Brookies

A stack of 4 chocolate chip cookie brownie bars

Brookies are the best dessert mash-up, where fudgy brownies and chewy chocolate chip cookies are combined! These chocolate chip cookie brownie bars are made completely from scratch in under an hour and truly the best of both worlds!

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: brookies bar, chocolate chip cookie brownie bars, easy brookies recipe

Servings: bars

Ingredients

For the Brownie Batter

½ cup unsalted butter (1 stick, cubed)
½ cup semi-sweet chocolate chips
½ cup granulated sugar
½ cup packed light brown sugar
1 tsp vanilla
½ tsp salt
2 large eggs
½ cup all-purpose flour spooned and leveled

For the Cookie Dough

½ cup unsalted butter (1 stick, at room temperature)
½ cup granulated sugar
¼ cup packed light brown sugar
1 tsp vanilla
1 large egg
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
1 ¼ cups all-purpose flour spooned and leveled
½ cup semi-sweet chocolate chips
¼ cup finely chopped walnuts optional

Instructions

Preheat oven to 350°F with the rack in the middle position. Line a 13x9x2-inch pan with parchment paper that has a slight overhang on the 2 long sides. Lightly spray with nonstick cooking spray.
Make the brownie batter: Add butter and chocolate to a medium sized, microwave-safe mixing bowl. Microwave in 20 second bursts, mixing until melted and smooth. Whisk in both sugars, vanilla, and salt. Whisk in the eggs. Then whisk in the flour until fully incorporated. Pour the batter into the prepared pan and spread evenly with a spatula. Set aside.
Make the cookie dough: In a bowl with an electric mixer, cream together the butter and both sugars until light and fluffy, 2 to 3 minutes, scraping down the bowl with a spatula as needed. Add the vanilla and egg and beat until combined. Scrape down the bowl once more. Add the salt, baking powder, and baking soda and beat until evenly combined. Then mix in the flour. Lastly, add the chocolate chips and walnuts; mix until just combined.
Drop small spoonfuls of the cookie dough evenly over the brownie batter (no need to spread it out or press it down—it’s nice to see the brownie batter peaking through after baking.)
Cover the pan with foil and bake for 20 minutes. Remove the foil and bake 20 minutes more, until the brownie edges are shiny and the cookie portion is golden brown.
They should be perfectly cooked at 40 minutes. Both the brownies and cookies should look set, though the cookies may appear a bit underbaked and soft. If you insert a toothpick in the center, it should be wet but not gooey. Keep in mind that the bars will continue baking once removed from the oven, and they will harden more as they cool.
Transfer the pan to a wire rack and cool completely.
To cut, lift the brookies out of the pan using the parchment overhang and transfer them to a cutting board. Pull the parchment away from the edges. Using a sharp knife, cut the brookies into 2-inch squares directly on the parchment
Serve and enjoy with cold milk or a scoop of vanilla ice cream for a brookie sundae!

Video

Notes

Semi-sweet chocolate chips are added to both layers. You could also use dark chocolate in the brownies if desired, or milk chocolate in the cookies.
Add your favorite add-ins. If walnuts aren't your thing, try pecans. You can also use M&Ms, sprinkles, chocolate chunks, dark chocolate, etc, in place of the semi-sweet chocolate chips.

Nutrition