Tired of having to choose between America’s two favorite desserts? Fret no more. Brookies are half brownie, half chocolate chip cookie, and 100% delicious. With a fudgy brownie bottom and a soft and chewy cookie top, this bar cookie is the total package.
You’ll find this recipe an absolute cinch to make. Each layer comes together in just one bowl, and with the quick whir of a handheld mixer, you’ll have your layers in the pan and treats in the oven in less than 20 minutes. No scooping cookie dough and no chill time required.
Handheld, easy to take down, and addictively delicious, homemade Brookie Bars are the perfect dessert for any and all occasions!
While the ingredient list may look long, rest assured, these double-decker bar cookies couldn’t be more simple to assemble. The cookie and the brownie layer share the same ingredient list with only two exceptions: Cocoa powder for the brownie part, and a little extra brown sugar for the chocolate chip cookies.
- All-Purpose Flour – Do not sub in any other type of flour.
- Sugar – You will need both granulated sugar (a.k.a white sugar) and light brown sugar for this recipe.
- Cocoa Powder – We use Hershey’s Unsweetened Cocoa powder to add an extra chocolatey umph to the Brookies’ Brownie Layer.
- Baking Soda – Do not confuse baking soda with baking powder. They are not the same ingredient.
- Salt – Fine sea salt is best for baking.
- Unsalted Butter – Use unsalted butter only. If you sub in salted butter, they will turn out far too salty.
- Large Eggs
- Pure Vanilla Extract
- Semi-Sweet Chocolate Chips – You can use chocolate chips, chocolate chunks or a combination of the two!
HOW TO MAKE BROOKIES
- Prep – Preheat the oven and have ready a brownie pan or a 9×13″ casserole dish greased and ready to go. For easy removal, consider adding sheet of parchment paper to the bottom of the dish. Note, ceramic baking dishes are best for even heat distribution.
- Make the Brownie Layer – In a medium-sized mixing bowl, whisk together the dry ingredients for your Brownie layer. Then, add the melted butter, egg, and vanilla, and mix with a handheld mixer. The mixture may seem powdery at first, but keep mixing — it will come together. Add the chocolate chips and mix once more.
- Add Batter To the Pan – Transfer the brownie batter to the baking dish and gently pat across the bottom of the dish to cover.
- Make the Cookie Layer – In a large mixing bowl, whisk together dry ingredients and sugar for the chocolate chip cookie dough layer. Add the melted butter, egg, and vanilla, and mix with a handheld mixer. Make sure you clean the beaters of your handheld mixer before using them for your cookie dough, and note (once again) the mix may look powdery at first. Then, add the chocolate chips, and mix once more.
- Add Dough To the Pan – Add scoops of the cookie dough to the top of the brownie batter and gently pat across the surface to smooth it out slightly.
- Bake and Cool – Bake for 25 minutes for a gooey center, or 30 minutes for crunchy edges and a more solid cookie. Once the time is up, allow your Brookie Bars to cool in the pan, at least 20 minutes.
We recommend cutting your Brookies a lit-tle smaller since this is technically a double dose of cookie. To do so, cut the pan into 4 even strips lengthwise, then cut into 4 even strips crosswise. This will give you 16 total.
5 MORE BAR COOKIES YOU’LL LOVE
- Chocolate Chip Brownies are soft, chewy and loaded with big chocolate flavor! Guaranteed to be the best you’ve ever had.
- Snickerdoodle Blondies are buttery and soft, with a top dressing of cinnamon-sugar. Yes, please.
- Chocolate Coconut Bars are full of chocolate, coconut and come equipped with a buttery graham cracker crust! Easy-to-make and consisting of only 5 main ingredients.
- Butter Pecan Blondies are rich, nutty, and made extra decadent with brown butter. Top them off with a Maple Cream Cheese Frosting for a special touch!
- Peanut Butter Blondies are a salty-sweet dessert you’ll savor with every single bite. Sink your teeth into one of these for a peanut buttery, melt in your mouth bar cookie.
Brookies are half brownie, half chocolate chip cookie, and 100% delicious! Easy to make, featuring a fudgy brownie bottom and a soft and chewy cookie top!
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 2/3 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup semi-sweet chocolate chips
- 1 1/3 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
Preheat the oven to 350° and have ready a greased 9x13" brownie pan or a 9x13" casserole dish.
In a medium-sized mixing bowl, whisk together flour, sugar cocoa powder, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer until well combined. The mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
Transfer the brownie batter to the prepared dish and gently pat it across the bottom to cover.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, and salt. Add the butter, egg, and vanilla, and mix on medium speed using a handheld mixer (with clean beaters) until well combined. Again, the mixture may appear powdery and dry at first -- just keep mixing. Scrape down the sides of the bowl, add the chocolate chips, and mix once more.
Transfer scoops of the cookie dough to the prepared dish and gently pat across the surface of the brownie batter layer to slightly smooth it out.
Bake for 25 minutes for a gooey center or 30 minutes for a more well-done Brookie. Transfer to a cooling rack for 20-25 minutes. Cut into squares, serve and enjoy.