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Tessa’s Recipe Rundown
Taste: The perfect balance of chocolate and butterscotch flavors.
Texture: Fudgy, chewy, and ever so slightly gooey.
Ease: Each batter is simple (no mixer!), but takes a bit of time to make two desserts in one.
Why you’ll love this recipe: Two favorite desserts combined into one!
Cookies and brownies are truly two of my favorite desserts, and among my most popular recipes in my collection.
Most brookies lean too far in one direction. Either the brownie overwhelms everything or the cookie layer bakes up dry and bland. Or, they lack visual interest if you simply layer one on top of the other!
In my extensive recipe testing, I played with:
- Thicker vs. thinner cookie bases
- Four variations of assembly/stacking
- Different baking temperatures
I found that when the cookie was on the top, it squashed the brownie layer and baked less evenly. Plus, they just looked like blondies from the top. We truly eat with our eyes, so I wanted something that would steal the show on the dessert table.
My biggest breakthrough? Placing the cookie dough on the bottom for best texture, and reserving some of the dough to place on top for a beautiful appearance!
Recipe Ingredients
Butter (both layers): Melted butter keeps both layers chewy and dense and means you don’t need an electric mixer for this recipe. Creamed butter would make the cookie layer more cakey.
Brown sugar (cookie layer): Adds moisture and chew.
Granulated sugar (brownie layer): Helps create that classic shiny, crackly brownie top when whisked vigorously once the eggs are added.
Eggs (both layers): An extra yolk adds richness and keeps the brownie layer fudgy instead of cakey. I have not found a suitable substitute for eggs in this recipe.
Cocoa powder (brownie layer): Dutch-processed cocoa gives a smoother, deeper chocolate flavor, but natural cocoa works just fine. See my cocoa powder guide for the difference.
Oil (brownie layer): This is key. Butter alone made the brownies stale faster. A bit of oil keeps them soft and fudgy for days.
Cornstarch (brownie layer): Just 2 teaspoons make the brownie layer extra tender without making it cakey.
Chocolate chips (both layers): Don’t skip! They help make the brownie’s crust shiny and offer an extra contrast of texture and visual appeal.
How to Make Brookies (Step by Step)
Prepare the layers. Make the cookie dough and the brownie batter.
Spread cookie dough. Scoop nine balls of cookie dough. Press remaining dough into a parchment-lined 8-inch metal pan.
Spread brownie batter. Spread it all in an even layer over the cookie dough.
Top with remaining cookie dough. Flatten the scoops in the palms of your hand and place on top of brownie batter.
Bake. At 325°F for 33-38 minutes: 33 minutes for gooeier, fudgier centers or 38 minutes for a more set & chewy texture.
Let cool. Don’t slice and serve until completely cool. This allows the bars to set and the flavors to develop.
Tessa’s Tips
- Use a metal pan for even baking (glass or ceramic will require 5–10 extra minutes)
- Whisk the eggs into the brownie batter for a full minute for a shiny crust
- Overbaking will dry out the edges
- Measure flour correctly to avoid dense or dry results
- Let cool completely for clean slices, a chewier texture, and more balanced flavor
- Use good-quality cocoa powder, I prefer Dutch-processed cocoa for a smoother flavor
Storage & Make ahead
Room temperature: Store in an airtight container for up to 3 days
Refrigerator: Up to 4 days (bring to room temp before serving if you like a softer texture)
Freezer: Freeze sliced bars for up to 2 months
Test Kitchen Notes
This recipe underwent a LOT of iterations to get it just right. Firstly, I experimented with scaling the brownie and cookie dough layers to different ratios until I found the perfect balance. Next, I tested layering techniques.
Brownie on Top
After dialing in the ratios, my first batch had the cookie on bottom, brownie on top. You couldn’t see the cookie at all from overhead!
Cookie on Top
So I tried to layer cookie dough on top, but it spread and hid most of the brownie. It squashed the brownie layer, creating an uneven texture.
Leavening
Once decided to layer the cookie dough on bottom and add some on top, the last experiment tested whether baking soda created a better result. It didn’t!
FAQs
Brookies are a hybrid dessert made by combining brownie batter and cookie dough in one pan. The result is a layered bar with both fudgy and chewy textures in each bite.
Yes, double all ingredients and bake in a 9×13-inch metal pan. Add a few extra minutes to the bake time and watch the center closely.
You can, but the brownie layer will be slightly firmer with a less shiny crust. The cornstarch helps create a more tender, melt-in-your-mouth, box-mix chewy texture.
This is usually from too much flour or overbaking. Measure your flour carefully (preferably with a scale) to avoid a dry, crumbly texture. Bake just until the cookies are beginning to brown. Glass or ceramic pans can cause the edges to bake faster and dry out.
It’ll bake much faster and more evenly than any glass or ceramic baking pan. In fact, if you’re using glass or ceramic, expect to add anywhere from 5-10 minutes, possibly even more, to the total baking time. Glass or ceramic pans are more likely to result in sunken or gummy centers. Learn more about glass vs. metal pans here.
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Ingredients
For the cookie layer:
- 6 tablespoons (85 grams) unsalted butter
- 1/2 cup (100 grams) light brown sugar
- 1/4 cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (159 grams) all-purpose flour, measured correctly
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon baking powder
- 1/2 cup (95 grams) semisweet chocolate chips
For the brownie layer:
- 4 tablespoons (57 grams) unsalted butter
- 3/4 cup plus 2 tablespoons (175 grams) granulated sugar
- 1 large egg plus 1 egg yolk, cold
- 1/2 cup (43 grams) cocoa powder*
- 1/4 cup (56 grams) neutral oil (like vegetable or avocado)
- 1 teaspoon vanilla extract
- 1/4 cup plus 2 tablespoons (48 grams) all-purpose flour, measured correctly
- 2 teaspoons cornstarch
- 1/4 teaspoon fine sea salt
- 1/2 cup (95 grams) semisweet chocolate chips
For topping:
- Flakey sea salt, optional
Instructions
- Preheat the oven to 325°F. Line an 8 by 8-inch metal pan** with parchment paper, leaving an overhang. Spray with nonstick cooking spray.
Prepare the cookie layer:
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
- Add the sugars to the hot butter and whisk to combine. Let cool until just warm.
- Add the egg and vanilla and whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in chocolate chips.
- Chill the dough in the fridge while you prepare the brownie layer.
Prepare the brownie layer:
- In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
- Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
- Whisk in the egg and egg yolk vigorously for 1 minute. Whisk in the cocoa powder, oil, and vanilla. With a rubber spatula, stir in the flour, cornstarch, and salt until just combined. Fold in chocolate chips.
Assemble:
- Scoop out nine 1-tablespoon portions of cookie dough and set them aside in a small bowl. Spread the remaining dough into the prepared pan in a thin, even layer. Don’t worry about making it perfect.
- Spread the brownie batter evenly over the cookie layer.
- Flatten the reserved cookie dough balls slightly with your palms, and place them on top of the brownie batter, letting the batter peek through.
- Bake at 325°F for 33-38 minutes, until the edges are set and the cookies have very lightly begun to brown. Bake 33 minutes for a gooey, fudgy center, or closer to 38 minutes for a chewier, more set texture.
- Top with flaky sea salt, then let cool in pan completely before removing and slicing.
Notes
More Recipes You’ll Love:
- Blondies
- Chewy Brownies
- Peanut Butter S’mores Blondies
- Brown Butter Brownies
- Chocolate Chip Cookie Cheesecake Bars
Photos by Joanie Simon.
