Sugar Brookies

 Soft, chewy Sugar Brookies are a delicious combo of Sugar Cookies and Brownies. The perfect easy cookie bar for any occasion!

Make sure to try my original Brookies Recipe and these Peanut Butter Brookies too!

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

What are Sugar Brookies

Sugar Brookies are brownies with a sugar cookie layer on top.

It’s the product of what happens when a brownie and a sugar cookie see each other across a crowded room and decide they belong together. Chocolate brownies taste incredible paired with buttery vanilla-infused sugar cookies.

I love the extra pizzazz the sprinkles bring to this dessert, too! Who doesn’t love a dessert with sprinkles?

If you like soft, chewy cookies and fudgy brownies you are going to LOVE these sugar brookies!

They’re so easy to make, too. Less work than traditional sugar cookies because you don’t need to chill and cut out the dough.

Just make two delicious layers and bake them together. Sugar Cookie Brownie heaven!

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

Ingredient Notes

To make Sugar Cookie Brookies, you start with a batch of sugar cookie dough and a brownie batter. Here’s what you’ll need to make them both from scratch.

For the brownie batter, you need:

  • Sugar
  • Flour
  • Unsweetened cocoa powder – A high quality DARK cocoa is best!
  • Melted butter
  • Eggs
  • Semi-sweet chocolate chips – You could also use chocolate chunks or chop up a bar of good quality dark chocolate.

Notice that the brownie batter doesn’t contain any flavor enhancers like vanilla or salt. Those elements come in when you add the sugar cookie dough.

To make sugar cookie dough, you need:

  • Softened butter –
  • Sugar
  • VanillaOur Instant Pot Vanilla Extract makes the brookies extra delicious!
  • Egg
  • Flour
  • Baking powder
  • Kosher salt
  • Sprinkles – Optional, but they add a great pop of color to the otherwise beige cookie layer.

Making the sugar cookies couldn’t be simpler: Pour the brownie batter into a pan. Top with cookie dough. Bake, cool, slice and eat!

Brookie Tips and Tricks

  • Always line the bottom of your pan with parchment paper. Once cooled, you can use the paper to lift the uncut bars straight out of the pan before slicing.
  • Cut the bars as big or as small as you like. I like to cut mine into BIG squares!
  • To make “brookie bites”, cut them into 1-2 inch squares. Ideal when you need to stretch them to feed a crowd!
  • Change up the sprinkle colors for different holidays. Use red and green for Christmas, orange for Halloween, green for St. Patty’s day etc.

Recipe FAQs

How can I make the brownie layer firmer?

The brownie part of these brookies will stay soft and a bit underbaked–just the way I like them! If you want a firmer consistency, chill the brookies in the refrigerator before cutting.

How do I store homemade sugar brookies?

Store cooled, cut brookies in an airtight container. They stay good at room temperature for about a week. As noted above, if you prefer a firmer brownie consistency, feel free to stash them in the fridge instead!

Can I freeze them?

Yes, brookies stay good in the freezer for up to 3 months. One word of warning if you’re planning to freeze sugar brookies with sprinkles: The sprinkles will leak color into the cookies as they thaw. It doesn’t affect the taste at all though!

What sprinkles are best?

The jimmies stye sprinkles (long and skinny) work best in sugar brookies. You can use any color or combo of colors that you want.

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

More Dessert Recipes

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 unsalted butter, melted
  • 1 cup semi-sweet chocolate morsels

For the cookie layer:

  • ¾ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ¾ teaspoon vanilla extract
  • 1 large egg
  • 2 cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 Tablespoons 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 326Total Fat: 17gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 62mgSodium: 45mgCarbohydrates: 42gFiber: 1gSugar: 29gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Avatar photo

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**

Learn How To Become a Better Home Baker
Sign up for the Shugary Sweets FREE Email Course Today—soon you’ll say, "I made it from scratch!"

Categories: , ,

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!

Leave a Reply

Your email address will not be published.