Chocolate Chip Cookie Brownies Recipe

Chocolate Chip Cookie Brownies—also known as “brookies”—are the perfect mash-up of two classic desserts. This layered treat combines a rich, fudgy brownie base with a chewy, golden chocolate chip cookie top. When I can’t decide between cookies or brownies, this recipe is the best of both worlds.

Why You’ll Love This Recipe

I love how these bars give me the dense, chocolatey bite of a brownie and the soft, buttery sweetness of a cookie—all in one. They’re fun to make, look impressive when sliced, and are always a hit wherever I take them. Plus, they bake in one pan with minimal fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• Unsalted butter (melted)

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Unsweetened cocoa powder

• Salt

• Semi-sweet chocolate chips (optional)

For the cookie layer:

• Unsalted butter (softened)

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Chocolate chips

Directions

1. Preheat and prepare the pan
   I preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper.

2. Make the brownie batter
   I whisk together melted butter, sugars, eggs, and vanilla until smooth. Then I stir in cocoa powder, flour, and salt until just combined. I fold in chocolate chips and spread the brownie batter evenly into the bottom of the pan.

3. Make the cookie dough
   In a separate bowl, I cream together softened butter, brown sugar, and granulated sugar. I add the egg and vanilla, then stir in the flour, baking soda, and salt. I fold in the chocolate chips.

4. Layer the cookie dough
   I drop spoonfuls of cookie dough over the brownie layer and gently spread it out with a spatula. It doesn’t have to be perfect—some brownie peeking through looks great after baking.

5. Bake
   I bake the brookies for 30–35 minutes, or until the cookie top is golden and a toothpick inserted comes out with moist crumbs (but not wet batter). I let them cool in the pan before slicing.

Servings and timing

This recipe makes 12 to 16 bars, depending on how I cut them. It takes about 20 minutes to prep and 30–35 minutes to bake, so I usually plan for 1 hour total including cooling time.

Variations

• I sometimes swirl peanut butter or Nutella into the brownie layer before baking.

• For a twist, I mix in chopped walnuts, pecans, or butterscotch chips.

• I’ve also made these in a muffin tin for individual brookie cups—just reduce the bake time by 5–8 minutes.

storage/reheating

I store the bars in an airtight container at room temperature for up to 4 days, or refrigerate them for a week. They freeze beautifully too—I wrap individual squares and thaw as needed. To reheat, I microwave a bar for 10–15 seconds for that fresh-baked warmth.

FAQs

Can I use boxed brownie mix?

Yes, I’ve done it when I’m short on time. I just prepare the brownie mix as directed, pour it into the pan, and top with the homemade cookie dough.

How do I keep the cookie layer from overbaking?

I check doneness around the 30-minute mark. If the cookie layer browns too quickly, I loosely cover the pan with foil for the last 5–10 minutes.

Can I make this gluten-free?

Yes, I use a 1:1 gluten-free flour blend in both layers. The texture holds up well.

Should I chill the dough before baking?

No need for this recipe. I bake it right after layering to keep the brownie and cookie layers distinct and soft.

What’s the best way to slice clean bars?

I let them cool completely and use a sharp knife, wiping it clean between each cut. For extra neat edges, I chill them first, then slice.

Conclusion

Chocolate Chip Cookie Brownies are the ultimate dessert duo. I love how easy they are to make, how well they store, and how every bite delivers double the flavor and texture. Whether I’m baking for a crowd or just craving two desserts in one, this recipe always hits the spot.

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