recipe around 10 times. Its easy and delicious! Ive shared the brownies and recipe with many friends.  I stopped flattening out the chocolate chip dough to place it over the brownie batter about 6 batches ago. Now I spoon it over and gently smooth it a bit, or not… it still comes out great!!!

    • Reply
    • Thank you for the feedback!! So glad you enjoy it!!

      • Reply
  • Yes I am definitely going to make these, but I want a sheep pan! Can you imagine the cuteness? I know it was supposed to be sheet pan, but sheep pan is adorable.😍

    • Reply
  • I have no instructions on my end. Would you be kind enough to forward them so I can bake these beauties. I don’t understand why in the comments the brownie layer doesn’t bake. Again no instructions maybe once I receive it will all make sense I’m hoping.
    Thank you in advance for your help and enjoy your day.

    • Reply
    • The instructions have been fixed. So sorry about that Sherry! Enjoy these!

      • Reply
  • This recipe rocks!!! I decided to cook under cook them a bit and they came out chewy and gooey 🙂 Thanks so much for posting it! Pure deliciousness and the best of both worlds.

    • Reply
    • Aren’t they heaven?! So glad you enjoyed them!

      • Reply
      • ABSOLUTELY! My husband and daughter loved them 🙂

  • Just tried this recipe (it’s still cooling). I think it works great. I followed it exactly with the exception of running out of brown sugar so I substituted white sugar for what I was lacking in brown sugar. A toothpick in the center comes out perfectly clean and I cut a corner off to test because I couldn’t wait, tastes wonderful. I think the last note in the recipe to wait until it cools completely to cut is a very important one. I look forward to trying more Sweet Basil recipes.

    • Reply
    • I’m so jealous! I want some of these right now! How did they turn out?

      • Reply
      • They turned out fantastic!!! And everyone in the office LOVED them!!! This recipe is definitely a keeper!!! Thank you so much!!!

      • Yippee!! Love to here that Cecilia! Thank you for the feedback!

  • This was my first Brookie receipt! Your tip of using plastic wrap to rollout cookie dough was a very helpful!  Also, for brownie mix I used only 1 cup of sugar (not 2 cups as recipe called for) tasted just fine! Oh and I used 1/2 cup each of white and chocolate chips in cookie mix! Yummy! 

    I used a metal 9×13 pan greased and baked at 350 for 35 minutes with foil laying loosely on top of pan for 25 minutes and then last 10 minutes took it off to let cookie get a little brown.  

    Once fully cooled the brownie was fudgy and cookie was soft and everyone LOVED them! 

    The only issue I had was the edges were a bit more crispy so therefore the brownie was more cakey than I like.  So I think next time going wrap edges of pan with foil and loosely lay foil on top during baking and see if that solves my problem with crispy edges.  

    Thanks for great recipe!  It was a hit!!! 

    • Reply
    • You’re welcome! I’m going to have to try that reduced sugar in the brownies next time! Brookies for the win!! Thank you for your feedback!

      • Reply
  • Délicieux !!!

    • Reply
    • Thank you!!

      • Reply
  • *UPDATE* Tried the brookies last night and they are delicious! Very chewy and fudgy how I like my brownies. Will definitely make these again in the future, only with the adjustment of baking the brownie a few minutes before adding the cookie dough on top!

    • Reply
  • I also made the mistake of not reading the reviews before making this recipe. I made mine in a glass 9×13-inch dish. I normally like to increase the oven temperature by 25 degrees when using a glass dish but forgot this time, so I baked it at 350F as the recipe says and the skewer came out clean when I checked. When I cut into it, however, I realized the brownie was not set, and came back to read the reviews and realized others have had the same problem. So I turned the oven on to 375F and covered the pan with foil so the cookie layer would not get too dark, and I baked the brookies for an additional 25-30 minutes and the brownie did finally set. I was comparing my brookies with the ones in the pictures on this blog, however, and mine are twice as thick as the ones in the pictures, so I wonder if maybe pan size is the issue? Anyway, I have not tasted them yet, but they look really good! Should I make these again, I would pre-bake the brownie layer for a few minutes before adding the cookie dough on top to help with this problem.

    • Reply
    • UPDATE: Tried the brookies last night and they were delicious! Very chewy and fudgey how I like my brownies. Will definitely make these again in the future only with the adjustment of baking the brownie a little bit before adding the cookie dough on top!

      • Reply
      • Yay!!! So glad you enjoyed them! Changing the pan size will definitely make a big difference! Giving the brownie a quick back before adding the cookie dough definitely won’t hurt anything.

  • I, too, wish I had read the reviews before wasting these ingredients.

    Followed the recipe to the T and at 35-40 mins still had jiggly liquid base. Lowered baking temp, covered with foil and another 40 minutes later after toothpick testing, it seemed we had set brownies. NOPE! Back into the oven they went.
    It is not raining outside, I live in the heart of the Midwest with no altitude issues, and I measure ingredients like a chemist. This is not a problem with anyone baking, this is a problem with the recipe.

    • Reply
  • I made these tonight and they turned out great. Baked the brownie layer for about 10 minutes before adding chocolate chip cookie layer. Daughter was excited to share at her party this morning at school. Thank you.

    • Reply
    • That’s so lucky you all can take real food to school. Our schools only allow store bought. These would be great for kids!

      • Reply
  • These turned out amazing and were a huge hit at my bake sale! Notes: They did take about 50 minutes in my oven, possibly did to using a glass dish instead of metal. Also, i completely covered the dish loosely with foil for the first 35 mins of baking, and also cooked on the bottom 1/3 of my oven at first and then moved it up towards the end. I had perfectly cooked chewy bars by doing this. Will make again!

    • Reply
    • Yes, metal and glass are different, great reminder!

      • Reply
  • SORRY hère https://www.cookomix.com/recettes/brookie-thermomix/

    • Reply
  • HEllo’ Here  a blog whisky stole Your photos’. 
    Thttps://www.cookomix.com/recettes/brookie-thermomix/

    • Reply
  • I wish I would have read the reviews before making. I had the same problem with the brownie not cooking. I used a toothpick to try and test it and it came out clean, so I thought the brownie was cooked. After cooling, I went to cut it and the brownie was a goopy mess, ugh. What a waste of ingredients! 

    • Reply
  • Your brownie layer looks fudgy but mine was really dry and cakey. O followed with caution every step, what could have happened?should I use less flour or bake for less time?

    • Reply
  • I really wish I could delete my comment saying it was a good recipe. I made this for a family dinner, spent so much time making the dough and batter, and it’s inedible. I’ve had it back in the oven for 25 minutes and the brownie part will not cook. The brownie part NEEDS TO BE PREBAKED. I’ll go back to the old recipe I was using.

    • Reply
  • Okay so I take back my original comment. I just cut into them and the brownie is still soupy.I’ve had them back in the oven for 12 minutes now (with the aluminum foil tent) and the brownie still isn’t done. I would definitely recommend cooking the brownie a little bit first before putting the cookie dough on.

    • Reply
  • I just took these out of the oven and they came out perfect! I’ve tried other brookie recipes and this one by far my favorite!

    • Reply
  • I just made these for the first time. I’ve made lots of cookies but I don’t think I’ve ever made brownies from scratch. I used parchment paper instead of greasing the pan. I ended up cooking them 8 minutes longer, 48 minutes total. They are squishy (I had one before they were completely cool) and cake-like and totally delicious. I made one mistake with the batter and used one egg white instead of one egg yolk. I’m not sure what difference that will have made. As far as altitude, I live in Chicago. I am very happy with this recipe.

    • Reply
    • Thanks so much for taking the time to comment. So the egg white wont bake up and bind the same as a yolk, but bonus- it’s healthier!

      • Reply
  • I made these tonight and the brownie did not cook at all and the cookie topping was perfect. I put back in the oven for another 10 minutes and the brownie literally was just runny. I followed the recipe to a t and I am not a novice in the baking arena – something is wrong with this recipe. And I would give a 1 star rating but this defaults to 2 stars so there is a problem there as well.

    • Reply
    • Hi Terri,

      I wish I was there to help. We’ve made these a few times without any issues so something must be amiss. I’m sorry it didn’t work out for you. 🙁

      • Reply
    • That happened to me to. I did the exact same thing as you. So I just came back on the site to make sure I wasn’t supposed to prebake the brownie part first.

      • Reply
      • “To see if I was supposed to bake the brownie part first”

      • Hi Kerry, the tricky part is altitude. We’ve been testing over here and they are working for us, however a longer bake time and tenting with foil for the last bit (we actually added foil halfway through as I knew I’d forget) seems to work perfectly. Thanks for commenting so we could look into things.

  • Brookie bar looks so special !! This chocolate chip cookie would be awesome to taste. Thanks for sharing this recipe 🙂

    • Reply

Free Email Series 5 Secrets to Stress-Free Dinners