Brookies Bars – Ultimate Brownie Cookie Dessert

Craving both cookies and brownies but can’t choose? These Brookies bring you the best of both worlds in one indulgent bite! With a chewy cookie base and a rich, fudgy brownie layer, they’re a chocolate lover’s dream come true. Perfect for bake sales, holiday trays, or cozy weekend baking, these brookies are easy to make and impossible to resist.

Why You’ll Love This Recipe

• Combines two classic desserts, brownies and cookies, into one decadent treat
• Soft, chewy, and loaded with melty chocolate chips in every bite
• Simple ingredients you likely already have in your pantry
• Perfect for gifting, parties, or satisfying a late-night chocolate craving
• Freezes beautifully, so you can bake ahead for any occasion

Ingredients

For the Cookie Dough Layer

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup semi-sweet chocolate chips

For the Brownie Batter Layer

• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chocolate chunks or chips

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
2. Make the cookie dough: In a bowl, whisk flour, baking soda, and salt. In another bowl, cream together butter, brown sugar, and granulated sugar until smooth. Beat in the egg and vanilla, then fold in the dry ingredients and chocolate chips.
3. Prepare the brownie batter: In a separate bowl, whisk melted butter with both sugars. Add eggs and vanilla, then mix in cocoa powder, flour, and salt until combined. Fold in chocolate chunks.
4. Assemble: Spread cookie dough evenly on the bottom of the pan. Pour brownie batter over the top, spreading gently with a spatula.
5. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
6. Cool completely before slicing into squares for clean edges and the perfect chewy texture.

Tips & Variations

• Add a swirl: Gently swirl the two batters for a marbled brookie look.
• Use different chips: Try white chocolate, peanut butter, or dark chocolate chunks.
• Gluten-free version: Substitute with a 1:1 gluten-free flour blend.
• Want them thicker? Bake in a smaller pan (7×7-inch) and adjust bake time slightly.

Storage & Freezer Instructions

• Room temperature: Store brookies in an airtight container for up to 4 days.
• Refrigerate: Keeps fresh for up to 7 days when stored chilled.
• Freeze: Wrap individually and freeze for up to 3 months.
• To reheat: Warm in the microwave for 10–15 seconds for that fresh-baked texture.

Serving & Pairing Ideas

• Serve warm with a scoop of vanilla ice cream for the ultimate dessert.
• Pair with a glass of cold milk or a warm cappuccino.
• Cut into bite-size squares for party trays or lunchbox treats.
• Drizzle with caramel or melted chocolate for extra indulgence.

Frequently Asked Questions

Can I make brookies ahead of time?

Yes! You can prepare both batters ahead, refrigerate overnight, and bake when ready. This enhances the flavors and texture.

How do I know when brookies are done baking?

Brookies should have set edges and a slightly soft center. A toothpick should come out with moist crumbs but not wet batter.

Can I use boxed brownie or cookie mix?

Yes! For a shortcut, use your favorite boxed brownie mix and pre-made cookie dough — it still delivers amazing results.

Why are my brookies dry?

Overbaking can cause dryness. Check at 30 minutes and remove once the top looks shiny and slightly crackled.

Ready to Make It?

These Brookies are the perfect combination of rich brownie and chewy cookie in one bite. Whether you’re baking for a crowd or treating yourself, they never disappoint.

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