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Chocolate Chunk Brookies

When you can’t decide if you want cookies or brownies, why choose? These chocolate chunk brookies, with buttery cookie base and a chewy, fudgy brownie top, are a perfect solution.

Chocolate chunk cookie brownies

There was a day, a while back, when I really couldn’t decide if I wanted to make cookies or brownies. Cookies are buttery and soft and have little bits of chocolate sprinkled throughout, and brownies are chocolatey and gooey and oh-so-delicious.

I wanted both and that’s when I got creative and decided to try combining the two.

Oh my!! What a combination!

For this recipe I picked one of my favourite cookie recipes, modifying it slightly, to become the base of this creation. Next I scaled back the brownie recipe that I have been using for over 30 years to serve as the top layer.

Then I chopped up semi-sweet baker’s chocolate to sandwich between the layers and sprinkle on top. Sounds pretty perfect, right?

I know this seems like it would be a lot of work, but it actually comes together really quickly. The best part is, you probably have all the ingredients you need to make this in your pantry right now. If you don’t have the baker’s chocolate, you can use chocolate chips or any other chocolate you have.

How do you make a perfect brownie?

The secret to the perfect brownie is making sure it isn’t over baked. You want to bake these until the edges are set and the top of the brownie is starting to crack. When you touch it there should still be some give, but no jiggle.

As it cools it will sink a bit and firm up more, leaving you with that soft, fudgy texture that a good brownie should have.

In addition to not over baking, you want to make sure you are measuring your ingredients accurately. Too much flour or cocoa and the brownie layer will dry out. Too much baking powder and it will rise too much. As long as you level your ingredients as you measure, you should be fine.

How to make Brookies

Begin by making the cookie base.

In a medium size bowl, whisk together the melted butter and sugars. Then whisk in the egg and vanilla until smooth.

Add the flour and stir to combine. Do not over mix.

Press the cookie mixture into the bottom of a 7×11 pan lined with parchment. I like to use my hands for this.

The parchment may want to slip and lift a bit as you press. I like to hold the edge of the paper with one hand as I press the cookie in with the other hand. Just be persistent.

The swearing now is worth it when it comes to cutting the brownies later.

After you’ve pressed the cookie base in, sprinkle 2oz of chocolate chunks over the mixture and gently press them in.

Now we need to make the brownie layer. We are going to follow the same technique as we did with the cookie layer.

Start by mixing the melted butter and sugar, then whisk in the egg and vanilla.

Now add in the flour, cocoa, baking powder and salt. Mix just until combined.

The brownie batter will be much thinner than the cookie dough.

Spread the brownie batter onto the cookie layer, then sprinkle with the remaining 2 oz of chocolate chunks. No need to press the chunks into the batter this time.

Pop into an 350 degree oven and bake for approximately 40 minutes.

You are looking for the sides to be set and the top of the brownie should have cracks. The edges will have risen more than the middle, which is exactly what you are looking for.

Cool completely, then lift the chocolate chunk cookie brownie bars out of the pan and cut into squares. (This is where you will be thankful for the parchment paper.)

Just look at that perfect, crackly top!

These bars are so good that they will not last long. But you can store any leftovers in an airtight container for about a week. They also freeze well.


  • What if I don’t have baker’s chocolate? You can substitute chocolate chips or any other chocolate you have.
  • Can I bake this in a different size pan? Yes you can. You could use a 9×13, which will result in a thinner bar, or a 9×9 which will result in a thicker bar. You will need to shorten the cook time with a bigger pan and increase the cook time with a smaller pan.
  • Can I add nuts? Of course! If you like nuts in your cookies or brownies, go right ahead.
  • I find semi-sweet chocolate too bitter, can I use milk chocolate? Yes you can. Use any chocolate or combination of chocolate that you like.


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Chocolate chunk cookie brownies

Chocolate Chunk Brookies

Chocolate chunk brookies are are the perfect combination of a buttery chocolate chunk cookie and a fudge brownie.
5 from 2 votes
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Course: Cookies & Squares
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 24
Calories: 214kcal
Author: Deanna


For the Cookie Base

  • ½ Cup Butter melted
  • ½ Cup Sugar
  • ¾ Cup Brown sugar
  • 1 Egg
  • 1 teaspoon Vanilla
  • 1 ¼ Cup Flour
  • 1 tsp Salt
  • ½ teaspoon Baking soda
  • 2 oz Semi sweet baker's chocolate chopped

For the Brownie layer

  • ½ Cup Butter melted
  • 1 Cup Sugar
  • 2 Eggs
  • 1 teaspoon Vanilla
  • ½ Cup Flour
  • Cup Unsweetened cocoa powder
  • ½ teaspoon Salt
  • ¼ teaspoon Baking powder
  • 2 oz Semi sweet baker's chocolate chopped


  • Pre-heat oven to 350 degrees.
    Line a 7×11 baking dish with parchment paper

Make the cookie layer

  • In a medium bowl, whisk together the sugars and melted butter, then whisk in the egg and vanilla until smooth.
  • Stir in the flour, baking soda and salt, just until the ingredients are combined.
  • Press dough into the lined pan using your hands.
  • Sprinkle with 2 oz of chocolate chunks and gently press them into the dough.

Make the brownie layer

  • In a medium sized bowl, whisk together the sugar and melted butter. Then whisk in the egg and vanilla until smooth.
  • Stir in the flour, cocoa, baking powder and salt, just unitl combined.
  • Spread the brownie batter over the cookie layer, then sprinkle on the remaining 2 oz of chocolate chunks.
  • Place in the oven and bake for approximately 40 minutes. You are looking for the edges to be set and the brownie to have cracks. It should still feel a bit soft, but should not jiggle.
  • Remove from the oven and cool. Lift from the pan, using the parchment paper, and then cut into squares.
  • Store in an airtight container.
  • Serve and enjoy!


Serving: 1square | Calories: 214kcal | Carbohydrates: 29g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 247mg | Potassium: 76mg | Fiber: 1g | Sugar: 21g | Vitamin A: 266IU | Calcium: 18mg | Iron: 1mg

Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.

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