Why choose between chocolate chip cookies and brownies when you can have both at once thanks to this Brookie Recipe? Made with simple pantry staple ingredients and baked on a sheet pan, it’s the perfect easy treat to satisfy your sweet tooth!
When we first heard about brookies, we thought they were just a social media trend that would fade away quickly. Boy were we wrong! However, all it takes is one bite to understand why they’ve stuck around so long.
Made with rich chocolate brownie batter combined with classic chocolate chip cookie dough, it’s the ultimate dessert match-up perfect for all ages! Even better, they’re super easy to make and satisfy any crowd. Melt-in-your-mouth delicious, they’re guaranteed to disappear fast.
What Is a Brookie?
Brookies are a mashup dessert consisting of both brownie batter and chocolate chip cookie dough. There are endless ways to make them with different methods and mix-ins, but they always contain these two base ingredients. Then, they’re baked in the oven until they’re crisp around the edges, soft in the center, and bursting with gooey chocolate in every bite!
Origins of the Brookie Recipe
A fairly new creation in the dessert world, the first brookie recipe was created by Jovon English. She took the creation to the popular TV show, Shark Tank and launched the Milk + Brookies company in 2014. Read more about Jovon’s experience and the rise of brookies here!
What You’ll Need
We followed a classic brookie recipe almost exactly to create our version of the treat. Here’s what you need:
- Butter – We use unsalted butter so as not to overpower the rest of the ingredients with salty flavor. However, if preferred, you can use salted butter. Just be sure to reduce the amount of extra salt added.
- Sugar – Granulated sugar is used to sweeten the intense flavor of cacao in the brownie batter. In addition, a combination of granulated sugar and brown sugar is used to sweeten the cookie dough while keeping it soft and moist.
- Eggs – Add a rich flavor to the dessert while helping it hold its shape.
- Vanilla Extract – Use a high-quality pure vanilla extract!
- Vegetable Oil – Used as the primary fat in the brownie batter, giving it a rich, fudgy consistency.
- Unsweetened Cocoa Powder – Forms the base of the chocolate brownies.
- Flour – Regular all-purpose flour provides structure for both the brownie batter and cookie dough. If needed, feel free to swap it out for a 1:1 gluten-free flour alternative.
- Cornstarch – Used to soften the protein in flour, helping to create soft, chewy brownies.
- Baking Soda – Crucial to helping your dessert rise. For the best results, make sure it’s fresh!
- Salt – Regular kosher salt helps enhance the rest of the ingredients. In addition, we love to sprinkle large Maldon flakes on top for a contrast of sweet and salty flavors.
- Semi-Sweet Chocolate Chips – Folded into the treat for gooey pockets of sweet chocolate in every bite.
This brookie recipe is already bursting with sweet flavor. So, we keep the mix-ins simple with just a sprinkle of extra chocolate chips. However, if you want to experiment with different flavors and textures, fun mix-ins include:
- Chopped Nuts (like pecans, walnuts, or almonds)
- Peanut Butter Chips
- Toffee Chips
- Caramel Bits
- Chopped Candies
- Unsweetened Shredded Coconut Flakes
How to Make a Sheet Pan Brookie Recipe
This brookie recipe comes together fairly quickly and bakes in the oven, leaving your entire home smelling even better than a bakery!
- Prepare the Brownie Batter. Use a hand mixer to beat the melted butter and sugar together in a large mixing bowl until smooth. Add the eggs and vanilla, and whisk to combine. Then, stir in the oil and cocoa powder just until smooth. Using a rubber spatula, stir in the dry ingredients just until no clumps remain, and fold in the chocolate chips.
- Pour. Carefully pour the brownie batter into a
parchment paper-lined sheet pan, spreading it out evenly.
- Make the Cookie Dough. Sift the flour, baking powder, and salt together in a medium-sized bowl. Next, mix the brown butter and different sugars together in a separate bowl. Add the eggs 1 at a time, beating the ingredients for 1-2 minutes to combine before beating in the vanilla extract. Slowly add the dry ingredients to the bowl of wet ingredients, mixing just until combined. Fold in the chocolate chips.
- Combine the Batters. Sprinkle pieces of the cookie dough over the brownie batter, covering it completely.
- Bake. Place the baking sheet in the oven just until the top of the cookies are browned.
- Cool. Set the brookies aside to cool before slicing them into bars.
Tips and Tricks
- Overline the Baking Pan. Before you begin, line a 14×17 sheet pan with
parchment paper, letting it hang over each side. This makes your brookies super easy to remove!
- Use Room Temperature Ingredients. For easy mixing, allow all your ingredients to set out and come to room temperature. This prevents the ingredients from clumping and makes it easier to avoid overworking the batter and dough.
- Don’t Overmix. Be sure to combine all your ingredients just until they’re smooth. Continuing to mix will overwork the batter and dough, causing your brookie recipe to turn out dense and tough.
- Cool Completely. Trust us, we know you’re going to want to dig in right away, but don’t! It’s crucial to let your brookie bars cool completely before you slice and serve. Otherwise, they’ll fall apart!
How to Serve
Of course, this brookie recipe is finger-licking delicious as it is. However, we love to pop them in the microwave for a few seconds to heat them bake up, making them extra gooey.
In addition, they’re also incredible topped with:
- A scoop of vanilla ice cream
- A drizzle of chocolate or caramel sauce
- Whipped cream
And don’t forget to pair them with a cold glass of milk or a warm mug of hot chocolate for the ultimate sweet treat!
How to Store
Once cooled, brookies can be stored in an airtight container at room temperature or in the fridge if you prefer them cold for up to 1 week.
Or, for a longer-lasting option, keep them in the freezer for up to 3 months. To do so, arrange them in a freezer-safe container, layering
Common Questions About Sheet Pan Brookies
Although brookie is the most popular name for this treat, you may also see them referred to as brondies or brownie cookies.
Brookies and blondies are two totally different desserts! For instance, brookies are a combination of traditional brownies and chocolate chip cookies. Meanwhile, blondies are a vanilla version of brownies.
You’ll know your brookie recipe is done when the top turns golden brown. It may look slightly underbaked, but it will continue to cook and set as it cools. You can also insert a toothpick into the center. If your brookies are done, it will come out mostly clean with just a few crumbs.
More Dessert Bars
Looking for more easy desserts? Don’t miss out on the recipes below!
- Oreo Peanut Butter Bars
- Caramel Apple Cheesecake Bars
- Peanut Butter Rice Krispie Treats
- No-Bake Monster Cookie Bars
Sheet Pan Brookie Recipe
- 1 cup unsalted butter (melted)
- 2 cups granulated sugar
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 4 Tablespoons vegetable oil
- 1 ½ cups unsweetened cocoa powder
- 1 cup all-purpose flour
- 4 teaspoons cornstarch
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips
Cookie Dough Layer:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup browned butter or unsalted butter (room temperature)
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- Optional: Madlon salt flakes for garnish
- Preheat the oven to 325° F. Line a 14×17 sheet pan with parchment paper, letting it hang over both sides. Set aside.
For the Brownie Layer:
- Use a hand mixer to beat the melted butter and granulated sugar in a large bowl until smooth. Add the eggs and vanilla, whisking to combine. Then, stir in the oil and cocoa powder just until smooth.
- Using a rubber spatula, stir in the flour, cornstarch, baking soda, and salt just until combined. Gently fold in the chocolate chips.
- Pour the batter into the prepared sheet pan, smoothing it out evenly. Set aside.
For the Cookie Layer:
- Sift the flour, baking soda, and salt in a medium-sized bowl.
- In a separate large bowl, mix the brown butter, brown sugar, and granultaed sugar until well combined. Add the eggs 1 at a time, beating for 1-2 minutes to combine. Then, add the vanilla extract, and beat for another 1-2 minutes or until smooth.
- Slowly add the dry ingredients to the bowl of wet ingredients, mixing just until they’re combined. Be careful not to overmix!
- Fold in the chocolate chips.
- Crumble the cookie dough evenly over the brownie batter, covering it completely.
- Bake 30-35 minutes or just until the top is bronwed.
- Remove from the oven, sprinkle the Maldon salt on top, and set aside to cool completely. Slice the brownies into bars, and serve!
- Store in an airtight container at room temperature or in the fridge for up to 1 week.