clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Light colored wooden board on a white surface with four rows of brookies bars.

Brookies Bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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



For the cookie layer:

  • 1 1/3 cups (175g) all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 oz (85g) unsalted butter, melted and cooled
  • 1 1/4 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
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/8 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz (1/2 cup or 115g) unsalted butter
  • 4 oz (115g) semisweet chocolate, coarsely chopped
  • 1 1/3 cups (260g) sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract


  1. Preheat oven to 350ºF / 180ºC.
  2. 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:

  1. Mix the melted butter, sugar, egg, and vanilla in a large bowl until well blended.
  2. 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:

  1. 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.
  2. Add the sugar and mix well with a whisk.
  3. Add the eggs and vanilla and mix until smooth.
  4. 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:

  1. Drop mounds of each dough on the prepared pan, alternating between them, creating a checkered surface. 
  2. 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. 
  3. 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.
  4. Let cool on a wire rack. 
  5. 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. 
  6. Cut into squares and serve. 
  7. Store leftovers in an airtight container, tin, or covered in plastic wrap. You can also freeze them for a month. 


  • 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 1/2 of chopped walnuts or pecans to one of the doughs.
    Flavorings: add 1/2 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. 
  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Bars & Brownies
  • Method: Baking
  • Cuisine: American