Why choose between brownies and cookies when you can have both? Seriously, if you find yourself craving a fudgy brownie and some warm chocolate chip cookies, then you need these brookies in your life! And, making them in a sheet pan ensures they are ready to serve a crowd.
For more delicious desserts, try my Perfect Chocolate Chip Cookies and the Best Brownie Recipe Ever.
Why My Recipe
- My signature brownie and chocolate chip cookie recipes combined to create the perfect brookie!
- This sheet pan version makes for easy serving and feeds a crowd!
Making these brookies in a sheet pan is the way to go, trust me. When I think of this kind of dessert, it’s one that is meant to be shared with a crowd at a party or potluck or any get together. So, sheet pan it is! Making them in the sheet plan also gives the perfect ratio of decadent brownie and chocolate chip cookie, so one doesn’t overwhelm the other. It wasn’t quite as simple as combining my two signature recipes, but a few little adjustments bring the same amazing results in one delicious little cookie bar.
Ingredient Notes
- Butter: We use salted here for convenience. If you are using unsalted, add an additional pinch of salt as it does enhance the flavor of chocolate.
- Granulated Sugar: Ensures the classic crackly top on the brownies.
- Eggs: Use grade AA large eggs at room temperature for easy mixing.
- Vanilla Extract: Enhances the chocolate flavor. Pure, real vanilla extract is recommended.
- Chocolate Chips: Use semi-sweet chocolate chips if you like darker chocolate, or milk chocolate for those with a sweeter tooth. Our favorite chocolate chip? Guittard all the way!
- All-Purpose Flour: This recipe has been thoroughly tested using both all-purpose and bread flour which both work great. Alternative flours have not been fully vetted.
- Unsweetened Cocoa Powder: We used Hershey’s unsweetened cocoa powder in this recipe. In addition, it was also tested with Guittard dutch process and Ghiradelli unsweetened cocoa powder, all of which worked successfully. Hershey’s was our favorite.
- Brown Sugar: Light or dark brown sugar works, but dark brown sugar is going to give you a deeper flavor and a chewier cookie layer.
- Baking Soda: Check the expiration date to ensure proper leavening.
Lining Your Pan
In my testing, I found that it was best to line the pan with parchment paper with a slight overhang. This prevents the brookie from bubbling up over the edges as well as keeps them from sticking to the pan.
It’s helpful to spray the pan with nonstick cooking spray first to help the parchment paper stick. This will make it easier to spread the brownie batter into the corners without the whole thing sliding around.
Don’t Overbake!
These are the fudgiest, chewiest, most glorious dessert bars as long as they aren’t overbaked. Don’t get me wrong, they are still good, just not the same level of fudgy deliciousness.
As the brookie bakes, you’ll notice it bubbling and breathing. As soon as it stops doing that, remove them from the oven. Start watching at the 30-minute mark and you’ll see it happen.
Adapting for a 9×13
Could you make these in a 9×13 pan instead of a sheet pan? Absolutely! They’ll be thick, glorious monsters of a dessert, but you will need to adjust the baking time.
Increase the baking time to 40 to 45 minutes for a 9×13 pan.
Storage Instructions
Store brownies at room temperature in an airtight container for up to 3 days. If stacking, place a sheet of parchment paper between layers to prevent sticking.
To freeze, wrap individual brookies tightly in plastic wrap and place them in a resealable freezer bag or airtight container for up to 3 months. To thaw, leave them at room temperature for 1–2 hours or pop them in the microwave for 10–15 seconds.
This was a huge hit with my family. It’s a large recipe so there’s plenty for sharing and freezing for later. I froze individual pieces in snack size zip bags; so easy to take out of the freezer and pop into my husband’s lunch each day. Yes, adding the cookie dough to the top got a little tedious but it was totally worth it. I’ll be making this a lot going forward.
I’m always baking for my sons and family get together, holidays. I have all the ingredients at all times. This is an awesome recipe, everyone loved it. It’s easy and fast to prepare.
Everyone loved these. They were all gone in 30 minutes. Can you use peanut butter cookie dough instead of chocolate chip? I love chocolate and peanut butter together. I would think you could use any cookie dough on top.
I haven’t tried it myself. It sounds delicious though!
Can I half the recipe?
Thank you!
Barb Cattie
Yes you can, just be sure to use the next size down for sheet pans.
Is there a reason you couldn’t press the cookie dough in the bottom of the pan and pour the brownie batter on top of that? Seems like it would be a lot easier than distributing pinches of cookie dough all over.
Great question! It has to do with their densities. You’d end up with just a cookie topped with a brownie, but the brownie would end up overcooked by the time the cookie dough on bottom cooked through. By putting the more dense cookie dough on top, some of it sinks into the brownie batter so you get a marriage of the two, with brownie batter bubbling up through the cookie dough. And, they end up cooking at the same rate.
Super nice batter for the brownies and that chocolate chip cookie batter also. Nice x2 –
Rich and goowie good.
Husband hovering good!!
A fresh take in a timeless treasure!💜
I have been doing this for years. I do a verity of different cookies. My grandkids favorites are brownies with sugar cookies. The sugar cookies are crunchy on top. The kids say it’s like getting the crunchy end in every bite. They like the crunchy/chewy.
can u share your recipe with the sugar cookies on top of brownie batter.