Description

This brookie recipe uses Ghirardelli brownie mix as the base and tops it with rich, chewy homemade chocolate chip cookie dough. A decadent, crowd-pleasing dessert made easy with the help of a box mix!

Ingredients

Scale

🍫 Brownie Layer:

1 box of Ghirardelli brownie mix
Eggs, oil, and water (as directed on the box)

🍪 Cookie Dough Layer:

12 tablespoons butter (1½ sticks), melted and slightly cooled
1 cup packed brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 tsp vanilla extract
2 cups all-purpose flour
½ tsp baking soda
½ tsp salt
1½ cups semi-sweet chocolate chips

Instructions

Prep the pan: Line a 9×13-inch baking pan with parchment paper and preheat the oven to 325°F (163°C).
Make the brownie base: Prepare the Ghirardelli brownie mix according to box instructions. Pour into the prepared pan but do not bake yet.
Make the cookie dough: In a mixing bowl, whisk together melted butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla extract; mix until smooth. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
Layer: Gently flatten portions of cookie dough and place over the brownie batter. It’s fine if some brownie shows through.
Bake: Bake for 35–45 minutes. A toothpick should come out with moist crumbs but no raw batter.
Cool and serve: Let cool fully before slicing for clean bars, or enjoy warm with a scoop of ice cream.

Notes

Bake time may vary slightly based on oven or pan material. For softer brookies, bake closer to 35 minutes; for firmer, go up to 45. Store in an airtight container for up to 4 days.

Prep Time: 20 mins
Cook Time: 40 mins
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 370
Sugar: 30g
Sodium: 210mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: brookies, brownie cookie bars, ghirardelli mix, semi-homemade, chocolate chip cookie dough