Brookies

Brookies are the ultimate treat, combining the best of two classic desserts. With layers of fudgy brownies and buttery chocolate chip cookies, brownie cookie bars have a delicious combination of flavors and textures.

Jump to:

• Brookie Bars
• Why You'll Love This Recipe
• Main Ingredients
• How To Make Brookies
• Storage Recommendations
• Tips and Tricks
• FAQs
• More Bar Cookies
• Recipe

Brookie Bars

We frequently bake these chocolate chip brownies and this thick chocolate chip cookie recipe for parties and get-togethers. But there are days when I can't decide which one I'm craving the most.

With brookie bars, I don't have to choose. I love to combine homemade brownies with soft, chewy chocolate chip cookie dough in one pan. It's like getting two treats in one, and I can't get enough of them.

Why You'll Love This Recipe

• The Best of Both Worlds: With brookies, you don't have to settle for a brownie or a cookie. In every bite, you get both treats.
• Ultimate Crowd-Pleaser: Brownie cookies are always a hit, so they are great for parties or bake sales. The combination of flavors makes them hard to resist.
• Easy to Make: Despite appearing impressive, brookies are surprisingly simple to make. They're perfect for a special treat without spending hours in the kitchen.
• Have Fun with Them: For extra flavor, try adding nuts, peanut butter, caramel, or sea salt. Enjoy experimenting with different toppings.

Main Ingredients

You’re in luck! You likely have most of the easy ingredients for this brookie recipe in your kitchen already.

• Unsalted Butter: I like to use unsalted butter because I can control the amount of salt in recipes. If you use salted butter, skip the salt in the recipe card.
• Sugar: You will need white and brown sugar for the layers.
• Eggs: Binds the ingredients together.
• Flour: All-purpose flour adds structure to the batter. Learn how to measure flour correctly so your baked goods turn out every time.
• Cocoa Powder: I've made these with regular and special dark cocoa powder.
• Baking Powder: Provides the lift as the bars bake.
• Chocolate Chips: Milk, semi-sweet, dark, white chocolate, and peanut butter chips are great choices. Save a few to sprinkle on top of the batter before baking.
• Walnuts: Chopped pecans, almonds, or peanuts can be substituted, or the nuts can be omitted entirely. 

How To Make Brookies

The layers for these cookie bars come together in minutes. The best part is that the homemade chocolate chip cookie dough does not need to be chilled. So you can bake the dough right away.

1. In a large bowl, beat the melted butter, white sugar, eggs, and vanilla extract until well combined. Gradually mix the dry and wet ingredients, stirring until a thick dough forms.
2. Fold in the walnuts and chocolate chips. Spread the homemade brownie batter in the bottom of a prepared metal pan.
3. In a separate mixing bowl, cream the butter and sugars with a mixer until creamy. Add the egg and vanilla and beat until combined. Slowly stir in the dry ingredients, mixing just until combined. Fold in the chocolate chips.
4. Drop the cookie dough on top of the brownie batter. Bake until a toothpick comes out of the fudgy center with just a few moist crumbs. Let cool on a wire rack.

Storage Recommendations

Keep the bars covered at room temperature for 3-4 days in a cool, dry spot on the counter. For longer storage, refrigerate the cookie brownies in an airtight container for up to a week. 

To keep them longer, wrap each one individually in plastic wrap and freeze them in a freezer-safe container or bag for 2-3 months. When you're ready to enjoy them, thaw them at room temperature.

Tips and Tricks

• When mixing the brownie and cookie batters, be careful not to overmix either. Overmixing can make the brownie layer too dense and the cookie layer tough.
• Place a layer of parchment paper in the pan to make lifting the bars out later easy.
• Start with the brownie batter on the bottom, as it's denser and will support the cookie dough as it bakes. You can dollop the cookie dough on top or spread it evenly.
• Cover the pan with aluminum foil after 20 minutes if your cookie dough is browning too quickly.
• Brookies can be tricky since you're baking two different types of dough. Keep an eye on them, and check for doneness by inserting a toothpick into the center. It should come out with a few moist crumbs but not raw batter.
• As tempting as it is to dive right in, let the brookies cool before cutting. This helps them set and makes slicing easier.
• For the most delicious brownie sundae, top the bar cookies with a scoop of vanilla ice cream and then drizzle with hot fudge.

FAQs

More Bar Cookies

• Peanut Butter Cookie Bars
• Kitchen Sink Bars
• Cookie Butter Bars
• Congo Bars
• Magic Cookie Bars

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