Brookies!
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A delicious and easy recipe for Brookies with a chocolate chip cookie dough layer and chocolate brownie on top
What are brookies
Brookies can come in varying forms, but it’s essentially always the combination of brownie and cookie together. These are brookie bars, so a traybake version – and they are so easy to make.
So I love brownies, and I love cookies.. so brookies are just YES! I have made many a brownie recipe for this blog before, I have made several cookie bar 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 part
The cookie part of this bake, is basically the same as my other cookie bars. It’s a recipe that works, and it combines really well with the brownie part as well.
- Butter – you can use an unsalted butter or a baking spread for ease
- Sugar – I like to use light brown soft sugar but you can use any really. Granulated sugar, or a combination is nice
- Egg – A medium egg or a large egg works perfectly.
- Vanilla – Optional, but delicious as always
- Flours – I like to use plain flour and then add in a little cornflour as mentioned below
- Raising agent – Bicarb is basically essential in all cookie recipes for the texture that you are also after
- Salt – I love adding salt to my bakes, but I understand that not everyone does so I totally understand if you don’t want to
- Chocolate – you can basically use any chocolate you want, but I like to use milk chocolate typically
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.
The brownie part
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.
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.
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 – for these I just used white because I wanted the contrast with the dark brown colour of the brownie.
Baking the brookies
I personally recommend starting with the cookie bars as you want to prep the cookie dough, and then freeze for at least twenty minute before baking. You have to freeze the cookie part of the recipe first because typically brownies and cookies have different baking times.
While the cookie is freezing you can preheat the oven, and then prep the brownie mixture. Because it’s typically less brownie mixture than normal, it doesn’t take long to make at all.
Once you have poured the brownie on, you bake in the preheated oven until there is a small wobble in the middle. A knife test doesn’t work for brownies as they contain so much chocolate so the wobble test is best.
Once they have baked, leave to cool at room temperature and then set them in the fridge for a really fudgy texture. This part is optional, but I love setting them in the fridge personally!
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.
Original recipe
This recipe was originally published in April 2016, so over the time I have adapted and changed it to suit my increasing baking knowledge and preferences, but I will always include the original recipe when I do this incase you love the old version.
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
Tips & Tricks
- 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, in the fridge or at room temperature
- You can freeze these for 3+ months once baked
- You can use whatever flavour chocolate chip you want
Brookies!
Ingredients
Cookie Layer
- 115 g unsalted butter
- 125 g light brown sugar
- 1 medium egg
- 1/2 tsp vanilla extract
- 275 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
Instructions
For the Cookie Layer
- Beat together the butter and sugar until light and fluffy
- Add in the egg, and vanilla, and beat again until 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 180ºc/160ºc fan.
- Melt together the dark chocolate with the 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!
Notes
- 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!
ENJOY!
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J x
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Oh my goodness these are heaven!!! Literally so easy to make and so yummy!!
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
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
I had the same problem and thanks Jane for the tip
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 ☺️
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!
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!
Yesss they can be!! So glad you like them!
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
Could I leave the cookie mix in the freezer over night and finish off tomorrow? Or would it be too frozen?
That would be fine! x
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?
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
Can these be made in a 7” tin? If so, do I halve the recipe? Does the baking time change?
Yes – if you halve it it will take less time xx
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?
This can just happen sometimes – but it’s not a problem! xx
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 🙂
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!
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!
Hahah I always have to put shelf lives juuuust in case – but they never last long for me either! So glad you liked them!
Made these yesterday and they were delish!! Layers weren’t as defined but they still tasted amazing.
Ohh I am so glad, Christine! Thank you for making them!!
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
Sorry didn’t mean to upload twice doh !
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.
Haha Terry’s is best!!
They’ve all gone my husband took them to work and they didn’t last long at all !
Ahh amazing!!
OMG… That’s all that comes to mind. I´m dying because I don’t have one right now. Amazing!
Hahaha I wish I could send you some! Thank you!