Brookie Bars
These brookie bars combine chewy, fudgy brownies with classic chocolate chip cookie dough for the ultimate dessert mashup. Rich, indulgent, and impossible to resist, they’re the kind of treat that disappears fast.
Brookie Bars
Like the ultimate 80s power duo, brownies and chocolate chip cookies were simply meant to be together forever and never to part. When you can’t decide between the two, why not have both in one irresistible dessert?
The brownie layer is fudgy, chewy, and full of rich chocolate flavor. The cookie layer on top bakes up golden and slightly crisp, with pockets of melty chocolate in every bite.
This ultimate dessert mash-up is destiny calling and you should definitely answer. So grab your stylish black turtleneck, trench coat and baking pan, and let’s bake!
If these bars satisfy everything in you, check out my chocolate chip cookies, cocoa brownies, and brownie cookies.
Why You Will Love This Recipe
- Simple but impressive: Easy to make with straightforward ingredients, yet totally bakery-worthy.
- Two classic desserts in one: You get fudgy, chewy brownies and chocolate chip cookie dough baked together—no choosing required.
- Perfect texture in every bite: Rich, dense brownies on the bottom with a chewy, buttery cookie layer on top.
- Big chocolate flavor: This recipe delivers deep, indulgent chocolate in the brownie and cookie layers.
- Crowd-pleasing and shareable: These bars disappear fast at parties, potlucks, and family gatherings.
Recipe Ingredients
Brownie Layer
- All-purpose flour
- Dark or dutch-process cocoa powder
- Salt
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Eggs – Room temperature.
- Vegetable oil – Use your favorite neutral baking oil.
- Vanilla extract
Chocolate Chip Cookie Layer
- Unsalted butter – Room temperature.
- Light brown sugar + granulated sugar
- Egg – Room temperature.
- Vanilla extract
- All-purpose flour
- Baking soda + salt
- Semisweet chocolate chips
How to Make Brookie Bars
Make the brownie batter.
Make the chocolate chip cookie dough.
Spread the brownie batter in a prepared 9×13 baking pan.
Add dollops of the chocolate chip cookie dough on the brownie batter.
Press additional chocolate chips into the top of the cookie dough.
Bake the brookie bars.
Courtney’s Expert Brookie Bar Baking Tips
- Line the baking pan with parchment paper extending past the sides of the pan for easy removal.
- Use dark cocoa powder or dutch-process cocoa for the richest chocolate flavor.
- Whip the granulated sugar and eggs for several minutes until it is light and pale yellow. As there are no leavening agents in the recipe, the whipped air creates the perfect chewy brownie texture.
- Very slowly drizzle the hot butter/brown sugar mixture into the egg mixture. This helps to gently increase the temperature of the eggs and prevents the eggs from scrambling.
- Don’t overbake (or underbake) the brookies. The best way to check if the brookies are done baking to insert a toothpick into the center. Moist crumbs = perfect, wet batter = needs a few minutes more.
- If the tops of the brookie bars are browning too quickly, cover the top of the pan with aluminum foil to show down the browning process.
- Remove the brookies from the pan to make cutting easier. Chill the brookies for 1 hour before cutting to make it even easier. Clean your knife in between slices for perfect cuts.
Frequently Asked Questions
Bake the brookie bars at a slightly lower temperature for a longer period of time so the brownie layer has time to cook through while preventing the cookie layer on top from browning too quickly.
If the chocolate chip cookie layer is browning too quickly, loosely tent the pan with foil during the last 15 minutes of baking. This helps shield the top from direct heat while allowing the brookie bars to finish baking through the center.
To check if the brookie bars are done baking, insert a toothpick into the center. If it comes out with a few moist crumbs, they’re ready and if the toothpick has wet batter on it, the bars need a few more minutes in the oven. The bars will be slightly underbaked in the center and will finish baking in the pan after they are removed from the oven.
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Brookie Bars
Ingredients
Brownie Layer
- 1 cup (125 g) all-purpose flour
- ⅔ cup (60 g) dark or dutch-process cocoa powder
- ½ tsp (3 g) salt
- ¾ cup (170 g) unsalted butter
- 1 cup (220 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 (2) large eggs (room temperature)
- ¼ cup (60 ml) vegetable oil
- 2 tsp (2 tsp) vanilla extract
Chocolate Chip Cookie Layer
- ½ cup (114 g) unsalted butter (room temperature)
- ¾ cup (165 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 1 (1) large egg (room temperature)
- 2 tsp (2 tsp) vanilla extract
- 1 ½ cups (190 g) all-purpose flour
- ½ tsp (0.5 tsp) baking soda
- ½ tsp (0.5 tsp) salt
- 1 ½ cups (270 g) semisweet chocolate chips (divided – 1 cup for the cookie dough, ½ cup for the top of the bars)
Instructions
- Preheat the oven to 335℉ (168℃). Prepare a 9×13 baking pan with nonstick cooking spray and parchment paper. Cut the parchment paper so that it extends up past the sides of the pan.
Brownie Layer
- In a mixing bowl, whisk together the all-purpose flour, dark or dutch-process cocoa powder, and salt. Set aside.
- In a microwave-safe bowl, combine the unsalted butter and light brown sugar. Heat the mixture in the microwave for 90 seconds until the butter is fully melted. Whisk the melted butter and brown sugar together until combined and smooth. Set aside.
- In the bowl of a stand mixer fitted with a whisk attachment or in a large bowl with an electric hand mixer, whip the granulated sugar and eggs on medium-high speed for 2 to 3 minutes until light and pale in color. The mixture should double in size and become a pale yellow.
- While mixing on low speed, very slowly pour the melted butter/brown sugar mixture into the egg mixture. Once all the butter/brown sugar mixture is added, add in the vegetable oil and vanilla extract and mix on low speed until combined.
- Add in the flour/cocoa mixture and mix on low speed until the brownie batter comes together. Do not overmix the batter. Scrape the sides and bottom of the bowl to ensure all the ingredients are well combined.
- Pour the brownie batter into the prepared baking pan and spread the batter evenly with an offset spatula. Set aside.
Chocolate Chip Cookie Layer
- In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with an electric hand mixer, cream together the unsalted butter, light brown sugar, and granulated sugar until well combined and smooth. Add in the egg and vanilla extract and mix until well combined.
- Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in 1 cup of the semisweet chocolate chips until well dispersed throughout the cookie dough.
- Use a spoon, small cookie scoop, or your hands to drop dollops of chocolate chip cookie dough over the brownie batter, distributing them evenly across the surface. Press the remaining ½ cup of semisweet chocolate chips into the cookie dough.
Baking the Brookie Bars
- Bake the brookie bars for about 45-50 minutes, or until a toothpick inserted into the center comes out with moist crumbs. The center of the brownies will be slightly underbaked and will finish baking as they sit in the pan. If the chocolate chip cookie layer begins to brown too quickly, loosely tent the pan with aluminum foil after about 30 minutes and continue baking until done. Cool the bars completely to room temperature before removing them from the pan and cutting into squares.
Notes
- Room temperature: Store the brookie bars in an airtight container at room temperature for up to 3 days. Serve at room temperature or heat the bars in the microwave for 10 seconds to melt the chocolate chips.
- Refrigerator: I don’t recommend storing the brookies in the refrigerator as they will get hard and dry out.
- Freezer: Store the brookie bars individually wrapped in an airtight container for up to 3 months. Thaw to room temperature before serving.
Nutrition
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
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