Close-up of Brookies, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond


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  • Level: Easy
  • Total: 2 hr (includes cooling time)
  • Active: 25 min
  • Yield: 12 brookies
If you can’t decide whether to make brownies or cookies, how about a mash-up of the two—brookies?


Brownie Batter:

Cookie Dough:



  1. For the brownie batter: Preheat the oven to 350 degrees F. Use butter, oil or cooking spray to grease a 9-by-13-inch baking pan. Line the pan with parchment paper, allowing some to hang over the sides; set aside.
  2. In a medium saucepan, melt the butter over medium-low heat until bubbling. Remove from the heat, add the chocolate chips and whisk occasionally until smooth and melted. Sprinkle in the cocoa powder and instant coffee, then whisk to combine. Add the sugar, vanilla and whole egg and yolk and mix just until combined. Add the flour and baking powder, then fold in with a rubber spatula until just incorporated.
  3. For the cookie dough: Drop the cookie dough and brownie batter by heaping spoonfuls around the prepared pan, alternating the 2 types. Gently tap the pan on the counter to settle the batter and close any gaps.
  4. For the topping: Sprinkle the brookies with the chocolate chips. Cover with foil and bake for 20 minutes, then remove the foil and bake until a toothpick inserted into the center comes out with a few moist crumbs, another 10 to 15 minutes. Let the brookies cool completely in the pan, about 1 hour. Remove the brookies using the parchment paper and transfer them to a cutting board for easy slicing.