Best Brookies Recipe combines rich, fudgy brownies with soft, chewy chocolate chip cookies in one irresistible bake. Perfectly layered, indulgent, and cosy for winter, these brookies are best enjoyed slightly soft in the centre for the ultimate chocolatey treat.
Why you will love this recipe?
This Best Brookies Recipe is loved because it brings together rich, fudgy brownies and soft, chewy chocolate chip cookies in one bake. A perfectly balanced texture is achieved, with a set top and a slightly soft centre that makes every bite indulgent and comforting. Made with simple ingredients and easy steps, these brookies always turn out irresistibly chocolatey.
Expert Tips for Best Results!
- Control the Layer Thickness – The brownie layer should be spread evenly but kept slightly thinner than the cookie layer. This ensures the brownie stays fudgy while the cookie bakes through without drying out.
- Chill the Cookie Dough Briefly – If the kitchen is warm, chilling the cookie dough for 10–15 minutes helps prevent excessive spreading and keeps the layers distinct during baking.
- Test the Centre Correctly – A skewer inserted into the centre should come out with moist crumbs from the brownie layer, not raw batter and not clean. This indicates the perfect fudgy texture.
- Cover If Browning Too Fast – If the top starts browning before the centre is done, loosely cover the pan with foil for the last 10–15 minutes to prevent overbaking the cookie layer.
- Enhance Flavour with Coffee – The instant coffee in the brownie layer deepens the chocolate flavour without tasting like coffee. It should not be skipped if a richer taste is desired.
How to make Best Brookies?
The detailed recipe is included in the Full Recipe below. The following pictures and instructions will help you understand the process better visually.
Step 1: Make the Brownie Batter
Melt butter, dark chocolate, and oil. Beat eggs, brown sugar, caster sugar, and vanilla until fluffy, then mix in the chocolate. Fold in flour, cocoa, coffee powder, salt, and chocolate chunks until just combined.
Step 2: Prepare the Cookie Dough
Mix melted butter with sugars. Add egg and vanilla. Fold in flour, baking soda, corn starch, salt, and chocolate chunks until just combined. Chill 10–15 minutes if dough is too soft.
Step 3: Assemble the Brookies
Line an 8×8 inch pan with parchment. Spread half the brownie batter, then spoon cookie dough on top, pressing lightly. Repeat to layer evenly.
Step 4: Bake the Brookies
Preheat oven to 175°C (350°F). Bake 40–50 minutes until the top is golden and set, but the centre remains slightly soft. Cover loosely with foil if the cookie layer browns too fast.
Step 5: Cool and Slice
Let brookies cool completely before cutting to set the layers and maintain fudgy, chewy texture.
Step 6: Serve and Enjoy
Enjoy rich, indulgent brownie-cookie brookies with milk or a hot drink. Perfect for winter baking or chocolate cravings.
Frequently Asked Questions
Why did my brookies turn out dry?
Brookies can become dry if too much flour is added or if they are overbaked. Measuring ingredients in grams is recommended for accuracy. The brookies should be baked until the top is set but the centre is still slightly soft, as they continue to cook while cooling.
Why are my brookies too gooey or undercooked in the middle?
This usually happens when the brownie layer is too thick or the brookies are sliced too early. Allow them to cool completely before cutting so the layers can set properly. If needed, bake a few extra minutes and loosely cover the top with foil.
Why is the top browning too fast?
The cookie layer can cook faster than the brownie layer, causing the top to brown too quickly. To prevent this, loosely cover the brookies with foil for the last 10–15 minutes of baking.
Can I make brookies ahead of time?
Yes, brookies can be baked a day ahead. Once completely cooled, store them in an airtight container at room temperature to keep the texture soft and fudgy.
Can I reduce the sweetness in this recipe?
The balance of sugars is important for texture, but you can slightly reduce the caster sugar in the cookie layer if preferred. Avoid reducing sugar in the brownie layer as it affects moisture and fudginess.
Watch How to Make it!
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Full Recipe
Best Brookies
Fudgy brownies meet chewy chocolate cookies in these irresistible Best Brookies Recipe. Baked until golden on top with a gooey centre, they make the ultimate dessert for chocolate lovers.
Ingredients
- For Cookie Layer:
- 7tbsp melted butter (98g)
- 1/2 cup soft brown sugar (100g)
- 1/4 cup + 1/2 tbsp caster sugar (57g)
- 1 large room temperature egg
- 1 tsp vanilla extract
- 1 cup + 7 tbsp all-purpose flour (180g)
- 1/2 tsp baking soda
- 1 tsp corn starch
- 1/2 tsp salt
- 150g semi-sweet chocolate chunks! For Brownie Layer:
- 7 tbsp butter (100g)
- 200g dark chocolate
- 1 tbsp oil
- 1/4 cup cocoa powder (25g)
- 1 tsp instant coffee powder (optional)
- 1/4 cup soft brown sugar (50g)
- 3 medium eggs
- 3/4 cup caster sugar (150g)
- 1 1/2 tsp vanilla extract
- 1/2 cup + 1 tbsp all-purpose flour (73g)
- 3/4 tsp salt
- 100g chocolate chunks
Instructions
- First prepare the cookie dough. Start by adding melted butter in a bowl. Add both the sugars and whisk. Now add egg and vanilla and mix until combined. Fold in flour, baking soda, corn starch, salt, and chocolate chunks until the dough comes together. Put in the refrigerator while you prepare the brownie batter.
- For the brownier batter. Add butter, chocolate and oil in a bowl and microwave with 15 seconds intervals, stirring in between until the chocolate is completely melted and the mixture is smooth.
- While the mixture cools, in a separate bowl add eggs, vanilla and sugar and beat with an electric hand mixer for about 3-4 minutes on medium speed. Now add the cooled down chocolate mixture and fold. Then fold in the flour, cocoa powder, optional coffee, salt, and chocolate chunks until just combined.
- Line an 8x8 inch (20cm) or a 9" square pan pan with parchment paper (for an 8" pan, it is possible you might nbot use all the cookie dough, you can make dough balls and freeze them for baking fresh cookies later!). Spread half of the brownie batter evenly across the bottom. Drop spoonful of cookie dough over it, pressing lightly to cover the layer. Repeat until all the cookie dough is layered on top.
- Preheat the oven to 175°C (350°F) and bake for 40–50 minutes. I recommend to cover the pan loosely with foil after 15 minutes when the cookie has formed its shape, to avoid burning. In order to check that the brookiess are done: The top should be golden and set while the centre stays slightly soft.
- Let the brookies cool completely in the pan before cutting to allow the layers to set and maintain a fudgy, chewy texture.
- Slice into bars and enjoy rich, indulgent brownie-cookie brookies that are perfect for chocolate cravings or cosy winter treats.
I just finished baking so hopefully they come out good. They smell good.
But this recipe reads very badly. I have to wonder if the 4 reviewers you have really made this. Step 1 should indicate “for the brownie batter” and step 2 should indicate “for the cookie layer”. Step 3 says to put 1/2 the brownie batter on the bottom, then the cookie layer on top of that. Hello? What about the other 1/2 of the brownie batter? I assumed it went on top of the cookie layer. And that completely covered the cookie layer, so step 4 talking about the cookie layer browning too quickly? I couldn’t see a cookie layer. Finally, I measured everything by grams to be accurate. An 8”x8” pan is way too small. My batter was coming slightly over the pan as a baked. A 9×9 or maybe even a 9×13 would have been better. My bars are incredibly thick.
They look and smell great but the recipe write-up needs work.
Hey Jen, the recipe was written a year ago and you are absolutely right, i will just edit the steps so that readers can understand it well. However, as for the pan, i myself have made this in an 8″ pan and the batter didnt came out in mine? i do recommend that you dont use all the cookie dough batter, just use the leftover cookie dough batter to make extra cookies 🙂
In your recipes you write caster sugar. I just need to make sure is it actually store bought caster sugar or powdered granulated sugar?
Thanks
I get fine granulated sugar from supermarket, in Pakistan the granulated sugar has very large granules. so i recommend either slightly grinding them or get caster sugar