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.
![A stack of four brookie bars on a white plate.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-7-1.jpg)
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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
![Bowls of ingredients needed to make cookie and brownie layers.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-ingredients-with-labels-1.jpg)
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
![Four pictures collaged together showing how to make and layer brownies and cookies.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-collage-3.jpg)
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.
- 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.
- Fold in the walnuts and chocolate chips. Spread the homemade brownie batter in the bottom of a prepared metal pan.
- 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.
- 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.
![Brownie cookie squares lined up on a board.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-1-1.jpg)
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.
![A brookie bar being lifted out of a pan.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-3-1.jpg)
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
Look for a mix for an 8x8 pan, then spread it in the 9x13 pan so it is thin enough. This is a great shortcut when you're short on time or want an easier option.
Brookies are done when the edges are set, and a toothpick inserted in the center comes out with a few moist crumbs. The top should be golden but not too dark.
Absolutely! For added flavor and texture, you can add nuts, extra chocolate chips, or even a peanut butter swirl.
![A stack of brookies on a plate.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-9-1.jpg)
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Recipe
![A stack of brookie bars on a white plate.](https://insidebrucrewlife.com/wp-content/uploads/2024/08/Brookies-10-1-720x720.jpg)
Brookies (Brownie Cookie Bars)
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.
Ingredients
Brownie Layer
- ⅔ cup unsalted butter, melted and cooled to room temperature
- ⅔ cup all purpose flour, spooned and leveled
- ⅔ cup cocoa powder
- ½ teaspoon baking powder
- ¾ teaspoon table salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup semi-sweet chocolate chips
- ⅔ cup chopped walnuts, optional
For the Cookie Layer
- 1 cup all purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon table salt
- ⅓ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 large egg
- ½ cup semi-sweet chocolate chips + extra
Instructions
- Preheat oven to 350°F. Grease a 9x13 baking pan with nonstick baking spray.
- Whisk the flour, cocoa powder, baking powder, and salt in a small bowl until mixed.
- In a separate large mixing bowl, stir together the melted butter, white sugar, and eggs until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until a thick, smooth batter forms.
- Gently fold in the chocolate chips and walnuts until evenly distributed. Spread the brownie batter into an even layer in the prepared pan. Set aside.
- To make the cookie dough, whisk together the flour, baking powder, and salt in a bowl.
- Mix the butter and sugars in a separate bowl until light and creamy. Add the egg and mix until combined.
- Slowly stir in the dry ingredients, mixing just until combined. Fold in the chocolate chips until fully incorporated.
- Spoon the cookie dough evenly across the top of the brownie batter. Sprinkle with a few extra chips, if desired.
- Place in the oven and bake for 27-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Remove and place on a wire rack until cool.
Notes
- 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.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 285Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 171mgCarbohydrates: 35gFiber: 2gSugar: 24gProtein: 4g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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