There's nothing quite like a brookie recipe to satisfy both your brownie and cookie cravings at once! This easy brookie recipe combines fudgy brownies with classic chocolate chip cookies in one irresistible dessert bar.
There's nothing quite like a brookie recipe to satisfy both your brownie and cookie cravings at once! This easy brookie recipe combines fudgy brownies with classic chocolate chip cookies in one irresistible dessert bar.
Whether you're baking for a party or just craving the best brookie recipe for a weekend treat, this foolproof recipe delivers perfect results every time.
The beauty of this hybrid dessert lies in its versatility - you can customize each layer while keeping the amazing contrast between chewy brownie and soft cookie that makes brookies so special.
Jump to:
Ingredients: Best Brookie Recipe
Brownie Layer
- 1 cup unsalted butter, melted
- Substitute: dairy-free butter for lactose-free version
- 2 cups granulated sugar
- 4 large eggs, room temperature
- Substitute: flax eggs for vegan version
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- Premium dark cocoa recommended for richer flavor
- 1 cup all-purpose flour
- Substitute: 1:1 gluten-free flour blend
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- Substitute: dairy-free chocolate chips
- Substitute: dairy-free chocolate chips
Cookie Layer
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions for Perfect Brookie Recipe
Preparation Phase (15 minutes)
- Preheat your oven to 350°F (175°C)
- Line a 9x13 inch baking pan with parchment paper
- Pro tip: Leave overhang on sides for easy removal
- Gather all ingredients and bring eggs to room temperature
- Time-saving tip: Place eggs in warm water for 5 minutes
Making the Brownie Layer (20 minutes)
- In a large bowl, whisk melted butter and sugar until combined
- Add eggs one at a time, beating well after each addition
- Stir in vanilla extract
- Sift together cocoa powder, flour, and salt
- Gradually fold dry ingredients into wet mixture
- Mixing tip: Don't overmix; stop when just combined
- Fold in chocolate chips
- Spread evenly in prepared pan
- Texture tip: Use an offset spatula for smooth surface
Creating the Cookie Layer (20 minutes)
- Cream softened butter and sugars until light and fluffy
- Timing tip: Beat for 3-4 minutes for perfect texture
- Beat in eggs and vanilla
- In separate bowl, whisk flour, baking soda, and salt
- Gradually add dry ingredients to wet mixture
- Fold in chocolate chips
- Carefully dollop and spread over brownie layer
- Assembly tip: Drop spoonfuls evenly, then gently spread
Baking and Cooling (45 minutes)
- Bake for 35-40 minutes until cookie layer is golden
- Doneness tip: Toothpick should come out mostly clean
- Cool completely in pan
- Patience tip: Allow at least 2 hours for proper setting
Easy Brookie Recipe
Equipment
- 9x13 inch baking pan
- Parchment paper
- Large mixing bowls
- Electric mixer
- Offset spatula
- Measuring cups and spoons
Ingredients
- 1 cup unsalted butter melted
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups semi-sweet chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (175°C)
- Line 9x13 inch pan with parchment paper, leaving overhang
Brownie Layer
- Whisk melted butter and sugar
- Beat in eggs one at a time
- Stir in vanilla
- Sift and fold in cocoa powder, flour, and salt
- Fold in chocolate chips
- Spread in prepared pan
Cookie Layer
- Cream butter and sugars (3-4 minutes)
- Beat in eggs and vanilla
- Mix in flour, baking soda, and salt
- Fold in chocolate chips
- Dollop and spread over brownie layer
Baking
- Bake 35-40 minutes until cookie layer is golden
- Cool completely (about 2 hours)
- Cut into squares
Notes
- Ensure eggs are at room temperature
- Don't overmix batters
- Use offset spatula for smooth layers
- Test doneness with toothpick
Nutrition
Dietary Benefits & Serving Suggestions
Health Considerations
- Can be made gluten-free with proper flour substitution
- Option to reduce sugar content
- Source of antioxidants from cocoa powder
- Can incorporate dark chocolate for added benefits
Serving Ideas
- Warm with vanilla ice cream
- Cut into small squares for parties
- Drizzle with caramel sauce
- Pack in lunch boxes as treats
Recipe Variations & Substitutions
Peanut Butter Brookie Version
- Add ½ cup peanut butter to brownie layer
- Substitute peanut butter chips in cookie layer
- Top with crushed peanuts
Triple Chocolate Brookie
- Use dark, milk, and white chocolate chips
- Add cocoa powder to cookie layer
- Drizzle melted chocolate on top
FAQ
Yes! They stay fresh for 3-4 days in an airtight container. You can also freeze them for up to 3 months.
Make sure your brownie layer is spread evenly and the cookie dough is dropped in spoonfuls, not poured. The brownie batter should be thick enough to support the cookie layer.
While homemade is recommended for the best brookie recipe results, you can use a box mix as a time-saver. Just prepare according to package directions.
Now you have the best brookie recipe for creating the ultimate dessert hybrid! These brownie-cookie bars combine everything you love about both treats into one irresistible package.
Whether you're baking for a special occasion or just craving something sweet, this easy brookie recipe won't disappoint.
Give it a try and share your creation with us in the comments below!
Leave a Reply