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  • Prep Time:
    40 minutes

  • Cook Time:
    45 minutes

  • Total Time:
    1 hour 25 minutes

  • Yield:
    24 bars

  • Category:

  • Method:

  • Cuisine:


Rich and fudgy Homemade Brookies combine my favourite chocolate brownies with chewy chocolate chip cookies. These irresistible brownie cookies are the definition of the “best of both worlds”!


Brownie Layer

  • 2 cups semisweet chopped chocolate or chocolate chips
  • 1/2 cup butter
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup all-purpose flour

Cookie Layer

  • 1/2 cup butter
  • 1/2 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1 cup semi-sweet chocolate chips


  1. Brownies: Line a 9×13 pan with parchment paper. Coat with nonstick spray and set aside.
  2. In a medium saucepan, combine the chocolate and butter, and melt over medium-low heat, stirring continually. Once the chocolate is melted, remove the pan from the heat instantly.
  3. Whisk both the sugars into the chocolate and add the eggs, one after the other, whisking continually, until evenly combined. Next mix in the vanilla until smooth. Stir in the salt and flour until they’re evenly incorporated. Pour the batter into the prepared pan and set aside while you make the cookie dough.
  4. Cookie Layer: In a medium saucepan, melt the butter over medium heat. Continue cooking the butter until it becomes a deep amber color. Remove from the heat instantly and permit to cool for 10 minutes.
  5. Preheat the oven to 325°F.
  6. When the butter is cooled, stir in the brown sugar and granulated sugar to combine. Add in the vanilla, salt, baking soda, and egg, and blend until smooth. Stir in the flour until incorporated. Fold in the chocolate chips.
  7. Drop the cookie dough by the spoonful onto the brownie batter in the pan. This will be easy to do, as the cookie dough will still be barely warm. When all of it’s added, press it gently into the batter evenly. Bake for 40 – 45 minutes until the edges of the brookies are set, and a toothpick inserted into the pan 2- inches from the edge comes out clean. *See note
  8. Allow the brookies to cool totally in the pan and then cut them into squares.


Store airtight at room temperature for up to 3 days. Freeze airtight for up to a month.