Sugar Brookies

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

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

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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 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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