Double your delight with twice the yumminess in every bite of this hybrid dessert that combines two classic faves in one pan!
Cronut. Baissant. Duffin. Names of European football stars? No—these exotic-sounding portmanteaus refer to “mashups” that gained massive popularity during the hybrid-dessert craze of the 2010s. They embrace the maximalist idea that smushing together two delicious goodies exponentially increases their culinary attractiveness. In simpler terms, they double your delight with twice the yumminess in every bite!
These brookies stand proudly among them. When you simply cannot make the choice between a brownie and a cookie, tap this recipe to bake both in one pan. That way, you’ll get the rich, deep gooiness of a brownie and the sweet nostalgia of a chocolate chip cookie in every bite.
Try not to be intimidated by the multiple steps in this recipe! It looks like a lot—and, full disclosure, it does take some time and effort. But none of the steps are terribly complicated, your freezer does a lot of the work, and a stand mixer makes the hands-on work much easier.
Here’s my well-earned advice: Go long on the chill time but short on the mixing. Freezing the cookie dough mounds until they’re really firm keeps them from over-spreading and disappearing into the brownie layer. Exercising restraint when you mix the brownie batter ensures you get gooey fudginess instead of tough chewiness. And access all of your patience for the cooling step. Waiting until your brookies cool completely before slicing delivers the reward of clean, defined layers worthy of postable pics!
Variations on the brookies theme
- Salted brookies: Sprinkle the cookie tops with a light pinch of flaky sea salt before baking for a sweet-salty finish that cuts the richness.
- Nutty crunch: Fold toasted chopped walnuts, pecans, or hazelnuts into either the brownie batter or the cookie dough—or both—for extra texture and a more complex, grown-up flavor.
- Peanut butter swirl: Dollop a few spoonfuls of warmed peanut butter over the brownie layer and marble it in before adding the cookie dough for a savory-sweet twist.
- Double-chocolate chip: Swap some or all of the mini chips in the cookie dough for dark or white chocolate chunks to amplify the chocolate contrast between the two layers.
- Holiday mash-ups: Stir crushed candy canes, toffee bits, or colorful sprinkles into the cookie dough, or add a little espresso powder to the brownie layer for a more sophisticated, “mocha” spin.
How do I store leftovers?
Store completely cooled brookies in an airtight container. They’ll keep at room temp for up to 3-5 days or in the fridge for up to 1 week. You can also freeze your brookies for up to 3 months by wrapping portions tightly in plastic wrap and placing them inside a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge. For the best flavor and texture, let refrigerated brookies sit at room temp for 10-20 minutes. Or warm portions briefly in the microwave (10-15 seconds) for a gooey center.
Serving suggestions
Serve your brookies alongside other dual-flavored treats. They pair beautifully with scoops of Peanut Butter Chocolate Chip Ice Cream, Mint Chocolate Chip Ice Cream, or Strawberry-Basil Ice Cream. Or add them to a hybrid dessert spread that includes Pumpkin Banana Bread and this stunning Chocolate Flan Cake.
Brookies
Ingredients
For The Cookie Dough:
- 5 tablespoons unsalted butter softened
- 1/2 cup light brown sugar packed
- 1/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1 cup + 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup + 2 tablespoons mini chocolate chips
For The Brownie Batter:
- 1 cup dark chocolate chips
- 11 tablespoons unsalted butter
- 3 large eggs
- 1 1/2 cups + 2 tablespoons granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
Make The Cookie Dough:
- Line a baking sheet with parchment paper.
- In a large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2-3 minutes.
- Add the egg, egg yolk, and vanilla and beat on medium speed until smooth and well combined, scraping down the bowl as needed.
- Add the flour and salt and mix on low speed just until a soft, thick dough forms and no dry streaks remain.
- Fold in the mini chocolate chips until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 1 inch apart. You should have about 16 mounds. Freeze until very firm, at least 1 hour and up to 2 hours.
Make The Brownie Batter:
- Line a 10-inch square baking pan with foil or parchment, leaving an overhang on two sides for easy removal. Lightly coat with nonstick cooking spray.
- Add the chocolate chips and butter to a microwave-safe bowl. Microwave in 20- to 30-second intervals, stirring between each, until the chocolate is melted and smooth. Set aside to cool until just warm, about 5-10 minutes.
- In a large mixing bowl or the bowl of a stand mixer fitted with the whisk or paddle attachment, beat the eggs and granulated sugar on medium speed until pale, thick, and slightly increased in volume, about 3-5 minutes.
- With the mixer on low, slowly pour in the slightly cooled chocolate mixture and mix just until combined.
- In a separate bowl, sift together the cocoa, flour, baking powder, and salt.
- Add the dry ingredients to the chocolate mixture in two additions, mixing on low speed just until no dry streaks remain. The batter will be thick.
- Scrape the brownie batter into the prepared pan and use an offset spatula to spread it into an even layer, smoothing the top.
Assemble And Bake The Dish:
- Preheat the oven to 350°F.
- Arrange the frozen cookie dough mounds evenly over the brownie batter, pressing them gently so they’re partially submerged but still visible on top.
- Bake for 30-35 minutes, until the edges are set, the cookie tops are lightly golden, and a toothpick inserted in the center comes out with a few moist, fudgy crumbs but no wet batter. If the cookie tops are browning too quickly before the center is done, tent the pan loosely with foil for the last 5 to 10 minutes.
- Transfer the pan to a wire rack and let the brookies cool completely in the pan, 1 to 2 hours. They will slice more cleanly once fully set.
- Use the foil or parchment overhang to lift the slab out of the pan to a cutting board. Cut into 16 bars with a sharp knife.
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