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5 from 8 reviews

I’m sure you’ve heard of brookies, but have you heard of reversed brookies? These blondie brookies are a delicious combination of blondies and double chocolate chip cookies! They are fudgy, gooey and oh so easy to make.

Three reversed brookies stacked

These reversed brookies are such a fun recipe to make, plus you can easily make them dairy free! I love that I can get the best of both worlds in this recipe.

Featured Reader Review

“These are so good! Recipe is easy to follow. They are super thick and chewy and the best of both worlds when you can’t decide between brownies or cookies. Everyone loved them!! Definitely will be making again!” 

Amanda
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If you’re looking for something with brownies in it though, you should definitely try my brownie blondies!

Inspired by the classic brookie bars which are a combination of brownies and chocolate chip cookies, I’ve flipped this recipe and made it using my favorite chocolate chunk blondies and my double chocolate chip cookies.

Why You’ll Love My Reversed Brookies

  • These reversed brookies are the best of both worlds – chewy and fudgy blondies swirled with double chocolate chip cookies!
  • Theze blondies with chocolate cookies don’t need any fancy ingredients – you probably already have everything you need in your pantry.
  • Making two different recipes sounds like a lot of work, but they use a lot of the same ingredients, which makes them easy to whip up!
  • You can make these brookies with regular dairy ingredients, or completely dairy free – they’ve been tested both ways!

Ingredients Needed

ingredients to make reversed brookies in bowls with labels
  • Butter: feel free to use regular butter or vegan butter if you need these reverse brookies to be dairy free.
  • Flour: I tested these brookies with all purpose flour. If you need these bars to be gluten free, you can use gluten free all purpose 1-1 baking flour.
  • Chocolate Chips: Vegan semisweet chocolate chips or regular chocolate chips work great! You can also use a chopped chocolate bar if you prefer.
  • Cocoa Powder: I recommend using unsweetened dutch processed cocoa powder in this recipe. Not sure if your cocoa powder is dutch processed? Check the ingredients! If it mentions alkali or an acidity regulator, then it is dutch processed cocoa powder.

Step By Step Instructions

Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.

Baking process for brookies in six steps

Step 1: Preheat your oven to 350°Fahrenheit and line a 9×9 baking pan with parchment paper. Make sure you have some parchment paper overhanging so it is easy to remove the brookies!

Step 2: Make your double chocolate chip cookie dough first. In a stand mixer or in a large bowl with a hand mixer, beat the butter, light brown sugar and white sugar together for 1-2 minutes, until it is light and fluffy.

Add the egg and vanilla extract and beat to combine.

Step 3: Add the flour, baking soda, salt and cocoa powder. Mix until it is just combined, then stir in the chocolate chips. Set aside.

Step 4: Make the blondie batter. Start by melting the butter in the microwave or in a small pan over the store. Pour the melted butter into a medium bowl.

Step 5: Add the light brown sugar and white sugar to the melted butter and whisk. Whisk until the mixture becomes thick and paste-like, pulling away from the sides of the bowl. Add the eggs and vanilla extract and whisk once more.

Step 6: Add the flour and salt and whisk until it is just combined.

Step 7: Use a small measuring cup or a scoop to scoop out 2-4 tablespoons of blondie batter into the prepared pan.

Use a different measuring cup or spoon to scoop out the chocolate cookie dough into the pan. Continue alternating until you’ve added all the batter. Sprinkle additional chocolate chips on top if you wish!

Step 8: Bake for 35-45 minutes. You’ll know it’s ready when the middle is no longer jiggly and a toothpick inserted in the center comes out either clean or with a bit of blondie batter, but it shouldn’t be covered in wet batter.

Let the brookies cool for 45 minutes. Lift the brookies out of the pan, slice and enjoy!

Reversed brookies cut into dessert squares

Expert Tips

  • Properly measure your flour – please! Use a $15 kitchen scale (this is the most accurate way) or the fluff, scoop, and level method.
  • Use different spoons or measuring cups – make sure you use 2 measuring cups or spoons when scooping out the blondie batter and double chocolate cookie dough! 
  • Use a 9×9 baking pan – using an 8×8 pan will make the brookies very thick and they will take longer to bake. 
  • Wait until they’re cool to slice – if you try slicing these into squares while they’re warm they might fall apart!

Storage Instructions

Once sliced, keep them in an airtight container for up to 5 days at room temperature.

You can also freeze them by wrapping tightly in plastic wrap and then wrapping them in tinfoil. Place in a freezer bag, and thaw at room temperature when ready to enjoy.

More Dessert Bars You’ll Love

three triple chocolate brownies stacked on top of each other with a knife beside them

Triple Chocolate Brownies
Oreo blondies sliced into squares with one in the middle on its side

Oreo Blondies
blonde brownies on parchment paper sliced into squares with one blondie facing up

Blonde Brownies
brownie blondies stacked on top of each other featured image

Brownie Blondies

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!

Three Reversed Brookies stacked
5 from 8 reviews

Reversed Brookies

Gabby Kislanko
These reversed brookies are a delicious combination of blondies and double chocolate chip cookies! They are fudgy, gooey and easy to make!
Prep Time: 19 minutes
Bake: 40 minutes
Total Time: 59 minutes
Servings: 12 brookies
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Ingredients
 

Double Chocolate Chip Cookie Dough

  • ½ cup (105 g) butter, softened, (regular or vegan)
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ⅓ cup (28 g) unsweetened cocoa powder
  • 1¼ cup (157 g) all-purpose flour
  • ½-⅔ cup semisweet chocolate chips or chopped chocolate, (regular or vegan)

Blondie Batter

  • ¾ cup (158 g) butter, melted, (regular or vegan)
  • 1 cup (200 g) light brown sugar
  • ½ cup (100 g) granulated sugar
  • 2 eggs
  • 1 Tablespoon vanilla extract
  • ½ teaspoon salt
  • 1¾ cup (220 g) all-purpose flour

Instructions
 

  • Preheat the oven to 350°F and line a 9×9 square baking pan with parchment paper. Leave parchment paper hanging over the sides of the pan so that you can easily remove the brookies from the pan later.

Double Chocolate Chip Cookie Dough

  • In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (around 1-2 minutes). Add in the egg and vanilla extract.
  • Add in the flour, salt, baking soda, and cocoa powder and mix until just combined. Stir in the chocolate chips. Set the dough aside.

Blondie Batter

  • Melt the butter in the microwave or in a small pan over the stove. Transfer the melted butter to a medium sized bowl.
  • Add in both the sugars whisk the butter and sugars together. Keep whisking until the mixture resembles a paste that pulls away cleanly from the side of the bowl when you mix it. Add in eggs and vanilla and whisk again.
  • Add flour and salt into the bowl and whisk until just combined (it should only take about a minute).

Assembling The Brookies

  • Use a small measuring cup or spoon to scoop about 2-4 Tablespoons of blondie batter into the pan. Use a different measuring cup or spoon to scoop the chocolate cookie dough into the pan. Continue alternating until you've added all the batter. Sprinkle with more chocolate chips if desired.
  • Bake for 35-45 minutes. The middle should not be jiggly, and a toothpick should come out either clean or with a tiny bit of blondie batter on it, but it shouldn't be covered in wet batter. Let the brookies cool for at least 45 minutes, then slice and enjoy!

Equipment

1 9×9 baking pan
1 Whisk
Parchment Paper

Video

Notes

Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the “Metric” tab.
Measuring Flour and Cocoa Powder: Properly measure your flour and cocoa powder using either a kitchen scale or the scoop and level method.
Baking Time: This will vary depending on your oven, as well as your pan.
If using a glass baking dish instead of aluminium, the brookies will take longer to bake.
Measuring Cups: Use one measuring cup to scoop the brownie batter into the pan, and another measuring cup to scoop the blondie batter in. Using the same cup will cause the batters to mix together too much.
Storage Instructions: Store un-sliced in the pan, covered tightly with tinfoil 3-4 days. Store sliced brookies at room temperature in an airtight container. 
Calories: 350kcal, Carbohydrates: 73g, Protein: 6g, Fat: 20g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 41mg, Sodium: 418mg, Potassium: 179mg, Fiber: 2g, Sugar: 47g, Vitamin A: 962IU, Calcium: 46mg, Iron: 3mg
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The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.