Soft, chewy Sugar Brookies are a delicious combo of Sugar Cookies and Brownies. Make a pan for dessert today!
More Dessert Recipes
- The original Chocolate Chip Brookies. A perfect recipe!
- Banana Split Fudge
- Peanut Butter Brookies. Of course a few Reese’s minis make everything even better!
- Banana Pudding Recipe
- Spooky Brookies: a fun twist with some Halloween Oreos and monster EYES. You can use regular Oreo cookies any time of year!’
Yield: 24 bars
Sugar Brookies
Prep Time
10 minutes
Cook Time
25 minutes
Ingredients
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)
Instructions
- Line a 13x9 baking dish with parchment paper.
- In a large bowl, combine brownie ingredients. Blend with a wooden spoon just until combined. Spread in bottom of baking dish.
- 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.
- Drop by spoonful over brownie layer, trying to keep the cookie layer evenly spread.
- Bake in a 375 degree preheated oven for 25-28 minutes. Remove and cool completely. Cut and enjoy.
- Store in airtight container at room temperature up to 5 days.
Nutrition Information:
Yield:
24Serving Size:
1Amount 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.
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.
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!
These look wonderful!!
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?
Mine did not stay layered the brownie bubbled up through the cookie part to become marbled, should still taste good I hope any ideas.
Hmmm, that shouldn’t happen. The brownie layer and cookie layer have always stayed separate for me! Not sure why that happened for you.
I love the chocolate chip version of brookies. These look even better. Yum now I can have my brownie and eat cake too 😀
Brookies! I love it! Brownies and cookies are my two favorite desserts so putting them together is a no brainer! They look delicious!
Thanks so much Jamie!
these are so yummy looking!
Wow! this looks so delicious! and very festive!
thanks