Introduction

Easy Brookies combine the best of both worlds: chewy chocolate chip cookies and rich fudgy brownies in one irresistible treat. This simple layered dessert is perfect for anyone who can’t decide between cookies or brownies. With straightforward steps, you’ll have a delicious batch ready to enjoy in no time.

A close-up photo shows a stack of three dessert squares with two clear layers each: the bottom layer is thick, dark brown, and fudgy, while the top layer is tan with many melted chocolate chips mixed in, giving a soft, chewy texture. Each square is cut neatly and placed on white paper that lines a round metal tray. More squares fill the background on a white marbled surface, with a few chocolate chips scattered around. A blurred glass bottle is visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

¾ cup (170g) unsalted butter, softened
¾ cup (165g) packed light brown sugar
¼ cup + 2 tablespoons (60g) granulated sugar
1 large egg
1 large egg yolk
1 tablespoon (15ml) pure vanilla extract
1 ¾ cups + 2 tablespoons (254g) all-purpose flour
¾ teaspoon salt
¼ + 1/8 teaspoon baking soda
1 cup (180g) chocolate chips
6 ounces dark chocolate, melted
¾ cup (170g) unsalted butter, melted
1 ½ cups (285g) granulated sugar
3 large eggs
1 large egg yolk
1 tablespoon (15ml) pure vanilla extract
¾ cup (105g) all-purpose flour
¾ cup (84g) cocoa powder, sifted
1 teaspoon salt
¾ teaspoon baking powder

Instructions

Step 1: Preheat your oven to 350°F. Grease a 9×13-inch pan and line the bottom and sides with parchment paper. Allow the butter for the cookie dough to soften for at least 20 minutes.
Step 2: For the cookie dough, combine the softened butter with the brown and granulated sugars. Beat on medium speed for 2-3 minutes until well combined and creamy.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter and sugar mixture. Continue beating until everything is fully incorporated.
Step 4: In a separate bowl, mix the flour, salt, and baking soda. Slowly add these dry ingredients to the wet dough, mixing on low speed until it just starts to come together. Before the dough thickens, fold in the chocolate chips and beat until incorporated. Set the cookie dough aside.
Step 5: For the brownie layer, chop the dark chocolate into small pieces and melt it in a microwave-safe bowl at 50% power for about 2 minutes, stirring occasionally until smooth. Let it cool.
Step 6: Melt the butter for the brownie in a microwave-safe bowl. Combine the melted butter with the granulated sugar and beat until well blended.
Step 7: Add the 3 eggs and 1 egg yolk to the butter and sugar. Beat at a higher speed for 60 seconds until the mixture is fluffy, resembling cake batter texture.
Step 8: Stir in the vanilla extract and melted chocolate into the batter until combined.
Step 9: In another bowl, whisk together the flour, sifted cocoa powder, salt, and baking powder. Gradually add these dry ingredients to the wet batter, mixing just until combined.
Step 10: Pour the prepared brownie batter into the lined pan, spreading it evenly. Take large pieces of the cookie dough, flatten them slightly with your hands, and press them onto the brownie batter. Layer all the cookie dough evenly over the brownie layer.
Step 11: Bake at 350°F for 35-40 minutes. To prevent excessive browning on top, cover the pan loosely with aluminum foil after 15-20 minutes. Check for doneness by inserting a toothpick into the center; it should come out with a few moist crumbs but not wet batter.

Tips & Variations

Use high-quality dark chocolate and chocolate chips for richer flavor.
Allow the brookies to cool completely before slicing for cleaner pieces.
For extra fudginess, underbake slightly and let them set in the pan as they cool.
Swap chocolate chips for chunks or nuts to add texture and variety.

Storage

Store brookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10-15 seconds to restore softness.

How to Serve

The image shows close-up of stacked dessert bars with two visible layers; the bottom layer is thick, dark brown, and fudgy, while the top layer is a light tan cookie dough with scattered chocolate chips and a crumbly, slightly rough texture. The bars are cut into squares with clean edges and are set on a white marbled surface, with some chocolate chips scattered around. A piece of white linen fabric is placed under the front bar, adding soft texture to the scene. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, just reduce or omit the salt in the recipe to avoid over-seasoning.

How do I know when the brookies are properly baked?

The edges should be set and pulling slightly away from the pan. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.