Brookies (Fudgy Cookie Brownie Bars)

Brookies combine a fudgy brownie base and a soft chocolate chip cookie layer in one thick, gooey bar that’s packed with chocolate and always a hit.

Brookies bring together the best of both worlds: a rich, fudgy brownie layer topped with soft, chewy chocolate chip cookie dough. Every bite is gooey, chocolate-packed, and full of that perfect brownie-cookie contrast.

They’re quick to make with simple pantry ingredients and bake into thick, irresistibly soft bars that stay tender for days.

Perfect for bake sales, weeknight desserts, or anytime you’re craving something warm, melty, and loaded with chocolate.

Why you'll love this recipe

• Two desserts in one : Fudgy brownie + chewy cookie in every bite.
• Super easy : No mixer, simple ingredients, ready fast.
• Always a hit : Thick, gooey bars everyone loves.

Ingredients You Need

• Butter – Melted unsalted butter for a soft, rich brownie and cookie texture.
• Sugars – Granulated + brown sugar for moisture, chewiness, and caramel flavor.
• Eggs – Large, room-temperature eggs for that gooey, brownie-cookie bite.
• Vanilla & salt – Boost flavor and balance all the sweetness and chocolate.
• Flour – All-purpose flour for structure without making the bars dry.
• Cocoa powder – Unsweetened cocoa for a deep, fudgy brownie layer.
• Leavening – Baking soda and baking powder to lift the cookie layer.
• Chocolate chips – Semi-sweet chips or chopped chocolate for melty pockets.

Tips for this recipe

• Use good chocolate – Quality chips or chunks give deeper flavor in both layers.
• Mix lightly – Stop as soon as the brownie batter comes together; cream the butter and sugars well for the cookie layer.
• Layer carefully – Add cookie dough in spoonfuls and spread gently so both layers bake evenly.
• Watch the bake – Pull them when a toothpick shows moist crumbs; they finish setting as they cool.
• Cool before slicing – Let brookies rest in the pan, then chill a bit for clean, sharp cuts.

How to Make Brookies

Mix melted butter, cocoa powder, granulated sugar, and brown sugar until smooth.

Add the eggs and vanilla, then fold in flour, salt, and chocolate chips just until combined.

Spread the brownie batter into a lined square pan.

Mix melted butter with both sugars until creamy.

Add the egg and vanilla, then stir in flour, baking soda, baking powder, and chocolate chips.

Drop and spread the cookie dough gently over the brownie layer; add extra chocolate chips on top

Bake at 350°F (180°C) for 30–35 minutes, until the cookie top is golden and a toothpick comes out with moist crumbs.

Cool completely in the pan, then slice into bars.

Serving Ideas for Brookie Bars

• Warm with ice cream – The classic: serve brookies slightly warm with a scoop of vanilla for melty, gooey bites.
• Chocolate or caramel drizzle – Add a warm sauce to boost the fudgy brownie–cookie flavors.
• Fresh toppings – Berries or a spoon of whipped cream lighten the richness.
• Milk or coffee pairing – A cold glass of milk or iced coffee balances the chocolate.
• Perfect for sharing – Cut into small squares for lunch boxes, picnics, or dessert boards.

Recipe Questions

Can I use boxed mixes instead of homemade?

Yes, brownie and cookie mixes work when you need something quick, but the homemade version gives better flavor and a softer, fudgier texture.

What’s the best chocolate for this recipe?

Use good-quality semi-sweet or dark chocolate chips or chunks so both layers bake with rich flavor and melty pockets.

How do I know when it’s fully baked?

Check the center with a toothpick — it should have moist crumbs, not raw batter. Remove early rather than late because brookies continue to set as they cool.

More Brookie Recipes

• Oreo brookies
• Oreo brownie cookies
• Brownie crinkle cookies

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

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