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A Delicious & Easy recipe for Brookies – Chocolate Chip Cookie Layer, with a Chocolate Chip Brownie Layer on top!

Recipe Updated September 2020

So I love Brownies, and I love Cookies.. so Brookies are just YES! Like oh my. I have made many a brownie recipe for this blog before, I have made several cookie recipes before – but I decided I would re-make and re-post this recipe for you all! 

These treats are utterly indulgent and delicious – its a mix up of my two favourite snacks! I adore cookies (possibly too much) but this is just the ultimate. The cookie and brownie mixtures mashed up together is so yummy that I can’t stop eating them – not great for the diet. But heyyyyyy!

The chocolate chips make it fudgey and gooey and ideal for a treat – I tend to always use milk and white chocolate chips in my cookies and brownies, or all 3 types. The good thing is, you can use whatever flavour you want!!

When baking I recommend using dark chocolate that is 70% cocoa content or darker – and I tend to use 100% cocoa powder too. I find it deepens the flavour of the brownie or cookies to such a wonderful degree, so when you add in chocolate chips it gives the perfect sweetness.

You can of course just chop up some chocolate – you don’t have to buy actual chocolate chips. Personally I prefer smaller chunks of chocolate of chips as it means you get more bits per bite, whereas if you used large chunks of chocolate you may get a piece with barely any!! Kinda sad. 

It may seem a little faffy to make them, but honestly it is not and it is worth it. The cookie recipe is basically a plain version of my Mini egg Cookie Bars – and it works a treat. The cornflour is in the recipe to create a DELICIOUS texture, but it is optional. You can use 25g more flour instead. 

My Brownie layer in this is also a smaller version of my Triple Chocolate Brownies – as it is literally halved. I find using medium eggs is easier for this, as you often use 4 medium eggs in brownies, or 3 large, so using two medium makes more sense. 

But seriously, these are delicious, and will help settle the battle of which to eat, cookies or brownies? Nah, just have Brookies. Always have both if you can have both. 

This recipe was updated to just be a bit better – there aren’t major changes – but enough to warrant the change. It is now the same recipe as my Slutty Brownies, just without the oreos! All they are is the same with oreos added in anyway – so it made sense for the recipes to match. 

I have however put the original ingredients list below if you wanted to make it – It followed the same method, it was just a slightly different recipe – so feel free to bake it if you liked it. 

The original recipe before the update
The original cookie layer was – 115g Unsalted Butter, 50g Granulated Sugar, 75g Light Brown Sugar, 1 Large Egg, 1/2 tsp Vanilla Bean Extract, 125g Plain Flour, 1/2 tsp Bicarbonate of Soda, 1/2 tsp Baking Powder, 1/2 tsp Salt, 75g White Chocolate Chips, 75g Milk Chocolate Chunks

The original brownie layer was – 95g Dark Chocolate, 95g Unsalted Butter, 2 Large Eggs, 140g Caster Sugar, 50g Plain Flour, 20g Cocoa Powder, 50g White Chocolate Chips, 50g Milk Chocolate Chunks

I hope you love these delicious Brookies – any questions, leave them in the comments below! x


A delicious traybake of cookies and brownies in one!
Print Pin Rate
Category: Traybakes
Type: Brownies
Keyword: Brownies, Cookies
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


Cookie Layer

  • 115 g Unsalted Butter
  • 125 g Light Brown Sugar
  • 1 Medium Egg
  • 1/2 tsp Vanilla Extract
  • 225 g Plain Flour
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Salt
  • 1 tbsp Cornflour
  • 150 g Chocolate Chips

Brownie Layer

  • 100 g Dark Chocolate
  • 100 g Unsalted Butter
  • 2 Medium Eggs
  • 140 g Caster Sugar
  • 50 g Plain Flour
  • 25 g Cocoa Powder
  • 150 g Chocolate Chips


For the Cookie Layer

  • Beat together the butter and sugar until light and fluffy!
  • Add in the egg, and vanilla, and beat again till smooth.
  • Adding the flour, bicarbonate, salt and cornflour and beat until a cookie dough is formed!
  • Add in the chocolate chips, mix, and press into the bottom of a 9x9" Square Baking Tin, lined with parchment paper. 
  • Freeze for 20 minutes!

For the Brownie Layer

  • Preheat the oven to 180c/160C Fan.
  • Melt together your dark chocolate with your butter until smooth.
  • Whisk together the eggs and sugar into a thick mousse like mixture, and then fold through the melted chocolate mix. 
  • Add in the flour, and cocoa powder, and fold through again.
  • Mix through the chocolate chips carefully and pour the batter onto the frozen cookie dough.
  • Bake the Brookies in the oven for 25-30 minutes, or until baked through. Sometimes it can take a smidge longer! There should be a slight wobble to the mix.
  • Leave to cool in your tin for 10 minutes, and then carefully remove and finish cooling on a wire rack. If you want, you can then chill the bake in the fridge for 3 hours or so to help create the fudgey texture.
  • Cut up into your portions and enjoy!


  • I think it's important to freeze the cookie dough, to help the brookies bake better. It is optional however! If you want, you can put the Cookie layer into the fridge for an hour instead of the freezer for 20 minutes!
  • The Cookie Layer is inspired by my Cookie bars, and the Brownie Layer is inspired by my Brownies
  • These will last for 4-5 days easily, if not longer if they aren't already eaten!
  • You can use whatever flavour chocolate chip you want!



Find my other Traybake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ligma bolls on April 30, 2024 at 4:24 pm

    5 stars
    Best brookie recipe ever, love it.

  2. Louise on April 2, 2024 at 10:54 pm

    5 stars
    My god Jane these are too good! Seriously I will be making these on repeat! Thank you for all of your wonderful recipes both here and in your recipe books. These Brookies are up there with the best!

  3. Louise on March 28, 2024 at 12:28 pm

    5 stars
    If I don’t have sea salt is it half the amount for regular salt? So 1/4 tsp table salt? For sea salt – are coarse granules ok? Which sea salt would be best? Thanks so much

    • Jane's Patisserie on April 2, 2024 at 1:11 pm

      I use coarse sea salt, so table salt would be a pinch/1/4 tsp as it’s stronger! x

  4. Elise on March 7, 2024 at 4:42 pm

    5 stars
    As a 16 year old who enjoys baking I found making these SOOO fun. So therapeutic- and I mean these Brookies taste STUNNING. My form tutor made these for our form at school and I knew I had to make these at home. Personally I think these are the best thing I’ve ever made. Obsessed. Will definitely 100% be making again. If you’re hesitant about making, don’t. Just do it. So good. Thankyouuu

  5. Em on February 19, 2024 at 4:09 pm

    Just noticed the recipe has milk choc chips in the brownies & the photo has white. Didn’t notice til mine were out the oven.

  6. Amy Boghurst on December 22, 2023 at 12:09 pm

    Making the cookie dough in advance and wondering, if I make extra can I use some for cookies? It’s a slightly different recipe from your NYC’s though.

  7. Amy Boghurst on December 20, 2023 at 10:51 am

    Can I make and freeze the cookie dough a few days in advance to save time later? Want to make for Christmas but time is tight! X

  8. Phil on October 14, 2023 at 11:56 am

    5 stars
    Just made these and they were delicious.

    So nice to see a recipe in grams and Celsius, as opposed to cups, stick, barley corns and smidgens.

  9. Amanda on September 3, 2023 at 8:53 am

    Hi Jane. I am wanting to make this but in a cookie pie. Would I follow the cookie pie method of freezing the cookie crust and brownie filling? And would I alter the cooking time?

  10. Chelsey on June 15, 2023 at 10:17 pm

    Hi Jane! I just made these and they look great! The brownie cooked perfectly but I noticed the cookie was a little soft in the middle, only slightly though. Are they meant to be like this or do you think it needed a little longer in the oven? X

    • Jane's Patisserie on June 19, 2023 at 11:29 am

      Hiya! This probably just means they needed a smidge longer baking x

  11. Elisha on April 12, 2023 at 11:56 pm

    Hi how would I do this but with the brownie at the bottom and the cookie layer at the top please? I want to make it for a birthday gift but think it would look prettier with cookie ontop.

    • Jane's Patisserie on April 17, 2023 at 1:54 pm

      Hiya! Its best to follow the recipe as it is, then just turn it over once baked! Hope this helps! x

  12. Louise on February 26, 2023 at 7:32 pm

    If I wanted to make these as mini egg brownies would you just recommend hanging the mini egg brownie recipe and adding to the cookie recipe here?

    • Jane's Patisserie on February 27, 2023 at 3:57 pm

      Yes that should be fine! Enjoy! x

  13. Emily on February 9, 2023 at 3:15 pm

    Hi, I made these once before and they were delicious. I want to make these as a cheesecake base with your milkybar cheesecake mix on top. Would this work? If so, would I split the mixture into two tins so it’s not so thick? And how long should I then bake it in the oven for? Thank you <3

  14. Betty on January 28, 2023 at 10:44 pm

    Hi Jane, the bottom of my cookie dough doesn’t look cooked, but when I slice the brookie the cookie dough looks fine and they taste fine. Is that ok that the bottom doesn’t look cooked?

  15. Kelly jennings on October 12, 2022 at 3:21 pm

    Hi Jane
    Could you make the cookie base into a chocolate cookie and how much cocoa would you need

    • Jane's Patisserie on October 13, 2022 at 3:30 pm

      Hiya! Take out 60g flour and replace with 40g cocoa powder. Hope this helps! x

  16. Emma on October 9, 2022 at 1:29 pm

    Hey! I tried doing this in a cake tin. Froze the cookie dough before adding the brownie batter as instructed and baked at 160c. However the cookie dough was cooked (a little overdone) but the brownie barely baked at all! I left in for longer than instructed but it was still really raw! Any ideas why this might have happened? Thanks! X

    • Jane's Patisserie on October 13, 2022 at 2:47 pm

      Hiya! When baking brownie – bake until there is a slight wobble in the middle, then leave in the fridge overnight to ‘set’. Hope this helps! x

  17. Vicky on October 6, 2022 at 2:40 pm

    4 stars
    Hiya, when I have made the cookie dough, can I leave it in the freezer longer than 20 mins? Thanks

    • Jane's Patisserie on October 7, 2022 at 11:32 am

      Hiya! Yes, cookie dough will last up to 48 hours in the fridge or can be frozen for up to 3 months. Hope this helps! x

  18. Jessica on September 3, 2022 at 9:51 am

    4 stars
    Great recipe and these are a hit with my family – thanks Jane!
    The only issue I have is getting them baked evenly. I use a 9in square tin. Used dark chocolate for the brownie as stated in the recipe. I baked them yesterday for 30 minutes on 160 fan. The edges and corners were baked (even a little over baked but still nice) but the middle was still a cookie dough/ fudgy brownie batter texture. Any tips on getting them evenly baked?

    • Jane's Patisserie on September 14, 2022 at 4:04 pm

      Hiya! This is right – bake them until there is a slight wobble in the middle, then leave them to ‘set’ in the fridge over night and enjoy! Hope this helps! x

  19. Lottie on August 10, 2022 at 11:17 am

    could you use a brownie mix on top instead of making your own?

  20. Rebecca Potter on April 30, 2022 at 5:21 pm

    Hi, I was wondering if the cookie dough base can go in the fridge instead of the freezer as the tin won’t fit in my freezer? If so how long would you keep in the fridge for beforehand? X

    • Jane's Patisserie on May 3, 2022 at 4:24 pm

      Hiya! Unfortunately, by being in the fridge, it will not achieve the temperature it needs to – however I would give it a go for a few hours, but I cannot guarantee the same results! Hope this helps! x

  21. Georgia Barber on February 27, 2022 at 9:02 pm

    if i wanted to add a layer of nutella inbetween the cookie and brownie layers, would i add that during the freezing stage?

    • Jane's Patisserie on March 6, 2022 at 4:58 pm

      Hiya! You don’t have to, but it may just be easier! x

  22. Meg on February 5, 2022 at 6:25 pm

    5 stars
    Hi, just wondering if these can be frozen?

    • Jane's Patisserie on February 7, 2022 at 8:31 am

      Hiya! Yes absolutely – these can freeze for up to 3 months! x

    • Emma on February 5, 2023 at 4:31 pm

      I don’t have any cornflower 🙁 can I leave it out

    • Jane's Patisserie on February 6, 2023 at 2:34 pm

      Hiya! This would be fine, just replace it with 25g flour! Hope this helps! x

  23. Kiruan on December 17, 2021 at 8:25 am

    I have made this before and loved it but this time I put it in the fridge overnight because the recipe said to put it in the fridge for 3 hours or so to make it go fudgey. However when I went to go cut it this morning it’s solid. I’ve managed to cut it up, what can I do to make it softer now.

    • Jane's Patisserie on December 20, 2021 at 11:02 am

      Hiya! If you leave them at room temp for a while they should be fine! Enjoy! x

  24. D Mur on November 23, 2021 at 3:15 pm

    5 stars
    Tastes amazing! Thank you!!

    • Jane's Patisserie on November 25, 2021 at 11:38 am

      So happy to hear that! Thank you & enjoy! x

  25. Jess on September 23, 2021 at 6:39 pm

    4 stars
    Great recipe, perfect for my daughter bake sale at school. Only issue I found was the brownie took much longer to cook than the recipe stated which then made the cookie layer slightly overdone. Not sure what I did wrong 🤷🏻‍♀️

  26. Alexandra on September 8, 2021 at 9:58 pm

    Hi Jane… bought your book the other day and working my way through (rather quickly ha). Got so many brownies and blondies in the freezer so I don’t eat them all!

    Do you happen to have the nutritional value for the brookite? My son is sending some to his friend who has type 1 diabetes and needs to know carbs etc…

    Thank you x

  27. Kayleigh on September 4, 2021 at 5:21 pm

    Hi Jane just wondering with your brownie recipes when you say add salt, what type of salt just normal salt or rock salt sea salt???

    • Jane's Patisserie on September 13, 2021 at 2:27 pm

      I always use sea salt in baking!

  28. Carolann on August 31, 2021 at 4:55 pm

    Can these be done with blondie on top rather than brownie?

    • Jane's Patisserie on September 2, 2021 at 4:53 pm

      Yes, I don’t see why not!x

    • Alex on September 8, 2021 at 9:57 pm

      Hi Jane… bought your book the other day and working my way through (rather quickly ha). Got so many brownies and blondies in the freezer so I don’t eat them all!

      Do you happen to have the nutritional value for the brookite? My son is sending some to his friend who has type 1 diabetes and needs to know carbs etc…

      Thank you x

  29. Laura on August 7, 2021 at 11:09 am

    Hi, do you put in the fridge when they are still warm or once they have cooled completely?


    • Jane's Patisserie on August 16, 2021 at 10:55 am

      Once they are cool 🙂 x

  30. Laura on August 7, 2021 at 11:08 am

    Hi, your recipes are amazing! We’ve made lots of your cookies and they’re a big hit in our house! With the brookie, do you put it in the grieves once it’s cooled completely or once you e transferred it to the wire rack when it’s still warm? x

  31. Amy on August 1, 2021 at 10:27 am

    Amazing recipe! I’ve just followed this using a 9” square, but the cookie dough hardly covered the tin? Have I missed something?

    • Jane's Patisserie on August 3, 2021 at 10:28 am

      It’s meant to be a thin layer because of the brownie on top – you just need to spread it more evenly.

  32. Aysha on June 13, 2021 at 11:54 am

    5 stars
    Hey Jane, I’ve made so many of your recipes and they’re always amazing! Thank you!
    I wanted to know if I doubled the recipe what size tin would I use ?

    • Jane's Patisserie on June 14, 2021 at 1:16 pm

      Hiya, I would suggest using two tins rather than doubling it so they bake correctly. And this applies for your biscoff question too x

  33. Parv on May 11, 2021 at 10:42 pm

    Hi, I hope to make these for the 1st time, one question tho : do we leave to cool only 10 mins? And then transfer to wire rack ? Will they not fall apart as usually need to leave brownies in tin to cool completely otherwise they’ll fall
    Apart when moving them.

    • Jane's Patisserie on May 15, 2021 at 10:15 am

      Hiya. No I would cool them in the tin xx

  34. Alison on May 4, 2021 at 6:33 pm

    Hi jane! I was wondering if you dont have plain flour at home for the cookies what else could you use? Thanks

  35. Alison on May 4, 2021 at 6:15 pm

    Hi Jane would self raising flour work for the cookies or does it have to be plain flour? Thanks!

    • Jane's Patisserie on May 5, 2021 at 7:41 pm

      It really needs to be plain otherwise it will have a cake texture x

  36. Ellie on April 21, 2021 at 11:53 am

    Hi Jane! Your recipe’s are amazing! Just wondered if you can substitute the unsalted butter in the cookie part for stork as in your cookie recipes it says to use either? Thank-you!

    • Jane's Patisserie on April 26, 2021 at 2:02 pm

      Hey! Ahh thank you so much! Yes you can xx

  37. Verity on April 8, 2021 at 2:39 pm

    Would this work if you made the cookie layer a red velvet cookie using your red velvet cookie recipe? Then chocolate brownie on top?

    • Jane's Patisserie on April 9, 2021 at 11:34 am

      Hey! Yes it would!xx

  38. James Kassadin on April 7, 2021 at 2:53 am

    5 stars
    Hello jane, just wondering if i was to make these brookies in small cake tins like if they were a brookie pie, what would recommendation be for how long to bake and temperature? Thank you

    • Jane's Patisserie on April 9, 2021 at 12:02 pm

      Hey! Unfortunately I have only tested the recipe for the tin in the recipe so I can’t help you with this I am afraid xx

  39. A on March 30, 2021 at 7:12 am

    5 stars
    Could you switch the layers up.. have the brownie on bottom and cookie dough on top?

    • Jane's Patisserie on April 3, 2021 at 10:03 pm

      Not really, because of the weight of the cookie dough x

    • Emma on April 10, 2021 at 1:54 pm

      Yes, prepare it as the recipe states then turn it upside down when serving lol

  40. Mandy on March 18, 2021 at 10:26 am

    5 stars
    Made these last week for my colleagues on a hospital ward. We all deserved a treat and this was just what we needed. They are amazing and literally lasted seconds! I’ll be naming them again this week xx thanks.

  41. Dom on March 13, 2021 at 8:37 pm

    Hi, I made this last night, followed your recipe exactly (I think) and used a 9 x9 inch tin and baked for 30mins but brownie only just done but cookie layer was dry and cakey. Any suggestions as to what went wrong?

    • Jane's Patisserie on March 15, 2021 at 12:03 pm

      Hello! It might be the heat distribution in your oven, but it may be worth lowering the temp and baking for longer instead!x

  42. Sarah on March 4, 2021 at 10:15 pm

    Can this be made into a “cookie pizza” Or have you another recipe you’d recommend for that. Thanks

  43. Eve Smith on February 28, 2021 at 10:33 pm

    5 stars
    My go to brookie recipe! If I were to make these red velvet how much less cocoa / more flour would I use? Thank you:)

    • Jane's Patisserie on March 3, 2021 at 9:11 pm

      I assume you mean the brownie bit? I don’t use the same base as you will never get a ‘red’ colour from it (have a look at my red velvet brownie mix) x

  44. Amy on February 25, 2021 at 4:49 pm

    I did your cookie base with my brownie top (halved my usual recipe) and my cookie comes our overcooked everytime….. I do your cookie bars and they cooked in 17mins…. and yes I froze the cookie base for this…any idea why it over cooks so much… its in oven for about 30-8 5mins…brownie comes our perfect

    • Jane's Patisserie on February 26, 2021 at 3:35 pm

      What tray do you bake them in? It may be that they getting too hot and baking for too long!

    • Bina on September 17, 2021 at 9:19 am

      Would it be possible to make this using your vegan brownie and cookie recipe? Any suggestions would be appreciated as your NYC recipe is absolutely delicious

  45. Amanda on February 16, 2021 at 10:40 am

    5 stars
    I was thinking of making a rolo version. Would I used the rolo cookie bar recipe and the brownie recipe from this or would you recommend something different. Thank you!

    • Jane's Patisserie on February 16, 2021 at 8:15 pm

      Yes its probably easiest to make the cookie bars rolo themed, and the brownie from this! x

  46. Katie Spencer on February 10, 2021 at 10:15 am

    4 stars
    Delicious – recipe worked great! I did find brownie slightly overpowering on cookie however, only reason not to score 5 star, but that maybe just personal taste! Would like to try again with a blondie on top instead…

  47. rebecca on January 31, 2021 at 2:12 am

    5 stars
    I made these yesterday, the brownie cooked perfect but the cookie didn’t seem to fully cook so when everything cooked and cooled when i went to slice. it was falling apart as the cookie wasn’t firm at all.
    What could i have done wrong?
    Still tasted great and love your recipes xx

    • Jane's Patisserie on February 1, 2021 at 10:15 am

      Did you freeze it correctly before? x

    • Demi Penfold on February 2, 2021 at 11:15 pm

      3 stars
      Hey Jane! Want to say I’m a huge fan of yours and your recipes have never failed me.
      However this one for some reason didn’t go as planned, the brownie tasted great but needed an extra 25 minutes before it was cooked ! That meant the cookie went slightly hard and was over powdered by the brownie. My oven was on the correct temp so not sure what happened.

      Maybe I didn’t whisk the egg and sugar enough?

      Thankyou will try again! Xx

    • Jane's Patisserie on February 3, 2021 at 10:24 am

      What chocolate did you use for the base brownie mix?

  48. Charlotte McDonald on January 29, 2021 at 10:27 am

    Once baked and set for 3 hours in the fridge , should they then be stored in the fridge afterwards or not xx

  49. Kathryn Jane on January 28, 2021 at 6:59 am

    4 stars
    I made these last night but changed the tin to an 8” as the cookie dough barely covered the recommended 9” tin…. fantastic results with defined layers just like the image shown

  50. Charlotte Kay on January 26, 2021 at 12:16 pm

    Hi can you use a tray bake tin?

    • Jane's Patisserie on January 27, 2021 at 7:56 pm

      It depends on the size, as tins volume vary a lot!

  51. Alex on January 11, 2021 at 9:13 pm

    5 stars
    Amazing! I wish I’d used white chocolate chips for the brownies, as yours look prettier! But there’s always next time

  52. Katrina Budesha on December 21, 2020 at 9:22 pm

    Hey jane love this recipe! Although my cookie layer doesn’t go as thick as urs does in the image is there a certain way to achieve this? I used the same size tin as u?

    • Jane's Patisserie on December 22, 2020 at 10:15 am

      I just do exactly what is written in the recipe – but also I wouldn’t say a photo is the best comparison as it’ll never be the exact same every time! As long as it bakes okay it doesn’t matter.

  53. Jenna on December 20, 2020 at 2:24 pm

    Hi Jane
    My cookie dough is sticky when done what am I doing wrong 🤦🏻‍♀️

    • Jane's Patisserie on December 20, 2020 at 5:21 pm

      Do you mean after its baked? It might just need a bit longer in the oven?

    • Jenna on December 20, 2020 at 5:59 pm

      Sorry Jane, no when I’m making so before baking x

    • Jane's Patisserie on December 20, 2020 at 7:26 pm

      Ah right, well it can be sometimes but it shouldn’t be super sticky. It could be the butter was too soft, or the egg too large so too much moisture. As long as you freeze it though still it should be fine x

  54. Ash on December 11, 2020 at 11:39 pm

    Hi! This looks amazing! How can I make the cookie base into a black cocoa base? Kind
    Of like the colour of triple chocolate cookies. And just out of interest what’s the difference if you make brownies with milk chocolate or dark chocolate? Thank you x

    • Jane's Patisserie on December 12, 2020 at 10:09 am

      You can substitute 25-30g of flour for cocoa powder for the cookie, and you should never use milk chocolate for the base of the brownie mix. x

    • Donna on July 22, 2021 at 12:31 pm

      I used baking paper to dress my cookie dough into
      the tin, doesn’t stick and flattens the dough into the tin really well 🙂

  55. Linda on December 9, 2020 at 10:23 pm

    Hi Jane, how long would you recommend baking in a 9×13 tin? I was planning on making 1.5 times the recipe? Ps you are incredibly talented, your recipes are all delicious

    • Jane's Patisserie on December 10, 2020 at 10:14 am

      I’m really unsure I am afraid as I have never baked in that size before – but 1.5x is correct!

  56. Lynsey on December 7, 2020 at 10:32 pm

    5 stars
    OMG, I’ve made these 3 times so far & my work colleagues are loving them !!. Almost as much as my husband and kids do – in fact my Type 1 diabetic, 12 year old son says that it is worth having to take extra insulin because they taste soooooooo good. Love the fact they are so easy to make & have made them with chopped supermarket bar chocolate as well as the choc callet brand you recommend and they tasted equally delicious. Will certainly be making more to give as homemade Christmas gifts

  57. Rebecca on November 21, 2020 at 11:27 am

    5 stars
    If you wanted to do a Mars Bar version would you freeze the Mars bar?? And would you add the layer of Mars bar chopped or whole? Thank you!

    • Jane's Patisserie on November 21, 2020 at 12:29 pm

      I would definitely freeze the mars bar because of the filling – I would personally chop the mars bar x

  58. Amy on November 20, 2020 at 5:32 pm

    5 stars
    Love this recipe so much, gets better each time! How would I go about making blonde brookies? Is it possible? Please don’t stop posting these delicious recipes Xx

    • Jane's Patisserie on November 20, 2020 at 8:14 pm

      The theory is that you can use half of one of my blondie recipes (like this is half of the brownie) and try that!

  59. Victoria on November 5, 2020 at 9:09 pm

    5 stars
    Made these today for a treat for the kids lunchboxes… The husband can’t leave them alone 😂 I did have to leave them in the oven for longer but they are just the right amount of gooeyness! I shall certainly be making them again and trying more of your recipes!

  60. Holly on November 5, 2020 at 11:43 am

    Hi Jane,

    can you use stork butter for these or does it have to be unsalted?

    • Jane's Patisserie on November 5, 2020 at 3:30 pm

      Yes you can!

    • Holly on November 5, 2020 at 6:59 pm

      Perfect, thank you lovely! Xx

  61. Vicki on October 25, 2020 at 7:33 am

    Hi Jane,
    Recipe looks incredible and I’m going to try tomorrow.
    If I substitute the plain flour for gluten free flour will I need to adjust anything else?

    Thank you 🙂

    • Jane's Patisserie on October 25, 2020 at 8:46 pm

      No it should be fine as long as everything else you use is GF safe!

  62. Sarah on October 22, 2020 at 8:40 pm

    5 stars
    Hey Jane,
    Planning to make these but I only have an 8 by 8” tin. Should i reduce the ingredients by an 1/8th or should i just go along with the original amount of ingredients?

    Thanks x

    • Jane's Patisserie on October 22, 2020 at 8:48 pm

      Volume wise the tin is actually about 1/5 smaller – so it would be best to reduce it if you can, or bake for longer and accept they may be a bit gooey in the middle haha!! x

  63. Imi on October 22, 2020 at 10:15 am

    5 stars
    Oh my goodness these are heaven!!! Literally so easy to make and so yummy!!

  64. Jacqueline on October 13, 2020 at 9:15 pm

    3 stars
    Great recipe idea. I Baked in an 8 inch pan for 40 minutes but the brownie was still a little raw in the middle. Is that normal? I think next time I’ll try not freezing the cookie dough. My oven, as far as other recipes go, appears to be perfect so I cant figure out what else might help it cook evenly

    • Jane's Patisserie on October 13, 2020 at 9:47 pm

      It’s because you used a smaller tin than listed – the volume difference can cause a big problem. If you used the correct tin size it would be much better x

  65. Amrith on October 13, 2020 at 8:54 pm

    5 stars
    Just made these today, I’m not an avid baker but I had to make these lol.

    I had an issue with my cookie dough not rising much, the brownie was perfect (according to my wife that is haha)

    The cookie dough was quite flat, any idea what could be going wrong, I thought it could have been the tray I used… might be too big? I didn’t go out and buy a tray especially for this as wanted to keep costs low over this lockdown period lol, I had all the ingriedients in my pantry ☺️

    • Jane's Patisserie on October 13, 2020 at 9:04 pm

      The cookie dough isn’t meant to rise much at all – so it’s probably just worked correctly, but if the tin was a different size, that could definitely change things!

  66. Jasmin on October 2, 2020 at 8:18 pm

    Just made these, and YUM, was just wondering if they Would freeze well once cooked? We love the lemon bars because we freeze them and have a constant stream of fresh bakes!

    • Jane's Patisserie on October 3, 2020 at 9:48 am

      Yesss they can be!! So glad you like them!

  67. Beth on September 30, 2020 at 10:37 am

    I made these on Saturday and they were absolutely delicious! They might even be a new personal favourite! Just wondering, could you make these with a blondie layer on top instead and what measurementS would you recommend? Thank you x

  68. Leonie on September 28, 2020 at 11:01 pm

    Could I leave the cookie mix in the freezer over night and finish off tomorrow? Or would it be too frozen?

  69. Kay on September 24, 2020 at 11:33 pm

    I made these this evening, but my brownie layer just did not want to cook 😩 it ended up being in the oven for a long time which turned my cookie layer into more of a cakey layer. I mean they taste good but what am I doing wrong?

    • Jane's Patisserie on September 25, 2020 at 5:28 pm

      Did you definitely use dark chocolate for the brownie mix – and then did you make sure you were careful when mixing it? Those two are very very key to it! x

  70. Sophie on September 24, 2020 at 10:24 pm

    Can these be made in a 7” tin? If so, do I halve the recipe? Does the baking time change?

    • Jane's Patisserie on September 25, 2020 at 5:29 pm

      Yes – if you halve it it will take less time xx

  71. Siobhán on September 16, 2020 at 5:25 pm

    Just made these… they taste soooo good. The cookie recipe seemed to rise to and mix with the brownies. Don’t really mind too much cause the taste is AMAZING but have you any idea why this would happen?

    • Jane's Patisserie on September 16, 2020 at 7:11 pm

      This can just happen sometimes – but it’s not a problem! xx

  72. Jennifer Challinor on June 27, 2020 at 9:48 pm

    I followed the recipe, but the cookie recipe rose to the top and didn’t cook after 40 mins (the brownie bit did). Didn’t stop us eating it as a pudding though 🙂

    • Jane's Patisserie on June 28, 2020 at 5:16 pm

      Oh no! I’m glad they were yummy though – I will be updating this recipe soon, but my Slutty Brownies post is brookies with oreos in and is different so may be better for you!

  73. Sharon Woodhall on February 19, 2020 at 6:06 pm

    This is my second recipe of yours that I’ve tried and I’m so impressed how reliable they are. What always amuses me is that you give a shelf life on your recipes but they’re never around more than a day in our house! These turned out perfectly, and although I’m a bit of a brownie purist (if it ain’t broke) I will admit to enjoying these more than I wanted to. Thanks for sharing…now to choose what to bake next!

    • Jane's Patisserie on February 19, 2020 at 8:41 pm

      Hahah I always have to put shelf lives juuuust in case – but they never last long for me either! So glad you liked them!

  74. Christine on August 28, 2016 at 8:22 pm

    Made these yesterday and they were delish!! Layers weren’t as defined but they still tasted amazing.

    • Jane's Patisserie on August 28, 2016 at 8:25 pm

      Ohh I am so glad, Christine! Thank you for making them!!

  75. Denise Cobden on April 28, 2016 at 4:37 pm

    I made these today using Terrys chocolate Orange, Jane that’s your fault. They don’t have defined layers of cookies and brownies but if they taste great then hey ! so what. I haven’t tried them yet. I’ll try and upload a photo later

    • Denise Cobden on April 28, 2016 at 4:38 pm

      Sorry didn’t mean to upload twice doh !

  76. Denise Cobden on April 28, 2016 at 4:34 pm

    Made these today, haven’t tasted them yet but they look delicious. Made mine with Terrys Choc Orange , Jane that’s your fault,. They took quite a while longer to cook, and I haven’t got a defined layer of cookie and brownie but hey if they taste ok I don’t mind. I’ll try and upload a photo later.

    • Jane's Patisserie on April 29, 2016 at 4:13 pm

      Haha Terry’s is best!!

    • Denise Cobden on April 29, 2016 at 7:58 pm

      They’ve all gone my husband took them to work and they didn’t last long at all !

    • Jane's Patisserie on May 2, 2016 at 9:10 am

      Ahh amazing!!

  77. Adriana on April 22, 2016 at 11:42 am

    OMG… That’s all that comes to mind. I´m dying because I don’t have one right now. Amazing!

    • Jane's Patisserie on April 22, 2016 at 7:14 pm

      Hahaha I wish I could send you some! Thank you!

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