If you have ever wanted a brownie and a cookie, then this Brookie Bars recipe is your dream come true. This simple recipe mixes your fudgiest, chewiest brownies with your buttery, flavorful, and soft chocolate chip cookies. Baked in bar form, you'll be overwhelmed by how EASY these are to make... and how delicious they are to eat.
The Cookie Ingredients
- Flour: All purpose flour works perfectly in this recipe. You'll notice that the recipe notes that the flour should be spooned and leveled if you are not weighing your ingredients. This means you should use a spoon to scoop the flour into the measuring cup before using a knife to even out the top of the measuring cup. This ensures that you do not end up with dry, crumbly cookie portions of your bars.
- Corn starch: Corn starch is a secret ingredient for soft, thick, and tender bakes.
- Baking soda: Baking soda helps these cookies to rise. Do not skip it and do not substitute it with baking powder.
- Salt: Regular table salt brings out and rounds out the flavor in these!
- Unsalted butter: Make sure to use room temperature butter. If you forget to leave it out 1-2 hours before baking, slice your stick into tablespoon-sized slices. Microwave the pieces facing down for 10 seconds before flipping each butter piece over to the other side and microwaving for another 10 seconds. Repeat the process in 5 second increments until the butter is slightly softened. It should not be melted whatsoever.
- Sugar: Both light brown sugar and granulated sugar work to add sweetness, moisture, and structure. Try not to adjust the amounts of each!
- Vanilla extract: Though there's only ½ tablespoon, it's truly so powerful. Pure vanilla extract makes all the difference!
- Eggs: Large, room temperature eggs are the way to go. If you forget to leave your eggs out 1-2 hours before baking, place them in a bowl of hot water for 10 minutes before baking.
- Chocolate chips: Chocolate chips are the key ingredient in chocolate chip cookie bars! I use regular semi sweet chocolate chips in the base, but I add additional chocolate chunks, mini chocolate chips, and regular chocolate chips of various flavors on top of the dough.
The Brownie Ingredients
- Unsalted butter: You'll melt unsalted butter to bring flavor into each and every bite. If you have to use salted butter, reduce the salt in the recipe to ¼ teaspoon!
- Sugars: The mixture of the two sugars provides the best structure, color, flavor, and moisture!
- Eggs: You'll need 3 large, room temperature eggs. If you forget to leave your eggs out 1-2 hours before baking, place them in a bowl of hot water for 10 minutes before baking.
- Vanilla extract: Pure vanilla extract rounds out the flavor of these brownies!
- Flour: Regular, all purpose flour will be all you need. Make sure to use a spoon to scoop the flour into your measuring cups before using a knife to level off the tops of the cups.
- Cocoa Powder: Unsweetened, natural cocoa powder brings the chocolate flavor to these brownies! I use the Hershey brand!
- Salt: Salt brings out sweetness and overall flavor in these brownies. Your brownies will be lacking flavor if you leave it out!
Assembling Brookie Bars
The key to this brookie bars recipe is how you assemble them. You'll simply alternate adding brownie batter and cookie dough batter to your prepared pan in about ¼ cup increments. You'll create a pattern to ensure that no section of brownie or cookie is too large.
As long as you measure the batters in equal increments, you can add them to the pan in smaller increments. I would not reccomend using a measurement larger than ⅓ cup, as you will not get the full brookie experience of having a bite of cookie and brownie in each bite.
This brookie bars recipe combines fudgy brownies and soft chocolate chip cookies. By combining both batters, you'll get a taste of both treats in every bite!
The way to ensure you have chewy, gooey brookie bars is by baking them for the proper amount of time. The cookie portion of these bars should be golden brown on top and should come out with moist crumbs when a toothpick is inserted into the center. The brownie portion of the bars will look shiny on top, slightly cracked, and a toothpick inserted into the center will come out looking slightly wet. The brownies will continue to cook as they cool.
To make sure the brownie portion of these bars stay fudgy, do not overmeasure the flour. If you do not weigh your flour, you'll need to spoon and level the flour into your measuring cups. Additionally, do not overmix the batter. However, the best way to keep your brownies chewy is by baking correctly. See above for more details on doing so!
This simple recipe mixes your fudgiest, chewiest brownies with your buttery, flavorful, and soft chocolate chip cookies. Baked in bar form, you’ll be overwhelmed by how EASY these are to make… and how delicious they are to eat
For the Cookie Dough
- 1 ½ cups (210g) all purpose flour, spooned and leveled
- ½ tablespoon (5g) corn starch
- ½ teaspoon (3g) baking soda
- ¼ teaspoon (2g) salt
- ½ cup (110g) unsalted butter
- ½ cup (115g) light brown sugar, packed
- ½ cup (100g) granulated sugar
- ½ tablespoon vanilla extract
- 2 large eggs (100g), room temperature
- 1 cup (180g) chocolate chips
- optional: ¼ cup mini chocolate chips and ¼ cup chocolate chunks/big chocolate chips
For the Brownies
- ¾ cup (165g) unsalted butter, melted
- ¾ cup (180g) light brown sugar, packed
- ¾ cup (168g) granulated sugar
- 3 large eggs, room temperature (150g)
- ½ tablespoon (6g) vanilla extract
- ¾ cup (105g) all purpose flour, spooned and leveled
- ½ cup (50g) unsweetened cocoa powder
- ½ teaspoon (3g) salt
For the Cookie Dough
- Preheat your oven to 325 degrees Fahrenheit. Line a baking pan with parchment paper and spray with cooking oil to ensure the bars come out cleanly when fully cooled.
- In a medium bowl, whisk all purpose flour, corn starch, baking soda, and salt together until combined.
- In a large bowl with an electric hand mixer or in the bowl of your stand mixer with your paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes on medium-high speed.
- Add vanilla extract, and eggs to the mixture, beating until smooth and fully incorporated. Scrape down the sides of the bowl as needed.
- Slowly, add dry ingredients to the wet ingredients on low speed. Mix just until dry ingredients disappear into the wet. Add chocolate chips and mix until combined.
- Place to the side until assembly.
For the Brownies
- In a large bowl with an electric hand mixer or in the bowl of your stand mixer with your paddle attachment, beat eggs, light brown sugar, and granulated sugar on high speed for 1-2 minutes until light pale in color, greater in volume, and slightly foamy in texture.
- Add melted butter and vanilla extract and mix until smooth.
- Carefully, whisk all purpose flour, unsweetened cocoa powder, and salt into the batter. Whisk only until the dry ingredients disappear into the batter, as mixing past this point could lead to dry brownies.
- Alternate adding brownie batter and cookie dough batter to your prepared pan in about ¼ cup increments.
- If desired, top cookie dough batter with mini chocolate chips and/or chocolate chunks.
- Bake at 325 for 30-35 minutes or until the top of the cookie dough is light golden brown in color, the batter does not shake when the pan is moved, and a toothpick inserted into the batter comes out with slightly moist batter. It should not come out clean or even with formed crumbs, but the batter should not look slimy or wet.
- Allow the bars to fully cool before slicing.
- Store, covered, at room temperature for up to 4 days.
Keywords: Brookies, Brownie Cookies, Brownie Bars, Cookie Bars, Brookie Bars