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!

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on August 15, 2011

Comments & Reviews

  1. 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!

  2. 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 🙂 I’m going to have another piece now.

  3. I baked mine at 375 for the 25 minutes and they were still very undercooked inside but the outside was getting quite brown.  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.  Did you find 375 for the 25 minutes worked for you?

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