Chocolate Chip Cookie Brownies (Brookies) Recipe

Chocolate Chip Cookie Brownies (Brookies) combine the best of fudgy brownies and chewy chocolate chip cookies into one irresistible bar dessert. These brookies bake up with a crackly brownie crust on the bottom and soft cookie dough studded with melty chips on top, ready in under an hour. Perfect for potlucks, bake sales, or late-night cravings, they slice into 16 generous squares that stay moist for days.

Why You’ll Love These Brookies

These chocolate chip cookie brownies deliver crave-worthy texture contrast in every bite: dense, chocolatey brownie base meets golden, chewy cookie layer. No special equipment needed beyond a mixing bowl and 9×13 pan. They freeze beautifully for make-ahead treats, and simple subs make them versatile for any diet.

Ingredients

Brownie Base

• 1/2 cup unsalted butter (1 stick), melted
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup semi-sweet chocolate chips

Cookie Layer

• 1/2 cup unsalted butter (1 stick), softened
• 3/4 cup brown sugar, packed
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips

Yield: 16 bars
Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 60 minutes (includes cooling)

Step-by-Step Instructions

1. Preheat oven and prep pan. Heat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment.
2. Make brownie base. In a large bowl, whisk melted butter and sugar until smooth. Add eggs one at a time, whisking well. Stir in cocoa, flour, salt, and baking powder until just combined. Fold in chocolate chips. Spread evenly into prepared pan.
3. Prepare cookie dough. In another bowl, beat softened butter and brown sugar until creamy, about 2 minutes. Mix in egg yolk and vanilla. Add flour, baking soda, and salt; stir until a soft dough forms. Fold in chocolate chips.
4. Assemble brookies. Drop cookie dough by large spoonfuls over the brownie base. Gently spread and press to cover, leaving some brownie peeking through for a marbled look if desired. No need to swirl; the layers bake together perfectly.
5. Bake. Place in oven and bake 35-40 minutes, until edges are set and center has a slight jiggle. A toothpick inserted in the center should come out with moist crumbs, not wet batter. Avoid overbaking for fudgy results.
6. Cool completely. Let cool in pan on a wire rack at least 2 hours, or refrigerate 30 minutes for faster slicing. Lift using parchment overhang and cut into squares.

Essential Baking Tips

Use room-temperature ingredients for even mixing, but melt brownie butter completely for smoothness. For extra fudginess, underbake by 2-3 minutes and chill dough briefly before layering. If bars spread too much, ensure butter isn’t overly soft. Double chocolate chips boost gooeyness without overpowering.

Measure flour by spooning into cup and leveling; packing makes dense bars. High-altitude bakers reduce sugar by 2 tablespoons and increase flour by 2 tablespoons.

Storage and Freezing

Store airtight at room temperature up to 4 days, or refrigerate up to a week. For freezing, wrap individual bars in plastic and foil; store up to 3 months. Thaw at room temp or warm in 300°F oven 5 minutes to revive crisp edges.

Nutrition Information (Per Bar, Approximate)

• Calories: 320
• Total Fat: 18g
• Carbohydrates: 38g
• Protein: 4g
• Sugar: 27g

Values based on standard ingredients; varies with substitutions.

Variations to Try

Nuts: Add 1/2 cup chopped walnuts or pecans to cookie layer for crunch.
Sea Salt: Sprinkle flaky salt post-bake for sweet-salty bliss.
Peanut Butter: Swap 1/4 cup flour in cookies for peanut butter.
Gluten-Free: Use 1:1 gluten-free flour blend; add 1/4 teaspoon xanthan gum if not included.
Box Mix Hack: Use brownie mix for base (follow box water/oil directions, omit cocoa/flour); doctor with extra chips.

Frequently Asked Questions

Can I use a different pan size?
Yes, 8×8 for thicker bars (bake 45-50 minutes); 9×13 is ideal for thinner, shareable slices.

Why are my brookies cakey instead of fudgy?
Too much mixing or overbaking. Stir gently and pull at first jiggle sign.

Vegan option?
Replace butter with plant-based sticks, eggs with flax eggs (1 tbsp flax + 3 tbsp water each), and use dairy-free chips.

Can I make these ahead?
Dough layers refrigerate overnight unbaked, or freeze assembled pan up to 1 month; add 5 minutes bake time.

These chocolate chip cookie brownies capture pure indulgence with zero compromise on ease. Share your twists below or pin for later baking! Try pairing with vanilla ice cream for sundaes.

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