Brookies

I don’t know the origins of the brookie (brownie + cookie) but after one of you emailed recently saying you used some of our recipes for brookies, it made me realize we’ve never actually shared a recipe here on Our Best Bites.  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. 

If you have a favorite basic brownie recipe, you can certainly sub homemade here.  You a 9 x 13 pan full of soft and fudgy brownies layered with buttery chewy chocolate chip cookie.  Perfection!

brookies and milk

Make your Brookie Brownie Layer

Make your brownies according to the package instructions.  I use Ghirardelli brand, and if you look on the back of the box, some brownies have instructions for a 9×13 pan, and some say the largest pan option is 8×8 or 9×9.  Try to find one that is made for a smaller pan (the 8×8 or 9×9).  You will bake them in a 9×13, thus creating a thinner brownie layer that can complete cooking in the same time as the cookie layer.  If you get the larger box, your brownies might be too thick and be undercooked.  If all you can find is the larger kind, then maybe make 2 or use half the batter in an extra small pan for a snack 🙂

brownie batter

Make your Brookie Cookie Layer

For the cookie portion of this recipe, I use my Chewy Chocolate Chip Cookie recipe because it uses melted butter, so you can mix the dough with a spoon right in that empty brownie batter bowl.  Also 1 batch is the perfect amount for my 9×13 pan.

chocolate chip cookie dough in a pan

Bake Your Brookies

It bakes for about 30 minutes and that cookie gets all soft and chewy and the brownie nice and gooey.

brookie recipe baked in pan

You can eat these warm with ice cream on top, but personally I like them cooled if I’m just picking them up to eat.

cut brookies

Layers of flavor give you the best of both worlds!

baked brookie

Pair them with a cold glass of milk and you’ll keep going back for more and more.  This recipe is easy and definitely a family favorite at our house.  Let me know how you like them!

stack of brownies

 

stack of brownies

Brookies

4.86 from 7 votes
Two beloved desserts come together in one perfect bar cookie.

Ingredients

Brownie Layer:

  • 1 box brownie mix prepared according to package instructions
  • feel free to sub homemade brownie if you prefer!. *SEE NOTE

Cookie Layer:

  • 12 tablespoon butter 1 1/2 sticks melted and cooled until warm
  • 1 cup brown sugar light or dark
  • 1/2 cup granulated sugar
  • 1 large egg plus 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups plus 2 tablespoons flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semi-sweet or bittersweet chocolate chips

Instructions

  • Preheat oven to 325 degrees.  Line a 9x13 pan with foil for easy clean-up and spray with non-stick spray.
  • 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 dough onto the top of the brownie batter, it's okay if some brownie batter shows through.
  • Bake for 25-30 minutes until cookie part looks set, but not crunchy and brown.  You can poke with a skewer or tooth pick to see if the brownie layer is done.  You really need to eyeball since all brownie mixes are a little different!  I'm using one that is meant to be baked in a slightly smaller pan so if you use a mix meant for a 9x13 it might need a little longer.   Cool, cut, and serve.

Notes

if you look on the back of the box, some brownies have instructions for a 9x13 pan, and some say the largest pan option is 8x8 or 9x9.  Try to find one that is made for a smaller pan (the 8x8 or 9x9).  You will bake them in a 9x13, thus creating a thinner brownie layer that can complete cooking in the same time as the cookie layer.  If you get the larger box, your brownies might be too thick and be undercooked.  If all you can find is the larger kind, then maybe make 2 or use half the batter in an extra small pan for a snack 🙂
Author: Sara Wells
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    These were a HUGE hit when I made them for my son’s baptism. People really went crazy for them and so did I!

    So good, so gooey and the taste was buttery and delicious!

    Next time I will either bake the brownies for a few minutes first or put foil on the top so the cookies aren’t done before the brownies.

    I used Ghirardelli brownie mix from Costco.

    I took them out at 30-35 mins bc they looked done and the cookies were golden, but the brownies were still goo. I didn’t notice until I tried to cut them so I had to put them back in the oven.

  2. Some trouble shooting advice:
    I used glass pans and the brownine took a full 40-45 minutes to cook. The following is advice from King Arthur on using glass baking pans.”The standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for, and bake up to 10 minutes longer. The hard edges we see here are more pronounced in high-sugar, high-fat recipes; your casserole or bread pudding are less likely to be adversely affected.”

  3. 5 stars
    Some ideas for the previous comments.
    1. Which level shelf did you bake your Brookies? If the brownine is gooey try a lower level in your oven. It will slow down the cookie from overbaking and speed up the brownine.
    2. Did you buy the Brownie mix with the chocolate syrup? I have not tested this recipe yet, but perhaps that variety is too moist for the double layer. Just a thought.

  4. 5 stars
    These turned out amazing! Thanks for sharing all of your fantastic recipes! Never a bad one!

  5. 5 stars
    Can you flip the layers? I think that it would bake better with the brownie mix on top. Your thoughts?

    1. You could certainly try that, but it would most likely bake up in 2 distinct layers instead of being somewhat marbled like this.

  6. 5 stars
    About to make this for the 2nd time! We are a dairy free family and not all cookie recipes bake well with dairy free butter. But this is so delicious. I’ll be making them again for a cookie exchange later in the week!

  7. Hello!
    I made these and they were delicious but the bottom brownie layer wasn’t done at all. I used a brownie mix for an 8×8 but put it in the 9×13. I cooked it for 35 mins. The cookie was perfect but the brownie wasn’t done at all. Any suggestions? I don’t want to burn the cookie.

    1. All ovens and brownies will cook differently so I would just keep testing and bake until done. You can cover with foil if you feel like your cookies are getting too done!

  8. 4 stars
    I love that you give recipes with shortcuts like this! Still tastes homemade, but the brownie mix makes it so much easier to whip these out. I made these with the Betty Crocker Fudge brownie mix (recommended for 9×13 pan) cause that’s what I had on hand. I cooked it for 33 minutes and the cookie top and corner piece I sampled were perfect. Took them to a church barbecue, and they were the first dessert to go! I tried a center piece at the party, and the brownie bottom was a little on the gooey side, so next time I will bake a few minutes more.

  9. I cannot *wait* to make this for our next potluck!!! Thank you for sharing. I do have a favorite brownie recipe, but I think I’ll use a box this time, as it would be that much easier 🙂

  10. So I had the same issue. My brownies were the ghirardelli ones from costco. They are supposed to cook 45-50 mins in a 8×8 pan. I tried it with the brookies in a 9×13. After 30 mins the brownies were still total goo. I kept cooking, but the cookie part was getting overcooked. I ended up taking them out and just eating the cookie top. The edges of the pan were a little more done, so I did get some brookies and they were really yummy. Next time I’ll probably cook the brownies for 20 mins before adding in the cookie part.

  11. Yum this looks delicious!! Our brownie box says to bake the brownies for 50 minutes. In this recipe, bake time is only 30. Will my brownies bake before my cookie layer burns? Or should I bake them a little beforehand?

    1. Is it 50 minutes for a 9×13 or an 8×8? Usually that bake time is for an 8×8 so in a 9×13 it’s about half that time. You’ll honestly have to experiment, mine have always turned out great!

      1. So you said to start the cookie dough In the empty brownie bowl. So do you mean to not wash it?