Easy Brookies (Brownie Chocolate Chip Cookie Bars) 

Half brownie, half chocolate chip cookie, all kinds of delicious. These brookies are your go-to shortcut dessert when you want to wow a crowd (or just yourself) without spending hours in the kitchen. 

The base is your favorite boxed brownie mix—because yes, we’re team Ghirardelli forever—and it’s topped with a layer of homemade chocolate chip cookie dough that gets golden, gooey, and just barely crackly on top. The result? The chewy, fudgy, buttery lovechild of two iconic treats. And they might just be my favorite thing to bring to any gathering, especially when you don’t want to show up empty-handed but also don’t want to break out three mixing bowls and a candy thermometer. 

Easy Brookies Ingredients

• Ghirardelli Brownie Mix: We’re taking the shortcut here, and there’s no shame in it. Ghirardelli’s dark chocolate brownie mix has that deep cocoa flavor and dense, fudgy texture that holds up perfectly beneath a layer of cookie dough. Prepare it just as the box says (usually with water, oil, and an egg) and you’re good to go.
• Butter: Softened butter creates that light, fluffy base for the cookie dough. Let it sit at room temp before mixing so it creams easily with the sugars.
• Brown Sugar + Granulated Sugar: This combo adds both moisture and structure to your cookie dough. Brown sugar makes it chewy and rich, while white sugar brings a little crispness to the edges.
• Egg + Egg Yolk: The full egg gives structure and lift, and the extra yolk makes the cookie layer super tender and gooey.
• Vanilla Extract: A splash of vanilla adds cozy, warm flavor that balances the rich chocolate.
• All-Purpose Flour: Classic AP flour gives the cookie dough structure and chew without being too cakey.
• Cornstarch: This is the secret weapon! A small scoop makes the cookie dough soft and tender, almost like bakery-style cookies.
• Baking Powder + Salt: Baking powder gives just the right lift to the cookie dough without puffing it up too much, while salt enhances all the flavors.
• Chocolate Chips: Semi-sweet or dark are best here to balance the sweetness from the brownie layer. Fold them in and get melty, gooey pools of chocolate in every bite.

Tips, Tricks, and Substitutions 

• Use a metal pan. Brownies bake best in metal pans for even heat distribution. Glass can overbake the edges.
• Don't overbake. A toothpick with a few moist crumbs = perfect. They'll firm up as they cool.
• Foil tent if needed. If the cookie top is browning too fast, loosely cover with foil during the last 10 minutes of baking.
• Mix-ins welcome! Add chopped walnuts, a swirl of caramel, or crushed Oreos for a fun twist.
• Swap the mix. Don’t have Ghirardelli? Any boxed brownie mix will work—just prep according to package directions.

FAQ

How do I store brookies?
Once cooled, store brookies in an airtight container at room temp for up to 3 days. You can also refrigerate them to extend their life (they get extra fudgy!).

Can I freeze brookies?
Yes! Slice into bars and freeze in a single layer, then transfer to a zip-top bag. They’ll keep for up to 2 months. Thaw at room temp or microwave for 10–15 seconds to warm up.

Can I use homemade brownie batter instead?
Totally. If you’ve got a go-to brownie recipe you love, use that as the base. Just be sure the texture is on the fudgy side for best results.

Can I double the recipe?
Yes—bake in a 9x13 pan and adjust bake time as needed (you may need 5–10 extra minutes). Watch the top and test with a toothpick.

If you make these Easy Brookies (Brownie Chocolate Chip Cookie Bars), I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.