Sheet Pan Brookie

Half brownie, half cookie, and entirely irresistible, this Sheet Pan Brookie combines two classic desserts into one indulgent treat. Rich, fudgy brownies are layered with golden cookie dough and baked to perfection—making it the ultimate chocolate lover’s dream, perfect for parties or cozy nights in.

Why You’ll Love This Recipe

This brookie recipe blends the best of both dessert worlds: gooey brownies and soft, chewy cookies. It’s a crowd-pleasing, chocolate-packed treat that’s easy to make in one big batch. Ideal for entertaining or satisfying a serious sweet tooth, this dessert is guaranteed to disappear quickly.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Brownie Layer:

• 1 cup unsalted butter, melted
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 4 tablespoons vegetable oil
• 1½ cups unsweetened cocoa powder
• 1 cup all-purpose flour
• 4 teaspoons cornstarch
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups semi-sweet chocolate chips

Cookie Dough Layer:

• 2½ cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup browned butter or room temperature unsalted butter
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups semi-sweet chocolate chips
• Optional: Maldon salt flakes for garnish

directions

1. Preheat oven to 325°F. Line a 13×18-inch sheet pan (or 10×15 for thicker brookies) with parchment paper, leaving an overhang.

Brownie Layer: 2. In a large bowl, use a hand mixer to beat melted butter and sugar until smooth. 3. Whisk in eggs and vanilla extract. Stir in vegetable oil and cocoa powder until just combined. 4. Add flour, cornstarch, baking soda, and salt. Fold in chocolate chips. 5. Spread brownie batter evenly in the prepared sheet pan.

Cookie Dough Layer: 6. In a medium bowl, sift together flour, baking soda, and salt. 7. In another large bowl, mix browned butter with brown sugar and granulated sugar until well combined. 8. Beat in eggs one at a time, then add vanilla extract. 9. Gradually add dry ingredients and mix until just combined. Fold in chocolate chips. 10. Crumble cookie dough evenly over the brownie batter, covering it completely. 11. Bake for 25–30 minutes in a 13×18 pan or 30–35 minutes in a 10×15 pan, until the top is golden and set. 12. Sprinkle with Maldon salt flakes if desired. Let cool completely before slicing into bars.

Servings and timing

This recipe yields 24 bars.

• Prep Time: 15 minutes
• Cooking Time: 28 minutes
• Total Time: 43 minutes
• Calories: Approximately 410 kcal per serving

Variations

• Nutty Brookies: Add chopped walnuts or pecans to either layer for extra crunch.
• Peanut Butter Swirl: Swirl in a few tablespoons of peanut butter on top of the brownie layer before adding cookie dough.
• Triple Chocolate: Use a mix of dark, milk, and white chocolate chips.
• Mint Chocolate: Fold in chopped mint chocolate or mint chips into the brownie batter.
• Salted Caramel: Drizzle caramel sauce over the top before baking and add sea salt after.

storage/reheating

Store brookies in an airtight container at room temperature for up to 4 days.

To freeze, wrap individual bars tightly and store in a freezer-safe bag for up to 2 months. Thaw at room temperature or microwave for 10–15 seconds.

FAQs

Can I make brookies in a smaller pan?

Yes, use a 10×15-inch pan for thicker bars and adjust the baking time accordingly.

Can I use boxed brownie or cookie mix?

You can, but homemade layers offer a richer, more decadent result.

How do I know when the brookies are done?

The top should be golden and slightly set. A toothpick should come out with a few moist crumbs.

Can I make these ahead of time?

Yes, brookies can be baked a day in advance. Store covered until ready to serve.

Should I refrigerate leftovers?

No need to refrigerate—room temperature is best for maintaining texture, but refrigeration won’t hurt.

Can I skip the salt garnish?

Absolutely, the Maldon salt is optional but adds a delicious contrast.

What type of chocolate chips should I use?

Semi-sweet works well, but you can also use milk, dark, or white chocolate.

Can I add mix-ins to the cookie dough?

Yes, try mini marshmallows, chopped candy bars, or crushed pretzels.

Why did my brookies turn out dry?

They may have been overbaked. Watch closely in the last 5 minutes of baking.

Can I double the recipe?

Yes, just use two sheet pans and rotate them halfway through baking.

Conclusion

This Sheet Pan Brookie is the ultimate dessert mashup—fudgy, chewy, and packed with chocolatey goodness. Whether you’re hosting a gathering or just need a sweet treat to share, this easy, decadent dessert will quickly become a favorite.

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