Chocolate Chip Cookie Brownies – Easy Brookie Bars

What happens when fudgy brownies meet gooey chocolate chip cookies? Pure dessert magic. These Chocolate Chip Cookie Brownies combine the rich, dense decadence of a brownie with the buttery crunch of a cookie for the ultimate two-in-one treat. Each bite delivers layers of chocolate flavor and nostalgic cookie bliss—perfect for easy dessert ideas, party food, or just a comforting sweet snack to share.

Whether you’re baking for a crowd or just treating yourself, these cookie-topped brownies are a foolproof hit. They’re made with everyday pantry ingredients, come together quickly, and bake into a golden, chocolate-loaded slab of indulgence.

Why You’ll Love This Recipe

Combines two classic desserts in one irresistible bar
Perfect for bake sales, potlucks, or party platters
No chill time or fancy equipment needed
Easy to customize with mix-ins or flavors
Kid-friendly and freezer-friendly
Rich, chewy, and full of chocolate in every layer

Ingredient Breakdown

For the Brownie Layer:

Unsalted Butter (melted): Adds richness and helps bind the brownie layer.
Granulated Sugar: Sweetens and creates that classic brownie crackle top.
Eggs: Provide structure and moisture.
Vanilla Extract: Enhances the chocolate flavor.
Unsweetened Cocoa Powder: Delivers deep chocolate flavor.
All-Purpose Flour: The base of the batter for stability.
Salt: Balances the sweetness.
Baking Powder: Adds a touch of lift.

For the Cookie Layer:

Unsalted Butter (softened): Creates a soft, chewy cookie texture.
Granulated + Brown Sugar: A mix for balanced sweetness and moisture.
Egg: Binds the dough and adds richness.
Vanilla Extract: Rounds out the flavor.
All-Purpose Flour: The base of the cookie dough.
Baking Soda: Helps the cookie layer rise and spread.
Salt: Brings out the flavor in the cookie dough.
Semi-Sweet Chocolate Chips: Melt into gooey chocolate pockets.

Ingredients

½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ tsp salt
¼ tsp baking powder
½ cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1¼ cups all-purpose flour
½ tsp baking soda
½ tsp salt
1 cup semi-sweet chocolate chips

Step-by-Step Instructions

1. Preheat and Prep
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper for easy removal.

2. Make the Brownie Base
In a mixing bowl, whisk together the melted butter, sugar, eggs, and vanilla until glossy and smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Stir just until combined—don’t overmix.
Pour the brownie batter into your prepared pan and smooth it into an even layer.

3. Make the Cookie Dough
In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add it to the wet mixture.
Fold in the chocolate chips with a spatula.

4. Assemble the Layers
Drop spoonfuls of cookie dough over the brownie batter. Use a spatula or your fingers to gently spread the cookie layer over the top.

5. Bake to Perfection
Bake for 25–30 minutes. The top should be golden and a toothpick inserted into the center should come out with just a few moist crumbs.
Let the bars cool completely in the pan before slicing.

Pro Tips

Don’t overmix either batter—this keeps both layers tender.
Use room-temperature butter for the cookie dough for even creaming.
Cool completely before slicing to avoid crumbling.
Line the pan with parchment for easy removal and clean edges.
Chill before cutting for neater squares.

Ingredient Swaps or Variations

Add chopped nuts (walnuts or pecans) to the cookie or brownie layer.
Use peanut butter chips or white chocolate instead of semi-sweet.
Sprinkle sea salt on top before baking for a gourmet twist.
Make it gluten-free with a 1:1 GF flour blend.
Add espresso powder to the brownie base for a mocha flavor boost.

Serving Suggestions

Serve warm with a scoop of vanilla ice cream.
Drizzle with caramel or hot fudge sauce.
Pair with coffee or milk for a comforting treat.
Cut into mini squares for party platters or lunchboxes.

Make Ahead + Storage Tips

To store: Keep in an airtight container at room temperature for up to 4 days.
To freeze: Wrap cooled bars individually and store in a freezer-safe bag for up to 3 months. Thaw at room temp.
To reheat: Warm briefly in the microwave for that just-baked feel.
Make ahead: Prepare the brownie and cookie batters a day ahead and assemble right before baking.

Cultural or Historical Notes (Optional)

These layered bars are often called “brookies” in the baking world—a mashup of brownies and cookies. This modern dessert mashup became popular thanks to its Instagram-worthy layers and easy prep. It’s a crowd-pleasing take on two all-American classics.

Frequently Asked Questions (FAQ)

Can I use boxed brownie mix?
Yes, you can substitute the homemade brownie layer with your favorite boxed mix to save time.

Can I make these in an 8×8-inch pan?
Yes, just halve the ingredients and adjust the bake time slightly—start checking at 20 minutes.

How do I keep the cookie layer from sinking?
Make sure your brownie layer is thick enough and don’t press down the cookie dough too much—just spread it gently on top.

Can I use oil instead of butter in the brownie layer?
Yes, but butter adds a richer flavor. If substituting, use a neutral oil like canola.

Do these need to be refrigerated?
No, they’re fine at room temperature for a few days. Refrigeration can make them firm, so only chill if you prefer that texture.

Notes

Be sure both the brownie and cookie batters are mixed just until combined to maintain tenderness.
Parchment lining makes cleanup and slicing much easier.
Let cool fully for neat squares, or enjoy warm for extra gooeyness.