Description

This Best Brookies Recipe combines the rich, fudgy texture of brownies with the chewy, buttery goodness of chocolate chip cookies for the ultimate dessert treat. Featuring a decadent brownie base loaded with chocolate chips, topped with dollops of classic cookie dough, then baked to gooey perfection with a slightly underbaked center and crisp edges. Perfect for sharing, these brookies offer a delightful contrast of flavors and textures in every bite.

Ingredients

Brownie Batter

½ cup melted butter (salted; if unsalted butter is used, add ¼ teaspoon extra salt)
⅓ cup Dutch-processed cocoa powder
½ cup granulated sugar (minus 1 tablespoon for high altitude)
½ cup packed light brown sugar (minus 1 tablespoon for high altitude)
2 teaspoons vanilla extract
½ teaspoon kosher salt (¾ teaspoon if using unsalted butter)
2 large eggs (room temperature)
¾ cup semisweet chocolate chips
½ cup all-purpose flour (+ 1 tablespoon for high altitude, unbleached recommended)

Cookie Dough

10 tablespoons salted butter (room temperature)
⅔ cup packed light brown sugar (minus 1 tablespoon for high altitude)
½ cup granulated sugar (minus 1 tablespoon for high altitude)
1 large egg (room temperature)
1 large egg yolk (room temperature)
1 teaspoon vanilla extract
1 ⅔ cup all-purpose flour (+ 2 tablespoons for high altitude)
¾ teaspoon baking soda
¾ teaspoon kosher salt
1 cup semi-sweet chocolate chips (plus extra for topping)
1 teaspoon water (high altitude only)
Flaky sea salt (optional, for sprinkling on top)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F. Line a 9x13-inch baking pan with parchment paper or non-stick foil, leaving a little overhang on the sides to easily lift out the brookies later for cutting.
Make the Brownie Batter: In a large bowl, whisk the melted butter with the cocoa powder until smooth. Add the brown sugar and granulated sugar, whisking until well blended. Next, whisk in the kosher salt, eggs, and vanilla extract, beating vigorously for about 2 minutes to ensure a good emulsification. Fold in the all-purpose flour gently until nearly combined, then fold in the semisweet chocolate chips using a spatula, scraping the sides and bottom carefully to incorporate all ingredients evenly.
Spread Brownie Batter: Evenly spread the brownie batter into the prepared pan and set aside while you prepare the cookie dough.
Make the Cookie Dough: In the bowl of a stand mixer or with a hand mixer, beat the room temperature butter, brown sugar, and granulated sugar on medium speed for 3 to 4 minutes until creamy and light. Add in the whole egg, beat for 30 seconds, then add the egg yolk and vanilla extract, beating an additional 30 seconds and scraping down the bowl to combine thoroughly. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients on low speed, mixing just until combined. Add water if baking at high altitude. Stir in the chocolate chips by hand to evenly distribute.
Assemble the Brookies: Drop spoonfuls of the cookie dough over the brownie batter, spacing them out so some brownie batter remains visible; or alternatively, pat cookie dough into uniform patties and arrange over the brownies as desired. Cover the pan tightly with foil.
Bake Brookies: Bake covered with foil for 22 minutes in the preheated oven. Then remove the foil and continue baking for another 18 to 20 minutes. The center should remain a bit glossy and slightly underbaked, while the edges pull away from the pan, indicating doneness.
Cool and Finish: Remove the brookies from the oven and transfer to a wire rack. Sprinkle extra chocolate chips and flaky sea salt on top if desired for a bakery-style finish. Allow the brookies to cool completely before slicing into squares. Use the parchment or foil overhang to lift the entire slab from the pan for easy cutting.

Notes

For high altitude baking, reduce sugar by 1 tablespoon each and add extra flour as noted.
Using salted butter or adjusting salt is important for balanced flavor.
You can use a chocolate bar chopped into chunks instead of chips if preferred.
Do not overbake; brookies should have a slightly underbaked, glossy center for the best fudgy texture.
Flaky sea salt sprinkled on top enhances the chocolate and adds texture contrast.