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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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?
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
could you use a brownie mix on top instead of making your own?
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
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
Could these be made gluten free by subbing the flour for gluten free versions?
if i wanted to add a layer of nutella inbetween the cookie and brownie layers, would i add that during the freezing stage?
Hiya! You don’t have to, but it may just be easier! x
Hi, just wondering if these can be frozen?
Hiya! Yes absolutely – these can freeze for up to 3 months! x
I don’t have any cornflower 🙁 can I leave it out
Hiya! This would be fine, just replace it with 25g flour! Hope this helps! x
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.
Hiya! If you leave them at room temp for a while they should be fine! Enjoy! x
Tastes amazing! Thank you!!
So happy to hear that! Thank you & enjoy! x
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 🤷🏻♀️
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
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???
I always use sea salt in baking!
Can these be done with blondie on top rather than brownie?
Yes, I don’t see why not!x
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
Hi, do you put in the fridge when they are still warm or once they have cooled completely?
Thanks
Laura
Once they are cool 🙂 x
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
Amazing recipe! I’ve just followed this using a 9” square, but the cookie dough hardly covered the tin? Have I missed something?
It’s meant to be a thin layer because of the brownie on top – you just need to spread it more evenly.
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 ?
Hiya, I would suggest using two tins rather than doubling it so they bake correctly. And this applies for your biscoff question too x