As a passionate home baker, I’ve often found myself torn between baking rich, chocolatey brownies or soft, chewy cookies. That’s when I discovered brookies, the indulgent fusion of both in a single, irresistible dessert.
In this blog, I’ll walk you through my go-to brookie recipe, honed through trial, error, and inspiration from some of the best bakers online.
If you’re looking for the perfect balance of flavour and texture, this guide will help you create brookies that truly impress.
What Is a Brookie?
If you’ve ever stood in the kitchen, torn between making a rich, fudgy brownie or a soft, chewy cookie, then the brookie is your dream dessert come true.
A brookie is a hybrid dessert combining the dense texture of a brownie with the golden edges and soft centre of a chocolate chip cookie.
The base typically consists of a thick brownie batter, topped or swirled with cookie dough. When baked together, you’re left with a marbled treat that satisfies both cravings in one bite.
The beauty of brookies lies in their versatility, from bars to bite-sized pieces, they work for casual snacking or elegant dessert platters. Whether you prefer gooey centres or crisp edges, there’s a brookie variation that suits your taste.
Why Are Brookies the Perfect Dessert Combo?
Brookies stand out not just for their unique appearance, but for how well they marry two beloved desserts. The contrast in textures and complementary flavours makes them irresistible for dessert lovers.
- Brownie layer: Rich, fudgy, chocolatey, often darker and more intense.
- Cookie layer: Soft, chewy, slightly crisp on the edge, and often studded with chocolate chips.
- Combined: The brownie gives weight and depth, the cookie adds a light, sweet crunch.
This combination satisfies multiple cravings in a single bite, and that’s what makes brookies special. From a baker’s point of view, brookies offer the joy of layering flavours and mastering baking temperatures to achieve a harmonious finish.
Brookies also store well and freeze beautifully, making them a practical dessert for prep-ahead baking or gift boxes.
What Ingredients Do I Need to Make Brookies?
To make the perfect brookie, I always focus on quality ingredients. Here are the essentials broken down with their roles in the recipe.
| Ingredient | Quantity | Use |
| Plain Flour | 200g | Base for both cookie and brownie dough |
| Baking Soda | 1/2 tsp | Leavening agent for cookie dough |
| Salt | 1/4 tsp | Enhances flavour in both layers |
| Unsalted Butter | 150g (softened) | Adds richness and texture |
| Brown Sugar | 100g | Moisture and deeper flavour for cookie layer |
| Caster Sugar | 50g | Balances sweetness in cookie dough |
| Vanilla Extract | 1 tsp | Enhances overall aroma and flavour |
| Eggs | 2 large | Binds ingredients and provides structure |
| Chocolate Chips | 150g | Melty texture and chocolate bursts in cookie layer |
| Cocoa Powder | 40g | Adds intense chocolate flavour in the brownie layer |
| Dark Chocolate (melted) | 100g | Adds richness and fudginess to brownie layer |
Step-by-Step Brookie Recipe with Pro Tips
Here’s how I make brookies from scratch with helpful insights gained over time.
Step-by-step Process
Prepare Brownie Batter
- Melt butter and dark chocolate together, then stir in cocoa powder.
- Whisk in sugar and one egg at a time.
- Fold in flour and a pinch of salt.
Make Cookie Dough
- Cream butter with brown and caster sugar.
- Beat in the egg and vanilla extract.
- Fold in flour, baking soda, and salt.
- Stir in chocolate chips.
Assemble
- Line a square tin with parchment paper.
- Pour the brownie mixture first and level it.
- Dollop cookie dough on top and gently swirl or pat it flat.
Bake
- At 170°C (fan) for 25–30 minutes or until the top is golden and a skewer comes out with a few moist crumbs.
Nutritional Information (Per Serving – Approx. 1 Square)
| Nutrient | Amount |
| Calories | 295 kcal |
| Fat | 16g |
| Saturated Fat | 9g |
| Carbohydrates | 35g |
| Sugar | 23g |
| Protein | 3g |
| Fibre | 1g |
| Salt | 0.2g |
Serving Suggestions
- Serve warm with vanilla ice cream or clotted cream.
- Pair with espresso or a tall glass of cold milk.
- Slice into bars or squares for gifting or party trays.
- Dust with icing sugar or drizzle melted chocolate on top.
Chef-Inspired Brookie Variations You Need to Try
Classic Brookie Recipe by Jane’s Patisserie – My Tried Version
Jane’s brookie bars are a go-to when I need something indulgent yet reliable. I followed her base recipe but made a few personal tweaks:
- Added espresso powder to the brownie base for enhanced chocolate flavour.
- Reduced sugar slightly for balance.
- Used chopped chocolate instead of chips for a gooier bite.
This version yields thick brookies with a clear definition between the brownie and cookie layers. They’re ideal for parties and always draw compliments.
Preppy Kitchen-Style Brookie Bars – Gooey and Gourmet
Preppy Kitchen’s brookies are more gourmet, focusing on extra gooey textures and higher richness. I replicated this with:
- A higher butter-to-flour ratio in the brownie.
- Slightly underbaking the centre to maintain softness.
- Extra vanilla for aromatic layers.
I also lined my tin with double parchment to help lift out the soft bars easily. These are perfect when you want the brookie to lean more towards a brownie.
BBC Good Food Brookie Take – A UK Classic
BBC Good Food provides a more straightforward version, ideal for beginners or family baking sessions.
Adjustments I Made
- Used dark muscovado sugar instead of light brown for a deeper flavour.
- Added extra chocolate chips on top before baking for visual appeal.
- Swapped regular chocolate with a dairy-free brand to test suitability.
This version gives a balanced brookie, with an even bake and good shelf life – great for lunchboxes or picnics.
The Urban Bakes “Best Brookies” Attempt – Do They Live Up to the Hype?
Urban Bakes’ brookies are very visually appealing and promise maximum indulgence. I focused on:
- Swirling the doughs to mimic their marbled look.
- Adding sea salt flakes on top for contrast.
- Slightly reducing baking time for a more melt-in-the-mouth feel.
The result was a rich, gooey brookie with standout aesthetics, ideal for photos and festive gifting.
Simply Beautiful Eating’s Chocolate Chip Brookie Bars – Aesthetic Meets Flavour
These brookies are perfect if you want a clean, bakery-style presentation.
What I Replicated?
- Used a square tin with straight sides for an even shape.
- Flattened cookie dough perfectly before baking.
- Decorated with extra chips on top post-bake for a fresh look.
These brookies are best served slightly warm with a scoop of vanilla ice cream.
Conclusion
Brookies are more than just a clever dessert hybrid, they’re a delicious solution for every indecisive sweet tooth. Whether you prefer them gooey or with a slight crunch, there’s a variation here that suits every taste.
With the right ingredients, method, and a touch of creativity, you can master this crowd-pleasing treat. I hope my take on the brookie recipe, paired with insights from top bakers, inspires you to try it yourself and share the joy of baking.
Frequently Asked Questions
How do I prevent my brookies from overbaking?
Remove them when the edges are firm but the centre still jiggles slightly. Residual heat will finish the bake.
Can I make brookies ahead of time?
Yes, they store well for up to 4 days in an airtight container and can be frozen for up to 2 months.
What pan is best for baking brookies?
Use a square tin (20x20cm) with parchment paper for easy removal and even baking.
How do I get defined layers in my brookies?
Chill the cookie dough slightly before adding it to the brownie base to prevent mixing.
Can I add nuts or toppings to the brookies?
Absolutely! Chopped walnuts or pecans add crunch, and toppings like caramel drizzle enhance flavour.
Are brookies suitable for gluten-free diets?
Yes, if you substitute the flour with a gluten-free blend and ensure other ingredients are gluten-free.
How can I make vegan brookies?
Use vegan butter, flax eggs (1 tbsp flaxseed + 3 tbsp water), and dairy-free chocolate chips.
Brookie Recipe
Ingredients
- 200 g Plain Flour Base for both cookie and brownie dough
- 1/2 tsp Baking Soda Leavening agent for cookie dough
- 1/4 tsp Salt Enhances flavour in both layers
- 150 g Unsalted Butter softened Adds richness and texture
- 100 g Brown Sugar Moisture and deeper flavour for cookie layer
- 50 g Caster Sugar Balances sweetness in cookie dough
- 1 tsp Vanilla Extract Enhances overall aroma and flavour
- 2 large Eggs Binds ingredients and provides structure
- 150 g Chocolate Chips Melty texture and chocolate bursts in cookie layer
- 40 g Cocoa Powder Adds intense chocolate flavour in the brownie layer
- 100 g Dark Chocolate melted, Adds richness and fudginess to brownie layer
Instructions
- Melt butter and dark chocolate together, then stir in cocoa powder.150 g Unsalted Butter, 100 g Dark Chocolate, 40 g Cocoa Powder
- Whisk in sugar and one egg at a time.100 g Brown Sugar, 2 large Eggs
- Fold in flour and a pinch of salt.200 g Plain Flour, 1/4 tsp Salt
- Cream butter with brown and caster sugar.50 g Caster Sugar
- Beat in the egg and vanilla extract.1 tsp Vanilla Extract
- Fold in flour, baking soda, and salt.1/2 tsp Baking Soda
- Stir in chocolate chips.150 g Chocolate Chips
- Line a square tin with parchment paper.
- Pour the brownie mixture first and level it.
- Dollop cookie dough on top and gently swirl or pat it flat.
- At 170°C (fan) for 25–30 minutes or until the top is golden and a skewer comes out with a few moist crumbs.
