Brookies (brownie cookies) in a pan

America’s two favorite desserts – chocolate chip cookies and brownies – combined into one amazing bar dessert! This is big enough to feed a crowd and doesn’t require any cookie sheets!

What took me so long to create this? I have no idea. I love brownies, and I love cookies, but I never thought of marrying the two together until now [bangs head on desk]. I baked these after I couldn’t decide whether I wanted cookies or brownies one day. The best part was that I didn’t have to decide since I could have both. That’s what I call a win-win.

I’ve seen ‘brookies’ (brownies + cookies) in cookie form, but that just seems like a lot of work. I mean, you have to make the two doughs/batters, then scoop them and roll them into a ball to bake. It just seemed like too much effort. If I had wanted to get out my cookie scoop and cookie pan, I would have baked cookies. Am I right?

These lovelies were baked in a 9″x13″ pan, which meant that I could share half the pan and then keep the other half for our family. I was able to gift brookies to 3 skating friends, each of whom were beyond delighted… and couldn’t stop eating them. Brownies plus cookies – what’s not to love?

I baked mine for 25 minutes since the brownie batter was still jiggly after 20 minutes. I like my brownies on the fudgy side so these were perfect for me. If you like your brownies and cookies a little more on the done side, bake these a little bit longer.

Brookies (brownie cookies) in a pan

America's two favorite desserts - chocolate chip cookies and brownies - combined into one amazing bar dessert! This is big enough to feed a crowd and doesn't require any cookie sheets!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Brownies, Cookies
Servings: 24
Author: Eva Bakes


Cookie layer

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup chocolate chips

Brownie layer

  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt


  • Preheat your oven to 350 degrees F. Generously grease or line a standard 9"x13" baking pan and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugars, and vanilla together on medium speed until light and fluffy, about 2-3 minutes. Add the egg and continue mixing until fully incorporated.
  • In a small bowl, whisk together the flour, salt, and baking soda. Turn the mixer to low and slowly add in the dry ingredients. Finally, add in the chocolate chips and mix well.
  • Transfer the batter to your prepared baking pan, making sure to fully cover it with the batter. Set aside.
  • To make the brownie layer, mix the melted butter, sugar and vanilla together in a large bowl. Add the eggs and mix well. Add the cocoa powder and mix until fully incorporated. Add the flour, baking powder, and salt until combined.
  • Pour the brownie batter over the cookie layer, making sure to cover it completely.
  • Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out mostly clean. If you like your brownies a little fudgier, bake for less time.
  • Allow the brookies to cool before slicing and serving.


Brookies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.
Source: Allrecipes Magazine, Sept/Oct 2017

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