You’ll love how brookies blend fudgy brownies with chewy cookie dough, creating gooey, crunchy, and salty-sweet layers in every bite. Picture molten chocolate, warm caramel ribbons, and crisp cookie edges — all simple to pull off at home with everyday ingredients. I’ll walk you through ten inspired variations that elevate the classic without extra fuss, and by the end you’ll be planning which one to bake first.
Classic Brookies With Chewy Chocolate Chip Cookies and Fudgy Brownies
A perfect mash-up of chewy chocolate chip cookies layered over rich, fudgy brownies — brookies that satisfy both cookie and brownie cravings in every bite.
Ingredients:
- 1 cup (2 sticks) unsalted butter, divided (8 tbsp for brownie, 4 tbsp for cookie)
- 1 1/4 cups granulated sugar (1 cup for brownie, 1/4 cup for cookie)
- 3/4 cup packed brown sugar, divided (1/2 cup for brownie, 1/4 cup for cookie)
- 2 large eggs, divided (1 for brownie, 1 for cookie)
- 1 tsp vanilla extract, divided (3/4 tsp for brownie, 1/4 tsp for cookie)
- 1/2 cup plus 2 tbsp unsweetened cocoa powder
- 3/4 cup all-purpose flour for brownie
- 1/2 tsp baking powder for brownie
- 1/4 tsp salt for brownie
- 1 cup all-purpose flour for cookie
- 1/2 tsp baking soda for cookie
- 1/4 tsp salt for cookie
- 3/4 cup semisweet chocolate chips (for cookie dough)
- Optional pinch of flaky sea salt for topping
How to Make:
- Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving an overhang for easy removal.
- Make the brownie layer: Melt 8 tablespoons butter in a saucepan or microwave until smooth. Stir in 1 cup granulated sugar and 1/2 cup brown sugar until combined.
- Beat in 1 egg and 3/4 tsp vanilla until glossy.
- Whisk in 1/2 cup plus 2 tbsp cocoa powder, 3/4 cup flour, 1/2 tsp baking powder, and 1/4 tsp salt until just mixed. Spread batter evenly into the prepared pan.
- Make the cookie dough: Cream together 4 tablespoons softened butter, 1/4 cup granulated sugar, and 1/4 cup brown sugar until light.
- Beat in the remaining egg and 1/4 tsp vanilla until combined.
- Stir in 1 cup flour, 1/2 tsp baking soda, and 1/4 tsp salt until a soft dough forms. Fold in 3/4 cup chocolate chips.
- Drop tablespoon-sized scoops of cookie dough over the brownie batter, spacing evenly; gently press to cover as much as you can without sinking into the brownie layer.
- Optional: sprinkle a light pinch of flaky sea salt over the top for contrast.
- Bake 25–30 minutes, until cookie tops are golden and a toothpick into the brownie portion comes out with a few moist crumbs (avoid overbaking to keep brownies fudgy).
- Cool completely in the pan on a wire rack, then lift out with parchment and slice into squares.
Enjoy warm with a glass of milk or a scoop of vanilla ice cream — gooey, chewy, and totally irresistible.
Salted Caramel Brookies With Pretzel Crunch
Salted Caramel Brookies With Pretzel Crunch — sweet, salty, fudgy brownies meet gooey caramel and crunchy pretzel in one irresistible bar.
Ingredients:
- 8 oz (225 g) semi-sweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (100 g) light brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 tsp salt
- 1/2 cup (90 g) chocolate chips (optional, for extra chocolate)
- 1 cup prepared cookie dough (store-bought or homemade), crumbled or dolloped
- 3/4 cup soft caramel sauce (store-bought or homemade)
- 1/2 cup crushed pretzels (plus extra for sprinkling)
- flaky sea salt for finishing
How to Make:
- Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) square pan with foil or parchment, leaving an overhang for easy removal; lightly grease the lining.
- Melt the chopped chocolate and butter together in a microwave in 20–30 second bursts, stirring until smooth, or use a double boiler. Let cool slightly.
- Stir in granulated and brown sugars into the chocolate mixture until combined, then whisk in the eggs one at a time and add the vanilla.
- Sift in the flour, cocoa powder, and salt and fold gently until just combined; fold in chocolate chips if using.
- Spread about two-thirds of the brownie batter evenly into the prepared pan.
- Dollop or sprinkle the cookie dough over the brownie layer in small bits so it bakes through; press lightly but don’t fully flatten.
- Warm the caramel sauce if thick; spoon it in dollops over the cookie-dotted brownie layer, leaving small gaps. Sprinkle half of the crushed pretzels over the caramel.
- Drop spoonfuls of the remaining brownie batter over the caramel and cookie layer and gently spread to cover as much as possible without disturbing layers too much.
- Sprinkle remaining crushed pretzels on top and bake for 28–35 minutes, or until a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Remove from oven and immediately sprinkle lightly with flaky sea salt. Let cool completely in the pan on a wire rack, then chill 1 hour to set the caramel for clean slices.
- Use the foil/parchment overhang to lift the slab from the pan. Cut into bars, wiping the knife between cuts for neat edges; garnish with extra pretzel bits if you like.
Enjoy warm with a scoop of vanilla ice cream or store airtight for up to 4 days — crunchy, gooey, and utterly addictive.
Double Chocolate Oreo Brookies
Decadent Double Chocolate Oreo Brookies — fudgy brownie meets chewy cookie with Oreo crunch.
Ingredients:
- 1 batch chocolate chip cookie dough (about 2 cups; store-bought or homemade)
- 1 batch brownie batter (about 2 cups; store-bought mix or homemade)
- 12–16 Oreo cookies, roughly chopped
- 2 tablespoons melted butter (optional, for pressing)
- Pinch of salt (optional, to taste)
- Powdered sugar for dusting (optional)
How to Make:
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment.
- Press half of the cookie dough evenly into the bottom of the prepared pan to form a cookie base.
- Spread the brownie batter gently over the cookie layer, smoothing it into an even layer.
- Dollop or drop spoonfuls of the remaining cookie dough over the brownie layer, then gently spread or leave slightly marbled—don’t worry about perfect coverage.
- Sprinkle the chopped Oreo pieces evenly over the top, pressing them lightly into the dough and batter. Brush with melted butter for extra shine if you like.
- Bake 25–35 minutes, or until the edges are set and a toothpick inserted into the brownie part comes out with a few moist crumbs (not raw batter).
- Let the brookies cool completely in the pan on a wire rack, about 1 hour, to firm up for clean slices.
- Lift the brookies from the pan using the parchment, slice into squares, and dust with powdered sugar if desired.
Enjoy a gooey, crunchy bite — these brookies are pure chocolate bliss!
Peanut Butter Swirl Brookies With Chunky Peanut Butter Cookies
Peanut Butter Swirl Brookies With Chunky Peanut Butter Cookies — a gooey brownie-brown sugar cookie mashup with ribbons of peanut butter in every bite.
Ingredients:
- For the brownie layer:
- 1/2 cup (115 g) unsalted butter
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup + 2 tbsp (80 g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- For the peanut butter swirl:
- 1/2 cup creamy or chunky peanut butter (see note below)
- 2 tbsp powdered sugar (optional, for thicker swirl)
- For the chunky peanut butter cookie topping:
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) packed brown sugar
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (125 g) chunky peanut butter (for dough)
- 1/2–3/4 cup (60–90 g) chopped peanuts or chunky peanut butter bits (for extra texture)
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment, leaving an overhang.
- Make the brownie batter: melt the 1/2 cup butter in a saucepan or microwave. Stir in sugar until combined.
- Beat in eggs, one at a time, then stir in 1 tsp vanilla.
- Whisk cocoa, 1/2 cup + 2 tbsp flour, salt, and baking powder; fold into wet ingredients until smooth. Spread evenly in prepared pan.
- Make the peanut butter swirl: if using runny peanut butter, stir in 2 tbsp powdered sugar to thicken slightly. Drop tablespoonfuls over brownie batter and use a knife to gently swirl.
- Make the chunky peanut butter cookie dough: cream softened butter, brown sugar, and granulated sugar until light. Beat in egg and 1 tsp vanilla until smooth.
- Mix in 1/2 cup chunky peanut butter until combined. Whisk flour, baking soda, and salt; add to the wet mixture and stir into a soft dough.
- Fold in chopped peanuts or extra chunky bits for texture.
- Drop spoonfuls of cookie dough over the swirled brownie layer, spacing to cover as much as possible; gently press a few pieces to adhere.
- Bake 25–30 minutes, until cookie tops are set and a toothpick in the brownie portion comes out with a few moist crumbs (not raw batter).
- Cool completely in pan on a wire rack, then use parchment overhang to lift out and cut into squares.
- Serve slightly warm or at room temperature with a cold glass of milk.
Enjoy these peanut-buttery brookies — rich, chewy, and perfectly nutty!
Nutella-Stuffed Brookies With Hazelnut Cookie Layer
A gooey, chocolatey brookie with a crackly hazelnut cookie layer and a molten Nutella center.
Ingredients:
- 1 cup (115g) unsalted butter, plus extra for pan
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 cup (50g) cocoa powder (unsweetened)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup (180g) semi-sweet chocolate chips or chopped chocolate
- 1/2 cup (120g) Nutella (for stuffing), plus extra for drizzling (optional)
- 3/4 cup (110g) all-purpose flour (for hazelnut cookie layer)
- 1/2 cup (100g) granulated sugar (for cookie layer)
- 1/4 cup (50g) brown sugar (for cookie layer)
- 1/2 cup (115g) unsalted butter, softened (for cookie layer)
- 1 large egg yolk (for cookie layer)
- 1/2 tsp baking soda
- 1/4 tsp salt (for cookie layer)
- 1 cup (120g) toasted, finely chopped hazelnuts (or hazelnut meal)
How to Make:
- Preheat oven to 350°F (175°C). Grease and line a 9×9-inch (or similar) pan with parchment, leaving an overhang.
- Make the brownie batter: melt 1 cup butter with the chocolate in a heatproof bowl, stir until smooth and let cool slightly.
- Whisk in granulated and brown sugars into the melted chocolate, then add eggs one at a time and stir in vanilla.
- Sift together 1 cup flour, cocoa powder, baking powder, and 1/4 tsp salt; fold into chocolate mixture until just combined.
- Spread about two-thirds of the brownie batter evenly into the prepared pan.
- Drop heaping teaspoonfuls of Nutella over the batter, leaving small gaps; you can freeze spoonfuls of Nutella briefly so they hold shape.
- Make the hazelnut cookie layer: cream 1/2 cup softened butter with 1/2 cup granulated and 1/4 cup brown sugar until fluffy.
- Beat in the egg yolk until combined, then stir in 3/4 cup flour, baking soda, 1/4 tsp salt, and the chopped toasted hazelnuts until a pliable dough forms.
- Pinch off pieces of the cookie dough and spread or crumble them over the brownie layer to cover most of the surface, leaving some brownie visible.
- Dollop the remaining brownie batter over the cookie layer in a few spots and gently swirl with a knife if desired.
- Bake 30–35 minutes, or until cookie tops are golden and a toothpick in the brownie portion comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack—this helps the Nutella set into a delightful molten pocket.
- Use the parchment overhang to lift the brookies from the pan, slice into squares, and warm slightly before serving if you like the Nutella extra gooey.
- Optional: drizzle extra Nutella or sprinkle chopped hazelnuts on top for a finishing touch.
Enjoy warm and gooey—these Nutella-stuffed hazelnut-layer brookies are pure indulgence!
Espresso-Infused Brookies With Dark Chocolate Chunks
Espresso-Infused Brookies With Dark Chocolate Chunks — fudgy brownie meets chewy cookie with a coffee kick.
Ingredients:
- 6 tablespoons (85 g) unsalted butter, plus extra for pan
- 4 ounces (115 g) dark chocolate, coarsely chopped
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons espresso or strong brewed coffee, cooled
- 1/3 cup (40 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup (90–100 g) dark chocolate chunks
- For the cookie layer:
- 4 tablespoons (55 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup (95 g) all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/4 cup (45–50 g) dark chocolate chunks (reserve separately)
How to Make:
- Preheat oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) pan and line with parchment, leaving an overhang.
- Make the brownie layer: melt 6 tbsp butter with 4 oz chopped dark chocolate in a bowl over simmering water or briefly in the microwave, stirring until smooth.
- Stir in both sugars until combined and slightly cooled.
- Beat in eggs, vanilla, and the espresso/coffee until glossy.
- Fold in 1/3 cup flour, cocoa powder, and 1/4 tsp salt until just combined, then fold in 1/2 cup dark chocolate chunks.
- Spread the brownie batter evenly into the prepared pan.
- Make the cookie dough: cream 4 tbsp softened butter with both sugars until light.
- Mix in the egg yolk and vanilla until smooth.
- Stir in 3/4 cup flour, baking soda, and a pinch of salt until a soft dough forms.
- Fold in the reserved 1/4 cup dark chocolate chunks.
- Drop cookie dough by spoonfuls over the brownie layer, aiming to cover most of the surface; you can gently press the dough to create a more even layer but leave some brownie visible.
- Bake 25–30 minutes, or until cookie tops are golden and a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Cool completely in the pan on a wire rack, then lift out with the parchment and cut into squares.
Serve warm or at room temperature — these espresso-infused brookies are best with a glass of milk or your favorite coffee. Enjoy every gooey, chocolatey bite!
S’Mores Brookies With Graham Cracker Cookie and Marshmallow Topping
A gooey, crunchy S’mores Brookie that combines graham cracker cookie base, fudgy brownie, and toasted marshmallow topping — campfire vibes in every bite.
Ingredients:
- 1 cup (120 g) graham cracker crumbs (about 8 full crackers)
- 2 tbsp granulated sugar
- 6 tbsp (85 g) unsalted butter, melted
- 1 cup (170 g) semi-sweet chocolate chips
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 1/4 cup (50 g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup (64 g) all-purpose flour
- 1/4 cup (25 g) unsweetened cocoa powder
- 1/4 tsp salt
- 1 cup (170 g) mini chocolate chips or chopped chocolate (for brownie layer)
- 1 1/2 cups mini marshmallows (or large marshmallows cut into pieces)
- Optional: extra graham cracker pieces or crumbs for sprinkling
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang for easy removal.
- Make the graham cracker cookie base: mix graham crumbs, 2 tbsp sugar, and 6 tbsp melted butter until moist and crumbly.
- Press the crumb mixture evenly into the bottom of the prepared pan to form a firm crust. Bake 8 minutes, then remove and set aside to cool slightly.
- Prepare the brownie batter: melt 1/2 cup butter and 1 cup chocolate chips together (microwave in 30-second bursts, stirring) until smooth.
- Whisk in granulated and brown sugars into the melted chocolate until combined. Add eggs one at a time, then stir in vanilla.
- Fold in flour, cocoa powder, and salt until just combined. Fold in 1 cup mini chocolate chips or chopped chocolate.
- Pour the brownie batter over the partially baked graham crust and spread evenly.
- Bake for 20–25 minutes, or until the edges are set and a toothpick in the center comes out with a few moist crumbs (not wet batter).
- Remove the pan from the oven and immediately scatter the mini marshmallows evenly over the top.
- Return to the oven and broil on high for 30–60 seconds, watching closely, until marshmallows are golden and toasted. Alternatively, use a kitchen torch to toast the marshmallows evenly.
- Let the brookies cool in the pan for at least 15–20 minutes to set. For cleaner slices, chill 30 minutes before cutting.
- Lift the brookie slab from the pan using the parchment overhang and cut into squares. Sprinkle with extra graham pieces if desired.
Enjoy a warm, gooey S’mores Brookie — stick your fingers in for that melty marshmallow pull!
White Chocolate Macadamia Brookies With Coconut Flakes
White Chocolate Macadamia Brookies With Coconut Flakes — chewy brownie meets buttery cookie with tropical crunch.
Ingredients:
- 1 batch (about 9×13-inch) brownie batter (homemade or boxed)
- 1 batch of chocolate chip cookie dough (enough for a 9×13-inch pan; use a recipe or store-bought cookie dough)
- 1 cup white chocolate chips
- 1 cup chopped macadamia nuts, lightly toasted
- 1/2 cup sweetened shredded coconut (plus extra for sprinkling)
- 1 teaspoon vanilla extract (if making dough from scratch)
- 1 egg (if needed for cookie dough recipe)
- 1/4 teaspoon salt (if your recipes don’t already include it)
- Nonstick spray or butter for the pan
How to Make:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment if you like easy removal.
- Prepare your brownie batter according to your chosen recipe or box directions.
- Prepare your cookie dough (homemade or thawed store-bought); fold in 3/4 cup white chocolate chips, 3/4 cup chopped macadamia nuts, and the 1/2 cup shredded coconut.
- Spread half the brownie batter evenly into the prepared pan.
- Dollop half the cookie dough over the brownie layer and gently spread to cover as much as possible without mixing the layers completely.
- Spoon remaining brownie batter over the cookie layer in dollops and smooth gently.
- Finish by spreading the remaining cookie dough in dollops on top; it’s okay if layers look marbled.
- Sprinkle the top with the remaining 1/4 cup white chocolate chips, 1/4 cup chopped macadamia nuts, and a light dusting of shredded coconut.
- Bake for 28–35 minutes, until a toothpick inserted in the center comes out with a few moist crumbs (do not overbake).
- Cool completely in the pan on a wire rack, about 1–2 hours, then lift out and cut into squares.
Enjoy warm or at room temperature — these tropical, gooey brookies are perfect with a cold glass of milk or a scoop of vanilla ice cream!
Mint Chocolate Brookies With Andes Mint Cookies
Minty chocolate heaven — fudgy brownie meets mint cookie crunch!
Ingredients:
- 1 box brownie mix (plus ingredients called for on box: eggs, oil, water)
- 1 cup semi-sweet chocolate chips
- 1 cup heavy cream (for ganache) or 1/2 cup if only melting chocolate
- 1 cup Andes mint candies, roughly chopped (or 1 cup Andes Mint baking pieces)
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- Optional: a few drops of mint extract (start with 1/4 tsp)
How to Make:
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan and line with parchment for easier removal.
- Make the brownie layer: prepare the brownie mix according to package instructions and stir in 1/2 cup of the chopped Andes pieces. Spread the batter evenly in the prepared pan.
- Make the cookie batter: in a bowl, cream the softened butter and granulated sugar until smooth. Add the eggs one at a time, then stir in vanilla and optional mint extract.
- Whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry mix to the wet mixture, alternating with the milk, until a thick cookie dough forms.
- Dollop or gently spread the cookie dough over the brownie layer. It’s okay if some brownie shows through — they’ll swirl together while baking.
- Sprinkle the remaining chopped Andes mints and the semi-sweet chocolate chips over the top.
- Bake for 30–35 minutes, or until the cookie top is set and a toothpick inserted into the cookie layer comes out mostly clean with a few moist crumbs.
- While the brookies cool, make a simple mint chocolate ganache: heat the heavy cream until steaming (not boiling) and pour over the chocolate chips in a bowl. Let sit one minute, then stir until smooth. Stir in a few chopped Andes for extra mint if desired.
- Once the brookies are cool, pour the ganache over the top and spread evenly. Let set at room temperature or chill briefly to firm up.
- Cut into squares and serve — store leftovers in an airtight container.
Enjoy that perfect mint-chocolate mashup with gooey brownie, chewy cookie, and cool Andes crunch!
Raspberry Cheesecake Brookies With Shortbread Cookie Base
A luscious mash-up of fudgy brownie, creamy raspberry cheesecake, and buttery shortbread — dessert dreams in every bite.
Ingredients:
- Shortbread Cookie Base:
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Brownie Layer:
- 6 ounces (170 g) semisweet chocolate, chopped
- 1/2 cup (115 g) unsalted butter
- 3/4 cup (150 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40 g) all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- Raspberry Cheesecake Layer:
- 8 ounces (225 g) cream cheese, softened
- 1/3 cup (65 g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/2 cup (120 g) raspberry jam or preserves (seeded or smooth)
- 1/2 cup (70 g) fresh or frozen raspberries (optional, for texture)
How to Make:
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment, leaving an overhang.
- Make the shortbread: beat softened butter and sugar until light. Mix in vanilla, then stir in flour and salt until it forms a crumbly dough.
- Press the shortbread evenly into the bottom of the prepared pan. Bake 12–15 minutes until lightly golden. Remove and cool slightly.
- Prepare the brownie layer: melt chocolate and butter together until smooth. Let cool a few minutes.
- Whisk sugar into the chocolate mixture, then add eggs one at a time, stirring until combined. Stir in vanilla.
- Fold in flour, cocoa powder, and a pinch of salt until just combined. Pour brownie batter over the warm shortbread layer and smooth.
- Make the cheesecake layer: beat cream cheese and sugar until smooth. Add the egg and vanilla, mixing until creamy.
- Dollop spoonfuls of raspberry jam over the cheesecake mixture; gently swirl with a knife to create ribbons. Fold in raspberries if using.
- Spoon or pipe the cheesecake mixture over the brownie layer, spreading gently to cover or leaving swirls for a marbled effect.
- Bake for 25–30 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Cool the pan on a rack for an hour, then refrigerate at least 2 hours (or overnight) to firm up.
- Use the parchment overhang to lift the slab from the pan. Slice into squares with a sharp knife, wiping the blade between cuts for clean edges.
Serve chilled or at room temperature and enjoy a decadent bite of raspberry cheesecake brookie bliss!