Brookie Bars (Brownie & Chocolate Chip Cookie Bars)
Early in my blogging days, I came across a new cookie bar craze. Brookie Bars were created by layering chocolate chip cookie dough over brownie batter for a sure-to-please, outrageously delicious dessert!
When two popular desserts combine and collide, it makes for a decadent family-friendly dessert. These Brownie Cookie Bars are perfect for those times you can’t decide between brownies and chocolate chip cookies!
Why You Must Make
- If you can’t decide between brownies and chocolate chip cookies, Brookies have a layer of both!
- These are perfect for chocoholics!!
- Underbake slightly for a yummy, slightly gooey treat. Oh, so good!!
How to Make:
After 5 more years of blogging without making another batch of brookies, I was glad to remedy this egregious omission.
- I went to work making a one-bowl brownie recipe, then spread it evenly in a prepared 9 x 13 pan. Use an offset spatula to help spread the batter to keep the brownies level.
- The brownie batter was followed by a layer of that old faithful, chocolate chip cookie dough. Take small handfuls of dough and flatten it between your two palms.
- Place this dough across the surface of the brownies, trying to cover them completely. You can use your fingers or an offset spatula to gently seal the “joints” between the dough pieces.
- Bake until the surface of the cookies are lightly browned. The insides remain soft and gooey at 30 minutes. It’s as easy as that!
- PRO-Tip: Carefully press a few more chocolate chips across the top of the brookies after they come out of the oven. This will give a more professional look if you’re sharing these with friends or serving to company.
- My kids love to gently warm up slices in the microwave to remelt the chocolate chips.
- Spread the brownie batter over the bottom of the prepared pan.
- Flatten pieces of the cookie dough and patch them over the brownie batter.
- Pat the seams together.
- Bake, cool, and dig in!
Bill was so thrilled with this dessert that he got a look of panic when I told our oldest he could take a few brookies home with him. If you’d like your bars fully set, go ahead and bake for another 5 minutes. But coming from a gal who would rather eat cookie dough than cookies, I love mine slightly underbaked!
Frequently Asked Questions
Brookies, as you’ve probably surmised, is a term combining the words brownie and cookies. This version of brookies is made by layering brownies and cookies, but another version of brookies is cookies which are half chocolate dough and half chocolate chip cookie dough. The exact origin of this dessert cannot be verified.
They can be left at room temperature, covered, for up to 3 days. If you have more than you can eat before they get stale, they freeze well. Just make sure they’re placed in an airtight container or wrapped in plastic wrap, then foil. Brookies can be frozen up to 3 months.
You May Also Like:
- Caramel Chocolate Brownies
- One Bowl Fudgy Brownies
- Sheet Pan Brownies
- Strawberry Cheesecake Brownies
- German Chocolate Brownies
- Plus, for another dessert mashup, check out these Cheesecake Swirl Brownies!
- More of my Best Brownie Recipes
Brownies + Chocolate Chip Cookies = Brookies!
- 2 cups sugar
- ⅔ cup cocoa powder
- 1 cup melted butter
- 4 eggs
- 2 teaspoons vanilla
- 1½ cups flour
- ½ teaspoon salt
- 10 tablespoons butter, at room temperature
- ⅔ cup brown sugar
- ⅓ cup white sugar
- 1 egg + 1 additional egg yolk
- 1 teaspoon vanilla
- 1⅔ cups flour
- ¾ teaspoon. baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips, plus a few extra to sprinkle on top
- Spray a 9 x 13 pan with non-stick baking spray or line the pan with non-stick foil. Preheat the oven to 350º.
- Stir together the butter, sugar, eggs, and vanilla.
- Add flour, cocoa, salt, and mix until combined. Spread in prepared pan.
- To make the cookie dough layer, beat butter and sugars.
- Add eggs and vanilla and mix until combined.
- Add dry ingredients and using a wooden spoon, mix until combined. Fold in chips.
- Flatten pieces of dough in your hands and lay across the brownie layer to cover.
- Sprinkle on a few more chips. Bake 30-35 mins.
- Cool on a wire rack before cutting.
Adapted from Hugs & Cookies XOXO
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Serving Size:1 bar
Amount Per Serving: Calories: 370Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 303mgCarbohydrates: 44gFiber: 2gSugar: 28gProtein: 5g
40 Comments on “Brookie Bars (Brownie & Chocolate Chip Cookie Bars)”
P.S. I used my homemade Comoros vanilla extract.
I just made this today, 24 April 2023, and became my favorite “give-away” treat!
I used unsalted butter and Guittard cocoa and Ghirardelli semi sweet chocolate chips! WOW! To say it is rich is an understatement!
I am going to try making them in cupcakes.
THANK YOU for sharing your recipe.
Oh, I’m thrilled you enjoyed these Brookies!! And thanks so much for sharing your tips, too, Christina!! I love the cupcake idea.
I’ve never had a Brookie Bar but boy do I want to try one! I bet it’s utterly fantastic served slightly warm with ice cream on top. Yum!!!
Love the name of these! And the whole idea. These look incredibly good. Words I use often when commenting on your recipes. 🙂
These look incredible Liz and I loved the name. Two of my favorite things all in one bar!
Two of my favorites in one bar! They look insanely delicious!
Oh I love when two classic recipes are combined in a ‘collaboration’ for new creations; that’s one of the most exciting parts of cooking to me! I don’t bake cookies often (Christmas is exception), and I must admit I haven’t baked a brownies for a couple of years (Which is strange because we do love them!), so this recipe is a great way to catch up on everything:) Needless to say it looks fantastic!
Wow, those look incredible and keeping the brownie recipe simple makes it far less daunting than having to make two separate desserts!
Mmmm, looking yummy!!!! I could go for one now with my coffee! ❌⭕️
I have never heard of these before what a great idea, the best of both worlds 😀
This is like my most perfect dessert! I adore cookies and brownies and couldn’t imagine anything better! Yours looks absolutely wonderful Liz!
Liz! Thanks for stopping by my blog – I’ve missed you! Wanna know a secret? I don’t like coffee at all but this cake was for John. I’m sure anyone you made it for would love it. I just ate the cake without the frosting & it was delicious. (of course, I love your kahlua bundt cake & have made it several times.)
This is a winning combination. The Gentleman Bakers call their “Brooksters” and we made them in muffin tins. This method is certainly easier.
Have a great weekend! xoxo
I’ve seen brookie pans but never knew that it could be made in bar form — now I must make them immediately! 🙂
Dear Lizzy these bars look absolutely wonderful !
Hugs and take care my friend
Yum! I think that these brookies could be my new favorite dessert.
Happy news! You won’t approve but I’ve got some free gluten-free products which I can whip up using your recipe. Thank you for the intro to a Brookie, Liz =) You are a terrific teacher of tips and all things yummy!
How delicious these look!! I always the same mistake – visiting your blog after midnight and it’s difficult with all these amazing sweets
Never made them but ordered a Brookie once in a chocolate place and what a disappointment. I am sure it was a bad recipe because yours look awesome and I agree just under baked is best.
love the name:) love the idea! Love everything about this dessert. It looks amazing and so darn rich and delicious. Perfect combo of flavor and texture