This brookie recipe was inspired by a co-worker who couldn’t decide if she wanted brownies or chocolate chip cookies for her birthday treat. Since she said I should just pick one, I thought this up on the way home. I couldn’t find a recipe like it on @site_name, so I created it. These brookies go quickly; I usually make a double batch in a jelly roll pan.
A brookie is part brownie, part cookie, and totally delicious.??
What Are Brookies?
Can?t decide between brownies and cookies? That?s where brookies come in! This dessert mashup consists of a layer of cookie dough topped with a layer of brownie batter, which is then baked to soft and chewy perfection.?
How to Make Brookies
You?ll find a full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make homemade brookies:?
- Make the cookie dough and press it into a greased baking dish.?
- Make the brownie batter and spread it over the cookie layer.?
- Bake in the preheated oven until a toothpick comes out clean.?
- Cut the brookies into bars.?
Tip: If you?re short on time, you can use store-bought chocolate chip cookie dough instead of making the cookies.
How to Store Brookies
Store the brookies in an airtight container at room temperature for up to four days. To keep them extra soft, throw a piece of white bread into the container. It?ll absorb the dry air and keep the cookies soft for longer.
Can You Freeze Brookies?
Yes! But it?s best to freeze the cookie dough and brownie batter separately. Thaw them in the refrigerator overnight, then assemble the brookies and bake according to the recipe.?
Cookdap Community Tips and Praise
?Simple to make and easy instructions to follow,? according to Stella!. ?Super delicious too! The brownie flavor is strong but is really well balanced with the cookies! 110% recommend!?
?Very good recipe,? says one Cookdap community member. ?I added pecans on half of the cookie dough before adding the brownie mix. This recipe is a keeper.?
?PERFECT portions of both brownie and cookie layers for a 9×13-inch pan,? raves GoodLookin’. ?I accidentally added a full tsp. of salt to the brownie batter, but I would gladly make the mistake again as it offsets the sweetness!?
Ingredients
Brownie Layer
- 1 cup white sugar
- 1/2 cup butter, melted
- 1 teaspoon vanilla extract
- 2 eggs
- 1/3 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Cookie Layer
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 1/4 1/4 cup white sugar
- 1/2 teaspoon vanilla extract
- 1 large egg
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup semisweet chocolate chips
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
Step 2
Prepare cookie layer: Beat 1/2 cup butter, 1/2 cup brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla in a large bowl until creamy. Add one egg; beat until light and creamy, about 2 minutes.
Step 3
Whisk 1 1/4 cups flour, 1/2 teaspoon salt, and baking soda in a bowl. Gradually stir flour mixture into butter mixture until dough is combined. Stir chocolate chips into dough. Spread dough evenly into the prepared baking dish; set aside.
Step 4
Prepare brownie layer: Stir 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla in a bowl; add two eggs and beat well. Mix in cocoa powder until well-combined. Stir in 1/2 cup flour, baking powder, and 1/8 teaspoon salt until batter is combined. Pour over cookie layer and spread to cover completely.
Step 5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into 20 bars.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 246 | |
% Daily Value * | |
Total Fat13g | 16% |
Saturated Fat8g | 39% |
Cholesterol52mg | 17% |
Sodium189mg | 8% |
Total Carbohydrate32g | 12% |
Dietary Fiber1g | 4% |
Total Sugars23g | |
Protein3g | |
Calcium21mg | 2% |
Iron1mg | 7% |
Potassium99mg | 2% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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- by: Mother Of Twins 2003
- 10 years ago
EXCELLENT RECIPE! Not overly sweet, either….I’ve seen some recipes that I know would just be too sweet (seriously, it is a brownie on top of a cookie!) but this recipe has a good balance of sugars. My two “issues:” 1.) the cookie dough layer is VERY DIFFICULT to spread over the bottom of a 13 by 9 inch pan. It’s like this recipe needed just a little more “dough.” 2.) You seriously have to let this recipe cool completely…like maybe even put it in the fridge (I did) before trying to cut it. The bottom cookie layer is definitely softer, so it needs to be cooled completely before cutting otherwise it is a big mess. So…just don’t think you can make this and eat it soon after!
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- by: Mother Of Twins 2003
- 10 years ago
EXCELLENT RECIPE! Not overly sweet, either….I’ve seen some recipes that I know would just be too sweet (seriously, it is a brownie on top of a cookie!) but this recipe has a good balance of sugars. My two “issues:” 1.) the cookie dough layer is VERY DIFFICULT to spread over the bottom of a 13 by 9 inch pan. It’s like this recipe needed just a little more “dough.” 2.) You seriously have to let this recipe cool completely…like maybe even put it in the fridge (I did) before trying to cut it. The bottom cookie layer is definitely softer, so it needs to be cooled completely before cutting otherwise it is a big mess. So…just don’t think you can make this and eat it soon after!
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- by: Baker Of Cakes
- 9 years ago
It was very good! Delicious and the chocolate lovers in my house loved it! The only thing is the cookie dough is very difficult to spread, and there doesn’t seem to be enough of it to cover the bottom in a good layer. As for the cooking time, my oven needed 35 minutes. But it was overall very good and I’ll make it again!
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- by: Baker Of Cakes
- 9 years ago
It was very good! Delicious and the chocolate lovers in my house loved it! The only thing is the cookie dough is very difficult to spread, and there doesn’t seem to be enough of it to cover the bottom in a good layer. As for the cooking time, my oven needed 35 minutes. But it was overall very good and I’ll make it again!
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- by: Clayton01746
- 9 years ago
Great concept! I found there was a bit of a contrast between the sweetness of the cookie and the slight bitterness of the chocolate in the brownie- a good thing!!
I’m very interested in trying a gluten-free version of this recipe, so anyone out there who’s tried it, please contact me at clayton01746@yahoo.com.
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- by: Clayton01746
- 9 years ago
Great concept! I found there was a bit of a contrast between the sweetness of the cookie and the slight bitterness of the chocolate in the brownie- a good thing!!
I’m very interested in trying a gluten-free version of this recipe, so anyone out there who’s tried it, please contact me at clayton01746@yahoo.com.
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- by: Princesslyka
- 9 years ago
I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time!
My tip: Don’t mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula – much easier to do.
This is definitely joining my stack of favorite recipes! -
- by: Princesslyka
- 9 years ago
I thought it was an interesting combination and the result was excellent. Brought it at the office and it was gobbled up in no time!
My tip: Don’t mix the chocolate chips in the cookie dough. Spread the dough into the 9 x 13 dish with a metal spatula, THEN sprinkle the chocolate chips on top of it and press them with the spatula – much easier to do.
This is definitely joining my stack of favorite recipes! -
- by: Sklee
- 9 years ago
These are very yummy. Rich 🙂 Based on what the other reviews said about not having enough cookie dough, I increased the recipe by half and I had a perfect amount of cookie dough to cover the 9×13 pan. I could have left the brownie recipe as is but it made a nice thick treat! I used parchment paper instead of greasing the pan, edges overhung the pan so I was able to lift it out prior to cutting. It took about 45 to bake in my oven. I will make it again!
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- by: Sklee
- 9 years ago
These are very yummy. Rich 🙂 Based on what the other reviews said about not having enough cookie dough, I increased the recipe by half and I had a perfect amount of cookie dough to cover the 9×13 pan. I could have left the brownie recipe as is but it made a nice thick treat! I used parchment paper instead of greasing the pan, edges overhung the pan so I was able to lift it out prior to cutting. It took about 45 to bake in my oven. I will make it again!
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- by: THE BEAVER FAMILY
- 9 years ago
Excellent chocolate dessert. The brownie flavor dominates, but you can definitely taste the chocolate chip cookie flavor as well. There is no way it will cook in 20 minutes, it was not done at 30 and was definitely done at 35 minutes. 34 minutes may be the best cooking time. I followed the recipe exactly and other than the cooking time, don’t change a thing.
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- by: THE BEAVER FAMILY
- 9 years ago
Excellent chocolate dessert. The brownie flavor dominates, but you can definitely taste the chocolate chip cookie flavor as well. There is no way it will cook in 20 minutes, it was not done at 30 and was definitely done at 35 minutes. 34 minutes may be the best cooking time. I followed the recipe exactly and other than the cooking time, don’t change a thing.
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- by: Meena
- 9 years ago
I decided to do this for a meeting, so I was in hurry and afraid wont be able to finish on time as it requires to actually do 2 recipes, but it took only 1.15 h, it was a big hit .. for the first time someone do this combination in my country or maybe in the region .. I was glad for receiving it. I only reduced the salt in the cookies to half as I’ve never added this amount for cookies. thanks for sharing
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- by: Meena
- 9 years ago
I decided to do this for a meeting, so I was in hurry and afraid wont be able to finish on time as it requires to actually do 2 recipes, but it took only 1.15 h, it was a big hit .. for the first time someone do this combination in my country or maybe in the region .. I was glad for receiving it. I only reduced the salt in the cookies to half as I’ve never added this amount for cookies. thanks for sharing
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- by: Constanze
- 9 years ago
I made these yesterday. This is the first time I’ve baked something homemade since I was a kid. It was a great experience. The house smelled wonderful. The recipe came together in the oven in 25 mins as stated. I did modify it a bit. In the cookie mixture I added coconut. And in the brownie mixture I added chopped pecans. Really nice combination. Tasted great! The consistency of the cookie and brownie together was more cake like I thought, rather than tasting like a traditional cookie or brownie. Instead of using regular White American sugar as the recipe called for, I used British Organic Caster sugar. A baking sugar the British use. It wasn’t as sweet as the American white sugar. It was my first time using this type of sugar. And instead of light brown sugar, I used what I have and added dark brown sugar. I cut the recipe in half and used a 9×9 pan. I used Macadamia Nut oil to grease my pan. I have Wilton professional non stick pans, so no problem. If you want true non stick issues to happen when baking, use Wilton Professional baking pans. You never have to worry about your food sticking again and clean up is a breeze! Just make sure you use non scratching devices with the pans and you’ll have them forever! I spread the dough for the cookies and the brownies very thin in the pan to cover everything. At first I thought I didn’t have enough dough but you must spread it thin! It will work out. And when you bake it, everything collects and rises. it was good!
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- by: Constanze
- 9 years ago
I made these yesterday. This is the first time I’ve baked something homemade since I was a kid. It was a great experience. The house smelled wonderful. The recipe came together in the oven in 25 mins as stated. I did modify it a bit. In the cookie mixture I added coconut. And in the brownie mixture I added chopped pecans. Really nice combination. Tasted great! The consistency of the cookie and brownie together was more cake like I thought, rather than tasting like a traditional cookie or brownie. Instead of using regular White American sugar as the recipe called for, I used British Organic Caster sugar. A baking sugar the British use. It wasn’t as sweet as the American white sugar. It was my first time using this type of sugar. And instead of light brown sugar, I used what I have and added dark brown sugar. I cut the recipe in half and used a 9×9 pan. I used Macadamia Nut oil to grease my pan. I have Wilton professional non stick pans, so no problem. If you want true non stick issues to happen when baking, use Wilton Professional baking pans. You never have to worry about your food sticking again and clean up is a breeze! Just make sure you use non scratching devices with the pans and you’ll have them forever! I spread the dough for the cookies and the brownies very thin in the pan to cover everything. At first I thought I didn’t have enough dough but you must spread it thin! It will work out. And when you bake it, everything collects and rises. it was good!
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- by: ANNAMA
- 9 years ago
we loved it: it’s easy and turns out amazing. The bars are well defined, no sloppy cuts but precise squares packed with the goodness of brownies and cookies. It took longer than stated to cook, about 40 mins. Also, don’t know if it’s a change Worth mentioning, but I spread the cookie batter and then I realised I had forgotten the chocolate. So I just dumped it on top of the batter; and not chocolate drops at that, but whole squares. My kids enjoyed it so very much, and it keeps relatively well.
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- by: ANNAMA
- 9 years ago
we loved it: it’s easy and turns out amazing. The bars are well defined, no sloppy cuts but precise squares packed with the goodness of brownies and cookies. It took longer than stated to cook, about 40 mins. Also, don’t know if it’s a change Worth mentioning, but I spread the cookie batter and then I realised I had forgotten the chocolate. So I just dumped it on top of the batter; and not chocolate drops at that, but whole squares. My kids enjoyed it so very much, and it keeps relatively well.
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- by: Cookdap Member
- 9 years ago
I made this recipe and divided the mixtures in half then cooked it in 2 slice tins. It made the perfect thickness! Once cooled, I cut it into triangles and dusted them with sifted icing sugar…looked like Christmas 😉 . I took it with us for dessert on a public holiday outing and served it with Bulla Dollop Cream and fresh whole strawberries, YUMMO! The best bit is that it is not at all too sweet as you would expect it to be from its looks. Thanks for sharing this beautiful recipe, I had thumbs up and positive comments from the family members that I shared it with!!
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- by: Karen
- 9 years ago
I’ve made a similar recipe for years, and everyone raves about it. I used a boxed brownie mix for the top layer; however, this brownie recipe is much much better! I always reduce sugar in recipes (reduced from 1/4 c to just over 1/8 c white sugar for cookie layer and from 1 c to 3/4 c in brownie layer). Only used 1 egg in brownie layer for a fudgier texture. Found the cookie layer difficult to cover bottom of 13×9 pan, so 2nd time I made recipe I used 11×7 pan. I’ll also try to increase the cookie layer by 50% next time to fit the 13×9, since more of these would be appreciated in my house!!!!
Great recipe! Thanks for sharing! -
- by: Karen
- 9 years ago
I’ve made a similar recipe for years, and everyone raves about it. I used a boxed brownie mix for the top layer; however, this brownie recipe is much much better! I always reduce sugar in recipes (reduced from 1/4 c to just over 1/8 c white sugar for cookie layer and from 1 c to 3/4 c in brownie layer). Only used 1 egg in brownie layer for a fudgier texture. Found the cookie layer difficult to cover bottom of 13×9 pan, so 2nd time I made recipe I used 11×7 pan. I’ll also try to increase the cookie layer by 50% next time to fit the 13×9, since more of these would be appreciated in my house!!!!
Great recipe! Thanks for sharing! -
- by: Cookto$Ave
- 9 years ago
Yum! What an innovative and delicious combo of two classics. I needed to bake mine much longer than 25 minutes, though the edges were more than crisp by that point. I covered the edges in foil after about 25 minutes because the center was still liquid-y and had a long way to go. Next time, I’ll add about 1/4 oil to the brownie mixture to increase the gooey factor. I’ll also place a pan of water under the dish as it bakes. I’ve found this makes for an evenly moist loaf of bread so I might as well try it for the brookies, too! Thanks for such a tasty sweet recipe!
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- by: Cookto$Ave
- 9 years ago
Yum! What an innovative and delicious combo of two classics. I needed to bake mine much longer than 25 minutes, though the edges were more than crisp by that point. I covered the edges in foil after about 25 minutes because the center was still liquid-y and had a long way to go. Next time, I’ll add about 1/4 oil to the brownie mixture to increase the gooey factor. I’ll also place a pan of water under the dish as it bakes. I’ve found this makes for an evenly moist loaf of bread so I might as well try it for the brookies, too! Thanks for such a tasty sweet recipe!
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- by: Cookdap Member
- 9 years ago
This is a 5-star recipe alright but it took forever to cook through. At leasat 40 minutes before the cookie part looked reasonably cooked. I think I’d be inclined to pre-bake the cookie layer 10-15 minutes before adding the brownie layer next time. I followed the recipe exactly, except for substituting half the sugar with a sugar substitute in the brownie layer. These Brookies are incredibly rich.
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- by: Yummymummy213
- 9 years ago
This recipe was exactly what I was looking for. Didn’t change anything except holding off on mixing the chips which was recommended by another reviewer. It was a bit difficult to spread the cookie dough in the pan so I suggest using your hands with plastic wrap to press dough into place then put the chips on top and push into the dough. Used 13×9 pan, perfect!
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- by: Yummymummy213
- 9 years ago
This recipe was exactly what I was looking for. Didn’t change anything except holding off on mixing the chips which was recommended by another reviewer. It was a bit difficult to spread the cookie dough in the pan so I suggest using your hands with plastic wrap to press dough into place then put the chips on top and push into the dough. Used 13×9 pan, perfect!
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- by: Thebetsy
- 9 years ago
I made these last night for my husband to take away for a weekend golf trip with the guys. I doubled the recipe but followed it exactly otherwise. They are fabulous!! I had to hide them from my husband so he wouldn’t eat them before he leaves. I doubt they will make it uneaten during the 3 hour road trip.
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- by: Thebetsy
- 9 years ago
I made these last night for my husband to take away for a weekend golf trip with the guys. I doubled the recipe but followed it exactly otherwise. They are fabulous!! I had to hide them from my husband so he wouldn’t eat them before he leaves. I doubt they will make it uneaten during the 3 hour road trip.
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- by: Jackie Snowden
- 9 years ago
Great idea so I followed the recipe exactly. Unfortunately the cookie part of this recipe is cake-like which really killed it for me.
I’ll try the concept again using my favorite box brownie mix and my cookie dough recipe.
Heads up: the description says the author used a jelly roll pan, but a jelly roll pan is actually one with very low sides, so do not use that since that’s probably not what she meant to say and you’ll end up with a mess.
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- by: Jackie Snowden
- 9 years ago
Great idea so I followed the recipe exactly. Unfortunately the cookie part of this recipe is cake-like which really killed it for me.
I’ll try the concept again using my favorite box brownie mix and my cookie dough recipe.
Heads up: the description says the author used a jelly roll pan, but a jelly roll pan is actually one with very low sides, so do not use that since that’s probably not what she meant to say and you’ll end up with a mess.
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- by: Christine M
- 9 years ago
Made it exactly as written. It was perrrrrrrfect!!! I’ve made it 3 times in 1 week That’s how awesome it is!
Took it to school the first time and it was gone in less than 5 mins. The second one was gobbled up by my 3 nieces, my brother and sister in law. The third one was just for me ?? Love, love, love it! Observation: it’s better the day after I baked it because when it’s newly baked, it’s kinda too soft to handle, but when you rest it overnight then it becomes manageable – somewhat chewie and creamy and just perfect. -
- by: Christine M
- 9 years ago
Made it exactly as written. It was perrrrrrrfect!!! I’ve made it 3 times in 1 week That’s how awesome it is!
Took it to school the first time and it was gone in less than 5 mins. The second one was gobbled up by my 3 nieces, my brother and sister in law. The third one was just for me ?? Love, love, love it! Observation: it’s better the day after I baked it because when it’s newly baked, it’s kinda too soft to handle, but when you rest it overnight then it becomes manageable – somewhat chewie and creamy and just perfect. -
- by: Staci59
- 9 years ago
These were good. However, I wish I’d read a few more of the reviews before trying this. The next time I make these, I will definitely increase the amount of cookie batter. I may also try mini chocolate chips; the batter may spread easier.
I I felt like my bottom layer browned too much; it was nowhere near as pale as the photo. I also had to bake closer to 40 minutes, for them to test done. I reduced the amount of sugar in the brownie layer, to about 3/4 – 7/8 cup.
I will definitely make again, but with modifications.
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- by: Staci59
- 9 years ago
These were good. However, I wish I’d read a few more of the reviews before trying this. The next time I make these, I will definitely increase the amount of cookie batter. I may also try mini chocolate chips; the batter may spread easier.
I I felt like my bottom layer browned too much; it was nowhere near as pale as the photo. I also had to bake closer to 40 minutes, for them to test done. I reduced the amount of sugar in the brownie layer, to about 3/4 – 7/8 cup.
I will definitely make again, but with modifications.
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- by: Bubu
- 9 years ago
i madr this exactly as instructed, except that i baked it for 45 min. still, the cookie part was undercooked and totally oily. perhaps that was due to the glass dish i used – i don’t know, but either way a lot of effort was wasted. apart from the undercooked dough part, the taste was great.
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- by: Bubu
- 9 years ago
i madr this exactly as instructed, except that i baked it for 45 min. still, the cookie part was undercooked and totally oily. perhaps that was due to the glass dish i used – i don’t know, but either way a lot of effort was wasted. apart from the undercooked dough part, the taste was great.
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- by: JARRIE
- 8 years ago
These are simply amazing. In future I’ll half again the cookie dough layer for a 9×13 (doesn’t quite need doubled but is just about 6 tbsp shy of filling the pan bottom properly as written) but leave the brownie part the same and these will be even more amazing. Mine baked closer to 35 minutes – I started sticking them at 21 mins then resetting 3 more mins at a time til the brownie layer was perfect. I had to make a crust shield out of tinfoil – tear off a 9×13 sized piece, fold in half longways, then use scissors to cut out a rectangular wedge. Unfold and drape over the pan to give the middle time to bake without overtaking the edges. This is a definite keeper, thanks for sharing!
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- by: JARRIE
- 8 years ago
These are simply amazing. In future I’ll half again the cookie dough layer for a 9×13 (doesn’t quite need doubled but is just about 6 tbsp shy of filling the pan bottom properly as written) but leave the brownie part the same and these will be even more amazing. Mine baked closer to 35 minutes – I started sticking them at 21 mins then resetting 3 more mins at a time til the brownie layer was perfect. I had to make a crust shield out of tinfoil – tear off a 9×13 sized piece, fold in half longways, then use scissors to cut out a rectangular wedge. Unfold and drape over the pan to give the middle time to bake without overtaking the edges. This is a definite keeper, thanks for sharing!
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- by: Iloveit
- 8 years ago
SO GOOD. EASY FAST Really is both a cookie and brownie.
Crisp cookie bottom and chewy brownie top. Made exactly except sprinkling the chocolate chips on top of cookie batter.
That is easy. I did not double batter and found it to be plenty and easy to spread.. I will make again. -
- by: Iloveit
- 8 years ago
SO GOOD. EASY FAST Really is both a cookie and brownie.
Crisp cookie bottom and chewy brownie top. Made exactly except sprinkling the chocolate chips on top of cookie batter.
That is easy. I did not double batter and found it to be plenty and easy to spread.. I will make again. -
- by: Pegasuscvc
- 8 years ago
It was very good, but I think it could’ve been better. This is what I’ll do when I’ll make it again: 1) Use only 1 egg in the brownie batter. Two eggs makes it too cakey. 2) I made the recipes exactly as directed, but in reverse. I put the brownie layer on the bottom and dropped little spoonfuls of the cookie dough all over the top until it was covered. I think this works much better because it removes the spreading problems referred to by other reviewers, it’s easier to tell when it’s done because you can judge the color of the cookie layer, and it just looks prettier in my opinion! I had to bake it for 30 minutes. The cookie layer was dark tan when it was done, almost brown.
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- by: Pegasuscvc
- 8 years ago
It was very good, but I think it could’ve been better. This is what I’ll do when I’ll make it again: 1) Use only 1 egg in the brownie batter. Two eggs makes it too cakey. 2) I made the recipes exactly as directed, but in reverse. I put the brownie layer on the bottom and dropped little spoonfuls of the cookie dough all over the top until it was covered. I think this works much better because it removes the spreading problems referred to by other reviewers, it’s easier to tell when it’s done because you can judge the color of the cookie layer, and it just looks prettier in my opinion! I had to bake it for 30 minutes. The cookie layer was dark tan when it was done, almost brown.
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- by: Elaine
- 8 years ago
I liked the idea of combining two classic desserts. I cut the amounts of sugar in half, and the brookies had the perfect level of sweetness. The cookie dough was definitely a bear to spread into the pan (perhaps refrigerating it for a little while would help?), and it did seem as if there wouldn’t enough dough to cover the bottom. It turned out to be a very thin layer, but after baking, the cookie part was the right thickness; I don’t feel there’s a need to increase that part of the recipe. The brownie part was cakey, so next time I’ll either make it with one egg or use a different brownie recipe. My brookies were slightly overdone after 15 minutes, but then my oven runs hot.
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- by: Elaine
- 8 years ago
I liked the idea of combining two classic desserts. I cut the amounts of sugar in half, and the brookies had the perfect level of sweetness. The cookie dough was definitely a bear to spread into the pan (perhaps refrigerating it for a little while would help?), and it did seem as if there wouldn’t enough dough to cover the bottom. It turned out to be a very thin layer, but after baking, the cookie part was the right thickness; I don’t feel there’s a need to increase that part of the recipe. The brownie part was cakey, so next time I’ll either make it with one egg or use a different brownie recipe. My brookies were slightly overdone after 15 minutes, but then my oven runs hot.
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- by: Gayatri
- 8 years ago
I’ve made it a dozen times now – the first time exactly as the recipe said, which was amazing. The second time onwards, I’ve always doubled the batch – because there’s so much demand for it! The only change I make is to keep the eggs at 2 for the brownie part, so it doesn’t get cakey. Many thanks for such a simple recipe that makes a star baker out of me!
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- by: Gayatri
- 8 years ago
I’ve made it a dozen times now – the first time exactly as the recipe said, which was amazing. The second time onwards, I’ve always doubled the batch – because there’s so much demand for it! The only change I make is to keep the eggs at 2 for the brownie part, so it doesn’t get cakey. Many thanks for such a simple recipe that makes a star baker out of me!
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- by: Jnm
- 8 years ago
Though I planned on using the easier method of a bagged version of each the cookie and brownie mixes and putting together, I thought I’d give this recipe a try. It was good and everyone enjoyed. We like things on the gooeyier side, but they didn’t seem done, so I ended up baking for about 26 minutes. They were still good, but I’ll probably shoot for the shorter end of the time listed next time as they firmed up after taking them out. I also opted to add the chocolate chips after spreading the bottom layer (it was a bit of a booger). For time sake, I might still try to go the easy route and compare, but I will be hanging onto this recipe as well.
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- by: Jnm
- 8 years ago
Though I planned on using the easier method of a bagged version of each the cookie and brownie mixes and putting together, I thought I’d give this recipe a try. It was good and everyone enjoyed. We like things on the gooeyier side, but they didn’t seem done, so I ended up baking for about 26 minutes. They were still good, but I’ll probably shoot for the shorter end of the time listed next time as they firmed up after taking them out. I also opted to add the chocolate chips after spreading the bottom layer (it was a bit of a booger). For time sake, I might still try to go the easy route and compare, but I will be hanging onto this recipe as well.
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- by: Kerri Ketcham Flesch
- 8 years ago
I have made a similar treat in the past using brownie mix, but this brownie tastes so much better. I’ve made it twice so far. First time I followed directions fully, but took the advice of a review and put the chips in after cookie batter was in pan. Second time I cut the sugar but now weeks later I can’t remember where. I think I did 1/4 c brown sugar. I plan on experimenting with the goal of reducing the sugar but keeping the great taste.
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- by: Kerri Ketcham Flesch
- 8 years ago
I have made a similar treat in the past using brownie mix, but this brownie tastes so much better. I’ve made it twice so far. First time I followed directions fully, but took the advice of a review and put the chips in after cookie batter was in pan. Second time I cut the sugar but now weeks later I can’t remember where. I think I did 1/4 c brown sugar. I plan on experimenting with the goal of reducing the sugar but keeping the great taste.
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- by: Del
- 8 years ago
Quirky recipe title… caught my attention. I had to try and we are really glad I did. The recipe was easy to follow, but I did take 1 1/2 times the cookie layer to make the bottom section easy to spread. It did take 40 minutes to bake, but turned out deliciously yummy. Will make again.
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- by: Del
- 8 years ago
Quirky recipe title… caught my attention. I had to try and we are really glad I did. The recipe was easy to follow, but I did take 1 1/2 times the cookie layer to make the bottom section easy to spread. It did take 40 minutes to bake, but turned out deliciously yummy. Will make again.
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- by: Chef V
- 8 years ago
These are good..a bit on the cakey side opposed to the cookie/brownie side. I baked mine in an 8X8 pan keeping the full amount as i wanted thick pieces. I used all cocount sugar instead of the white and brown and used only 1/2 cup in both the cookie and brownie part. I found that to be plenty sweet enough. While i was preparing the brownie mix i stuck the cookie mix in the oven for 5 minutes and then poured brownie mix over top and continued to cook for another 35 . I had no problems spreading the cookie dough..i just wet my hands a bit and pressed down, it was super simple. Although this is definitely not part of my clean eating diet i did sneak a taste to review. I will be taking the rest over to my neighbours tonight. My only suggestion would be to not add all the sugar unless you enjoy super sweet. These would be cute baked in mini cupcake pans.
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- by: Lauren Brown
- 7 years ago
I love this recipe! It’s perfect every time. I’ve made it many times in both a 9×13 (whole recipe) and an 8×8 (half recipe, using half of a beaten egg in cookie). In both pans I needed to up the baking time to at least 40 minutes.
It’s a great pantry staple recipe! Comes together quickly, and tastes great both warm and cool. I do prefer these completely cooled off or the next day. The cookie isn’t as gooey and has a cakey texture compared to the fudgy brownie. -
- by: Lauren Brown
- 7 years ago
I love this recipe! It’s perfect every time. I’ve made it many times in both a 9×13 (whole recipe) and an 8×8 (half recipe, using half of a beaten egg in cookie). In both pans I needed to up the baking time to at least 40 minutes.
It’s a great pantry staple recipe! Comes together quickly, and tastes great both warm and cool. I do prefer these completely cooled off or the next day. The cookie isn’t as gooey and has a cakey texture compared to the fudgy brownie. -
- by: DJ Lucia Love
- 7 years ago
A little disappointed and here’s why:
When I made the cookie layer to spread over the pan, it barely covered 1/2 the pan. I decided I had to double it, which I didn’t feel like doing but had no choice at this point. Because I doubled the cookie layer, I decided to double the brownie layer. The brownie layer would NOT cook and still tasted like batter. I keep cooking in 5 minute increments. I was late going to my Grandmother’s, so I had to finish them there. They tasted fine, but were a little dry. These should have been amazing. Unless I missed something, this was too much work without the reward. -
- by: DJ Lucia Love
- 7 years ago
A little disappointed and here’s why:
When I made the cookie layer to spread over the pan, it barely covered 1/2 the pan. I decided I had to double it, which I didn’t feel like doing but had no choice at this point. Because I doubled the cookie layer, I decided to double the brownie layer. The brownie layer would NOT cook and still tasted like batter. I keep cooking in 5 minute increments. I was late going to my Grandmother’s, so I had to finish them there. They tasted fine, but were a little dry. These should have been amazing. Unless I missed something, this was too much work without the reward. -
- by: Christine De Vries
- 7 years ago
I loved this idea! The first time I made it, the top became a real crust, and it wasn’t to my liking, so the second time I baked it for less time and they were much fudgier. I also put a little more cocoa in the brownies because we’re a chocolate loving house !
Also, for fun at Christmas, instead of chocolate chips in the cookies, I crushed up peppermint chocolates and mixed them in. It gave it a really festive minty kick!
Love this recipe, will do it again and again. -
- by: Christine De Vries
- 7 years ago
I loved this idea! The first time I made it, the top became a real crust, and it wasn’t to my liking, so the second time I baked it for less time and they were much fudgier. I also put a little more cocoa in the brownies because we’re a chocolate loving house !
Also, for fun at Christmas, instead of chocolate chips in the cookies, I crushed up peppermint chocolates and mixed them in. It gave it a really festive minty kick!
Love this recipe, will do it again and again.
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