Deep Dish Brookies combine a chewy chocolate chip cookie with a fudgy chocolate brownie, baked in a muffin tin to create a deep-dish treat with a soft, gooey center. The contrast of chewy cookie edges and a dense brownie middle makes these brookies irresistible.
If brookies are new to you, you’re in the right place. They pair the sweet, vanilla-forward chew of a cookie with the rich intensity of a brownie — a combination that works every single time.
This version grew from adapting a cookie pie dough and a one-bowl brownie batter. The cookie dough yields a chewy exterior and a soft, slightly fluffy center, while the brownie layer stays dense, fudgy and chocolatey. For an even gooier center, remove the brookies from the oven about five minutes earlier than recommended.
These are straightforward to assemble: make the quick cookie dough (a hand mixer helps), prepare the brownie batter in one bowl, then layer the two in a greased muffin tin for that deep-dish shape. Lining each cup with a strip of parchment paper that extends above the rim makes it easy to lift the brookies out once they’re cooled slightly.
The recipe below yields 12 muffins and is broken into cookie and brownie layers so you can follow each component easily. Bake times vary by oven; check at 20 minutes. If a skewer comes out with a few moist crumbs, the centers will be fudgy. For a slightly firmer, more cake-like texture, bake a few minutes longer.
I’ll be sharing more updates soon — and if you make these, tag #lightscamerabake on Instagram so I can see your creations.
Print Recipe
Deep Dish Brookies
Ingredients
Cookie Layer;
- ¾ Cup and 2 Tbsp. Butter, Partially Melted (200g)
- ¾ Cup Brown Sugar (130g)
- ½ Cup Sugar (100g)
- 2 Large Eggs
- 2 teaspoon Vanilla Extract
- 2 and ¼ Cups All-Purpose Flour (280g)
- 1 teaspoon Baking Powder
- 1 Cup Chocolate Chips (180g)
Brownie Layer;
- 1 Cup Dark Chocolate (190g)
- ¾ Cups Butter (170g)
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
- 1 Cup Sugar (200g)
- ¼ Cup Brown Sugar (50g)
- 1 Cup All-Purpose Flour (125g)
- ⅓ Cup Cocoa (31g)
Instructions
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Preheat the oven to 180°C (350°F). Grease a 12-piece muffin pan and line each cup with a strip of baking paper that hangs over the edges for easy removal.
Cookie Layer;
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Beat the soft or partially melted butter with the brown sugar and sugar until combined.
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Add the eggs and vanilla and beat until smooth.
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Stir in the flour, baking powder and chocolate chips until just combined.
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Place two tablespoons of cookie dough into the base of each muffin cup and press flat. Distribute any remaining dough evenly over the cups.
Brownie Layer;
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Melt the butter and dark chocolate together and set aside to cool slightly.
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Beat the eggs, sugar and vanilla until light and fluffy.
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Fold the melted chocolate mixture into the beaten eggs and sugar.
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Stir in the cocoa, then the flour until just combined.
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Pour the brownie batter over the cookie bases and spread evenly.
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Bake for 20–30 minutes depending on your oven and preferred doneness. Check at 20 minutes: a skewer with moist crumbs means fudgy centers. For a slightly firmer texture, bake about five minutes longer.
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Let the brookies cool for 10 minutes, then use the parchment “handles” to lift them from the tin. Enjoy warm or cool on a rack.
Video
Nutrition
