Brookies
intro
A beloved American hybrid dessert: fudgy dark chocolate brownie swirled with chewy chocolate chip cookie dough, baked into shareable, gooey bars.
Ingredients
Steps
Prep oven and pan
Preheat your oven to 175°C (350°F) with the rack positioned in the middle. Line a 23cm (9-inch) square metal baking pan with parchment paper, leaving 5cm (2-inch) overhang on two opposite sides for easy removal later; lightly coat exposed pan edges with non-stick cooking spray.
Mix fudgy brownie batter
Set a heatproof glass bowl over a small saucepan of gently simmering water (ensure the bowl does not touch the water) to make a double boiler. Melt 113g unsalted butter and 170g chopped 70% dark chocolate in the bowl, stirring constantly with a silicone spatula until completely smooth, about 3 minutes. Remove from heat, whisk in 200g granulated sugar, then mix in 2 room-temperature large eggs one at a time, stirring fully after each addition. Stir in 1 teaspoon vanilla extract, then fold in 65g all-purpose flour, 30g unsweetened cocoa powder, and 1/4 teaspoon fine sea salt until no dry streaks remain; set batter aside.
Mix cookie dough
In a large mixing bowl, beat 113g softened room-temperature unsalted butter, 100g packed light brown sugar, and 50g granulated sugar with a wooden spoon or electric hand mixer on medium speed for 2 minutes until the mixture is pale, light, and fluffy. Add 1 room-temperature large egg and 1 teaspoon vanilla extract, beating for 30 seconds until fully combined. Fold in 155g all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon fine sea salt until just combined, then stir in 170g semi-sweet chocolate chips, taking care not to overmix the dough.
Layer and swirl batters
Drop alternating heaped 2-tablespoon scoops of brownie batter and cookie dough across the bottom of the prepared pan to create a loose checkerboard pattern. Use a small offset spatula to gently spread the scoops into a single even layer, then drag a wooden toothpick or skewer through the batter in tight S-shaped curves to create a subtle marbled effect. Do not over-swirl, as distinct pockets of brownie and cookie create the best texture.
Bake the brookies
Place the pan on the middle oven rack and bake for 28 to 32 minutes at 175°C (350°F). Test for doneness by inserting a toothpick into the center: it should come out with moist, fudgy crumbs attached, not raw wet batter and not completely clean crumbs (which indicates overbaked, dry brookies).
Cool and slice bars
Transfer the baked pan to a wire rack and let brookies cool completely in the pan for 1 full hour—this resting time is critical for the center to set and for clean, even slices. Use the parchment paper overhang to lift the entire brookie slab out of the pan, peel back the parchment edges, and cut into 12 equal 5cm (2-inch) square bars with a sharp knife.
Tips
2.Do not overbake brookies—they continue to set as they cool, and removing them when the center tests with moist fudgy crumbs ensures the perfect gooey, chewy texture.
3.For clean, neat slices, wipe your knife blade with a damp paper towel between each cut to avoid smearing melted chocolate across the bar edges.
OMG these brookies are INSANE. I brought them to my office potluck last week and every single person asked for the recipe. The fudgy brownie layer paired with the chewy cookie swirl is *chef’s kiss*. So easy to throw together too, even for someone like me who burns half the stuff I bake!
My kids devoured half the pan before I even had a chance to cut them into squares! I was worried the marbling would be too fussy for a weeknight bake but it was so straightforward. Only tweak I made was adding a handful of extra chocolate chips because my family are chocoholics. 10/10 will make again!
These were so tasty! I swapped the all-purpose flour for a 1:1 gluten free baking blend and it worked almost perfectly. Only reason I’m not giving 5 stars is that my edges got a little crispier than I like, probably because my oven runs hot. Any tips for adjusting for that?
Game changer for dorm baking! I made these in my tiny countertop oven and they came out perfect. No fancy equipment needed, just a couple bowls and a baking pan. My roommates are already begging me to make another batch this weekend. SO good.
Made these for my neighborhood block party and they were the first dessert gone! People kept guessing if I bought them from a fancy bakery. The marbling looks so impressive but it takes zero skill, I swear. I’ll be adding these to my regular potluck rotation for sure.
Taste was great but mine came out a little underbaked in the middle? I followed the cook time exactly so I’m not sure what went wrong. I even let them cool the full hour but the center was still super goopy when I cut into it.
These are perfect for my weekly meal prep sweet treat! I cut them into individual squares and stash them in the fridge, they hold up great all week. Only thing is I wish they were a little less sweet — has anyone tried cutting the sugar a bit?
Just pulled these out of the oven and my whole apartment smells like a chocolate cookie factory. The marbling turned out so pretty I almost don’t want to cut into them… almost. Already know they’re gonna be incredible based on the smell alone.
Made these for my date night in with my partner and they were a total hit! We ate half the pan while watching our favorite movie. The fudgy brownie vs crispy cookie texture contrast is so perfect, we didn’t even miss getting takeout dessert.
First time baking anything from scratch ever and these came out perfect??? I was so intimidated by marbling but you literally just dollop the two batters and swirl with a knife, that’s it? I feel like a professional baker now, my roommates are hyped.
Tested these with vegan butter and flax eggs for my vegan friend group and they were a massive hit! The texture was almost identical to the non-vegan version, no one could tell the difference. Only tiny gripe is I wish the recipe had a note about vegan swaps, but it worked out great with my go-to substitutes.
Took the advice I saw in another comment and sprinkled flaky sea salt on top before baking. GAME. CHANGER. The salt cuts through the richness so perfectly, I will never make these without it again. Thank you to whoever left that tip earlier!
These are so good I already made them twice! Has anyone tried freezing these? I love stashing frozen sweet treats for when a craving hits and I don’t feel like baking, and these seem like they’d hold up great.
Crispy edge girlie here and these deliver! The edges are perfectly chewy-crisp and the center is so fudgy it’s like eating a warm brownie cookie hybrid. I baked mine in a square metal pan exactly as written and it was perfect, no notes.
Made these for my little brother’s birthday dessert instead of cake and he said they’re better than any birthday cake he’s ever had. The marbling looked so festive with some rainbow sprinkles I tossed on top, 10/10 for birthday treats!
Really good brookies! I used dark cocoa powder for the brownie layer because I love that deep chocolate flavor, and it turned out amazing. Only thing is I found the cookie layer a little too vanilla-y for my taste, next time I’ll add a tablespoon of cocoa to that too.