Sugar Brookies

 Soft, chewy Sugar Brookies are a delicious combo of Sugar Cookies and Brownies. Make a pan for dessert today!

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Sugar Brookies: a delicious combo of Sugar Cookies and Brownies. Don't forget sprinkles!

Hey friends! It’s Aimee. Coming to you from Illinois.

Our move went smoothly. I forget how much work it is to unpack though. And sadly, I think I have less cabinet space at this new house! It’s like a puzzle trying to figure out what will be stored where. And then I switch it around. I think I’ve rearranged my cabinets 4 times.

But, now I’m pretty sure I know where everything is. So much so, that I whipped up these Sugar Brookies the other day.

Sugar Brookies: a delicious combo of Sugar Cookies and Brownies. Don't forget sprinkles!

If you recall, brookies are a combo of cookies + brownies….a delicious combo if you ask me! Scroll down after the recipe and you’ll see I’m a bit obsessed!

Today’s recipe was inspired by the insane amount of sprinkles I unpacked. One whole cabinet of sprinkles. Priorities, right?

And, can I just say that I’ve typed SHUGAR (not SUGAR) twice now. It’s a problem I have. I know how to spell sugar, honest. As a reminder (I’m asked frequently) SHUGARY is a play off my last name. Which is fun and perfect for blogging….not so great when you need to write the word SUGAR and you want to stick an H in there every time! Ha.

As for these Sugar Brookies…they are obviously a combo of sugar cookies and brownies. And sprinkles, of course. You can use a boxed brownie mix for the bottom layer if you prefer, I enjoy this easy, one bowl from scratch recipe below. And they end up being so moist and fudgy.

Also, these are REALLY good on day 2. Dare I say I think they may even taste better! Crazy how that is sometimes, right!

Sugar Brookies: a delicious combo of Sugar Cookies and Brownies. Don't forget sprinkles!

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Yield: 24 bars

Sugar Brookies

Prep Time 10 minutes
Cook Time 25 minutes


For the brownie layer:

  • 1 ½ cup granulated sugar
  • ¾ cup all-purpose flour
  • ¾ cup dark chocolate unsweetened cocoa powder
  • 3 large eggs
  • ¾ cup melted, unsalted butter
  • 1 cup semi-sweet chocolate morsels

For the cookie layer:

  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ tsp vanilla extract
  • 1 large egg
  • 2 cup all-purpose flour
  • ¾ tsp baking powder
  • ¼ tsp kosher salt
  • 2 Tbsp sprinkles (optional)


  1. Line a 13x9 baking dish with parchment paper.
  2. In a large bowl, combine brownie ingredients. Blend with a wooden spoon just until combined. Spread in bottom of baking dish.
  3. For the cookies, beat softened butter with sugar and vanilla until blended. Add egg and combine. Add flour, baking powder and salt and mix until fully combined. Fold in sprinkles.
  4. Drop by spoonful over brownie layer, trying to keep the cookie layer evenly spread.
  5. Bake in a 375 degree preheated oven for 25-28 minutes. Remove and cool completely. Cut and enjoy.
  6. Store in airtight container at room temperature up to 5 days.

Did you make this recipe?

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Looking for more BROOKIES?

Chocolate Brookies

The original Chocolate Chip Brookies. A perfect recipe!


Peanut Butter Brookies. Of course a few Reese’s minis make everything even better!


Spooky Brookies: a fun twist with some Halloween Oreos and monster EYES. You can use regular Oreo cookies any time of year!’

 Soft, chewy Sugar Brookies are a delicious combo of Sugar Cookies and Brownies. Make a pan for dessert today!

About Aimee

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

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on July 11, 2014

Comments & Reviews

  1. As other reviewers pointed out, the brownie is a bit too gooey, probably because the recipe doesn’t call for any leavener (baking soda or powder). The cookie part is a bit tricky to spread evenly on top of the brownie batter. I placed a dollop evenly distributed and then gently spread each one out.

    1. I prefer my brownies undercooked, and the cookie part will spread itself if you “dollop” it on top. I also like to refrigerate this after it’s cooled, before cutting. Firms things up a bit 🙂 ENJOY!

  2. I had difficulty getting the brownie part to sit up….not that I don’t mind gooey, but these were borderline soupy on the bottom. I baked them for 28 minutes at 385, and even put them back in for 7 minutes after waiting an hour for them to cool. I was hoping to give this batch to welcome some new neighbors, but I think I may have to have a re-do. Any suggestions?

  3. Mine did not stay layered the brownie bubbled up through the cookie part to become marbled, should still taste good I hope any ideas.

    1. Hmmm, that shouldn’t happen. The brownie layer and cookie layer have always stayed separate for me! Not sure why that happened for you.

  4. I love the chocolate chip version of brookies. These look even better. Yum now I can have my brownie and eat cake too 😀

  5. Brookies! I love it! Brownies and cookies are my two favorite desserts so putting them together is a no brainer! They look delicious!

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