Giant Broo-kies

Brookies: chocolate brownie base with chocolate chip cookie topping!

I have a favorite brownie recipe. And a favorite chocolate chip cookie recipe. Then one day, they met, and it was love at first bite.

Corny? yeah. Actually what came to mind when writing this is those horribly annoying KY commercials. You know the ones. The man and woman talking about the experience, and then WHAALLLAAAA, joy.

Okay, I better not go there. This is a family friendly blog. And these Brookies are family friendly! So much so, that my family wants me to make more. And eat them warm with icecream for an even more amazing experience.

Nevermind. How about the recipe?

Brookies: chocolate brownie base with chocolate chip cookie topping!

Giant Brookies


For the Brownie Layer:

  • 1 1/2 cup sugar
  • 3/4 cup flour
  • 3/4 cup unsweetened cocoa
  • 3 eggs
  • 3/4 cup butter, melted
  • 1 cup chocolate chips (semi-sweet)

For the Cookie Layer:

  • 3/4 cup Butter flavored Crisco
  • 2 Tbsp milk
  • 1 Tbsp vanilla extract
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 3/4 cup flour
  • 1 tsp salt
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1 1/2 cup semi sweet chocolate morsels


  1. For the brownie layer, in a large bowl, mix all the ingredients together until just combined. Pour into a 13x9 pan that is lined with parchment paper.  
  2. For the cookie dough, beat crisco with brown sugar. Add in vanilla, milk and egg. Slowly beat in flour, salt, baking soda and cinnamon. Mix in chocolate chips. Drop by spoonfuls onto the brownie layer.  
  3. Bake in a 375 degree oven for about 25 minutes. Allow to cool completely. I refrigerate to speed up the process. Enjoy!

31 comments on “Giant Broo-kies”

  1. yup, definitely one of my fav combos too:-) love!!!

  2. Oh my wow! These look delicious…and baked goods are made even better when they have fun names. ๐Ÿ™‚

  3. Anonymous

    My kids love these and I make them a lot. Only I use brownie mix and pillsbury cookie dough. I usually am bad and put ganache on top. Yummy!!


  4. Add in peanut butter and these are beyond wonderful ๐Ÿ™‚

  5. These sounds fabulous Aimee!
    I know I will always like your creations!

  6. Mmmmmmm…it’s been way too long since I’ve baked brookies…I think your recipe is up next ๐Ÿ™‚

  7. Hahahaha you just compared a dessert to a KY commercial. I love it. I am going to giggle every time I eat one of these.

  8. Love this idea! Thanks for sharing ๐Ÿ™‚


  9. hmm I am having a mouth watering right now ! and it is all your fault. lol


  10. These are fantastic! So good looking! Everything on your blog looks great!

  11. Yummm! I’m going to have to try these – I feel a family favourite coming on . . .

  12. These look amazing! What a great recipe!

  13. These are in my oven as I write. And, your Rolo fudge is chilling in my fridge. Now, if I can only muster enough energy to pull off your key lime fudge…

    Thanks for sharing your delicious recipes. I hope you don’t mind a copy cat!

  14. I’ve never heard of a Brookie so I had to come check them out. Sounds like a real crowd pleaser.


  15. Ali

    Thank you so much for sharing this at Recipe Sharing Monday. The new party is now up and I’d love for you to link up again ๐Ÿ™‚

  16. You’re absolutely killin’ me with the KY references. Tee hee!

    Broo-kies — what an awesome combination of two all-time-favs!


  17. I just need to tell you that these are positively the most delicious things I have ever made. EVER. Thank you for sharing such an awesome recipe ๐Ÿ™‚

  18. Enigmeg- I am so glad you enjoyed them! I had to freeze half the batch because I couldn’t keep my hands off of them!

  19. Can I use butter instead. I don’t usually buy Crisco. Want to make this for next weekend. Thanks.

  20. Gonna have to try these! My daughter and I love Ben & Jerry’s Half-Baked Flavor ice cream~it has brownies and choc chip cookie dough in it. Yum!

  21. Wendy

    Can I use butter instead of Butter flavored Crisco? I don’t think I can get this product in Australia.

  22. Pingback: Foodies Network » Giant Broo-kies

  23. the flour mentioned in the brownie layer is it self rising or just plain flour

  24. Pingback: Sugar Brookies - Shugary Sweets

  25. Melinda

    My cousin made your delicious maple bacon cookies for thanksgiving this year and I really wanted to try it last night. I went with this Brookie recipe instead since maple extract is so elusive! I selected this recipe because I had everything in my pantry. I don’t know if it was because I used a stone 13×9, the silicone baking mat or it’s simply the awesomeness of your recipe but … Thank you ๐Ÿ™‚ I’m going to have another piece now.

  26. I baked mine at 375 for the 25 minutes and they were still very undercooked inside but the outside was getting quite brown. ย I had to put these back now in the oven at 350 and will try 10 minutes at 350 to see if the inside bakes more. ย Did you find 375 for the 25 minutes worked for you?

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