Homemade brookies will be your new favorite dessert bar. Made with a layer of fudgy brownies, chewy cookies, and tons of chocolate chips! Step-by-step photos help you bake these delicious bars.
Dessert mashups are one of my favorite things to do in the kitchen. Two is always better than one when it comes to dessert. My friend Hayley has a dessert cookbook on two in one desserts if you love mashing desserts up then you need the book in your life!
Let's get to the recipe.
Could you use store-bought brownie mix and store-bought cookie dough? Duh, of course, but in my world homemade is better. I won't judge you for swapping out homemade for store-bought on either one or both parts.
But, if you're like me then here's what you will need:
- Unsalted Butter
- Brown Sugar and Granulated Sugar
- Unsweetened Cocoa Powder. I like to use Dutch-process cocoa powder. I love Bensdorp Dutch Cocoa Powder and Rodelle Dutch Cocoa Powder. Makes the chocolate flavor unreal.
- Vegetable Oil
- Pure Vanilla Extract
- Baking Soda
- Cornstarch. Also known as cornflour
- All-Purpose Flour
- Chocolate, I prefer chocolate chunks or callets over chips. Use your favorite chocolate bar chopped up or use my favorite Callebaut Chocolate Callets. You can use semi-sweet chocolate chips too, just not my personal preference!
First things first, preheat your oven to 350F/180C and line a 9" square baking dish with foil with non-stick cooking spray or parchment paper. This helps you remove the bars from the pan after they have cooled.
You can make the cookie dough with a wooden spoon and a bowl, or a handheld electric mixer or my favorite with an electric stand mixer.
Start with the butter and sugars, and mix on medium speed until fully combined.
Next egg and vanilla to sugar mixture. Make sure to scrape down the sides of the bowl as you go.
The mixture needs to be fully combined, no bits of the egg not distributed.
Finally, add all of the dry ingredients and chocolate chips.
Mix until just combined, but make sure you scrape the bottom of the bowl so no wet bits left.
Now the second part to brookies is the brownie part. The brownie recipe is super easy, all made in one pot, no waiting around for softened ingredients because you melt it all together. I have a whole post dedicated to making the brownies with step-by-step photos.
Pour the brownie part into the prepared baking pan in an even layer then use your hands to press chunks of the chocolate chip cookie dough into flat pieces to lay on top of the brownie layer. Cover the brownie batter as best as you can.
Bake the brookies for 28-30 minutes, until golden brown then cover with foil and bake an additional 5 minutes, until the center is set and still just a little jiggly. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
Let the bars cool in the pan on a wire rack for 20 minutes then slice and serve. Store leftovers in an air-tight container at room temperature or in the refrigerator for up to 5 days.
The best way to enjoy brookies you ask? Served warm with a scoop of vanilla ice cream, ultimate sweetness!
You can totally double the recipe and bake the bars in a 9X13 pan. The bars will take longer to bake
Brookies are a fantastic candidate for freezing. Let the bars cool completely then place in a freezer-safe container in a single layer and lay flat to freeze. After two hours you can move the bars around so they are not in a single-layer, so they fit into whatever space you want.
If you freeze the bars on top of each other then they will freeze stuck together, so freezing in a single layer makes a difference!
Check out this post on my Cookie Baking Tips
🍫More bar recipes
If your looking for only the cookie part then check out my chocolate chip cookie bars recipe.
You can't beat the sweet tang of citrus, these homemade lemon bars do the trick!
For another brownie treat make sure to check out my s'mores brownies recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 2oz (¼ Cup) Water
- 1oz (2 Tbsp) Unsalted Butter
- 250 grams(1 ¼ cups) Granulated Sugar
- 90 grams (¾ cups) Bensdorp Dutch Cocoa Powder
- 3oz (scant ⅓ cup) Vegetable Oil
- 1 Tablespoon Pure Vanilla Extract
- 1 Large Egg Yolk and 1 Large Egg, at room temp.
- ⅛ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Tablespoon Cornstarch/ Cornflour
- 60 grams (scant ½ cup) All- Purpose Flour
- 4oz Chocolate (chips, chunks, or bars chopped)
- 4oz (½ Cup) Unsalted Butter, softened to room temperature
- 132 grams (⅓ Cup) Light Brown Sugar
- 150 grams (¾ Cup) Granulated/ Caster Sugar
- 1 Large Egg, at room temperature
- 1 Teaspoon Pure Vanilla Extract
- 188 grams (1 ½ Cups) All-Purpose/ Plain Flour
- ¼ Teaspoon Salt
- ½ Teaspoon Baking Soda
- 1 Teaspoon Cornstarch/ Cornflour
- 180 grams (1 Cups) Chocolate Chips or Chunks
- Preheat your oven to 350F/180C and line a 9" square pan with foil and grease heavily. This heps the bars come out of the pan easier after they are baked.
- In a large pot add the water, butter, sugar, and cocoa powder. Cook on medium heat for 2-3 minutes until it is all combined together, the mixture will look weird and not liquidy enough, but that is fine. Then add the oil and vanilla extract. Cook on low for an additional minute and mix to combine everything.
- Take off of the heat, let sit for 5 minutes then add the egg and egg yolk. Whisk to combine.
- Add the baking soda, salt, and cornstarch and mix to combine. Gently add the flour by using a spatula to fold in until just combined, just before there are no flour streaks add your chocolate chunks/ chips. Do not over mix, this will affect the end product.
- Pour into prepared pan and prepare cookies.
- In the bowl of an electric mixer or large bowl with a handheld electric mixer combine butter and sugars. Mix on medium for around 2 minutes, until light and fluffy. Make sure to scrape down the sides of the bowl to ensure all is combined.
- Stir in vanilla and egg, making sure to mix until fully combined. Scrape down the sides of the bowl again.
- Gently fold in the flour, baking soda, salt, cornstarch, and chocolate chunks until just combined. I like to save a few of the chocolate pieces to place on top of the bars before baking, just for aesthetics.
- Using clean hands take balls of cookie dough and flatten them into a sheet and place them on top of brownie batter until all cookie dough is used up.
- Bake the brookies for 28-30 minutes, until golden brown then cover with foil and bake an additional 5 minutes, until the center is set and still just a little jiggly. You want a toothpick in the center to come out with moist crumbs, not completely dry. Place the pan on a wire rack to cool completely before cutting.
- Let the bars cool in the pan on a wire rack for 20 minutes then slice and serve. Store leftovers in an air-tight container for up to 5 days.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: brookie recipe, cookie brownie bars, homemade brookies