This post contains affiliate links. Please see our disclosure policy.
Brookies combine fudgy brown butter brownies with chewy chocolate chip cookies! Layering the two batters in a specific way ensures that everything bakes evenly without either layer over baking.
Why you’ll love these Brookies:
- Fudgy Brownie Layer – A rich layer of my fudgy chocolate brownies makes up part of this easy dessert!
- Chewy Chocolate Chip Cookie Layer – My chewy chocolate chip cookies recipe is layered between & on top of the brownie batter.
- No Compromised Texture – I layered the batter and dough just right, so that each layer bakes to chewy, fudgy perfection. Neither texture is sacrificed for the sake of the other!
- Feeds a Crowd – These rich bars can be cut into small slices to feed a large group! Perfect for parties.
Ingredient Overview:
As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).
- Butter – I always use salted butter because in my experience, it lends the best flavor, but feel free to use unsalted butter if that’s what you prefer. We’re using all butter in the cookie layer.
- Vegetable Oil – Since vegetable oil remains a liquid at room temperature (unlike butter) it’s instrumental in keeping baked goods of all kinds tender & moist. I used to make brownies with all butter but trust me – swapping out some of the butter for oil gives huge payoff in the moisture department, without sacrificing on flavor!
- Semi-Sweet Chocolate – We’re using semi-sweet chocolate so the bars won’t be too sweet.
- Cocoa Powder – I like using cocoa powder with melted chocolate for extra depth of chocolate flavor in my brownies!
- Eggs – Use large eggs, at room temperature.
- Sugars – Using a combination of granulated sugar and powdered sugar makes it easier for all the sugar to dissolve, which is key to achieving the paper thin, shiny crust! We’re using a combo of granulated sugar and brown sugar in the cookie dough to keep them soft and chewy.
- Vanilla – Use real vanilla extract for best results.
- Salt – A little salt is key to any recipe (savory or sweet!). It helps balance the sweetness and bring out the flavor.
- All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
Recipe Variations:
- Gluten-free – I have not tested a gluten-free version of this recipe.
- Dairy-free – Use your favorite dairy-free butter and chocolate.
How to Make the best Brookies:
Step 1: Make the Chocolate Chip Cookie Dough. In a medium bowl, melt the butter, then whisk in the sugars, eggs, and vanilla. Stir in the dry ingredients and chocolate chips.
Divide the dough in half and press half into a parchment lined 9×13 pan – then remove and set aside. This is our middle layer of cookie dough.
Step 2: Make the Brown Butter Brownies. Brown the butter on the stovetop, then whisk in the chocolate, oil, and cocoa powder. In a separate bowl, whisk the eggs and granulated sugar until the sugar is dissolved.
Whisk in the powdered sugar, vanilla, and salt. Then, whisk in the chocolate mixture and fold in the flour and chocolate chips.
Step 3: Assemble Bars. Spread half the brownie batter in your lined pan. Lay the formed half of the cookie dough over this. Spread the remaining brownie batter on top. Top with discs of the remaining cookie dough.
Step 4: Bake. Bake as directed in the recipe card below. Do not over bake!
Serving + Storing:
Allow bars to cool for at least 30 minutes before slicing. The longer you let them cool, the neater your slices will be (but let’s be real, these are begging to be eaten warm!)
Store cooled leftover bars in an airtight container at room temperature for 3-4 days.
Expert Baking Tips for Brookies:
- Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
- Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
FAQs:
No, you’ll just want to make two different batches. It would be way too much batter for any size pan that a home baker would likely have.
Yes! Halve the entire recipe and bake in a 9×9 metal pan.
You sure can. See the notes in the recipe card for the quantity of butter you’ll want to start with if skipping the brown butter. Browning butter causes water to evaporate, so you’re left with a bit less than you started with – so be sure to check these notes for the correct starting amount.
Yes! Let them cool, then wrap pairs of two pieces in plastic wrap or foil. Store all pieces in a freezer container for 4-6 weeks. Thaw on the counter for a few hours when ready to enjoy.
Special Tools:
- 9×13 Pan – A metal 9×13 pan is essential for this recipe!
More Easy Desserts to Love:
- Triple Chocolate Chunk Cookies
- Chocolate Chip Cookie Cups
- Classic 15-Minute Puppy Chow
- Fudgy Brown Butter Brownies
- Brown Butter Chocolate Chip Cookies
Did you make this recipe? Leave a comment & star rating!
Click the little stars in the header of the recipe card below to leave a comment & star rating, letting me know how you liked the recipe. I take all feedback seriously, & leaving a rating helps my small business immensely!
Brown Butter Brookies
Ingredients
For the Chocolate Chip Cookies:
- 14.5 tbsp salted butter, 206 grams
- 3/4 cup dark brown sugar, packed, 163 grams
- 3/4 cup granulated sugar , 156 grams
- 2 large eggs, at room temperature
- 1 and 1/2 tsp vanilla extract
- 3 cups all-purpose flour, spooned & leveled or weighed out , 390 grams
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 salt
- 1 and 1/2 cups chocolate chips, 270 grams
For the Brownies:
- 3/4 cup salted butter, cubed, 170 grams before browning, 140 grams after
- 4 ounces semi-sweet chocolate, chopped, Chocolate chips work, too – 113 grams
- 1/4 cup vegetable oil, 55 grams
- 3/4 cup cocoa powder, 63 grams
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 3/4 cup granulated sugar , 158 grams
- 1 and 1/2 cups powdered sugar , 174 grams
- 2 tsp vanilla extract , 10 grams
- 1/4 tsp salt
- 1/2 cup all-purpose flour, spooned & leveled or weighed out , 65 grams
- pinch of espresso powder, optional
- 1 cup semi-sweet chocolate chips, You can omit this in a pinch, but it does create delightful pockets of melted chocolate in each brownie! – 180 grams
For Topping
- flaky sea salt, optional
Instructions
- Prep: Preheat your oven to 350℉. Spray a 9×13 metal pan with nonstick spray and line with parchment paper (this makes for easy removal & slicing later).
- Make the Chocolate Chip Cookie Dough: Melt the butter in a large mixing bowl. Whisk in the sugars. Add the eggs and vanilla, and whisk until smooth and combined, about 30-45 seconds. Stir in the dry ingredients, then the chocolate chips or chunks last. Divide the dough into two equal halves (about 640 grams each). Press half of the dough into the prepared pan, then lift out that piece of parchment paper and replace with a new piece. Set your layer of cookie dough aside and leave the rest in the bowl for later.14.5 tbsp salted butter, 3/4 cup dark brown sugar, packed, 3/4 cup granulated sugar , 2 large eggs, at room temperature , 1 and 1/2 tsp vanilla extract , 3 cups all-purpose flour, spooned & leveled or weighed out , 1 tsp baking soda, 1 tsp baking powder, 1/2 salt, 1 and 1/2 cups chocolate chips
- Brown the Butter: Add cubed butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 3-6 minutes once the butter has melted.)3/4 cup salted butter, cubed
- Make the Brownie Batter: Once the butter is browned, stir in your semi-sweet chocolate until completely melted, then whisk in the vegetable oil and cocoa powder. Set aside to cool slightly. In a large mixing bowl, add the eggs, egg yolk, and granulated sugar. Whisk for about 1-2 minutes, until the sugar is fully dissolved. (Feel the mixture between your fingers – if it's completely smooth, you're good! If you feel sugar granules, keep whisking.) Next, whisk in the powdered sugar, vanilla, and salt. Then, check that the chocolate mixture is no longer piping hot (it will be quite warm, though), and whisk it into the bowl of eggs/sugar/. Fold in the flour & espresso powder, then the chocolate chips.4 ounces semi-sweet chocolate, chopped, 1/4 cup vegetable oil, 3/4 cup cocoa powder, 3 large eggs, at room temperature , 1 large egg yolk, at room temperature , 3/4 cup granulated sugar , 1 and 1/2 cups powdered sugar , 2 tsp vanilla extract , 1/4 tsp salt, 1/2 cup all-purpose flour, spooned & leveled or weighed out , pinch of espresso powder, 1 cup semi-sweet chocolate chips
- Assemble: Spread slightly more than half the brownie batter (you can just eyeball it) in the bottom of your lined 9×13 pan. Lay the sheet of cookie dough on top of this, removing that extra piece of parchment paper. Spread the remaining brownie batter on top. Form large, thick discs with the remaining cookie dough and set on top of the batter. (See photos in blog post above if you need some help visualizing this!). Press extra chocolate chips into any bare spots on the cookie dough if desired.
- Bake: Bake the assembled brookies for 38 to 44 minutes. The cookies will be golden and the brownies will have a shiny top. A toothpick inserted into the center of a brownie spot will have some moist crumbs, but not wet batter. Do not over bake!
- Serve & Store: Allow bars to cool in the pan on a wire rack for about 1 – 2 hours before slicing and serving. Sprinkle with flaky sea salt, if desired!Store leftover bars, cooled, in an airtight container at room temperature for 3-4 days. I highlyyy recommend warming leftover slices back up in the microwave.flaky sea salt, optional
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These were absolutely delicious!! My only complaint is that I didn’t have access to a printer so having to constantly toggle up and down and make sure I was following the correct directions made it way more time consuming than it had to be. Next time, I will print it out first.
Glad you enjoyed this recipe, Julianne! Sorry to hear that – I do have the ingredients listed under each step as well, to help reduce the amount of toggling back and forth. But, you can of course print the recipes as well if that works best for you! Happy baking.
i love all her recipes but this one really set the bar for me. incredibly approachable, enjoyable experience & it came out perfect. thanks for doing what you do!
Thanks so much for your sweet comment, Carie! (Pun intended, haha!). I’d love to hear what other recipes you’ve tried – please be sure to leave reviews on them, if you haven’t already! Happy baking!
Hey, how can I replace the cocoa powder?
Hi Jo! Unfortunately, that’s a pretty essential ingredient for the brownies and I don’t know of a substitute that will give the same result. Happy baking!
I don’t see an oven temp…my bookies took twice as long to cook
Hi! The oven temp is listed in the first step of the recipe card. I’m surprised to hear yours took twice as long. Bake time will vary from oven to oven and pan to pan, but double the time seems high. I’m a bit confused why you left 4 stars out of 5 – it’s not really fair to dock my recipe a star since bake times will always vary. Was there actually anything wrong with the recipe? Did you enjoy the brookies? Thanks!
this was delicious! and surprisingly easyy. definitely saving this recipe
Thanks so much, Sofia!
Hi! I didn’t read the most basic instructions that said it needed to be in a 9 x 13 🤦🏼♀️ totally my fault. I have them unbaked sitting in a 8 x 8 brownie pan and I’m panicking lol.
I’m assuming I just need to bake them longer? Help!
Hi Regan! Oops, haha! We’ve all been there at some point. I fear they are going to overflow from the 8×8 pan while baking. Is there any way you can sort of maneuver the batter & dough into a 9×13 pan? If you have parchment paper in the pan, can you use that to lift everything into the other pan? And possibly spread things out from there, to fill the pan? Even if it gets messy, it’s better than it all spilling into your oven! Let me know how things go!
I had them baking for about 5-10 minutes when I saw your comment, and it actually made it easier to transfer into the 9 x 13 because it was warm and gooey so I picked it up from the parchment and quickly threw it in the pan LOL. It just spread right out in the 9 x 13. Thank you so much for your speedy reply, fingers crossed they turn out well!
Thank you and God Bless ❤️
So glad you were able to move them in time! Let me know how you like the recipe! 🙂
I’m really exited to try out this recipe but I was wondering how you would recommend going about halving the eggs in the brownie portion?
Hi Lynn! I have done that and I use one egg + 1 egg yolk when halving the recipe. Let me know how you like the recipe!
Doesn’t show amount of ingredients
Hi Bob! The full recipe is in the recipe card at the bottom of the blog post. Use the jump to recipe button at the top of the page to get there.
Can you bake these in a convection oven?
Hi Angelo! Yes, you can, but I’d start with about 10 minutes less on the bake time to begin with. Add more as needed. Let me know how you like the recipe!