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A layer of brownie + a layer of chocolate chip cookie = all my dreams come true in a thick and chewy Brookie!

Brownies + Cookies = Brookies | Persnickety Plates

The other day I couldn’t decide which I wanted more – a cookie or a brownie. Then I decided I wanted to take a stab at combining them.

Brookies are not my original idea. Lots of people/bloggers have done them. But, I knew I wanted to try and I didn’t want to follow a recipe.

Winging it can be dangerous for me. I didn’t want a recipe fail when I needed this cookie/brownie combo in my life.

My pregnancy cravings haven’t been very strong – or maybe they have but I kinda operate on cravings normally, so maybe they’re just not stronger than usual.

Brownies + Cookies = BROOKIES! | Persnickety Plates

I had high hopes for this combo and it didn’t fail me. The cookie and brownie stayed moist while being thick and dense.

I used Hershey’s Special Dark cocoa powder so it’s a dark chocolate chocolate chip brownie topped with a chocolate chip cookie. I’ll bet it’s even better with ice cream on top…

Luckily it only makes an 8 x 8 pan because there’s a good chance I’ll be eating it by myself. I need to settle down. I’m seeing numbers on the scale that I never thought I’d see but I don’t even really care.

Brownies + Cookies = BROOKIES! | Persnickety Plates

If you need a shortcut version, try these brookie cheesecake cups.

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Brownies + Cookies = Brookies | Persnickety Plates
5 from 1 vote

Brownies + Cookies = BROOKIES!

Servings: 9 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
A layer of brownie + a layer of chocolate chip cookie = all my dreams come true in a thick and chewy Brookie!


For the Brownie Layer

For the Chocolate Chip Cookie Layer

  • ¼ cup unsalted butter softened to room temperature
  • ¼ cup granulated white sugar
  • ¼ cup light brown sugar packed
  • 1 large egg beaten
  • ½ teaspoon vanilla extract
  • 1 cup all purpose white flour + 2 TB
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ cup chocolate chips again, Ghirardelli baking chips


  • Preheat the oven to 350 degrees and spray an 8 x 8 pan with non-stick spray. Set aside.

Make the brownie layer

  • In a large bowl, add the sugar, flour, cocoa powder, salt, baking powder, and chocolate chips. Mix it up (I use a spatula) so it is well combined.
    1 cup granulated white sugar, ½ cup all purpose flour, ⅓ cup unsweetened cocoa powder, ½ teaspoon salt, ¼ teaspoon baking powder, ½ cup chocolate chips
  • In a measuring cup, add in the oil then eggs, and vanilla. Mix up the wet ingredients with a fork.
    2 large eggs, ⅓ cup vegetable oil, 1 teaspoon vanilla extract
  • Pour the wet ingredients into the dry ingredients and stir with the spatula until just combined.
  • Spread the mixture into the prepared 8 x 8 pan.

Make the cookie layer

  • In a medium bowl, add the butter, sugar, and brown sugar. Mix with a fork until fully combined.
    ¼ cup unsalted butter, ¼ cup granulated white sugar, ¼ cup light brown sugar
  • Add in the beaten egg and vanilla. Mix until combined.
    1 large egg, ½ teaspoon vanilla extract
  • Add in the flour, salt, baking soda, and chocolate chips. Mix until combined, making sure all dry ingredients are fully incorporated.
    1 cup all purpose white flour, ½ teaspoon salt, ½ teaspoon baking soda, ½ cup chocolate chips
  • Use your hands to flatten pieces of the dough and lay on top of the brownie layer. Fit the pieces together, like a puzzle, until you have a fairly even layer covering the brownie batter.
  • Bake for at least 30-35 minutes then check on it. You want the cookie layer to get golden brown, but not burn, while cooking all the way through. After 35 minutes I turned my oven down to 325 then let it bake another 10 minutes. A toothpick inserted in the center should come out clean (as long as you don’t hit a chocolate chip!).
  • Let cool for at least 10 minutes (more like 20 to be safe, or put it in the fridge to speed it along) before attempting to cut it into bars.


Makes an 8×8 pan so depending on how generous you cut them, you should have at least 9 brookies.


Serving: 1g | Calories: 490kcal | Carbohydrates: 65g | Protein: 6g | Fat: 24g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 360mg | Potassium: 116mg | Fiber: 2g | Sugar: 46g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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    1. Ummm…literally the best brookie I’ve made, and I have made many a brookie haha….I have never made brownies from scratch which I think was a big part as well as that deliah
      delish cookie dough recipe! Will be eating these all day!A+++!

  1. Hi! I know this is an old recipe but wanted to let you know there’s a mistake-ish in the cookie section — assuming it should be 1/4 cup butter (which equals 4 tbl). The way it’s written looks like the full amount adds up to 1/2 cup, which I hope it’s not because I have these in the oven with 1/4 cup butter now! : )

    1. Hi, yes! This is old & when my site updated, it shifted the recipe card. It used to read 1/4 cup (4TB). I will fix – thanks for the catch! I hope you like them 🙂