Desserts/ Featured

Brookies- where Brownies meet Chocolate Chip Cookies

Have you ever heard of a Brookie? I’m sure it’s the newest craze- a moist brownie topped with a chocolate chip cookie- two of the most delicious things on earth stacked together.

I first heard of a Brookie on last year’s Master Chef TV show. After looking through several recipes, I became embroiled in a philosophical quandry: should I put the cookie on top of the brownie or the brownie on top of the cookie? This became an important question because after all, you don’t want to display any favoritism towards our two most favorite desserts!

After experimenting, it turns out that this dessert looks best with the chocolate cookie on top. Some people cut their Brookies into squares, but I wound up baking mine in a cupcake pan since I didn’t have a square baking pan.

Whatever shape you decide to use, you’ll love these Brookies!

Serves 8
A moist brownie topped with a chocolate chip cookie
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Prep Time
20 min
Cook Time
15 min
Total Time
35 min
Prep Time
20 min
Cook Time
15 min
Total Time
35 min
For the Brownie Layer
  1. 1 cup white sugar
  2. 1/ cup butter, melted
  3. 1 tsp vanilla extract
  4. 2 eggs
  5. 1/3 cup cocoa powder
  6. 1/3 cup dark chocolate, melted
  7. ½ cup all-purpose flour
  8. ¼ tsp baking powder
  9. Pinch salt
For the Chocolate Chip Cookie Layer
  1. ½ cup butter, softened
  2. ½ cup light brown sugar
  3. ¼ cup white sugar
  4. ½ tsp vanilla extract
  5. 1 egg
  6. 1 ¼ cups all-purpose flour
  7. ½ tsp salt
  8. ½ tsp baking soda
  9. 1 cup semisweet chocolate chips
  1. Pre-heat oven to 375 F (175 C). Grease 8 wells in a cupcake tin with melted butter.
  2. Prepare the brownie mixture. Combine the white sugar, melted butter, vanilla and 2 eggs and melted chocolate. Mix well with electric beaters. In a separate bowl, mix the cocoa powder, all-purpose flour, baking powder and salt. Fold the dry flour mixture into the melted chocolate mixture until well-combined. Pour the brownie mixture into the cupcake pan, filling each well ½ full.
  3. Prepare the Chocolate Chip cookie dough. Beat the softened butter, light brown sugar, white sugar, vanilla extract and egg together until creamy.
  4. In a separate bowl, combine the flour, salt and baking soda. Gradually combine the butter mixture into the flour mixture until smooth. Stir in the chocolate chips. Take about one heaping tablespoon of the chocolate chip cookie mixture and smooth it onto the top of each brownie, making sure the mixture comes to slightly below the rim of the cupcake pan to allow for some rising of the dough during the baking. Bake for about 15 minutes or until a toothpick inserted into the center of the ‘Brookie’ comes out clean. Let cool for several minutes. Run a knife around the edge of each Brookie and remove from the pan.
Adapted from All Recipes
Adapted from All Recipes
G'day Soufflé


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  • John/Kitchen Riffs
    March 29, 2017 at 2:18 am

    Haven’t heard of these. Love the way they look — SO interesting! Bet they taste even better. 🙂 And yes, cookie on top — the right decision, IMO.
    John/Kitchen Riffs recently posted…Glazed RadishesMy Profile

  • Juliana
    March 29, 2017 at 5:00 am

    LOL, these are so cute…I love the name brookies and all the layers of it! Great combination of brownies and cookies…thanks for introducing me to it.
    Have a wonderful week Fran 🙂
    Juliana recently posted…Ahi Tuna Poke, Raw Fish SaladMy Profile

  • Erin @ Brownie Bites Blog
    March 29, 2017 at 7:29 am

    I’m loving the pretty layered look of these – I bet they are amazing… how can they not be when you’re combining two of the most classic and well-loved desserts ever into one little handheld bit of awesomeness??

  • mae
    March 29, 2017 at 1:08 pm

    Very cool idea!

    best… mae at

  • Pamela @BrooklynFarmGirl
    March 30, 2017 at 11:35 pm

    Well this is new 😀 This is an amazing idea and a must try I bet it tastes amazing!

  • All That I'm Eating
    April 3, 2017 at 7:40 pm

    Brookies?! They sound amazing! I have to give these a try.
    All That I’m Eating recently posted…Spanish Fennel Biscuits with Cream Cheese and HoneyMy Profile

  • Kathy @ Beyond the Chicken Coop
    April 9, 2017 at 10:16 pm

    These are two of my favorite desserts combined into one! Love the little muffin shape! These do look amazing.

  • Karen (Back Road Journal)
    April 12, 2017 at 10:13 pm

    I don’t think the crazy has hit the east coast of the U.S. as of yet but I can certainly see why they would be popular. Doing them in the muffin pan sounds like a good idea to me.
    Karen (Back Road Journal) recently posted…Tiny Tropical ParadiseMy Profile

  • Leo Tat
    April 17, 2017 at 6:56 am

    Never heard of a Brookie until now. It looks good with 2 layers, I’d be interested to try it with my coffee!
    Leo Tat recently posted…15 Health Benefits of Low-Carb & Ketogenic Diets (I Love No. 9)My Profile