Deep Dish Brookies combine a chewy chocolate chip cookie with a fudgy chocolate brownie, baked in a muffin tin to create a deep-dish effect. The result is a crisp, chewy edge with a soft, gooey, and fudgy center—pure indulgence.
If brookies are new to you, welcome to a delicious discovery. The pairing of a rich, dense brownie and a sweet, chewy cookie is one of those combinations that just works—every bite delivers contrasting textures and deep chocolate flavor.
This deep dish version was adapted from two favorite recipes: a cookie pie dough that creates chewy outsides and a soft, fluffy middle, and a dense, fudgy brownie batter. The cookie dough forms a sturdy base and rim, while the brownie layer adds the concentrated chocolate center. Pull them out of the oven a few minutes early if you prefer an even gooier, more molten center.
These brookies are simple to make. Prepare the easy cookie dough—quick with a hand mixer if you have one—then make the one-bowl brownie batter. Layer the cookie dough in greased muffin cups, press a base, add a little more cookie dough around the edges, then pour the brownie batter over the top and bake.
For easy removal, grease the muffin pan and place a strip of baking paper in each cup with the ends left hanging over the sides. Those paper “handles” make lifting the brookies out effortless and neater than trying to pry them free with a knife.
These brookies are perfect served warm so the center is soft and slightly molten, but they also hold well as they cool if you prefer a firmer brownie texture. Enjoy them straight from the tin, on a dessert plate, or with a scoop of vanilla ice cream for an extra-special treat.
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-cup muffin pan and line each cup with a strip of baking paper, leaving the ends hanging over the sides for easy removal.
Cookie Layer;
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Beat the very 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 incorporated.
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Stir in the flour, baking powder and chocolate chips until just combined.
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Place about two tablespoons of cookie dough into the base of each muffin cup and press flat. Use remaining dough to build up the edges so each cup has a cookie base and rim.
Brownie Layer;
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Melt the butter and dark chocolate together until smooth, then let cool slightly.
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Beat the eggs, sugar and vanilla until light and fluffy, then mix in the melted chocolate.
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Add the cocoa, then fold in the flour until combined.
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Pour the brownie batter over each cookie base and spread evenly.
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Bake for 20–30 minutes, depending on your oven and how fudgy you want the centers. Check at 20 minutes: if a skewer inserted shows soft crumbs they are done and fudgy; bake an extra 5 minutes for a firmer, fluffier texture.
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Let the brookies cool for 10 minutes, then use the paper handles to lift them from the pan. Serve warm or allow to cool completely on a rack.
Video
Nutrition
