Brownie batter and cookie dough are swirled together to create these soft and chewy brookies. If you can’t decide whether to make fudgy brownies or chewy chocolate chip cookies, now you can enjoy both at the same time!

A stack of three brookies, with glass milk jugs in background.

To create brookies, brownie batter and cookie dough are baked in the same pan to create a one-of-a-kind dessert.

While these bars may look difficult, I developed this recipe to make it as easy as possible. You only need two bowls – one for the brownie batter and one for the cookie dough. This recipe also uses melted butter, so you don’t even need a mixer to make them.

All you have to do is prepare each one, then alternate spoonfuls of brownie batter and cookie dough into a 9×13 baking dish. Once the bars are baked, you end up with a unique blend of flavors and textures in every single bite.

Bring a batch of brookies to your next potluck or family gathering. Or, take a pan into the office this week as a special something for your coworkers. No one can say no to both brownies and chocolate chip cookies!

An overhead view of the ingredients needed to make brookies.

Ingredient Notes

  • Flour: This provides the structure for the bars. It’s also important that you make sure to spoon and level your flour into the measuring cup. If you scoop the flour, you can end up with too much and super cakey brookies. If you’re new to baking, I have a post on how to measure flour correctly.
  • Cocoa Powder: Since the brownie batter doesn’t use any baking soda or baking powder, you may use either natural or Dutch process cocoa powder for this recipe. If you’re curious about the difference between the two, I highly recommend reading through my post on natural vs. Dutch process cocoa powder.
  • Eggs: To bind everything together. Make sure to bring the eggs to room temperature for both the brownie batter and cookie dough. If you forget to do so, simply set them in a bowl of warm tap water for 10 minutes.
  • Unsalted Butter: I used melted butter to keep things as easy as possible. Just be sure to let the butter cool for about 10 minutes so you don’t scramble your eggs.
  • Sugar: The brownie batter uses granulated sugar and the cookie dough uses brown sugar, which keeps the baked cookie pieces moist.
  • Chocolate Chips: I used semi-sweet chocolate chips, but feel free to use whatever you have on hand!
An overhead view of melted butter and sugar in a glass mixing bowl, with a whisk.
An overhead view of brownie batter in a glass mixing bowl, with a whisk.

How To Make Brookies

Make The Brownie Batter

  1. Whisk together the melted butter and sugar, then the eggs and vanilla in a large mixing bowl.
  2. Sift in the flour, cocoa powder, and salt. Whisk to combine, then set the bowl aside.
An overhead view of melted butter, eggs, and sugar in a glass mixing bowl, with a whisk.
An overhead view of chocolate chip cookie dough in a glass mixing bowl, with a whisk.

Make The Cookie Dough

  1. In a separate mixing bowl, whisk together the melted butter and brown sugar, then mix in the egg and vanilla.
  2. Stir in the flour, baking soda, and salt. Fold in the chocolate chips last.
An overhead view of raw brookie batter in a foil-lined pan.
An overhead view of baked brookie bars in a foil-lined pan.

Assemble & Bake

  1. Drop large spoonfuls of brownie batter and cookie dough into a foil-lined 9×13-inch pan. You’ll want to alternate between the two so they intermingle. Then, use a butter knife to swirl them together. Don’t worry, it doesn’t have to be perfect!
  2. Bake until a toothpick inserted in the center comes out clean. You’ll need to let the bars cool completely before slicing and serving.
An overhead view of sliced brookies, lined up on their sides.

Storage Instructions

Once the brookies have cooled completely, lift them out of the pan, slice into squares, then seal in an airtight container or zip-top bag.

They’ll last up to five days on your counter or up to three months in the freezer. To thaw, place on the counter to bring them to room temperature.

Sliced brookies; one bar rests on top of another.

Baking Tips

  • I added chocolate chips to the cookie dough, but you may use any flavor of baking chip you like (peanut butter, butterscotch, etc.). If you love chocolate chips in your brownies, feel free to add ½ cup in the brownie batter as well.
  • If the brookie batter looks messy after being swirled together with a knife, don’t worry about it. The two will meld together and bake in the oven creating a beautiful marbled effect.
  • It’s tough to tell when the bars are done baking since they contain both brownie batter and cookie dough. I suggest inserting a toothpick into a spot with brownie in the middle of the pan; if the toothpick comes out mostly clean with just a few moist crumbs, the bars are done.
A stack of three brookies with more brookies and a small bowl of chocolate chips next to it.

Brookies

Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes
Brownie batter and cookie dough are swirled together to create these soft and chewy brookies. If you can't decide whether to make fudgy brownies or chewy chocolate chip cookies, now you can make both!
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Ingredients

Servings: 24 bars

Brownie Batter

  • ½ cup unsalted butter melted and slightly cooled (115 grams; 1 stick)
  • 1 cup granulated sugar (200 grams)
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅔ cup all-purpose flour spooned & leveled (83 grams)
  • ½ cup unsweetened cocoa powder (45 grams)
  • ¼ teaspoon salt

Cookie Dough

  • ½ cup unsalted butter melted and cooled for 10 minutes (115 grams; 1 stick)
  • ¾ cup packed light brown sugar (150 grams)
  • 1 large egg at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ¼ cups all-purpose flour spooned & leveled (160 grams)
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips (180 grams)

Instructions
 

  • Preheat the oven to 350°F (177°C). Line a 9×13 inch baking pan with foil or parchment paper, making sure to leave some overhang for easy removal. Spray the foil/parchment paper well with nonstick cooking spray and set aside.
  • To make the brownie batter: In a large mixing bowl, whisk together the melted butter and sugar until well combined, then whisk in the eggs and vanilla extract.
  • Sift in the flour, cocoa powder, and salt and continue whisking until just combined, stopping to scrape down the sides of the bowl as needed.
  • Set aside while you prepare the cookie dough.
  • To make the cookie dough: In a large mixing bowl, whisk together the melted butter and brown sugar until fully combined, then whisk in the egg and vanilla extract until just combined.
  • Add the flour, baking soda, and salt and mix until just combined, then fold in the semi-sweet chocolate chips.
  • To assemble the bars: Alternate dropping large spoonfuls of the brownie batter and cookie dough into the prepared pan. Use a knife to carefully swirl the batters together.
  • Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow to cool completely on a wire rack. Once the bars have cooled, lift them out of the pan, slice, and enjoy.

Notes

Storage Instructions: Bars may be stored in an airtight container at room temperature for up to 5 days.
Freezing Instructions: Bars will freeze well for up to 3 months. Thaw to room temperature before serving.
Cuisine: American
Course: Dessert
Author: Danielle Rye
Serving: 1bar, Calories: 214kcal, Carbohydrates: 28g, Protein: 2g, Fat: 10.8g, Saturated Fat: 6.2g, Cholesterol: 43mg, Sodium: 94mg, Fiber: 2.2g, Sugar: 18.7g
Did you make this recipe?Mention @livewellbakeoften on Instagram or tag #livewellbakeoften.

More Brownies and Bars to Try!

Chocolate Chip Cookie Bars

Buckeye Brownies

S’mores Bars

Homemade Brownies