Brownie Cookies Recipe

Fancy brownies and cookies? But don’t want to make two desserts? Well, now you can make both in one! My delicious brownie cookies recipe (or brookies, as I like to call them!) is perfectly gooey and chewy like brownies all in a cookie! The perfect combination of the two, totally the best of both worlds, and entirely gobbleworthy!

Rich and chewy brownie cookies laid out on a table

Chocolate confessions

If you’re a regular to my blog, you’ll know I might be a little obsessed with cookies, brownies and all things chocolate. I try to keep a balance, but my personal tastes always veer towards one of these when I crave something sweet! Current favourites are my red velvet cookies, Biscoff brownies and of course my scrumptious Mini Egg cookies.

Given we are now in peak chocolate season, with it being Easter weekend, chocolate is everywhere and I am loving it! Of course, our home is full of the stuff too, and I’m truly in my happy place! Naturally, my baking has to reflect all the decadence of chocolate this time of year too. So, I thought, what better way than to combine two of my favourite bakes in one, along with chocolate? 😇

And so came into being this brownie cookies recipe! 😁

Ingredients needed for brownie cookies recipe
Scooping the chilled dough for brownie cookies
Laying brownie cookie scoops on a tray before baking
A selection of crackle topped brownie cookies aka brookies

Soft and verging on gooey and chewy like brownies but in the form of cookies, these heavenly brookies are proof (if you needed any!) that two perfect bakes can come together to make something even more divine! Don’t believe me? They try this recipe out for yourself and let me know below!

AAAAANNDDD… if you need another way to enjoy your Easter, or any other, chocolate, this HAS to be it!!

Happy baking, friends! 😊

Brownie cookies are perfect to enjoy with a cup of tea or a glass of cold milk!
Recommended equipment and ingredients I used *
Mixing bowlElectric hand mixer
Weighing scaleSieve
SpatulaIce cream scoops
* If you purchase any of the products through one of the links above, I will receive a small commission (at no additional cost to you). Thank you so much for your support!

Brownie Cookies Recipe

4 from 19 votes
Recipe by movers and bakers Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy
Cook Mode

Keep the screen of your device on



Prep time


Baking time




Total time





Best of both worlds, my chewy scrummy brownie cookies (aka brookies!) will become your new fave!


  • 230 g (1 ¼ cups) dark chocolate, broken into small chunks

  • 70 g (¼ cup + 1 tbsp) unsalted butter

  • 2 large eggs

  • 120 g (½ cup + 2 tbsp) caster sugar

  • 40 g (3 tbsp) soft light brown sugar

  • 2 tsp vanilla extract

  • ½ tsp baking powder

  • ½ tsp salt

  • 60 g (¼ cup + 2 tbsp) plain (all purpose) flour

  • 15 g (2 tbsp) cocoa powder

  • 80 g (¼ cup + 3 tbsp) chocolate chips (dark, milk, white, all work!)


  • Melt your dark chocolate and butter together, stirring, until smooth. I do it in the microwave in short bursts, stirring in between to make sure it heats evenly and the chocolate doesn’t burn. Set aside to cool slightly.
  • In a separate bowl, tip in your eggs, sugars, vanilla, baking powder and salt. Beat together until your mixture is pale, thick and creamy and your sugars have dissolved.
  • Once your chocolate mixture has cooled a little, pour it into your egg mixture and combine on a low speed until completely mixed together. Don’t over mix at this stage!
  • Sift in the flour and cocoa powder, then very gently fold until almost combined. Add in the chocolate chips and gently stir through. Cover and pop in the fridge for at least 30 mins or until firmed up.
  • When you are ready to bake, preheat your oven to 180C/350F and line a couple of baking sheets with parchment paper. Scoop even amounts of cookie dough onto your prepared baking sheet, making sure to leave a couple of inches between cookies for a bit of spreading. Bake in your hot oven for 8-10 minutes until the tops have cracked all the way into the middle of the cookies. Remove from the oven and leave to cool completely on the baking sheet. The cookies will be really soft when they come out of the oven, and slightly puffed up. They will sink a little and firm up as they cool, don’t panic if you notice them shrinking slightly!

Subscribe to My Newsletter


  1. Erika RJ

    I just made this yesterday night and my family loves them! Thank you!

  2. I want to try it but without egg! What should I replace egg with?

    • Sadly the egg cannot be replaced in this recipe, as it’s essential for the volume and structure of the bake 😢

    • First time making brookies, but very happy I found this recipe to start with. They are gorgeous!!! They just melt in your mouth. And they are easy and quick to make.

  3. If I were to use semi-sweet chocolate for this rather than dark chocolate would that be alright? Do you believe it make a difference in texture due to the sugar differences?

    • Semi-sweet chocolate is a type of dark chocolate, from my understanding, so it should work fine! Please do let me know how they turn out if you do make it 😊

  4. Zoe Metais

    I just wanted to let you know this recipe AMAZED me !! These brookies are my new favorite comfort food, i shared them with friends and family and they all loved them.
    Thanks for this discovery 🙂

    • Hi Zoe, so glad you and your family and friends have all enjoyed these! Thank you so much for trying my recipe and coming back to comment and share your success! 😊

  5. This recipe is lovely and easy to do! Thank you very much!

  6. I made these last night and love them! This recipe is easy effort and high reward. I shared them with my coworkers this morning and the box was empty in a few hours!

  7. is it possible to freeze these or does it change the flavor and texture?

    • They should be fine frozen either before or after baking. If before baking, add a little extra baking time to ensure fully baked through. If after, make sure completely cool before freezing, and freeze in a freezer bag. Thaw overnight in the fridge and leave out at room temperature a few hours before enjoying 😊

    • This recipe is divine! Combines the best elements of a cookie and a brownie. 10/10 would recommend.

  8. Erika RJ

    Hi Andrea! I was wondering to replace the flour with corn starch too?

Leave a Comment

Your email address will not be published.