Brookies

x 1

Can’t decide between cookies or brownies? There’s no need to with this Brookies recipe! Brownie and chocolate chip cookie are layered together in these fudgy, decadent bars that are easy to make and hard to resist!

Prep Time

45 min

Cook Time

22 min

Total Time

1 7/60 hours

Servings

12-15

Dessert
Snack
Baking
Kid Friendly

Brownie Layer

Ingredients

  • 1 cup (130g) all-purpose flour measured properly
  • 1/2 cup (57g) natural unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup (180ml) vegetable oil
  • 1 1/2 cup (310g) sugar
  • 1 1/2 teaspoon vanilla extract
  • 2 eggs large
  • 1 egg yolk large

Preparation

  1. Preheat oven to 350°F (180°C).
  2. Line a 9×13 baking pan with parchment paper, leaving some overhanging on the sides for easy removal from the pan later.
  3. To make the brownie layer, add the flour, cocoa powder, baking powder and salt to a medium sized bowl and set aside.
  4. Add the oil, sugar and vanilla extract to a large mixing bowl and mix together until well combined.
  5. Add the eggs and mix until well combined.
  6. Add the dry ingredients and mix until well combined, but don’t over mix.
  7. Pour the batter into the prepared pan and spread evenly.

Cookie Layer

Ingredients

  • 2 cups (260g) all-purpose flour measured properly
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (168g) unsalted butter room temperature
  • 1/2 cup (112g) light brown sugar packed
  • 1/4 cup (52g) sugar
  • 1 egg large
  • 2 teaspoons vanilla extract
  • 1 1/4 cups (211g) semi-sweet chocolate chips

Preparation

  1. To make the cookie layer, combine the flour, baking soda and salt in a medium sized bowl and set aside.
  2. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes.
  3. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
  4. Add the egg and vanilla extract and mix until well combined.
  5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix.
  6. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
  7. Fold in the chocolate chips.
  8. The cookie dough will be thick.
  9. Grab smaller balls of the cookie dough at a time, flatten it a bit and place on top of the brownie layer, creating an even layer and trying to cover as much as you can.
  10. You can try spreading it around a bit too.
  11. Sprinkle a few extra chocolate chips on top, if desired.
  12. Bake for 22-25 minutes or until edges are set and the top is lightly golden.
  13. The center should be set and maybe wiggle just a bit, but not be too jiggly.
  14. Allow to cool completely in the pan so that they firm up and they are easy to remove from the pan.
  15. Use the parchment paper overhang to lift the bars out of the pan and cut into bars.
  16. Store in an air-tight container at room temperature.
  17. Best if eaten within 4-5 days.