This brookie recipe layers a chewy chocolate chip cookie base with a fudgy brownie top, all in one pan. Using a boxed brownie mix keeps the brownie layer simple and reliable, while the cookie dough is made from scratch for the best texture. The result is a dessert that delivers the best of both worlds in every bite.
Ingredients
- For the cookie layer:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- For the brownie layer:
- 1 box (about 18 ounces) brownie mix (for a 9×13-inch pan)
- Eggs, oil, and water as called for on the brownie mix box (usually 2 eggs, ½ cup oil, and ¼ cup water)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
- Make the cookie layer: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes. Add the egg and vanilla, and beat until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- Press the cookie dough evenly into the bottom of the prepared pan. It will be a thin layer—that’s fine. Use your hands or a spatula to make it as even as possible.
- In a separate bowl, prepare the brownie mix according to the package instructions (usually combining the mix, eggs, oil, and water).
- Pour the brownie batter over the cookie layer, spreading it gently to cover the entire surface.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter). The edges will look set, and the top will be shiny.
- Let the brookies cool completely in the pan on a wire rack before cutting. This is important—cutting while warm will make them crumble.
- Once cool, lift the brookies out using the parchment overhang, then cut into squares.
Tips
- Don’t overbake: The brownie layer will continue to set as it cools. Overbaking dries out the brownies and makes the cookie layer hard. Start checking at 30 minutes.
- Use room-temperature ingredients: Softened butter and a room-temperature egg blend more smoothly into the cookie dough, giving a better texture.
- Line the pan with parchment: This makes lifting the brookies out effortless and prevents sticking. If you don’t have parchment, grease the pan well.
- Make it ahead: Brookies taste even better the next day, as the flavors meld. They’re perfect for making a day before a party.
Serving Suggestions
Serve brookies warm or at room temperature. For an indulgent treat, top a warm square with a scoop of vanilla ice cream and a drizzle of hot fudge or caramel sauce. They also pair wonderfully with a cold glass of milk or a cup of coffee.
Variations
- Peanut butter brookies: Drop spoonfuls of peanut butter over the cookie layer before adding the brownie batter, then swirl gently with a knife.
- Mint chocolate: Use mint chocolate chips in the cookie layer and add ½ teaspoon peppermint extract to the brownie batter.
- Nutty brookies: Fold ½ cup of chopped walnuts or pecans into the brownie batter for extra crunch.
- Gluten-free: Use a gluten-free brownie mix and substitute the all-purpose flour with a 1-to-1 gluten-free baking flour.
Storage and Reheating
Store brookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it absorbs excess moisture. For longer storage, wrap the brookies tightly in plastic wrap and freeze for up to 3 months. To reheat, microwave a square for 10–15 seconds or warm in a 300°F oven for 5 minutes to restore that just-baked texture.
Frequently Asked Questions
Can I use a different size pan? Yes, but adjust baking time. For a 9×9-inch pan, the layers will be thicker, so bake for 40–45 minutes. For a 9×13-inch pan (as written), 35–40 minutes is right. A jelly-roll pan (10×15) will produce thinner brookies, so check at 25 minutes.
Why are my brookies gooey in the middle? They may be underbaked. The center should be set but slightly soft. If the toothpick comes out with wet batter, bake for 5 more minutes. Remember, they firm up as they cool.
Can I make this with homemade brownie batter? Absolutely. Use your favorite homemade brownie recipe—about 2 cups of batter—instead of the boxed mix. Just make sure it’s enough to cover the cookie layer.
Should I refrigerate brookies? No, refrigerating can dry them out. Store at room temperature in an airtight container. If you live in a hot climate, you can refrigerate, but bring them to room temperature before serving.
Can I use a cookie mix instead of making dough from scratch? Yes, use a 16-ounce pouch of chocolate chip cookie mix, prepared according to the package, and press it into the pan. The texture may be slightly different but still delicious.
Why did my cookie layer rise above the brownie layer? This can happen if the cookie dough is too thick or if you overmixed it. Make sure to press it evenly and not too high. Also, avoid overbeating the dough after adding flour.