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!

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! 😁

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! 😊

Recommended equipment and ingredients I used *
Mixing bowlElectric hand mixer
Weighing scaleSieve
SpatulaIce cream scoops
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Brownie Cookies Recipe

5 from 1 vote
Recipe by Andrea Jones Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy

c. 20

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Baking time


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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 lrg 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!

Recipe Video

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