Family Favorite Brookies

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Family Favorite Brookies

There’s something magical that happens when a fudgy brownie and a gooey chocolate chip cookie come together—and that magic is called a Brookie. If you’ve never had one, prepare to fall in love. This recipe was born out of a weekend baking session with my kids, when we couldn’t decide between brownies and cookies. So, in true mom fashion, I said “Why not both?” and the result was pure bliss.

Now, every time I make these Brookies, the house smells like a chocolate dream, and the kids come running to sneak a warm piece straight from the pan. My husband, who usually prefers savory over sweet, actually set an alarm to grab the last square before anyone else could. These aren’t just a dessert—they’re a family moment, a little bite of togetherness after a long day of homework and play.

What I love most is how effortlessly impressive they are. One pan, two favorite treats, and a texture combo that hits all the right notes—chewy, soft, melty, and just the right amount of crispy on the edges. I’ve tried a few versions over the years, but this one is our ride-or-die. The brownie layer is rich and fudgy, while the cookie layer stays golden and buttery, studded with pockets of melted chocolate chips. It’s the kind of dessert that makes people say, “You made this from scratch?!”

Whether you’re baking for a birthday, a potluck, or just a Tuesday, these Brookies always deliver.

Questions I Often Get Asked About This Recipe

Can I use boxed brownie mix?
Absolutely! If you’re short on time, a good-quality boxed mix works well for the brownie base. Just make sure it’s a fudgy variety, not cakey.

Do I need to chill the cookie dough?
Nope, no chilling required! That’s one of the beauties of this recipe—it’s quick and straightforward. You can mix and bake right away.

Can I make this ahead of time?
Yes! Brookies keep well in an airtight container for up to 4 days. You can also freeze them for up to 2 months.

What size pan should I use?
An 8×8-inch square pan works perfectly. You can double the recipe and use a 9×13-inch pan if you’re feeding a crowd.

How do I know when they’re done?
Look for golden cookie tops and a set brownie layer. A toothpick inserted near the edge should come out with a few moist crumbs, not wet batter.

What You Need to Make Brookies

For the Brownie Layer:

1/2 cup (115g) unsalted butter, melted

1/2 cup (100g) granulated sugar

1/2 cup (100g) brown sugar

2 large eggs

1/3 cup (35g) unsweetened cocoa powder

1/2 cup (65g) all-purpose flour

1/4 tsp salt

1/2 tsp vanilla extract

For the Cookie Layer:

1/2 cup (115g) unsalted butter, softened

1/4 cup (50g) brown sugar

1/4 cup (50g) granulated sugar

1 large egg

1 tsp vanilla extract

1 cup (130g) all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

3/4 cup (130g) chocolate chips

Tools You’ll Need:

8×8-inch square baking pan

Mixing bowls

Hand mixer or stand mixer (optional)

Rubber spatula

Parchment paper

How to Make Brookies

Preheat your oven to 350°F (175°C). Line your 8×8-inch pan with parchment paper, leaving some overhang for easy removal.

Make the brownie batter: In a bowl, whisk together the melted butter, sugars, and eggs. Add the cocoa powder, flour, salt, and vanilla extract. Stir until smooth. Pour the brownie batter into the prepared pan and smooth it out evenly.

Make the cookie dough: In another bowl, cream the softened butter with the brown and granulated sugars until light and fluffy. Mix in the egg and vanilla. Add the flour, baking soda, and salt. Stir in the chocolate chips.

Assemble: Drop spoonfuls of the cookie dough over the brownie layer. Gently spread to cover most of the surface. It doesn’t need to be perfect—the marbled look is part of the charm.

Bake for 30–35 minutes, or until the top is golden and a toothpick comes out with a few moist crumbs. Let cool in the pan for 20–30 minutes before slicing.

Serve and enjoy! Warm with a scoop of vanilla ice cream if you’re feeling indulgent.

Tips for Making the Best Brookies

Use room temperature ingredients for the cookie dough to ensure even mixing.

Don’t overbake. Brookies should be soft and fudgy—pull them out when they look slightly underdone in the center.

Swap the chips. Want to mix things up? Try white chocolate chips, peanut butter chips, or chopped nuts in the cookie layer.

Double the batch. These freeze beautifully, so make a double batch and stash some for future you.

Use an offset spatula to smooth the layers more evenly, especially when doubling the recipe.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “These are ridiculously good. My kids devoured half the pan before dinner. A new family favorite for sure!”

⭐️⭐️⭐️⭐️ “Great for busy nights! I used boxed brownie mix and it still turned out amazing. Next time I might add a sprinkle of sea salt on top.”

⭐️⭐️⭐️⭐️⭐️ “Perfect combination of fudgy and chewy. Tasted like a bakery treat but way cheaper!”

⭐️⭐️⭐️ “The cookie part baked faster than the brownie for me. Still delicious, but I’ll try lowering the oven rack next time.”

⭐️⭐️⭐️⭐️⭐️ “I brought these to a bake sale and they disappeared in minutes. Everyone asked for the recipe!”

Printable Recipe

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