Brookie Bars are the new cookie and brownie obsession in our house.
A Brookie is a combination of a brownie and a cookie. In this case, it’s chocolate chip cookies combined with brownies. Sometimes you will see them referred to as Brookies. There are recipes that make them into cookies, but I’ve made them into bars. So we’ve got two layers of everyone’s favorite desserts in one bar. Brookie Bars are the best of both worlds!
How to make Brookie Bars:
There are two easy steps to making these bars. You will make a chocolate chip cookie dough to spread into the bottom of the pan. And then you’ll make a brownie batter to spread on top. I like to use a 9×9-inch pan. The Brookie Bars turn out pretty thick that way. You can also use an 11×7-inch pan, but they’ll be a little thinner.
As you can see, the tops of the bars turn out a bit crackly. If you’re an “edge” person (meaning, you love brownie edges), then you’re going to love the edges of these bars. They’re sturdy and crisp. I like to cut off the edges and then go to work in cutting the actual bars into nice, even pieces.
And there you have it- your brownies and chocolate chip cookies all-in-one! Keep Brookie Bars stored in a covered container until you’re ready to eat them. They’re not “sealed” like cookies since you’ve cut them and they have raw edges. You don’t want the edges to dry out. Eat these within a couple of days. I don’t think you’ll have any problems with that task!
And finally, here is the anatomy of Brookie Bars. You can see that there is a nice layer of chocolate chip cookie on the bottom and chocolatey brownie on top. They are delicious. Enjoy!
Here are a few more cookies and brownies you might like to try:
- Peanut Butter Brownie Cookies
- Salted Caramel Chocolate Chip Cookies
- Cheesecake Cookies
- Chocolate Chip Cookie Dough Brownies
- Best Oreo Brownies
- Chocolate Hazelnut Brownies
- Peanut Butter Brownie Bites
Brookie Bars
Ingredients
CHOCOLATE CHIP COOKIE LAYER:
- ½ cup (1 stick) butter, at room temperature
- ½ cup packed brown sugar
- ¼ cup granulated white sugar
- ½ teaspoon vanilla extract
- 1 large egg
- 1¼ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips (milk chocolate or semisweet)
BROWNIE LAYER:
- 1 cup granulated white sugar
- ½ cup (1 stick) butter, at room temperature
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all purpose flour
- ⅓ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
Instructions
- Preheat the oven to 350℉. Spray a 9x9-inch baking dish with nonstick spray.
MAKE THE COOKIE LAYER:
- In a large bowl, use an electric mixer to combine the butter, sugars and vanilla until creamy. Add the egg and continue to mix for about 1 minute. Add the flour, baking soda and salt; beat to combine. Stir in the chocolate chips. Spread the dough evenly over the bottom of the prepared pan.
MAKE THE BROWNIE LAYER:
- In a large bowl, use an electric mixer to combine the sugar, butter and vanilla until creamy. Add the eggs and beat to combine. Add the flour, cocoa powder, baking powder and salt; beat until combined. Pour the brownie batter over the cookie dough and spread to cover completely.
- Bake for 30 minutes. Cool before cutting into bars. The center of the bars may sink slightly. I like to cut off the edges and then cut the rest into bars.
Notes
- Do not use anything smaller than a 9x9-inch baking dish. If you have an 11x7-inch baking dish, you can spread the batter thinner in that size to create bars that won't be as thick.