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Brookies - Brownie and chocolate chip cookie bars

A fun and easy to make hybrid dessert made from one part brownie, one part chocolate chip cookie in a bar form. This recipe makes thick, fudgy, chocolaty brownies with a crisp, flavorful brown butter chocolate chip cookie top.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Keyword: brookies, brown butter, chocolate, chocolate chip, cookies, fudgy
Servings: 16 servings
Calories: 389kcal
Author: Dea Kepic


Chocolate Chip Cookie

  • 140 g butter
  • 100 g sugar
  • 40 g brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 160 g flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 150 g chocolate chips


  • 225 g butter
  • 150 g chocolate cocoa content around 70%, I use a mix of Callebaut 54.5% and Carma 82%
  • 250 g sugar
  • 4 eggs
  • 85 g flour
  • 50 g cocoa powder
  • 1 tsp vanilla extract
  • 1/2 tsp salt



  • Place the butter into a small pot, melt, and cook on medium heat while stirring often (especially the bottom) for about 7 minutes, until you get browned bits on the bottom. The butter will foam a lot while cooking, remove from the heat to check for browned bits. The smell will be very nutty.
  • When done, pour the browned butter to a bowl and set aside to cool.


  • Preheat the oven to 180°C (350°F) and prepare a 23x 23 cm (9 inch) baking pan and line it with parchment paper.
  • Melt the butter and chocolate in a bain-marie, stirring often (double boiler, refer to notes). Or in a microwave in 20 second intervals, stirring the mixture after each one. Set aside.
  • Mix the eggs, sugar and vanilla extract for 2 minutes, you can do this by hand or electric mixer.
  • Add the melted chocolate and mix until combined.
  • Now sift together the flour, cocoa powder, and salt. Add to the chocolate mixture and stir until everything is well combined.
  • Pour the brownie batter into the prepared baking pan and level it.


  • Add both sugars to the butter and mix for about 2 minutes on medium speed.
  • Add the egg and vanila extract, mix until well combined.
  • Mix in the flour, baking soda, and salt, then add the chocolate chips and mix until everything is well distributed.
  • Drop spoonfuls of cookie dough on top of the brownie batter and bake for 35-45 minutes. The baking time will greatly depend on your oven and how you like your brownies. Bake less for gooier, underbaked brownies or more for set and fudgy brownie. You should take them out when they still have a slight jiggle in the middle when you shake the pan, and the cookie top is golden brown. They will be gooey and moist inside.
  • Leave them to set for half an hour, then cut them and enjoy a warm, gooey brookie.


  • The taste of brookies will depend greatly on the chocolate you use. I use Callebaut 54.5% and Carma chocolate 82%, but you can choose any chocolate that you love to eat. I recommend that you use one with 55% to 70% cocoa solids. The higher the percentage the less sweet and more bitter the chocolate is. I don't recommend using one that has less than 50% because there will not be as much chocolate taste and the taste will be too sweet. 
  • You don't need an electric mixer for this recipe.
  • You could skip browning the butter for the cookies but it does give it another dimension of flavor.
  • Bain-Marie is a double boiler made of the bottom pot filled with some water and the other pot on top so that the ingredients in the top pot melt slowly and evenly on the steam created in the bottom part. 
  • You could also melt the butter and chocolate directly with the pot on the heat if you are more experienced and stir constantly so that the chocolate doesn't burn.
  • You can add some toppings to the brownie if you want. Just add nuts or coconut on top of the brownie batter or some more chocolate chips in the brownie batter.
  • The baking time will depend on your oven and how you want your brownies to be. It took me around 35 min for very gooey brownies with a soft center, and 40-45 minutes for a more set brownie but still moist. Check the brownies after 35 minutes and jiggle the pan to see how much the center is moving. It should still be slightly jiggly and the cookie on top is golden brown. The more jiggle, the more gooey they will be.
  • The toothpick or knife inserted in the center will come out with a wet batter for gooey brownies and with moist, fudgy bits for a more set brownie.
Tried this recipe?Mention @FreakyBlond or tag #prettysweetblog!