Fudgy Brookies with Chocolate Chip Cookie Dough Topping
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Introduction
If you’re ever torn between baking brownies or cookies—why not both? These Brookies (aka brownie-cookie bars) are the best of both dessert worlds. You get that rich, fudgy base of a brownie, topped with golden, gooey chocolate chip cookie dough that bakes into swirls of heaven.
They’re soft, chewy, chocolate-packed, and so simple to whip up using pantry staples. Perfect for birthdays, bake sales, or an anytime chocolate fix.
Why I Love This Recipe
- 🍫 Two classics in one: Fudgy brownie + soft chocolate chip cookie
- 🧁 No chill time: Bake straight from the bowl to the oven
- 🍪 Crowd-pleasing: Great for parties, gifting, or just treating yourself
- 👩🍳 Simple ingredients: No weird stuff—just what you have on hand
Ingredients
For the Brownie Batter:
- 1 cup butter, melted
- 1 cup brown sugar
- 1 cup white sugar
- 2 Tbsp vegetable oil
- 4 eggs
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp salt
- 1½ cups semisweet chocolate chips
For the Cookie Dough:
- ⅔ cup butter, softened
- ⅔ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips
Fudgy Brookies with Chocolate Chip Cookie Dough Topping
If you're ever torn between baking brownies or cookies—why not both? These
Prep: min | Cook: min | Total: min
Servings:
Ingredients
- For the Brownie Batter:
- 1 cup butter, melted
- 1 cup brown sugar
- 1 cup white sugar
- 2 Tbsp vegetable oil
- 4 eggs
- 1 Tbsp vanilla extract
- 1 cup all-purpose flour
- 1 cup cocoa powder
- 1 tsp salt
- 1½ cups semisweet chocolate chips
- For the Cookie Dough:
- ⅔ cup butter, softened
- ⅔ cup brown sugar
- ½ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease or line a 9x13-inch baking pan with parchment paper.
- Make the Brownie Layer: In a large bowl, whisk together the melted butter, brown sugar, white sugar, and oil. Beat in eggs and vanilla until smooth.
- Add the flour, cocoa powder, and salt, stirring until just combined. Fold in the chocolate chips.
- Pour the batter into your prepared pan and spread evenly.
- Make the Cookie Dough: In another bowl, cream the softened butter and both sugars until light and fluffy. Add the egg and vanilla and mix until smooth.
- Stir in the flour, baking soda, and salt. Fold in the chocolate chips.
- Assemble the Brookies: Scoop quarter-sized dollops of cookie dough and space them out over the brownie batter. Press down gently to nestle them into the surface.
- Bake: Bake for 20–30 minutes, or until the edges are set and the center no longer jiggles. A toothpick should come out with a few moist crumbs (but not raw batter).
- Pro tip: Start checking at 22 minutes to avoid overbaking.
- Cool & Slice: Let your brookies cool in the pan for 20–30 minutes before slicing into squares. Or, eat warm with a scoop of vanilla ice cream for a melty moment.
Nutrition
- Calories:
- Fat:
- Carbs:
- Protein:
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Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.
2. Make the Brownie Layer
In a large bowl, whisk together the melted butter, brown sugar, white sugar, and oil. Beat in eggs and vanilla until smooth.
Add the flour, cocoa powder, and salt, stirring until just combined. Fold in the chocolate chips.
Pour the batter into your prepared pan and spread evenly.
3. Make the Cookie Dough
In another bowl, cream the softened butter and both sugars until light and fluffy. Add the egg and vanilla and mix until smooth.
Stir in the flour, baking soda, and salt. Fold in the chocolate chips.
4. Assemble the Brookies
Scoop quarter-sized dollops of cookie dough and space them out over the brownie batter. Press down gently to nestle them into the surface.
5. Bake
Bake for 20–30 minutes, or until the edges are set and the center no longer jiggles. A toothpick should come out with a few moist crumbs (but not raw batter).
Pro tip: Start checking at 22 minutes to avoid overbaking.
6. Cool & Slice
Let your brookies cool in the pan for 20–30 minutes before slicing into squares. Or, eat warm with a scoop of vanilla ice cream for a melty moment.
Tips for Perfect Brookies
- Room temp eggs help everything mix smoother
- Don’t overmix the cookie dough once the flour goes in—just until combined
- Use parchment paper for easy lift-out and cleaner slices
- Store leftovers in an airtight container at room temp for up to 5 days
Serving Ideas & Pairings
Brookies are delicious on their own, but here’s how to make them extra:
- Warm slices topped with Peanut Butter Brownie Dip
- Crumble over Chocolate Chip Cookie Dough Brownie Bombs
- Pair with Unicorn Poke Cake at a party
- Enjoy with a chilled Blueberry Lemonade
More Recipes You’ll Love
- These Chocolate Chip Cookie Bites
- The Best Peanut Butter Brownies
- Brownie Batter Dip
- Edible Cookie Dough
Final Thoughts
Brookies are the perfect solution for dessert indecision—decadent brownies meet soft-baked cookies in one pan of goodness. This recipe delivers rich flavor, soft centers, and melty chocolate in every bite.
📸 Tried them? Tag @ChefManiac with your brookie shots!
🧁 Got a favorite mix-in (peanut butter cups, anyone?)? Let us know below!
