prep time: 20 min | bake time: 40 min | total time: 1 hr
If you’ve ever wanted a brownie and a cookie at the same time, this recipe is for you. These Brookies have a rich, fudgy brownie layer topped with soft, chewy chocolate chip cookie dough, so you don’t have to choose.
Getting this recipe right took me quite a few attempts. After a lot of testing, I finally got the texture I was looking for. The result is a gooey, chocolatey brookie with two distinct layers that bake together beautifully. They’re eggless and can also be made dairy-free with a few simple swaps.
Brookies are a hybrid dessert that layers the best of brownies and cookies into one decadent treat. The bottom brownie layer offers a rich, chocolaty base, while the cookie dough layer adds a soft, chewy, and slightly crunchy contrast. These bars are the ultimate solution for when you can’t decide between brownies and cookies. With our eggless brookies recipe, you get all the indulgence of this classic dessert without using eggs or dairy.
Use an electric whisk to mix room tempe butter, light brown sugar and cane sugar until creamy, then add milk and vanilla extract. Combine dry ingredients like flour and baking soda, then fold in chocolate chips to create the cookie dough. Freeze for easier layering.
Melt dark chocolate and butter, then whisk in cocoa powder, both types of sugars, milk, and vanilla extract. Combine with dry ingredients until smooth.
Layer half the brownie batter in your baking pan, add the frozen cookie dough layer, then top with the remaining brownie batter. Bake at 340°F (171°C) for about 40 minutes. Allow the brookies to cool completely before slicing for the cleanest cuts
Knowing when your eggless brookies are done is key to achieving that gooey texture:
Store your brookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to a week or freeze for up to two months. When reheating, pop a slice in the microwave for 10 seconds or serve with a scoop of ice cream.
Yes! Brookies freeze exceptionally well. Wrap individual portions in plastic wrap, then store them in a freezer-safe container. Defrost at room temperature or microwave for a quick treat.
Opt for semi-sweet chocolate chips for the cookie dough and dark chocolate with 55%-70% cocoa for the brownie batter.
Freezing helps create distinct layers but isn’t required if you’re short on time.
Yes! Use a 1:1 gluten-free flour blend with xanthan gum for similar results.
Don’t forget to leave a rating and review below and check out these recipes next:
48 Responses
hey do we have to add extra half tsp salt in cookie dough batter if already using amul salted butter ?
Hi Mehandi
You can skip salt if you are using salted butter.
hi chef , may i know how much condensed milk to be added if i want to make the brownie batter with condensed milk ? and how much suger should i add as condensed milk is already sweet . Thank you
Yummy
Loved this recipe!
May I know how much will it weigh
Hi
You can get the overall weight by adding up the weight of every ingredient in the recipe.
I have a go to brownie recipe that is foolproof that I’ve used for years.. so I used your cookie dough recipe and added it in the middle of my brownie mix as a surprise for those devouring. Thanks for the idea!! They smell amazing right now in the oven here in 🇦🇺
Hi Rachel,
Thank you for trying the idea and sharing it all the way from Australia! I bet your kitchen smells amazing right now. Enjoy every bite!
Hello
I wanted to ask, can we use butter instead of oil in the brownies?
Hi Tanya,
Yes absolutely! you can use butter.
Hi, can I use lactose free , 2 percent milk for the recipe?
Hi,
although I have not tested, I don’t see why it wont work.
I want to use unsalted butter. How much salt should I add instead
Hi
You can add 3/4 tsp of Salt to brownie recipe and 1/2 tsp to cookie dough
Hello
I wanted to ask,
If we’re not using brown sugar, can we substitute it with an equal amount of caster sugar?
Hi Tanya,
Yes absolutely you can sub it castor sugar.
I want to ask if we can use unsalted butter in the cookie dough?
Hi Ayushi,
Yes of course, you can use unsalted butter.
Just wondering how much of the cookie dough do you freeze in a square? Should the square be a little smaller than the size of the baking tin? I didn’t see the step in the recipe where the remaining cookie dough is put on the top layer of brownie. I presume you flatten pieces of dough and place on top brownie layer? Can’t wait to make it 😊
Great questions!I usually press about 80% of the cookie dough into the same square pan or a pan that’s just slightly smaller than the baking tin and freeze it—this makes it easier to layer later. Then I reserve the remaining 20% of the dough for the topping at room temp. After spreading the brownie batter, I flatten small pieces of the reserved dough and gently place them over the top. It doesn’t have to be perfect—they’ll spread a bit as they bake. Can’t wait for you to try it!
Great, thanks 😄
Thank You Saloni for an amazing recipe just perfect
Hi
So as I’m making this, I’m worried the instructions are wrong – or at least they contradict themselves.
The text says to mix melted butter and sugars, and then until pale and fluffy. Is it for sure melted butter? I’m afraid it should be softened only.
I didn’t notice this at first and so already melted and mixed, hoping it will still pan out.
Hi Glenda,
I will confirm it is melted butter (not hot) and you mix both types of sugar with the butter. Mix everything until it turns pale and almost creamy.
best!
Thank you so much!
Best
Thank You Tanya
Can I use dark compound instead of dark chocolate ?
Hi
Great question! I personally don’t use compound chocolate. I always stick to real dark chocolate because it gives a richer flavor.
That said, if all you have is dark compound, you can use it in a pinch, but just keep in mind it won’t have quite the same depth of flavor. Happy Baking 🙂
-Saloni M.
Delicious
Hi
I want to bake same in 4*4 tin.
Can I half the recipe for the same
Hi,
yes you can half the recipe!
Thank you.
Please could you let me know what should be the baking time for 4*4 tin
sure.It will be around 20 – 25 minutes.Keep an eye in the final 5 minutes of the baking time.
I haven’t yet tried the recipe but i wanted to know the baking time for cookies is usually 12-15 mins , wont the top layer become crunchy ??
As the over all baking time range is 40-50 mins.
Great question! Yes, cookies typically bake in 12–15 minutes on their own, but since this recipe combines both brownie and cookie layers in one sqaure pan, the overall baking time needs to be longer to ensure the brownie layer cooks through.
This recipe is insane- got crunchy top- in between cakey and fudgy brokkie
only alteration made is adding baking powder to the browine batter since I don’t like mine gooey. overall worth the effort 10/10
Hi Surabhi
Thank you for the feedback! Im so happy that you enjoyed the recipe.
How much baking powder did you add?
Hi Anna,
I did not use Baking Powder in the recipe.You can add 1/4 tsp to Brownie recipe if desired.
Hello chef
May I know when to add the 45 ml vegetable oil in the brownie recipe?
Hi Shivani
It will be mixed with butter and dark chocolate.
Looks amazing, it’s so nice to be able to bake again with dairy free recipes. Cannot wait to try it.
Hi Travis
I hope you enjoy the recipe.
Best,
Saloni
Superb recipe…we all love this recipe.. thank you so much ma’am
Hi Kumari
Thank you so much!