The BEST Brookies (Brownies with Cookie Bits)


POV: You want both a chewy Chocolate Chip Cookie and a fudgy Brownie. Enter: A Brookie! Plus, this brownie recipe is made without cocoa powder for an ultra chocolate-y treat.

What is Tony Chocolonely?

Alrighty, let me introduce to you all my favorite chocolate on planet Earth...

Tony Chocolonely offers the tastiest variety of chocolate bars that are fit to feed a crowd, and wonderful for baking! And with their incredibly tasty chocolate, they are on mission to make all chocolate 100% slave free worldwide. Plus, their chocolate is made with all-natural, wholesome ingredients that will leave you speechless!

Is Tony Chocolonely ethical / slave free?

Absolutely! Tony Chocolonely follows strict Sourcing Principles to curate slave-free cocoa that is sold commercially and tastes handcrafted!

Is their modern day slavery in the chocolate industry?

Sadly, yes, there is. And that's why supporting Tony Chocolonely not only will happily feed your family and friends, but also support their mission to end modern day slavery in the chocolate industry. Right now, there is slavery on cocoa farms throughout West Africa as a result on the unequally divided cocoa chain. And with you help, Tony Chocolonely is fighting to stop the illegal child labor and modern slavery.

What is a brookie?

Let's first say, it's one of society's most genius creation. Well, in the baking world. 😉

They are rich, decadent, fudgy... basically half fudgy brownie and half chocolate chip cookie.

How to make brookies?

It's a simple 3 step process:

  1. Make the brownie batter.
  2. Make the CCC batter.
  3. Add 2/3 the brownie batter into an 8x8" or 9x9" baking pan. Then add the cookie batter in little chunks followed by the remaining brownie batter.
  4. Bake for 15 minutes, let cool an hour, and then slice into squares to enjoy!

Where to buy Tony Chocolonely?

My go-to place to buy Tony Chocolonely is at Whole Foods Market and Fresh Market, but you can also check out more locations near you or shop online by clicking here.

Pro Tips to making the best Brookies:

  • The secret to glossy brownies is beating the eggs and sugar very well separately before adding to the batter.
  • Make sure you line the baking pan with two sheets of parchment paper for easy removal after baking/cooling.
  • Let the brownies cool for a complete hour before removing from pan and slicing.
  • For leftovers, warm them up in the oven or microwave and then serve with vanilla bean ice cream for a special treat.

Now, it’s time to grab our aprons and begin baking deliciousness! ’till next time! xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram@brightmomentco. It always makes my day seeing y’alls creations!

For more tasty A Bright Moment recipes, be sure to follow us on Pinterest, Facebook, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

The BEST Brookies (Brownies with Cookie Bits)

POV: You want both a chewy Chocolate Chip Cookie and a fudgy Brownie. Enter: A Brookie!



For the Brownie Layer:

  • 6.35oz Tony Chocolonely Milk Chocolate Chip Cookie, broken into small pieces
  • 1/4 cup Unsalted Butter
  • 1 large Egg
  • 1 Egg Yolk
  • 1/3 cup Granulated Cane Sugar
  • 1/3 cup Brown Sugar
  • 1/4 tsp. Baking Powder
  • 1 tsp. Vanilla Extract
  • 1/3 cup Flour + 3 tbsp. 
  • 1/4 tsp. Salt

For the CCC Layer:

  • 1/2 cup Unsalted Butter, cold
  • 1/4 cup Granulated Cane Sugar
  • 1/4 cup Brown Sugar
  • 1 large Egg
  • 1/2 tsp. Vanilla Extract (optional)
  • 1 cup Flour
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 6.35oz Tony Chocolonely Milk Chocolate Chip Cookie, chopped into small chunks 


For the Brownie Layer:

  1. In a small saucepan over low heat, add the butter and chocolate pieces. Stir occasionally until the chocolate is melted. 
  2. In the bowl of a stand mixer, add the cane sugar, brown sugar, egg, and egg yolk. Beat on high speed for 2 minutes, until a pale yellow color. Stir in the melted chocolate mixture and vanilla extract. 
  3. In a separate bowl, mix the flour, baking powder, and salt together. Add to the mixing bowl with the chocolate. Mix just until combined. Set aside. 

For the CCC Layer:

  1. In the bowl of a stand mixer, add the butter, cane sugar, brown sugar, and egg. Beat on high speed for 3 minutes. 
  2. In the meantime, whisk the flour, baking soda, and salt together in a separate bowl. 
  3. Add the flour mixture to the egg mixture. Mix for 1 minute until well-combined. 
  4. Stir in the vanilla extract and chopped chocolate chunks. 

To Assemble the Brookies:

  1. Preheat oven to 350F. Line a 8x8” baking pan with parchment paper so you have edges to lift up the brookies after baking. 
  2. Add half of the brownie mixture to the pan. With slightly wet fingers, spread out the mixture to create an even layer.
  3. Add half of the cookie mixture on top of the brownie layer, again spreading out into a semi-even layer. 
  4. Add spoonfuls of the remaining brownie and cookie batters on top until all is used. 
  5. Bake for 25-30 minutes, or until edges are golden brown and center is set. (The shorter the baking time will make for more gooey brownies.)
  6. Cool the brownies at room temperature for 10 minutes, then in the fridge for 30 minutes prior ro slicing. Enjoy! 

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