A coworker who couldn’t decide between brownies and chocolate chip cookies for her birthday treat was the source of inspiration for this recipe for brownies. I contemplated this on the way home because she advised me to choose just one. I came up with the recipe because there wasn’t one like it on Allrecipes. As a result, I frequently bake a double batch of these brookies in a jelly roll pan.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Total Time: | 40 mins |
| Servings: | 20 |
| Yield: | 20 bars |
Ingredients
- 1/2 cup butter, softened
- 1/2 cup light brown sugar
- 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
- 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
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- 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.
- 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.
- 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.
- 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
| Calories | 246 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 8 g |
| Sodium | 189 mg |
| Sugars | 23 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Used a 9×13 pan as instructed- had to spread both batters so thin. Waste of ingredients, time & electricity! So tasteless, drab & disappointing! 1 star = ‘couldn’t eat it’ as is. Ended up making frosting and filling stacked brookies. Always counted on allrecipes for good outcomes. Now I wonder.
Easy recipe. I was didn’t want to dig out my mixer so I used brown butter for the cookie recipe and hand-stirred it. Didn’t change the brownie recipe at all. Delicious!! My husband and grandkids loved them.
i’ve made this a few times, following recipe exactly turns out great. This time I made gluten free using GF flour (slighly less quantites than stated), i also added some dark chocolate into the butter when melting and some white choc chips to the brownie batter to make sure it wasnt dry from the GF flour, turned out great 🙂
This is the BEST DESSERT EVER! Though from my experiences maybe use a slightly smaller pan
Made no changes. I made them for an event and I need something easy. These fit the bill. I see why someone had wanted to press the chocolate chips on top of the cookie dough (hard to spread) but I used an angled cake spreader and that worked just fine. I can’t wait for my grandson to try them, two of his favorite treats in one.
Great recipe. Can decorate with M&Ms or mini chocolate chips on top.
I’ve had this recipe saved to remind me to give it a try for about 2 years now. Today I tried it, didn’t have any of the problems reported by other reviewers, yet the flavors were just ordinary. I may make it again sometime, but there are other recipes for brownies/bars/cookies that surpass this one.
After reading reviews I decided to make more cookie dough and add more chocolate to the brownies. My family likes the corner pieces, do I made them in Muffin tins. Wonderful they are, like them much I do
We liked these brookies but felt the brownie layer was not quite chocolatey enough. I made a half recipe in an 8×8 pan and the cookie layer barely covered the pan but the ratio of cookie to brownie seemed to work. I had no trouble pressing the dough in the pan with my hands. If I make these again I will probably try using one less egg in the brownie as others have suggested for a fudgier texture and maybe add a touch more cocoa powder.
It was really good, made it for my school club and for my church!
Baking this tonight, 40 minutes not quite done, 5 more minutes trying, smells sooo good! Next time gonna try making brownie cups with peanut butter cookie tops!
Mine turned out wonderful and I got compliments from so many people. That being said, I think the ratio of brownie to cookie dough is a bit off. The cookie dough was definitely way less dough than the brownie dough, which made it hard to spread across the entire 9×13 pan without gaps, and the cookie layer was very thin. It also took much longer to bake than stated (more like 35-40 minutes, not 20-25), and even then the toothpick still had a little brownie on it, but the edges were getting hard, so I just risked it and took it out which turned out fine. Overall a good recipe, I just think there’s some things that need to be tweaked.
Good combination.
It was excellent combination, The children were enjoyable to have it at their teatime.
I think adding more sugar to the cookie dough would of been better because it was not sweet at all. Maybe it was just me tho.
Made these for moms birthday,There were no leftovers!
These brookies were awesome!! I loved them so much that after I made them TWICE I tampered with the recipe slightly so instead of chocolate chips I added M&Ms and crushed up Hersheys bars. I also recommend undercooking them slightly. Totally five stars!
This is a great recipe! However… there is an easy shortcut! I have done this so it works. Buy a Brownie Mix… prepare as directed… on top of batter place chocolate cookie dough you can buy in grocery store already prepared… bake as this recipe says! Easy Peasy and just as delicious
Not the cookie type I was expecting to end up with, far too cakey and I followed the recipe exactly. Still very yummy though
I made this recipe yesterday and took it to my son’s house. Cookies and brownies are my favorite homemade desserts. My daughter-in-law and I like similar desserts and we all thought it was YUMMY! What a great idea to combine two favorites into one. It was easy to make and the only thing I added was pecans. We served it slightly warm with vanilla ice cream. Definitely a keeper!
Loved it.