If you’re ever feeling like eating brownies, but also feeling like eating cookies…MAKE BROOKIES.

I’ve always loved brookies, they’re so fun.

You get the fudginess from the brownie, the slight chewiness and slight crispiness from the cookies, ANDDD the flavours from the brownie and cookies work so well together. I LOVE BROOKIES, they’re soooo good.

The top of the brookie after it was cut into pieces.

Video Tutorial

The cookie dough

The first thing we are going to make is the cookie dough.

I mean it doesn’t really matter whether you make the cookie dough or the brownie batter first, but in my mind it makes more sense to make the cookie dough first.

So that’s what we are going to do.

These are the ingredients you will need to make it:

  • Unsalted butter – I always like to use unsalted butter so that I can control the amount of salt in the recipe, but salted butter does work. Just make sure not to add any extra salt.
  • Sugar – I used a mixture of both granulated and brown sugar. The brown sugar is going to add a lot of extra flavour.
  • Vanilla – for flavour.
  • An egg
  • Plain flour – also known as all purpose flour.
  • Baking powder
  • Salt – to help enhance the flavours. Don’t add this if you are using salted butter.
  • Chocolate – you can use any kind of chocolate for this. But I used a mixture of dark and milk chocolate.
1 brookie pieces on a sheet of baking paper.

The brownie batter

Once the cookie dough has been made, we can move onto making the brownie batter.

I just wanted to say, you don’t have to make this from scratch. If you wanted to make things easier, or save time, you could use a box mix.

I like box mixes I won’t judge.

Now that I’m thinking about it, I guess you could also use store bought cookie dough. This will make things even easier.

But anyway, if you are making the brownie from scratch, these are the ingredients I used:

  • Unsalted butter – again, salted butter can be used, but make sure not to add any extra salt.
  • Dark chocolate – MAKE SURE to use dark chocolate and not milk. Milk chocolate will just add extra sweetness but not enough chocolate flavour. So dark chocolate works better.
  • Eggs
  • Sugar – once again, we’re using a mixture of both granulated and brown sugar.
  • Plain flour
  • Cocoa powder – unsweetened cocoa powder is always best to use.
  • Salt
The brownie batter and cookie dough inside of a square tin, before being baked.

Baking the brookie

I recommend baking this in a 10 inch square cake tin. I’ve found that it works best in this size tin, the brookie ends up with the perfect thickness.

It does take a little longer to bake than a regular brownie, mine baked for around 45-50 minutes.

The best way to check if it is done is by inserting a toothpick into the centre. 

If the toothpick comes out with a few moist crumbs on it, this is perfect it is baked.

If the toothpick has raw batter on it, the brookie needs to be baked for longer. But if the toothpick comes out completely clean, I fear your brookie has been over baked. BUT DON’T WORRY it will still taste good, just a little less fudgy.

I digress, before baking this, you want to save some cookie dough, don’t add it all into your tin.

Halfway through the baking process, you want to take the brookie out of the oven and press some more cookie dough on top. Then place this back into the oven.

The cookie dough sinks a little as the brownie bakes, so adding more halfway through ensures that you can still see some on top, once the brookie has baked!

The brookie inside of the tin after being baked.

Leaving the brookie to chill


After the brookie has baked you want to leave it to chill in your fridge for at least an hour. 

It will be too soft at first. If you try taking it out of the tin and cutting into it too soon, the brookies will just fall apart. We do not want this.

So make sure to let it chill and set up but then they are finally done…you can dig in.


4.3 from 26 votes


  • For the cookie dough:
  • 120g unsalted butter

  • 100g soft light brown sugar

  • 100g granulated sugar

  • 2 teaspoons vanilla extract

  • 1 egg

  • 250g plain flour

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon salt

  • 200g chopped chocolate (I used half dark and half milk chocolate, but any kind works)

  • For the brownie batter:
  • 140g unsalted butter

  • 85g dark chocolate

  • 3 eggs

  • 120g granulated sugar

  • 120g soft light brown sugar

  • 60g plain flour

  • 30g cocoa powder

  • 1/4 teaspoon salt

  • Extras:
  • Some flaky salt to sprinkle on top, optional


  • Start by pre-heating your oven to 180c/350f. Also grease and line a 10 inch square cake tin, leave this aside.
  • Making the cookie dough:
  • Melt your butter, then pour this into a large bowl along with both sugars and the vanilla. Aggressively whisk this for 1 minute.
  • Add the egg and whisk this in.
  • In a separate bowl, mix together the flour, baking powder and salt.
  • Add the flour mixture into your other bowl, along with the chopped chocolate. Mix everything together just until you can no longer see any flour.
  • Leave this cookie dough in your fridge whiles you make the brownie batter.
  • Making the brownie batter:
  • In a pot, add the butter and dark chocolate. Place this onto medium heat and heat until melted, you can also just do this in your microwave. Leave this aside to cool down.
  • In a large bowl, add the eggs and both sugars. Whip these together until your mixture lightens in colour and increases in volume slightly. This should take about 2 minutes.
  • Pour the melted butter and chocolate mixture into this, whisk this in.
  • Now add the flour, cocoa powder and salt, whisk just until combined.
  • Baking the brookie:
  • Get your prepared tin. Grab pieces of the cookie dough and place these into your tin, don't cover the base of the tin completely with the cookie dough, leave gaps between the pieces.
  • Pour your brownie batter on top of this and spread it out. Now add more pieces of cookie dough on top of the brownie batter, you don't want to cover the brownie batter completely, you want to still be able to see it.
  • You will have some cookie dough left, we're going to use this later.
  • Place this into your pre-heated oven and bake for 30 minutes.
  • After 30 minutes, take it out of the oven. Press pieces of the left over cookie dough into the top of the brownie.
  • Place this back into your oven and bake for about another 20 minutes, or until a toothpick inserted into the centre comes out with a few moist crumbs, from the brownie, on it.
  • Once baked, I sprinkled some flaky salt on top, but this is optional.
  • Leave to cool at room temperature for 20 minutes, then place it into your fridge and leave to cool and set up for 1 hour.
  • After an hour, cut into it and now your brookies are done. Enjoy!

1 Comment

  1. meagan
    January 18, 2024 / 2:03 pm

    im a dreadful cook. honestly. but this was actually quite easy to follow, my brookie is in the oven now, lookin good 🙏 im a lazy ass teenager and this didnt take too long. highly recommended

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