Brookies are cookies mixed with brownies. Both batters are marbled to create this genius bar that is the best of both worlds in every bite. This recipe is fudgy, chewy, easy to make, and can be frozen. A crowd-pleaser dessert for bake sales, potlucks, picnics, barbecues, and even Christmas.
I used to know them as congo bars. But they evolved into brookies, which is a more accurate name.
Marbled brownie batter and gooey chocolate chip cookie dough. Brownies and cookies = brookies.
Because life sometimes gives you amazing sweet recipes.
About this recipe
- Easy to make: both batters are simple; you only need a bowl and whisk.
- Crowd-pleaser: if brownies and chocolate chip cookies are hugely popular, imagine the combination of both. Take them to a bake sale, potluck, picnic, barbecue, or tailgating party, and watch them disappear quickly.
- Make ahead: they keep well for a few days and can be frozen.
Ingredient list
- Chocolate: use your favorite dark semisweet chocolate for this recipe. I like Callebaut 54% chocolate wafers or Ghirardelli Premium baking bar.
- Cocoa powder: always use unsweetened. I like Hershey's unsweetened cocoa powder, Ghirardelli Premium baking cocoa, and Scharffen Berger natural cocoa powder. And, in my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Eggs: fresh, large.
- Vanilla: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
- White, granulated sugar.
- Brown sugar: light or dark.
- All-purpose flour.
- Salt: I like to use kosher salt when baking. But regular table salt works just fine.
- Baking powder: make sure it isn't expired.
See the recipe card towards the end of this post for quantities.
How to make brookies
Cookie layer: ingredients are combined in a bowl with a whisk; no need to beat.
The batter is thick but smooth.
Brownie layer: make sure you sift the dry ingredients as the cocoa powder might be clumped.
You need a bowl and whisk, no need for an electric mixer. The final batter is smooth and shiny.
Mounds of each mixture are dropped, creating a checkered pattern that is then smoothed out with an offset spatula or spoon.
The batters will be uneven, and that is fine.
Bake brookies until dry but slightly jiggly and soft, just like you would brownies and cookies. Each bite will have different amounts of each flavor.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: they keep for 3 days at room temperature in an airtight container, tin, or well covered with plastic wrapped. You can also freeze them well wrapped for a month. I recommend cutting them first. Thaw at room temperature.
- Variations:
Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
Flavorings: add ½ a teaspoon of ground cinnamon, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer for a different flavor.
Chocolate chips: add chips to the cookie batter, semisweet, or milk for a sweeter bar.
Related recipes you might like:
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Brookies Bars
Brookies are cookies mixed with brownies. Both batters are marbled to create this genius bar that is the best of both worlds in every bite. This recipe is fudgy, chewy, easy to make, and can be frozen. A crowd-pleaser dessert for bake sales, potlucks, picnics, barbecues, and even Christmas.
- Total Time: 40 minutes
- Yield: 12 squares
Ingredients
For the cookie layer:
- 1 â…“ cups (175g) all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 3 oz (85g) unsalted butter, melted and cooled
- 1 ¼ cups (225g) firmly packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the brownie layer:
- 1 cup + 2 tablespoons (150g) all purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- â…› teaspoon baking powder
- ¼ teaspoon salt
- 4 oz (½ cup or 115g) unsalted butter
- 4 oz (115g) semisweet chocolate, coarsely chopped
- 1 â…“ cups (260g) sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350ºF / 180ºC.
- Butter or use cooking spray to grease an 8-inch metal baking pan or a glass baking dish, and line it with a piece of parchment paper that covers the bottom and two sides. The other two sides will be greased but not lined. This will help you remove the brookies.
For the cookie mixture:
- Mix the melted butter, sugar, egg, and vanilla in a large bowl until well blended.
- Sift the flour, baking powder, and salt directly on top of the mixture and stir well until no dry spots remain. Reserve.
For the brownie mixture:
- Melt the chocolate and butter in a large mixing bowl, either in the microwave (at 15-second intervals, stirring well between each), or on top of a double boiler without letting the bottom of the pan touch the water.
- Add the sugar and mix well with a whisk.
- Add the eggs and vanilla and mix until smooth.
- Add the sifted dry ingredients: flour, cocoa, baking powder, and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). Incorporate all ingredients well.
To assemble:
- Drop mounds of each dough on the prepared pan, alternating between them, creating a checkered surface.
- Lightly even them out with a spatula or the back of a spoon. It will be uneven in color, in some places more of one dough than the other. That is fine. You have to smooth the surface, but the batters will not be distributed evenly.
- Bake for about 25 minutes, until it’s dry on top but slightly jiggly, and a cake tester or toothpick comes out with moist (but not wet) crumbs attached. Don’t let it dry, or the bars will be tough.
- Let cool on a wire rack.
- To remove, run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper.
- Cut into squares and serve.
- Store leftovers in an airtight container, tin, or covered in plastic wrap. You can also freeze them for a month.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Storage: they keep for 3 days at room temperature in an airtight container, tin, or well covered with plastic wrapped. You can also freeze them well wrapped for a month. I recommend cutting them first. Thaw at room temperature.
- Variations:
Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
Flavorings: add ½ a teaspoon of ground cinnamon or instant coffee, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer for a different flavor.
Chocolate chips or chunks: add semisweet chips to the cookie batter, or bittersweet chocolate chunks for a not so sweet bar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bars & Brownies
- Method: Baking
- Cuisine: American
Keywords: brookies bars
Subarna says
Thanks for sharing such a awesome blog..
TheFoodDash says
this will totally go into my recipe bucket list! blondies and brownies - best of both worlds!
Marissa | Pinch and Swirl says
Oh my...look at that caramel!