This recipe will give you the best brookies you have ever tried. If you’re new to the word brookies, it means brownie + cookie. We have a base of brown-butter cookie with plenty of chips, topped with a rich, fudgy brownie layer. It is all baked to perfection and creates a magical dessert.

I think it’s a tradition at this point to post a new brookie recipe on our social media, but today, we bring the OG, a delicious brookie. You can find a white-chocolate-and-raspberry recipe and a red-velvet brookie recipe on our site; both are delicious.

This recipe requires that we make two different desserts at the same time: chocolate chip cookies and fudgy brownies. We will just put it all together at the end to bake.

Ingredients you will need for brookies

Some ingredients that we used for the brownie layer are also used in the cookie layer.

Unsalted butter: make sure it’s at room temperature, as we will brown the butter for both layers. If the butter is too cold, it will splatter everywhere. Use your favorite butter; we are using an Italian butter that we have been loving recently.
Sugars: a mixture of brown sugar and granulated sugar. Once used for chewiness, while the other one is used for crispy edges.
Salt: balances the sweetness and makes it taste better. We use salt in recipes like cookie fries, double chocolate cookies, and deep dish cookie pie.
Vanilla: extract or paste. We are using a homemade vanilla bean paste we prepared recently.
All-purpose flour: gives structure.
Eggs: keep them at room temperature, essential for easy incorporation into the rest of the ingredients.
Chocolate: We are using dark chocolate callets from Callebaut.
Baking powder: only used in the cookie layer.
Cocoa powder: Use a good-quality cocoa powder that has no sugar added and it’s 100% cacao. We have been loving it in our Nutella fudgy brownies, deep dish Nutella brownie, or brownie pudding.

Why are we not using any leavening agent for the brownie layer? Using baking powder or soda in the brownie layer would give us a cake texture similar to our chocolate cake, chocolate sheet cake, or even our crunch chocolate cake. Brownies need to be fudgy instead of cakey.

Eggs in your brownie layer

This recipe is literally recreating a brownie and cookie recipe, but putting it together, which means the eggs for the brownies need to be beaten until they turn a pale color.

In the pictures, you might notice that there’s more than you’ll have; that’s because we made and shot 4 recipes today.

You will need a stand mixer and the whisk attachment.

First, we add the eggs and sugar and start beating at a lower speed, which will prevent the sugar from settling at the bottom of the bowl. Then, we increase to the highest speed.

We need the eggs to triple in size, turn pale, and pass the ribbon test. To test if they are ready, we will lift the whisk and the egg will fall and make a drawing, that drawing should stay for 5-10 seconds.

The reason why we want to beat the eggs is so the sugar can dissolve, and that will give us a nice, shiny crack on top.

Brown butter

We will need brown butter for both recipes. We have a specific post on our website about brown butter if you’d like to learn more about it. Brown butter adds depth and caramelized flavor to your desserts, elevating everything you prepare with it. We have used it in our sea salt caramel cookies and brown butter chocolate chip cookies.

Start by placing your room-temperature butter in a large light-colored pan. Super important so you can control the color of the butter at all times to know if it’s ready or not. Melt the butter over medium-low heat. Stirring constantly, it will go from melted to bubbly. When it starts to bubble is when you should pay the most attention, as it’s closer to getting brown and you could accidentally burn it instead.

Once it starts to smell nutty and you notice the butter has a deep amber or golden brown color, it’s ready. If you have any burnt bits, you can sieve the butter, but if not, and you only have brown specks on the bottom, you can leave them and add them to the food, as they add the most flavor.

BEST tips to prepare brookies

Brown the butter, don’t skip this step. It won’t take you long, and it will give you the best-tasting brookie.
Vanilla and salt are necessary in most desserts. Don’t skip them. When we use vanilla, I recommend you use a pure vanilla or a good quality/, homemade one. The cheap vanilla is mostly flavorless and doesn’t add anything to your dessert.
Let the brookie rest in the pan for a minimum of 45 minutes; if you try to remove it before that time, there’s a very high chance it will collapse as they are still hot. Like when we make a classic cheesecake, we don’t eat it when it comes out of the oven, as it would collapse.
Don’t open the oven door in the middle of baking. This can cause the brookie to sink from the middle.
Don’t over-bake them! Check with a toothpick if they are baked. If you notice the toothpick comes out with wet crumbs and not batter, it means they are ready. I’ve seen people overbake brownies because they look too moist.
Enjoy warm! I recommend you microwave it SLIGHTLY before eating, this melts the chocolate chips, and just makes it tastier. Cold chocolate doesn’t have the same flavor as warm chocolate.

Tools you will need to prepare brookies at home

Most of the tools you need for this recipe are also mentioned in our red velvet brookie recipe.

Mixing bowls: You will need different bowls for different steps in this recipe.
Stand mixer: to whip the eggs until they turn white and pale.
Whisk: mix the ingredients.
Spatula: to fold the eggs and flour, and to scrape the bowl.
Parchment paper: you will need it to line the square pan with it, which makes removal easier.
Square pan: we are using a USA pan, a square pan 8-inch (20 cm)

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How to know if a brookie is baked

Toothpick test! This is recommended in many recipes like our red velvet Nutella brownies, apple crumble cheesecake, Biscoff cheesecake, or hazelnut mousse cake. All you need is a wooden toothpick. Insert it in the center of the dessert. If it comes out with wet crumbs, it is baked, but if it comes out with wet batter instead, it will need more baking time. I recommend you check it 4-5 minutes before the recommended time, as everyone’s oven is different.

I don’t recommend you use a metallic skewer because it usually gives fake results. If there’s wet batter still, it normally gets cleaned with the same baked top layer, and it comes out clean. It happened to us when we first attempted to make our orange cake and our carrot cake loaf. Total nightmare.

Do you bake the brookie layers separately?

No! They are all baked at the same time. A cookie layer at the bottom holds the structure of the dessert and the brownie on top. They are both baked at the same time, like our brownie cheesecake or cookie butter brownie cheesecake, and you don’t have to worry about them being raw.

Best way to serve brookies?

Brookies are a crazy good dessert by themselves; you have everything you need: a brownie and a cookie. If you want to have the best combination, add a scoop or two of ice cream on top. The warm brownie/cookie with the ice cream is just the best combo.

I always recommend that this type of dessert be enjoyed warm. If you are a cookie + milk lover, I recommend you enjoy it with a glass of milk, at the end, this is a cookie.

Can you freeze brookie batter?

Yes! You actually can do that. Prepare the cookie dough and brownie batter, and put them in the pan as you would normally do before baking. Instead of baking it, cover it with aluminum foil and freeze. I recommend you bake them frozen and add at least 10 more minutes to the original recipe time. Make sure to check with a wooden toothpick if they are fully baked.