Brookies (Brownie Cookies)

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A classic dessert lover's dilemma: fudgy brownies or warm crisp cookies? Well, with this Brookies recipe, you can have them both in one amazingly delicious treat! A layer of fudgy brownie topped with a layer of chewy chocolate chip cookie… trust me, it's heaven in a square!

The Best Brookies Recipe!

If it is not yet obvious, Brookie is a portmanteau of the words brownies and cookies. Although its origin is a bit vague, the Brookie has made its way into our hearts by dint of its pure deliciousness. Combining two mouthwatering snacks into one is guaranteed to bring you a dose of happiness and satisfy your sweet tooth anytime! 

At its essence, the Brookie is a brownie with yummy cookie topping. There are a lot of possible variations with this snack that you may find online, but for this recipe, we're going with the classics- gooey chocolate brownie and chocolate chip cookies. 

I was lucky enough to receive a KitchenAid Stand Mixer to help me make these brookies! Before the KitchenAid, it was either a hand mixer or a whisk. Life has gotten so much easier since then. I have this mixer's gorgeous colour Fresh Linen, which you can find here (AU/NZ link). If you want to invest in an electric stand mixer, I can genuinely recommend this beautiful machine. Nothing but rave reviews from me!

Brookies Ingredients 

Wet Ingredients:

• Dark or semi-sweet chocolate: these types of chocolates are ideal for making brownies that are not too sweet.
  • Can I use chocolate chips? You can substitute 200 g of chopped dark chocolate for 1 heaped cup of dark chocolate chips. Make sure to use high-quality (NOT compound) dark chocolate chips, which can easily be melted down.
  • Can I use milk chocolate? Yes, but take note that it'll result in a sweeter brownie. 
• Unsalted butter: gives the brownies and cookies a richer flavour and moist texture.
  • Can I use salted butter? Yes, you can. If you are using this, do not add additional sat anymore. 
  • Can I use vegan butter? Absolutely. You can use the same amount in the recipe.
• Eggs: are used to bind all the ingredients together to make a smoother and velvety batter.
  • Can I use other egg substitutes like chia or flax eggs? I recommend only using store-bought eggs if you want a similar texture and taste to the original recipe. I haven't tried other substitutes, but you're welcome to try and let me know in the comments if you do.
• Vanilla essence or vanilla extract: adds a subtle flavour and enticing aroma to the Brookies. 
• Semi-sweet chocolate chips: these are perfect for the cookie layer if you like it less sweet.
  • Can I use other types of chocolate chips? It is up to you! You can use dark chocolate or milk chocolate if that is what you prefer. 

Dry ingredients:

• Caster sugar/ superfine sugar: aside from sweetening, this will give the brownies and cookie layers a light texture and more volume.
  • Can I use regular granulated sugar instead of caster sugar? Yes. Substitute an equal amount of regular sugar for caster sugar. The Brookie may be more 'cakey' and crisp but will taste fine.
• Brown sugar: on top of caster sugar, this will give the brookies a deeper caramelized flavor and moisture.
  • I don't have this; what can I use instead? For both cookie and brownie batter, it's fine to substitute brown for more caster sugar. They may be more cakey and less chewy, but still delicious nonetheless!
• Unsweetened cocoa powder: I use Hershey's (US) or Nestle (AUS/UK) brand. Do NOT use hot cocoa powder or raw 'cacao powder.'
• Plain flour / all-purpose flour
• Salt

Making Brookies from Scratch

The steps below might look a lot, but believe me, there is nothing at all complicated with making these fabulous treats! So get your apron on, and let's get baking! 

Preparations: 

• Line a greased 20 x 30 cm (9 x 11 inch) pan with baking paper, with at least 3 cm (1 inch) overhang.
• Preheat oven to 160°C / 320°F (fan/convection) or 180°C / 3 5°F (standard).
• Take the butter out of the fridge at least 30 minutes before starting to make sure it softens. 

Make the Brownie Layer:

1. Beat butter and sugars in a large mixing bowl on medium speed using a hand or electric mixer until well combined.
2. Add eggs and vanilla, then beat on medium-high until the mixture is pale, fluffy, and creamy. Set aside.
3. In a separate bowl, microwave chopped chocolate for 1 minute on full power. Stir, then microwave for another 30 seconds. Stir again, and if necessary, microwave again in 10-second bursts until fully melted.
4. Pour the melted chocolate with the butter mixture, then beat on medium speed for two minutes until well combined, scraping the sides of the bowl as needed.
5. Remove the whisk attachment and replace it with a paddle attachment. Stir in cocoa powder, flour, and salt, beating at low speed until they're all fully incorporated, and the batter thickens. 
6. Pour batter evenly onto the prepared pan, then set aside.

Make the Cookie Layer:

1. In a clean bowl, beat butter and sugars together on medium speed using a whisk attachment for 4 minutes or until well combined.
2. Add egg and vanilla, then beat for 4 minutes or until the mixture turns pale, fluffy, and creamy.
3. Replace with a paddle attachment and mix in flour, baking powder, and salt, then beat for two minutes until fully incorporated.
4. Add chocolate chips and beat on low for 30 seconds or until they're distributed evenly in the dough.

Assemble and Bake: 

1. Spread the cookie dough evenly over the brownie batter. Spread it carefully until it mostly covers the brownie layer. 
2. Bake until cookie dough is golden brown, approximately 30-35 minutes. Cool for 30 minutes in the pan before transferring to a wire rack. Slice in squares and serve.

Add-ons and Variations

Baking isn't complete without a few variations to keep things exciting, and here are a few suggestions for your brookie-making adventure.

• Add some nuts for a crunchier texture. You can use pecans, almonds, cashew, or macadamia. 
• If you're feeling a bit more adventurous, you can sprinkle sea salt on top before baking. The contrast between salty and sweet is sure to make you leave wanting for more. Check out my Salted Chocolate Chunk Cookies for more details. 
• If you are a serial chocolate lover, you can double up on the chocolatiness of these brookies by making a double chocolate chip cookie layer! You can check my Double Chocolate Chip Cookies to know how. 

Tips and Tricks when Making Brookies 

• The parchment paper overhang is important, so you can easily remove the Brookies from the pan without ruining it. 
• Use softened butter and room-temperature eggs for best results! 
• To make your brownie layer fudgy, mix the batter just until the wet and dry ingredients are combined. Too much air into the batter will make it cakier and dry. If you do not have a paddle attachment, you can use a wooden spoon instead.
• Don't worry about evenly covering the brownie layer with cookie dough. It'll spread itself out naturally while baking.
• Let the Brookies rest in a rack before slicing. This will allow the layers to set first, so it won't be messy when you cut into them. 

Storage Notes

• You can keep the Brookies un-refrigerated in an airtight container for up to 7 days.
• To Freeze:  Prepare the brownie batter and cookie dough (DON'T bake) and keep them separate in airtight containers. Freeze for up to 3 months. Allow the dough and batter to defrost in the fridge overnight, then assemble bake as normal.
• To Make-ahead . You can leave the un-baked Brookies in the refrigerator for up to 24 hours before baking. Add an extra 5 minutes to the baking time if the batter and dough are cold from the fridge.

You May Also Like

• Fudgy Brownies from Scratch
• Fudgy Brownie Cookies
• Chocolate Chip Cookie Bars