Brookies are a combination of 2 of the best bar desserts: brownies and cookies! My quick and easy brookie recipe is a combination of homemade, plus a shortcut. Because while I’m picky about chocolate chip cookies being homemade, I don’t balk at a boxed brownie mix. I’ve had lots of fantastic brownies out of a box and I think in a recipe like this, the box does the trick for me. So to make this recipe amazingly delicious, but still quick and easy, I use a boxed brownie mix and then top it with a one-bowl easy chocolate chip cookie dough. It results in a 9 x 13 pan full of soft and fudgy brownies layered with buttery chewy chocolate chip cookie. Perfection!
Ingredients Needed
- Ghirardelli Boxed Brownie Mix (Pictured below) – I prefer this brand because I think it’s the best boxed brownie. It’s also the one I use and test in this recipe so I know it works! Boxed brownie mixes are not created equal and require different baking times, etc. If you use a different mix (especially one meant for a larger pan) you’ll just want to be aware that baking time may vary.
- Butter
- Brown Sugar
- White Sugar
- Egg + a yolk
- Flour
- Baking Soda
- Salt
- Chocolate chips
How to Make Brookies!
This is just an overview, keep scrolling for detailed quantities and instructions!
- Make your Brownie Layer by just preparing brownies according to the package instructions and pop it in a parchment lined 9×13 pan.
- Next Prep your cookie dough. This is a one-bowl recipe that uses melted butter, so it couldn’t be easier. I just make it in the same empty bowl as I made my brownie in, and you don’t even need a mixer!
- Use your hands to drop flattened pieces of cookie dough onto the surface of your brownie batter- it doesn’t need to be perfect. I actually like them when they’re a little rugged!
- Bake them up. Since you can’t see your brownies underneath, you’ll want to check with a skewer to confirm when they’re done. These are best when they’ve cooled completely since warm brownies will just fall apart and probably not hold the weight of the cookie! Unless you want to eat them over ice cream and then just scoop away.
Frequently Asked Questions
You can! I just can’t promise if the timing will work out for both layers to be done at the right times, so you’ll have to eyeball that a bit and check!
You bet! Feel free to mix up the chips with white or peanut butter. You can also add extracts to your brownie batter.
I’ve experimented with this because logically it seems like the cookie being the sturdier dough should be on bottom! It does work, but I found I had to cook them much longer, resulting in a bar that wasn’t quite as moist and chewy. I also really like the craggy tops of the original. But if you’re using a brownie that’s incredibly soft and worried about it holding up to your cookie dough, feel free to swap layers! Here’s a couple of photos of my experimenting (I saved a bit of cookie dough to sprinkle on top as well)
Brookies
Ingredients
Brownie Layer:
- 1 box Ghirardelli brownie mix See note
Cookie Layer:
- 12 tablespoons butter 1 1/2 sticks, melted and cooled until warm
- 1 cup brown sugar, packed light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 1 additional egg yolk
- 2 teaspoons vanilla extract
- 2 cups flour 260g
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips semi-sweet or dark recommended
Instructions
- Preheat oven to 325 degrees. Line a 9×13 pan with parchment for easy clean-up and cutting.
- Prepare brownie mix according to package instructions and pour into prepared pan. Do not bake yet.
- In your empty brownie bowl, add melted butter, sugar, brown sugar, egg and yolk, and vanilla an stir to combine. Add flour, soda, and salt and stir. Finally fold in chocolate chips until just mixed.
- Use your hands to drop flattened pieces dough onto the top of the brownie batter, it's okay if some brownie batter shows through and your cookie layer can be rough and lumpy!
- Bake for 35-45 minutes until cookie part looks set and evenly cooked. Poke a skewer or tooth pick in the middle to ensure you don't have wet batter on your brownie layer- moist crumbs and melted chocolate are okay though! This can be a tricky step when you can't see the brownie layer. In my oven, with a Ghirardelli brownie mix, my bake time is always between 35-40 minutes (usually right at 40). All ovens bake differently so be sure to keep an eye on your pan and test with a toothpick in the center before you pull them.
- For best results, cool completely before cutting and serving. (Unless you're serving over ice cream, in which case, by all means scoop them up warm!)
Notes
Nutrition
Questions & Reviews
My 9yr old daughter made these and was SO proud of herself! The Ghirardelli box mix is a fantastic hack! They have perfected brownies and it definitely cut down on the work that would usually be in loves in making essentially 2 recipes!
it took me like an hour to cook but that could always be my oven’s fault. otherwise DEEELICIOUS!!!!!😋😋😋😋
The recipe was so good! I followed the ingredients and baking temperature exactly. I had read through all of the comments first and was worried about it cooking all the way through so I cooked the brownie layer for 10 minutes first and then added the cookie layer and cooked for another 35 minutes. Everything was cooked through, even in the middle, and nothing was burnt. Used a metal 9×13 pan and oven rack in center of oven.
Thank you for this information! You saved me so much time.
Made these for my daughter’s birthday. She loves brookies and these are now her favorite. These were a solid hit! Easy and delicious. Make sure not to miss the that the cookie dough is to be flattened out by hand before placing on the brownie batter.
Do these brookies freeze well?
Yes, they freeze beautifully!
I brought these into work, and I was told by multiple people it’s their favorite dessert I’ve ever made! Had to bake for about 35 minutes probably, and they were perfect.
These were delicious! I made them in a cupcake pan to have individual servings. We ate some and froze some after baking and they are just as good thawed weeks later in the microwave or on the counter :).
I followed everything absolutely exactly. Were raw in the middle burned on the outside. This was a total waste of time.
I’m sorry this didn’t work for you! It may have been your specific brownie mix, or perhaps a mistake when measuring. So sorry it wasn’t a hit!
Unsalted or salted butter?
In general recipe reading, you can always assume salted butter unless otherwise specified. That’s the standard. Hope that helps!
What flour do you use?
All purpose flour