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
© 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.
Once baked and set for 3 hours in the fridge , should they then be stored in the fridge afterwards or not xx
No, room temp is best!
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
Hi can you use a tray bake tin?
It depends on the size, as tins volume vary a lot!
Amazing! I wish I’d used white chocolate chips for the brownies, as yours look prettier! But there’s always next time
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?
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.
Hi Jane
My cookie dough is sticky when done what am I doing wrong 🤦🏻♀️
Do you mean after its baked? It might just need a bit longer in the oven?
Sorry Jane, no when I’m making so before baking x
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
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
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
I used baking paper to dress my cookie dough into
the tin, doesn’t stick and flattens the dough into the tin really well 🙂
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
I’m really unsure I am afraid as I have never baked in that size before – but 1.5x is correct!
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
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!
I would definitely freeze the mars bar because of the filling – I would personally chop the mars bar x
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
The theory is that you can use half of one of my blondie recipes (like this is half of the brownie) and try that!
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!
Hi Jane,
can you use stork butter for these or does it have to be unsalted?
Yes you can!
Perfect, thank you lovely! Xx
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 🙂
No it should be fine as long as everything else you use is GF safe!
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
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