There’s no arguing that brownies and chocolate chip cookies are two beloved classic American treats. So, when you’re having the gang over and pulling out all the stops, why not combine the two by making brookies? The base of the bars is a fudgy brownie layer which you top with spoonfuls of chocolate chip cookie dough. The whole thing bakes up into a beautiful marble-patterned block of chocolate and brown sugar deliciousness, punctuated with pockets of melted chocolate morsels (can you tell that I’m a hopeless chocoholic?). To get perfect bars, I suggest chilling the brookies for a few hours before cutting, and then warming up the bars in a 300˚F oven for 10 minutes before serving. Add a scoop of vanilla ice cream on top if you want to get fancy.

Makes 20 bars


Chocolate Chip Dough:

  • 1 cup plus 2 tablespoons (146 grams) all-purpose flour
  • ½ teaspoon baking soda
  • 9 tablespoons (127 grams) unsalted butter, softened
  • ½ cup (108 grams) firmly packed light brown sugar
  • 1/3 cup (66 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 large (50 grams) egg
  • 1 cup (170 grams) semisweet or bittersweet chocolate morsels, divided
  • ¾ cup (75 grams) pecans, coarsely chopped (optional)

Brownie Layer:

  • 8 tablespoons (113 grams) unsalted butter, cut into tablespoons
  • 6 ounces (170 grams) bittersweet chocolate (70%), chopped
  • 3 large (150 grams) eggs
  • 1/2 cup (100 grams) granulated sugar
  • 1/2 cup (108 grams) light brown sugar
  • 1 1/2 teaspoons vanilla extract
  • 1/3 cup (42 grams) all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (3 ounces/85 grams) semisweet chocolate morsels


Make the Chocolate Chip Cookie Dough:

  1. Position a rack in the lower third of the oven and preheat the oven to 350˚ Spray the bottom and sides of a 9 x 13-inch baking pan with non-stick cooking spray. Line the bottom and 2 long sides of the pan with parchment paper, letting the paper extend about 1 1/2 inches over the edge on the 2 sides.
  1. In a medium bowl, whisk together the flour and baking soda. Set aside.
  1. In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed while gradually adding the sugars, vanilla extract and salt. Continue to beat until light, about 2 minutes. At medium speed, add the egg and mix well to combine, scraping down the sides of the bowl as necessary. Add the flour mixture at low speed, mixing just until blended. Add ¾ cup (127 grams) of the chocolate morsels and the pecans and mix for a few seconds to blend (reserve the remaining ¼ cup morsels for sprinkling on top of the brookies). Transfer the dough to a medium bowl and cover with plastic wrap while you make the brownie layer.

Make the Brownie Layer and assemble and bake the brookies:

  1. Set a heatproof bowl over a saucepan half filled with simmering water. Place the butter and bittersweet chocolate in the bowl and heat, stirring occasionally, until the ingredients are just melted. Remove the bowl from over the pan of water and allow it to cool slightly.
  1. Meanwhile, in a medium bowl, whisk the eggs, sugars and vanilla together until well blended. Stir in the melted chocolate mixture until well blended. Stir in the flour and salt until just blended. Stir in the chocolate morsels. Scrape the batter into the prepared pan, spreading it into an even layer. Drop random spoonfuls or scoops of the Chocolate Chip Cookie Dough over the brownie layer, leaving gaps between the spoonfuls and pushing the dough slightly into the batter. Sprinkle the remaining ¼ cup of the chocolate morsels over the top of the bars. Bake the bars for 30 to 40 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs clinging to it (if you hit a melted chocolate morsel, try another spot). Transfer to a wire rack and cool completely.
  1. Remove the bars from the pan using the parchment paper ends as handles. Cut the bars into squares and serve.

Recommended Equipment:

USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating


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Tish Boylehttps://pastryathome.com
Tish Boyle is the Managing Editor of Pastry Arts Magazine, a food writer and cookbook author with expertise in baking, desserts and chocolate. A graduate of Smith College and La Varenne Ecole de Cuisine, Tish has written several dessert and baking books including Chocolate Passion, Diner Desserts, The Good Cookie, The Cake Book and Flavorful. Co-writing credits include Payard Desserts and the Grand Finales series of books.

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