Chocolate Chip Brookie

Autumn is the season of beauty, of flowers, fragrances, colours and aroma.  Autumn is also the season of festivities, flavours, food, fun, frolic, and happiness. 

The balmy Sun, cold mornings, short days all add to the mirth. 

This weekend, we indulged in some festive baking and baked the much-awaited brookie.

When you bake a layer of chocolate chip cookie dough with a layer of brownie batter, you get brookie. It is a cookie-brownie match made in heaven. You can enjoy a fudgy brownie and a chewy chocolate chip cookie with each bite of the scrumptious brookie.

 We loved preparing two batters separately and then layering them. The batter was delicious and we licked a good amount of it.

We love them plain, we enjoyed the brookie with a drizzle of chocolate sauce and children were delighted to have with a dollop of vanilla ice cream.

Chocolate Chip Brookie


Brownie Batter

  • ¼  cup all-purpose flour
  • ¼  teaspoon salt
  • 1/3  cup cocoa powder
  • 1/3 cup melted butter
  • ½  cup caster sugar
  • 1 large egg
  • ½  teaspoon Vanilla extract

Cookie dough 

  • 2/3 cup all-purpose flour
  • 1/8  teaspoon Baking Soda
  • 1 pinch salt
  • ¼  cup butter (softened)
  • ½  cup caster sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate chips


Preheat oven to 180 degrees C. Grease the sides of one 9 inch round pan. Dust with flour. Line the bottom with parchment paper

For Brownie Batter-

  1. Whisk together flour and salt. Keep aside.
  2. In a large bowl, mix butter and sugar. Add cocoa powder. Stir well so that there are no lumps.
  3. Beat in the egg. Mix. Add vanilla extract and stir well.
  4. Add flour mix in two shifts. Stir well. You will get a very shiny and silky brownie batter.

For Cookie Dough-

  1. Whisk together first three ingredients in a large bowl. Keep aside.
  2. Beat butter and sugar until light and creamy.
  3. Beat in egg. Mix. Add vanilla extract.
  4. Add flour mix in two shifts and mix till well incorporated. Fold in half of the chocolate chips into the batter. Cookie dough will be thick.

Assembling -

  1. Pour the brownie batter into the prepared pan. Level the top with the back of a spoon.
  2. Now add cookie dough with a ladle. Level the top. Sprinkle the remaining chocolate chips on top.
  3. Bake for about 30 minutes or until the cookie dough turns golden and pulls away from the sides.
  4. Cool in the pan for 10 minutes. Slice and serve with chocolate sauce or ice cream.

My Tip: Do not overbake brookie. It will become dry. We want a moist and fudgy brookie.

NewerStories OlderStories Home


  1. Hello,it looks lovely, Brookie was something I wanted to try.hows the texture,soft? I would not want butter, Can we replace butter in this recipe with oil?

    1. Hi Binu, The texture is amazing. One part is soft and the cookie part is crisp and it makes a beautiful combo. If you do not want to use butter, go for coconut oil.

  2. Hi is there any replacement for eggs in this recipe ?

    1. Hello Falguni, use 1/4 cup thick curd for an egg. Or, whisk three one tablespoon of ground flaxmeal and 3 tablespoons cold water. Wait for 15 minutes. add to the batter. This is called flax egg.

  3. we are pure vegetarian. please tell me substitute for egg

    1. hello Adesara Sweta, use 1/4 cup thick curd for an egg. Or, whisk three one tablespoon of ground flaxmeal and 3 tablespoons cold water. Wait for 15 minutes. add to the batter. This is called flax egg.

  4. If we use 8 inch tin does baking time or temperature differ?

  5. Hello Tushar, a wider baking pan will ensure even baking of the brookie. You may use an 8 inch pan. You might get some cracks while baking as the batter will rise. Baking temperature will however remain the same. Happy Baking!