Brownie batter and chocolate chip cookie dough come together to make the most decadent dessert coined "Brookies."
If you are looking for a rich, chewy, decadent, yet easy chocolate dessert, look no further. Brookies are the answer.
How to Make Brookies
Step 1. Start by lining a 9 x 13 baking pan with parchment paper. This will make removing the brookies so easy. If you don't have parchment then grease the pan with soft butter.
Tip: To easily line your baking pan, place a tiny bit of water on the pan first. This will help the parchment stick to the pan. Then cut a slit into the corners and fold one side over the other. (see the image above)
Prepare the Brownie Batter
Step 2. Make brownie batter according to the box directions. You could also make your own brownie recipe that bakes in a 9 x 13 pan.
Step 3. Pour the brownie batter evenly into the bottom of the pan.
Prepare the Cookie Dough
Step 1. Mix the dry ingredients (flour, salt, and baking soda) together in a mixing bowl.
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Step 2. Mix the wet ingredients with a hand or stand mixer in a large mixing bowl. Start by creaming the softened butter and sugars. Then add in 2 eggs and a teaspoon of vanilla extract.
Step 3. Add the flour about 1/3 at a time and mix well. Then, mix in the chocolate chips.
Put it Together
Add scoops of the chocolate chip cookie dough evenly over the brownie layer. This way, you will see some of the brownies come through to the top.
Bake the brookies in a 350 degree oven for 30 -35 minutes.
Let them cool for about 5-10 minutes before lifting them out of the pan onto a cooling rack. Wait for a good 30 minutes or longer to cut them, as they will be ooey-gooey.
Cut them into 20 pieces, though in reality we all ended up cutting them in half or smaller as they were so decadent and rich.
Variations
- As I mentioned, you could use a homemade brownie recipe with this recipe and create a brookie that is totally made from scratch.
- You could make homemade brownies with prepared chocolate chip cookie dough from the refrigerator section in the grocery store.
- The easiest option is using a box brownie mix with prepared chocolate chip cookie dough, like my friend Susan did here.
- Finally, you could get really creative with different flavors of brownies and different cookie recipe combinations.
These yummy brookies have a great chocolate flavor, and I love the way some parts of them blended together while other parts stay in their original state. I brought them to a friend's weekend trip, and they were a big hit. We ended up putting a butter knife next to the container the next day so everyone could take small bites all afternoon.
Brookies with Homemade Cookie Dough and Box Brownie Mix
Equipment
- Electric Hand Mixer or stand mixer
Ingredients
Brownie Batter Base
- Brownie mix
- 1 Large Egg
- 1/3 cup Vegetable oil
Chocolate Chip Cookie Layer
- 2 cups All purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Butter (room temperature)
- 1/2 cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 teaspoon Vanilla extract
- 12 ounce bag Semi Sweet Chocolate chips
Instructions
- Preheat oven to 350 degrees
- Line a 9 x 13 inch baking pan with parchment paper.
- In a medium mixing bowl, combine the brownie mix with one egg, 1/3 cup of vegetable oil, and 1/4 cup of water. (or whatever the box calls for)
- Spread the brownie batter into the prepared baking pan.
- In a small mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, use a hand mixer or a stand mixer to cream together the butter with the white sugar and brown sugar until smooth and creamy.
- Add two eggs and one teaspoon of vanilla extract to the sugar mixture and mix well.
- Add the flour mixture to the sugar mixture about 1/3 at a time, mixing in between.
- Add the chocolate chips to the cookie batter and mix well.
- Using a large cookie scoop, drop cookie dough on top of the brownie batter in four rows of five.
- Bake in the center of the oven for 30-35 minutes.
- Remove from the oven, and after about 10 minutes, carefully lift the parchment onto a cooling rack.
- Allow the brookies to cool for about 30 minutes or longer before cutting them into bars.
- Cut the brookies into 20 large pieces or 40 smaller bars.
- Store the brookies in an airtight container for a few days if necessary.
Notes
Nutrition
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.
Beverly
Patti, these turned out PERFECTLY! Mine look exactly like your photo - yay! I actually made these to have as a backup plan for a dessert. The dessert I intend to make is a flan and I've never made it before - thought if it's a fail, these will be offered. Now I am re-thinking the whole flan thing and just serve these warm with some ice cream. Well, if there's any left. My husband tried one and said they were outstanding. I've hidden them in the freezer!
I had quite a bit of cookie dough left so baked them. They turned out quite good - much flatter than my usual recipe but that's okay. Hubby likes them...a lot. When I make these again, I might just half the cookie dough part. Thanks so much for posting this - and for the tip on the parchment. The water trick worked very well - first time I've put parchment in baking pan where it didn't involve a lot of swearing. 🤪
Patti Estep
Beverly, you are so funny. Glad you like the Brookies and parchment tip. Thanks for a lovely comment.