Skip to Content

Brookies

Brownies + chocolate chip cookies = brookies!!! A simple dessert made with pantry staples; this irresistible combination is definitely worthy of its own name.

Sliced brookies with a knife and a glass of milk.

Jessica Halverstadt is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate, I earn from qualifying purchases.

What’s to love about this recipe?

  • It’s guaranteed to satisfy your sweet tooth! Since everyone loves brownies and chocolate chip cookies, there’s no doubt they will love these brookie bars which are a combination of the two.
  • It requires only pantry staples! If you do much baking you likely already have all the ingredients for this dessert on hand. This makes it a great choice when the craving for sweets hits and you have no intention of leaving the house again.
  • It’s simple! Brownies and chocolate chip cookies are two of the simplest desserts to throw together and the combination of the two is nearly as simple. That’s a win in my book and another reason they’re great when the suden craving for sweets hits.
Pan of brookies atop a wire cooling rack.

What are brookies?

If you’re not familiar with brookies (to be honest I wasn’t until very recently), let me introduce you! They are a dessert bar consisting of two layers; a layer of brownies and a layer of chocolate chip cookies. You may be wondering when, where, and who invented the brookie? After scouring the internet, it appears no one is quite sure. Fortunately, the lack of reliable historical information about this heavenly dessert doesn’t prevent you from enjoying it.

Ingredients + notes & substitutions

Ingredients for brookies (see recipe card).
  • Eggs: Unlike many recipes for baked goods, it is not necessary to use room temperature eggs. Cold eggs result in a denser brownie, which is exactly what you want in this case.
  • Brown sugar: I’m a huge propent of incorporating brown sugar into cakes, cookies, and brownies as the molasses contant is higher, resulting in more moisture.
  • Granulated sugar: For structure.
  • Vegetable or canola oil: You could most definitely sub for coconut oil, however, keep in mind it will alter the flavor profile.
  • Unsweetened cocoa powder: For the brownie layer.
  • All-purpose flour: For both layers.
  • Kosher salt
  • Baking powder: For leavening.
  • Butter: The butter should be melted but not hot. Either salted or unsalted will work.
  • Chocolate chips: Feel free to use whichever type of chocolate chips you desire: milk chocolate, dark chocolate, semi-sweet, white chocolate, etc. If you want to mix it up a bit, you could even incorporate peanut butter chips, mint chips, or butterscotch – I’m sure any/all of the above would be delicious.

How do you make these brookies? (+ tips)

  1. Preheat oven to 350 degrees. Grease a 9×9 baking dish or line with parchment paper and set aside.
  2. For the brownie layer: In a medium mixing bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Mix in the oil. Add the cocoa powder, flour, and salt and stir until just combined. Transfer the batter to the baking dish spreading it evenly then set aside.
Two stages of brownie batter.

3. For the chocolate chip cookie layer: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Then beat the butter, brown sugar, and white sugar together in a separate medium bowl until there are no clumps. Whisk in the eggs, pour the dry ingredients in, and mix until just combined. Lastly, fold in the chocolate chips.

Three stages of chocolate chip cookies dough.

4. Scoop and gently drop the chocolate chip cookie batter atop the brownie batter. Use your hands to gently spread the cookie batter out.

Side by side of brownie layer and chocolate chip cookie layer.

5. Bake for 35-45 minutes or until the edges begin to brown and a toothpick inserted into the center comes out clean. ***After just 35 minutes the center will still be quite gooey so if that’s your preference make sure not to let them go much longer than that. Remove from oven and allow to cool before slicing (or if you’re like me don’t!).

How to store

Brookie bars can be stored in an airtight container for up to four days or frozen for up to three months. If freezing, they should be sliced first.

Sliced brookies on a sheet of parchment paper with a knife.
Chocolate chip cookie brownies stacked atop one another.

More simple dessert recipes using pantry staples:

  • Soft and Chewy Chocolate Chip Cookies: These easy chocolate chip cookies made with pantry staples are everything that chocolate chip cookies should be; soft, chewy, and chocolatey!!!
  • Fudgy Double Chocolate Brownies: Super fudgy double chocolate brownies made from scratch. These babies melt in your mouth and are exploding with chocolatey goodness. Ditch the store-bought brownie mix. I guarantee you won’t regret it! So easy and (at least) 100 times better.

If you make these brookies I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥

Sliced brookies with a knife and a glass of milk.

Brookies

Yield: 9
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Brownies + chocolate chip cookies = brookies!!! A simple dessert made with pantry staples; this irresistible combination is definitely worthy of its own name.

Ingredients

Brownie Layer

  • 2 large eggs
  • 1/2 cup packed brown sugar, light or dark
  • 1/2 cup granulated sugar
  • 1/2 cup vegetable or canola oil
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon kosher salt

Chocolate Chip Cookie Layer

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 cup salted or unsalted butter (two sticks), melted and cooled 
  • 1 egg + 1 egg yolk
  • 1 cup packed brown sugar, light or dark
  • 1/2 cup granulated sugar
  • 1 heaping cup chocolate chips 

Instructions

  1. Preheat oven to 350 degrees. Grease a 9x9 baking dish or line with parchment paper and set aside.
  2. For the brownie layer: In a medium mixing bowl, whisk the eggs, brown sugar, and granulated sugar until smooth. Mix in the oil. Add the cocoa powder, flour, and salt and stir until just combined. Transfer the batter to the baking dish spreading it evenly. Set aside.
  3. For the chocolate chip cookie layer: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. Beat the butter, brown sugar, and white sugar together in a separate medium bowl until there are no clumps. Whisk in the eggs, pour the dry ingredients in, and mix until just combined. Fold in the chocolate chips.
  4. Scoop and gently drop the chocolate chip cookie batter atop the brownie batter. Use your hands to gently spread the cookie batter out.
  5. Bake for 35-45 minutes or until the edges begin to brown and a toothpick inserted into the center comes out clean. ***After just 35 minutes the center will still be quite gooey so if that's your preference make sure not to let them go much longer than that. Remove from oven and allow to cool before slicing (or if you're like me don't!).
Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 514Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 86mgSodium: 164mgCarbohydrates: 98gFiber: 4gSugar: 63gProtein: 8g

The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe