Sheet Pan Brookies

Why choose between brownies and cookies when you can have both? Seriously, if you find yourself craving a fudgy brownie and some warm chocolate chip cookies, then you need these brookies in your life! And, making them in a sheet pan ensures they are ready to serve a crowd.

For more delicious desserts, try my Perfect Chocolate Chip Cookies and the Best Brownie Recipe Ever.

Why My Recipe

• My signature brownie and chocolate chip cookie recipes combined to create the perfect brookie!
• This sheet pan version makes for easy serving and feeds a crowd!

Making these brookies in a sheet pan is the way to go, trust me. When I think of this kind of dessert, it’s one that is meant to be shared with a crowd at a party or potluck or any get together. So, sheet pan it is! Making them in the sheet plan also gives the perfect ratio of decadent brownie and chocolate chip cookie, so one doesn’t overwhelm the other. It wasn’t quite as simple as combining my two signature recipes, but a few little adjustments bring the same amazing results in one delicious little cookie bar.

Contents show

1 Ingredient Notes

2 Lining Your Pan

3 Don’t Overbake!

4 Adapting for a 9×13

5 Storage Instructions

5.1 More sheet pan desserts…

5.2 Related Posts

Ingredient Notes

• Butter: We use salted here for convenience. If you are using unsalted, add an additional pinch of salt as it does enhance the flavor of chocolate.
• Granulated Sugar: Ensures the classic crackly top on the brownies.
• Eggs: Use grade AA large eggs at room temperature for easy mixing.
• Vanilla Extract: Enhances the chocolate flavor. Pure, real vanilla extract is recommended.
• Chocolate Chips: Use semi-sweet chocolate chips if you like darker chocolate, or milk chocolate for those with a sweeter tooth. Our favorite chocolate chip? Guittard all the way!
• All-Purpose Flour: This recipe has been thoroughly tested using both all-purpose and bread flour which both work great. Alternative flours have not been fully vetted.
• Unsweetened Cocoa Powder: We used Hershey’s unsweetened cocoa powder in this recipe. In addition, it was also tested with Guittard dutch process and Ghiradelli unsweetened cocoa powder, all of which worked successfully. Hershey’s was our favorite.
• Brown Sugar: Light or dark brown sugar works, but dark brown sugar is going to give you a deeper flavor and a chewier cookie layer.
• Baking Soda: Check the expiration date to ensure proper leavening.

Lining Your Pan

In my testing, I found that it was best to line the pan with parchment paper with a slight overhang. This prevents the brookie from bubbling up over the edges as well as keeps them from sticking to the pan.

It’s helpful to spray the pan with nonstick cooking spray first to help the parchment paper stick. This will make it easier to spread the brownie batter into the corners without the whole thing sliding around.

Don’t Overbake!

These are the fudgiest, chewiest, most glorious dessert bars as long as they aren’t overbaked. Don’t get me wrong, they are still good, just not the same level of fudgy deliciousness.

As the brookie bakes, you’ll notice it bubbling and breathing. As soon as it stops doing that, remove them from the oven. Start watching at the 30-minute mark and you’ll see it happen.

Adapting for a 9×13

Could you make these in a 9×13 pan instead of a sheet pan? Absolutely! They’ll be thick, glorious monsters of a dessert, but you will need to adjust the baking time.

Increase the baking time to 40 to 45 minutes for a 9×13 pan.