Recipe courtesy of Amanda Neal for Food Network Kitchen


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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 25 min
  • Yield: 24 brookies
A brookie is everything you love about a brownie and cookie rolled into one decadent dessert. The brownie layer is both fudgy and bittersweet, while the cookie dough is tender and chewy. And because they bake in one pan and are cut into bar-shaped cookies, you’ll have two dozen brookies with minimal effort and cleanup. We love the clean, straight edges that a metal 9-by-13-inch baking dish provides, but a glass baking dish also works well in this recipe. Lining the pan with parchment makes it easy to lift out and cut.


Brownie Batter:

Cookie Dough Batter:


  1. For the brownie batter: Preheat the oven 350 degrees F. Line a 9-by-13-inch baking dish with parchment, leaving a 2-inch overhang on the longer sides. Spray the bottom and sides of the pan lightly with cooking spray.
  2. Melt the chopped chocolate and butter in a medium saucepan over low heat, stirring occasionally, until smooth, 4 to 5 minutes. Remove from the heat, then stir in both sugars and cool slightly. Next, stir in the eggs, one at a time, until thoroughly combined, then stir in the vanilla. Stir in the flour and salt until just combined and no lumps remain. Set aside.
  3. For the cookie dough batter: Whisk the flour, baking soda and salt in a medium bowl until combined. Whisk the brown sugar, vanilla and melted butter in a large bowl until smooth, then whisk in the egg and yolk until combined. Fold the flour mixture into the butter mixture with a rubber spatula until just incorporated, then fold in the chocolate chips.
  4. Spread the brownie batter into the bottom of the prepared baking dish. Dollop the cookie dough batter on top of the brownie batter, then draw a skewer or butter knife through both batters to create a swirled effect. Bake until the edges have set, the top is glossy and a toothpick inserted in the center comes out mostly clean and with just a couple small crumbs, 30 to 35 minutes.
  5. Place the baking dish on a wire rack and cool completely, about 1 hour. Use the parchment overhang to lift the brookies out of the baking dish and onto a cutting board. Cut into 24 small squares. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)