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Chocolate Chip Brookies

Chocolate chip brookies combine a fudgy brownie base with golden chocolate chip cookie dough in every square. They bake together in a 9x13-inch pan, then cool for clean-cut layers with a few moist brownie crumbs.
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Prep Time 20 minutes
Cook Time 45 minutes
cooling 2 hours
Total Time 3 hours 5 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Brownie layer
  • Nonstick cooking spray for greasing the pan
  • 1 cup unsalted butter 2 sticks, melted and cooled slightly
  • 2 cups granulated sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 0.5 tsp salt
Cookie layer
  • 0.5 cup unsalted butter 1 stick, softened
  • 0.5 cup light brown sugar packed
  • 0.33 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cups all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

Make the brownie layer
  1. Heat the oven to 350°F.
  2. Lightly coat a 9x13-inch baking pan with nonstick cooking spray.
  3. Line the pan with parchment paper, leaving an overhang on two sides.
  4. Whisk the melted butter and sugar together in a large bowl.
  5. Whisk in the eggs one at a time, then whisk in the vanilla until smooth.
  6. Fold in the flour, cocoa powder, and salt just until no dry streaks remain.
Make the cookie layer
  1. Beat the softened butter, brown sugar, and granulated sugar in a medium bowl until creamy, about 1 to 2 minutes.
  2. Beat in the egg and vanilla until combined.
  3. Stir in the flour, baking soda, and salt.
  4. Fold in the chocolate chips.
Assemble and bake
  1. Spread the brownie batter evenly in the prepared pan.
  2. Drop spoonfuls of cookie dough over the top, spacing them to leave a few small gaps.
  3. Gently flatten each spoonful.
  4. Bake for 38 to 45 minutes, until the cookie portions are golden and a toothpick inserted into a brownie portion comes out with a few moist crumbs.
  5. Cool completely in the pan, about 2 hours.
  6. Lift out using the parchment and cut into squares.

Notes

For neat squares, let the brookies cool completely before lifting and cutting. Store covered in the refrigerator for up to 4 days; freezer-friendly. For a gluten-free variation, use a cup-for-cup gluten-free flour blend.