There’s something magical about combining two favorite desserts into one irresistible treat—and that’s exactly what cookie brownies do. These indulgent squares, often nicknamed brookies, bring together the soft chewiness of a classic chocolate chip cookie with the fudgy decadence of a brownie. I first discovered this gem of a recipe on a summer visit to my aunt’s kitchen in Georgia, but it’s now a staple in my winter baking repertoire too. Whether you’re cooling off with a scoop of vanilla ice cream or cozying up with a hot drink, these cookie brownies never go out of season.
Growing up in an Italian-American family, dessert was serious business. But when I tasted my first cookie brownie at a potluck picnic, I knew I had to bring this American classic into my own kitchen—adding just a touch of the homemade heartiness my Nonna taught me. And today, I’m sharing this recipe with you.
⭐ Why You’ll Love These Cookie Brownies
- Two desserts in one! No need to choose between cookies and brownies.
- Easy to make with simple ingredients you probably already have.
- Perfect for all seasons, whether paired with summer berries or winter cocoa.
- Fudgy, chewy, and rich—every bite is a flavor explosion.
🧾 Ingredients
Brownie Layer:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
Cookie Layer:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips
🍽️ Yield
Makes 6 generous servings—or 12 if you’re being nice and sharing!
⏲️ Prep & Cook Time
- Prep Time: 15 minutes
- Bake Time: 30–35 minutes
- Total Time: 50 minutes
👩🍳 How to Make Cookie Brownies
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
Step 2: Make the Brownie Batter
In a medium bowl:
- Whisk together the melted butter and sugar.
- Add eggs and vanilla, whisk until smooth.
- Stir in cocoa powder, flour, salt, and baking powder until just combined.
Pour this luscious chocolate batter into your prepared baking dish and smooth the top.
Step 3: Make the Cookie Dough
In a separate bowl:
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg and vanilla.
- Stir in the flour, baking soda, and salt, then fold in the chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter. You can swirl them slightly with a knife or leave them as chunky islands of cookie gold.
Step 4: Bake to Perfection
Bake for 30–35 minutes, or until the cookie top is golden and a toothpick inserted into the brownie comes out with a few moist crumbs.
Let it cool in the pan before slicing. This helps the layers set beautifully.
🍨 Serving Tips
- For summer: Serve warm with a scoop of vanilla ice cream and fresh berries.
- For winter: Enjoy with a hot mug of cocoa or a cinnamon latte.
- Add a sprinkle of sea salt on top before baking for a gourmet touch.
🛠️ Tips for Perfect Cookie Brownies
- Don’t overmix your batters—gentle folding gives the best texture.
- Use room temperature ingredients for even mixing.
- You can add nuts, white chocolate chips, or caramel bits for fun variations.
- These also freeze beautifully—cut into squares, wrap tightly, and thaw when ready.
📦 Storage
- Room temp: Store in an airtight container for up to 4 days.
- Freezer: Wrap individually and freeze for up to 2 months.
💬 Reader Q&A
Q: Can I use a boxed brownie mix?
Yes! If you’re in a pinch, use your favorite boxed brownie mix for the bottom layer and homemade cookie dough for the top.
Q: Can I double the recipe?
Absolutely—just bake it in a 9×13-inch pan and adjust the baking time to 40–45 minutes.
Q: How do I make it gluten-free?
Use a 1-to-1 gluten-free flour blend for both layers. Be sure to check your chocolate chips too!