In my opinion, brookies are one of the best food hybrids to ever exist. What could rival two favorite dessert classics rolled into one? I wonder who the daredevil who created this was. They probably said “Who should have to decide between a brownie OR a chocolate chip cookie?” Spoiled millennial’s we are.

Come to think of it, we are probably in the prime era of food hybrids. Have you heard of cronuts, donut fries, pretzel cinnamon rolls, or cold brew coffee infused wine? Dead serious about all of these, including the wine thing. Why should you have to choose between a cup of joe or a glass of wine? I’m confused how it works. Wine at this age puts me to sleep, and coffee wakes me up. Does this mean I just be the same after drinking it? Food for thought.

The most wonderful thing about these brookie things, is that it still has that gooeyish center we’ve all come to respect and love in a brownie. I mean, scroll back to that picture just a second. It’s practically got 3 layers!

So without further ado…


You don’t have to decide between these two favorite treats anymore. The brookie has got the best of both worlds, brownies and cookies, rolled into one! 
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Dessert


Brownie Ingredients:

  • 2 Cups Sugar
  • 2/3 Cup Cocoa Powder
  • 1 Stick Butter or Margarine
  • 1 Cup Oil
  • 4 Large Eggs
  • 2 Tsp Vanilla
  • 1 1/2 Cups All-purpose flour
  • 1/2 Tsp Salt

Cookie Dough Ingredients:

  • 5 Tbsp Butter or Margarine
  • 3 Tbsp Brown Sugar
  • 3 Tbsp Sugar
  • 1 Large Egg
  • 1/2 Tsp Vanilla
  • Pinch of Baking powder
  • 1/4 Tsp Baking soda
  • 1/2 Tsp Salt
  • 1 1/4 Cups All-purpose flour
  • 3/4 Cup Chocolate chips
  • 1 Tsp Maldon salt for sprinkling (optional)


  • Preheat oven to 350 degrees F. Grease a 9×13 pan. In a large mixing bowl, mix sugar and cocoa powder together. Mix in the melted butter, oil, eggs, and vanilla until smooth. Add the flour and salt and mix until just combined. Spread into the greased pan.
  • In the bowl of a mixer, cream together the butter and sugars. Mix in the eggs and vanilla. Add the remaining ingredients. Mix in the chocolate chips. Place the cookie dough in between two sheets of parchment paper and gently roll over it with a rolling pin. Remove the top layer of parchment and discard. Gently, turn over the cookie dough onto the brownie batter. Discard the second sheet of parchment paper. If desired, sprinkle with maldon salt. 
  • Bake for 35-40 minutes, or until the brownie is set and the cookie is golden brown on top. Let it sit for 20 minutes or more before cutting into squares. 

You can go ahead and make these for Purim. They would make a great mishloach manos paired with orange juice or a bottle of cold brew coffee!

Don’t forget a sprinkle of maldon salt on top of the cookies. It adds a special touch.

Until next time,


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