Salted Dark Chocolate Brookies

Name: Salted Dark Chocolate Brookies
Prep time: 25 min
Cook time: 32 min
Total time: 57 min
Yield: 16
Cuisine: American
Ingredients: 12 tbsp Unsalted Butter, Divided; 4 oz Dark Chocolate, Chopped; 3/4 cup Granulated Sugar; 3/4 cup Light Brown Sugar, Divided; 3 Large Eggs, Divided; 2 tsp Vanilla Extract, Divided; 1 1/2 cups All-Purpose Flour, Divided; 1/3 cup Unsweetened Cocoa Powder; 1 tsp Espresso Powder; 3/4 tsp Fine Sea Salt, Divided; 1/4 tsp Baking Soda; 1/2 cup Semisweet Chocolate Chips; 1 tsp Flaky Sea Salt

Salted chocolate brookies with fudgy centers on a dark platter

Judy Sanders

Published: July 28, 2026

Categories: Chocolate Desserts, Cookies, U.S.

Tags: Baking, Brownies, Chocolate Dessert, Dessert Bars, Chocolate Chip Cookies, Brookies

Chocolate Brookies

Fudgy dark chocolate brownie bars are marbled with chewy chocolate chip cookie dough and finished with flaky salt for a crisp-edged, soft-centered bake.

Prep Time:25 minCook Time:32 minTotal Time:57 minServings:16Difficulty:Medium

Brookies bring two familiar bakes together without turning either one into an afterthought. The dark chocolate brownie layer stays dense and fudgy, while spoonfuls of brown sugar cookie dough bake into golden, chewy islands across the top.

A small amount of espresso powder deepens the cocoa flavor without making the bars taste like coffee. Semisweet chocolate chips give the cookie dough distinct pockets of melted chocolate, and flaky salt keeps the finished bars balanced rather than overly sweet.

The key to a clean marbled top is to distribute both mixtures in alternating portions instead of spreading one in a solid layer. A few gentle swirls join them while leaving enough definition for contrasting textures in every square.

Let the slab cool completely before lifting and slicing it. The center continues to set as it cools, producing neat edges and a moist crumb that keeps well in an airtight container for several days.

Nutrition (per serving)

Calories:318 kcal

Protein:4 g

Carbs:42 g

Fat:16 g

Directions

1

Heat the oven to 350°F. Line an 8-inch square metal pan with parchment, leaving an overhang on two sides, and lightly grease the exposed sides.
2

Melt 6 tablespoons butter with the chopped dark chocolate in a heatproof bowl, stirring until smooth. Let the mixture cool for 5 minutes.
3

Whisk the granulated sugar, 1/4 cup brown sugar, 2 eggs, and 1 teaspoon vanilla into the melted chocolate until glossy and slightly thickened.
4

Fold in 1/2 cup flour, the cocoa powder, espresso powder, and 1/2 teaspoon fine salt just until no dry streaks remain. Spread the brownie batter in the prepared pan.
5

Melt the remaining 6 tablespoons butter and cool it for 5 minutes. Whisk in the remaining 1/2 cup brown sugar, the remaining egg, and the remaining 1 teaspoon vanilla.
6

Stir the remaining 1 cup flour, the baking soda, and the remaining 1/4 teaspoon fine salt into the cookie mixture. Fold in the chocolate chips to make a soft dough.
7

Drop tablespoon-size pieces of cookie dough evenly over the brownie batter. Gently press them down, then drag a butter knife through the two mixtures a few times to create broad swirls without fully blending them.
8

Sprinkle with flaky sea salt and bake for 30 to 32 minutes, until the cookie portions are golden and a toothpick in a brownie area comes out with moist crumbs but no wet batter.
9

Cool completely in the pan on a rack. Lift out by the parchment, cut into 16 squares with a clean sharp knife, and wipe the blade between cuts.

Ingredients

Unsalted Butter, Divided:12 tbsp
Dark Chocolate, Chopped:4 oz
Granulated Sugar:3/4 cup
Light Brown Sugar, Divided:3/4 cup
Large Eggs, Divided:3
Vanilla Extract, Divided:2 tsp
All-Purpose Flour, Divided:1 1/2 cups
Unsweetened Cocoa Powder:1/3 cup
Espresso Powder:1 tsp
Fine Sea Salt, Divided:3/4 tsp
Baking Soda:1/4 tsp
Semisweet Chocolate Chips:1/2 cup
Flaky Sea Salt:1 tsp

Tips & Notes

Use a metal pan for crisp edges and even baking; a glass pan can leave the center underdone before the edges set.
For the fudgiest texture, remove the pan when the brownie sections still cling to a toothpick as moist crumbs.
Store the cooled brookies in an airtight container at room temperature for up to 4 days.