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–+ servings
Brookies (chocolate chip cookie brownies) cut into triangles and topped with large flake sea salt.

Brookies

Can't decide between cookies and brownies? These easy brookies give you the best of both worlds, fudgy brownie batter swirled with chocolate chip cookie dough and finished with a sprinkle of flaky sea salt.
4.34 from 6 votes
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 16 servings

Ingredients  

For the cookie batter:

  • Cooking spray
  • 1/3 cup unsalted butter, at room temp
  • 3/4 cup packed light brown sugar
  • 1/2 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 cup chocolate chips

For the brownie batter:

  • 3 Tablespoons vegetable oil
  • 3 Tablespoons unsalted butter, melted and cooled
  • 3/4 cup white sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • Sea salt flakes, for topping

Instructions 

Make the cookie batter:

  • Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper so that it hangs over on two sides. Grease it with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment cream together the butter, brown sugar and white sugar until light and fluffy, about 2 minutes, scraping down the sides as needed.
  • Add the vanilla extract and salt and beat until combined. Add the eggs one at a time, beating between each addition. 
  • Add the flour and baking powder and beat just until combined then beat in the chocolate chips. Set the batter aside.

Make the brownie batter:

  • In a large bowl, whisk together the oil, melted butter, sugar and vanilla extract, then whisk in the egg.
  • In a separate medium bowl, whisk together the flour, cocoa powder, baking powder and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. 
  • Alternately add scoops of the cookie batter and brownie batter to the prepared baking pan. Sprinkle the top with sea salt.
  • Bake the bars until the bars are set, 25 to 30 minutes. Remove the bars from the oven and let them cool completely in the pan before slicing and serving.

Notes

  • Storage: Store brookies in an airtight container at room temperature for up to 4 days. They stay surprisingly soft and fudgy.
  • Freezing: Slice first, then wrap each bar individually in plastic wrap and freeze for up to 2 months. Thaw at room temperature for about an hour or microwave for 20 seconds for that fresh-baked warmth.
  • Adding nuts: Stir about 1/2 cup of chopped walnuts or pecans into the brownie batter, the cookie dough, or both.
  • 9x13 pan: Double all the ingredients and bake in a greased 9x13-inch pan. Bake time is similar, around 25 to 35 minutes, but start checking at the 25-minute mark. The bars will be slightly thinner than the 8-inch version but just as delicious.
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