Homemade Brownie Cookie Bars
These brookie bars have a fudgy brownie base topped with chunks of chocolate chip cookie dough, baked together into one pan for absolutely delicious bars! Made entirely from scratch, no box mixes required.
Servings: 16 Servings
Calories: 368kcal
Equipment
- Medium & Large Mixing Bowl
Ingredients
Brownie Batter
- ½ Cup salted butter, melted and slightly cooled
- ½ Cup granulated sugar
- ½ Cup brown sugar (light or dark)
- 1 Tablespoon neutral oil (canola or vegetable)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ Cup all-purpose flour
- ½ Cup natural, unsweetened cocoa powder
- ½ Cup semi-sweet chocolate chips
Cookie Dough
- ½ Cup salted butter, softened
- ½ Cup granulated sugar
- ½ Cup brown sugar (light or dark)
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 + ½ Cup all-purpose flour
- ¾ Cup semi-sweet chocolate chips
Instructions
- Preheat and prep the pan. Preheat the oven to 350°F. Grease a 9x9 metal baking pan and set aside. If desired, add parchment paper into the greased pan for easy removal.
- Make the brownie batter. In a medium mixing bowl, combine the melted and cooled butter, both sugars, and the oil. Whisk in the eggs, vanilla, and salt. Slowly mix in the flour and cocoa powder until JUST combined, then gently fold in the chocolate chips.½ Cup salted butter, melted and slightly cooled, ½ Cup granulated sugar, ½ Cup brown sugar, 1 Tablespoon neutral oil, 2 large eggs, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ Cup all-purpose flour, ½ Cup natural, unsweetened cocoa powder, ½ Cup semi-sweet chocolate chips
- Transfer the batter to the pan. Spread it into an even layer. *Note: this is a thick batter, and it may not go all the way to the edges until you top it with the cookie dough. That's ok!
- Make the cookie dough. In a large mixing bowl (or in the bowl of a stand mixer fitted with a paddle attachment), cream together the softened butter and both sugars. Add the egg and vanilla and mix until combined. Slowly stir in the baking soda, baking powder, salt, and flour until a dough is formed, then stir in the chocolate chips.½ Cup salted butter, softened, ½ Cup granulated sugar, ½ Cup brown sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ teaspoon salt, ½ teaspoon baking soda, ¼ teaspoon baking powder, 1 + ½ Cup all-purpose flour
- Place the cookie dough over the brownie batter. Take 1 to 2 tablespoon sized portions of dough and place them on top of the brownie batter, gently pressing each one in as you go. Continue until all of the dough has been added to the pan. *No need to spread it into an even layer, the gaps are what give you that pretty, spotty top!
- Cover and bake. Cover the pan with tinfoil and bake for 25 minutes.
- Uncover and continue baking. Carefully remove the foil and bake for an additional 15 to 20 minutes.
- Check for doneness. The edges should be set and beginning to pull away from the pan, and the center should be JUST set to the touch (it should not look liquidy or jiggle if you gently shake the pan). You can also insert a toothpick into the center, and it's ready when it comes out with only a few moist crumbs.
- Cool in the pan. Allow the bars to cool for at least 30 minutes (1 to 2 hours if you have time) to finish setting up before removing from the pan and slicing.
- Slice and enjoy!
Notes
EXPERT TIP: USE A METAL PAN. This really does make a difference!
For more detailed step-by-step visuals of mixing up the batter and dough, you can reference our fudgy brownies recipe and our chocolate chunk cookies recipe.
Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. They also freeze well (cut or uncut) for up to 3 months. In-depth details for freezing included above in the blog post.
Variation Ideas:
- Change up the chocolate. Dark chocolate chips, milk chocolate chips, chocolate chunks, or a chopped up chocolate bar all work in either layer.
- Add nuts. Chopped walnuts or pecans can be folded into the brownie batter, the cookie dough, or both to give you a little crunch.
- Finish with flaky salt. A sprinkle of flaky sea salt over the top as soon as the pan comes out of the oven plays nicely against the chocolate.
- Make it a peanut butter brookie. Swirl a few spoonfuls of warmed peanut butter into the brownie layer before you add the cookie dough on top.
Nutrition
Calories: 368kcal | Carbohydrates: 47g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 223mg | Potassium: 171mg | Fiber: 3g | Sugar: 31g | Vitamin A: 406IU | Calcium: 38mg | Iron: 2mg
