Description

These irresistible brookies combine the rich decadence of fudgy brownies with the chewy goodness of classic chocolate chip cookies. With crisp edges, gooey centers, and two beloved desserts in one, they’re the ultimate treat for anyone who can’t decide between a brownie or a cookie. Perfect for parties, lunchboxes, or an indulgent snack.

Ingredients

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For the Brownie Layer

1/2 cup (115g) unsalted butter, melted
1 cup (200g) granulated sugar
2 large eggs
1 tsp pure vanilla extract
1/3 cup (40g) unsweetened cocoa powder
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Cookie Layer

1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) brown sugar, packed
1/4 cup (50g) granulated sugar
1 large egg
1 tsp pure vanilla extract
1 1/4 cups (155g) all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup (170g) chocolate chips

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Instructions

Prepare for Baking: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
Make the Brownie Batter: In a mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add in eggs and vanilla, continuing to whisk until well combined. Sift in the cocoa powder, flour, salt, and baking powder, mixing just until no streaks remain. Pour and spread the brownie mixture evenly into the prepared pan.
Mix the Cookie Dough: In another large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well incorporated. Add flour, baking soda, and salt, mixing just until combined. Stir in the chocolate chips, distributing them evenly through the dough.
Layer and Swirl: Drop spoonfuls of the cookie dough evenly over the brownie batter. Use the back of a spoon or a spatula to gently spread the dollops so that the two batters meet and marble slightly, but don’t blend totally together.
Bake: Bake in the preheated oven for 30–35 minutes, or until the top is golden and a toothpick inserted near the center comes out with just a few moist crumbs. If needed, loosely tent the pan with foil in the last 10 minutes to prevent excess browning.
Cool and Serve: Let the brookies cool completely in the pan set over a wire rack. Lift out using the parchment, slice into bars, and enjoy your perfectly chewy, fudgy brookies.

Notes

Don’t overbake—brookies should be a little gooey in the center.
You can add chopped nuts to either layer for crunch.
Swirling the two batters a bit gives a fun marbled look.
Store leftovers in an airtight container for up to 4 days, or freeze for up to 2 months.
Use high-quality chocolate chips for the best flavor.

Nutrition

Serving Size: 1 brookie
Calories: 220
Sugar: 20g
Sodium: 110mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg