Home » Double Chocolate Brookies: The Perfect Combination of Cookies and Brownies

Double Chocolate Brookies: The Perfect Combination of Cookies and Brownies

If you can’t decide between cookies and brownies, then Brookies are your answer! These Double Chocolate Brookies are loaded with big chocolate flavors, and they’re delish! Moist and easy to make, the combination of chocolate and chocolate chunks is irresistible!

A plate of Brookies with milk in the background.

This is one of my oldest and favorite Brookie recipes. I’ve made this recipe a gazillion times, and it always turns out perfectly. The combination of unsweetened and semi-sweet chocolate is perfect, and the crunch of the walnuts puts these over the top!

I love having a batch of these in the freezer. They’re like those 2-bite brownies, but there’s something so much tastier about a cookie. They’re rich, fudgy, chocolatey, and freeze like a dream. That’s my kind of dessert!

Double Chocolate Brookies on a white plate.

What You’ll Love About Double Chocolate Brookies


  • They have an irresistible blend of a cookie’s chewiness and a brownie’s fudgy goodness.
  • These brookies aren’t too sweet – and the chocolate flavor really comes through.
  • I love these as a standalone dessert, or you can jazz them up in a sundae or with your favorite ice cream.

Ingredients

  • Semisweet chocolate – Chopped.
  • Unsweetened chocolate – Chopped.
  • Butter – Salted.
  • Sugar – White granulated sugar.
  • Large eggs
  • Vanilla extract
  • All-purpose flour
  • Walnuts – Toasted first for extra crunch.

How To Make Double Chocolate Brookies

  1. Preheat your oven to 325-F and line 2 baking trays with parchment paper for easy cleanup.
  2. Use a double boiler to melt the butter, 5 ounces of the semisweet chocolate, and the unsweetened chocolate together until combined. Set aside to cool slightly.
  3. Transfer the melted chocolate and butter to a medium-sized bowl and mix in the sugar.
  4. Add the eggs, mixing after each egg, then add the vanilla.
  5. Add the flour and mix until combined, scraping down the sides of the bowl as needed.
  6. Stir in the remaining chopped semisweet chocolate and chopped walnuts.
  7. Scoop 2 tablespoon balls of dough and place them about 2 inches apart on the baking sheets. Flatten the dough balls lightly with a spatula.
  8. Bake at 325-F for 9-11 minutes or until set. 
  9. Cool on a wire rack, then dig in! 

Step By Step Process

Chef Jenn’s Recipe Notes

  • To achieve the perfect texture, remember not to overmix the batter when adding flour. Mix until just combined.
  • Get creative with your add-ins! Instead of walnuts, try substituting them with pecans, almonds, or even a handful of chocolate chips for an extra dose of chocolatey goodness.
  • Bake your cookies in the middle of the oven so they don’t get too brown on the bottom.

Recommended

Serving Suggestions

Double Chocolate Brookies are scrumptious on their own but can be jazzed up with a few simple additions. Serve them warm with a dollop of whipped cream and a sprinkle of cocoa powder for an indulgent dessert. Or, pair them with a scoop of vanilla ice cream and a drizzle of chocolate syrup.

Storage

Store your Double Chocolate Brookies in an airtight container on the counter for 2-3 days, or freeze them. They freeze like a dream! Just package them in a freezer-safe container or plastic back for up to a month. Thaw and enjoy!

Brookies on a white plate.
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A plate of Brookies with milk in the background.

Double Chocolate Brookies

Chef Jenn
Rich, fudgy, and loaded with 2 kinds of chocolate, these Double Chocolate Brookies are delish!
No ratings yet
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 24 brookies
Calories 189 kcal

Ingredients
  

  • 9 ounces semisweet chocolate chopped and divided
  • 3 ounces unsweet chocolate chopped
  • 6 tablespoons butter I cook with salted butter
  • 1 cup white granulated sugar
  • 3 large eggs
  • ½ teaspoon vanilla extract
  • 1 cup all-purpose flour
  • ¾ cup walnuts toast them first for extra crunch

Instructions
 

  • Preheat your oven to 325-F and line 2 baking trays with parchment paper for easy cleanup.
  • Use a double boiler to melt the butter, 5 ounces of the semisweet chocolate, and the unsweetened chocolate together until combined. Set aside to cool slightly.
  • Transfer the melted chocolate and butter to a medium-sized bowl and mix in the sugar.
  • Add the eggs, mixing after each egg, then add the vanilla.
  • Add the flour and mix until combined, scraping down the sides of the bowl as needed.
  • Stir in the remaining chopped semisweet chocolate and chopped walnuts.
  • Scoop 2 tablespoon balls of dough and place them about 2 inches apart on the baking sheets. Flatten the dough balls lightly with a spatula.
  • Bake at 325-F for 9-11 minutes or until set.
  • Cool on a wire rack, then dig in!

Notes

Chef Jenn’s Recipe Tips

  • To achieve the perfect texture, remember not to overmix the batter when adding flour. Mix until just combined.
  • Get creative with your add-ins! Instead of walnuts, try substituting them with pecans, almonds, or even a handful of chocolate chips for an extra dose of chocolatey goodness.
  • Bake your cookies in the middle of the oven so they don’t get too brown on the bottom.

Nutrition

Serving: 1brookieCalories: 189kcalCarbohydrates: 19gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 31mgSodium: 34mgPotassium: 121mgFiber: 2gSugar: 12gVitamin A: 127IUVitamin C: 0.05mgCalcium: 19mgIron: 2mg
Keyword brookies, brownies, cookie
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