I’m excited to share a decadent treat that combines the best of both worlds: a rich, fudgy brownie base topped with gooey chocolate chip cookie dough—your classic chocolate chip cookie and brownie merged into one heavenly bar.

Why You’ll Love This Recipe

I love how these brookies give me that fudgy brownie center and chewy chocolate chip cookie top in every bite. It’s a decadent, crowd-pleasing dessert that’s fun to make and even more fun to eat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large eggs
½ teaspoon baking soda
½ cup packed brown sugar
1¾ cups all-purpose flour
1½ cups granulated sugar
¾ teaspoon salt
1 cup unsalted butter
1 cup chocolate chips
Brownie batter (from a mix or scratch recipe of your choice)
⅓ cup cocoa powder

Directions

Preheat oven according to your brownie recipe (typically 350 °F).
Prepare the brownie batter as directed and pour it into your prepared pan.
In a bowl, beat together softened butter, brown sugar, and granulated sugar until creamy.
Add in the eggs and baking soda, then stir until combined.
Mix in flour, cocoa powder, salt, and vanilla until just combined. Fold in chocolate chips.
Scatter or spread the cookie dough over the brownie batter—use about two-thirds of the dough so some browner batter peeks through.
Bake for 35–40 minutes until the edges are set and the center is slightly wobbly.
Let cool completely before slicing to allow the layers to set.

Servings and timing

Makes about 16 bars.

Prep time: ~20 minutes
Bake time: 35–40 minutes
Total time: approximately 1 hour

Variations

Add chopped nuts (walnuts or pecans) to either layer for crunch.
Stir in peanut butter chips or white chocolate chips with the cookie dough for extra flavor.
Make it minty: Add a few drops of peppermint extract and top with crushed candy cane.
Go s’mores: Sprinkle mini marshmallows and graham cracker crumbs between layers.

Storage / Reheating

Store cooled brownies in an airtight container at room temperature for up to 3–4 days. To keep them soft, tuck in a piece of bread—it helps retain moisture. For a warm treat, microwave a bar for about 10–15 seconds.

FAQs

### How do I prevent underbaking or overbaking?

I watch for edges to set while the center remains slightly wobbly—it firms up during cooling, helping avoid dryness.

### Can I use a homemade brownie recipe instead of a mix?

Absolutely—I sometimes do! Just ensure the batter is thick enough to support the cookie layer without sinking.

### Do I need to chill the cookie dough before baking?

I don’t typically chill it. It bakes well at room temperature and blends beautifully with the brownie.

### Can I freeze these bars?

Yes! I freeze them raw (without baking), then thaw slightly, bake as directed, and cool before slicing. You can also freeze baked bars in an airtight container.

### What pan size is best?

I prefer an 8×8 or 9×9 square pan for thick, decadent bars. A 9×13 makes thinner layers if you want more portions.

Conclusion

These chocolate chip cookie brownies are my go-to when I want something that’s part cookie, part brownie, and all indulgent. They bring together gooey, chewy, fudgy goodness in a way that never disappoints. Whether for a gathering or a cozy night in, these brookies always hit the sweet spot.