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Brookies (Chocolate Chip Cookie and Brownie Bars)
A homemade decadent chocolate brownie and chocolate chip cookie all in one! A brownie and chocolate chip cookie just got married. The best dessert bar!
If you have been on Modern Honey for even a few minutes, you will know how much I LOVE chocolate chip cookies and brownies. They are my two favorite desserts so why not combine them into one to make a killer dessert bar? Are you onboard? I thought so!
When I first started experimenting with making a homemade brookie, I began with my ultimate homemade brownie recipe — the Better than a Boyfriend Brownies. They are fudgy and decadent and the perfect base for our chocolate chip cookie brownie.
Then it is time to whip up the homemade chocolate chip cookie dough. This cookie dough is made with all of the simple ingredients — butter, sugar, eggs, vanilla, flour, soda, salt, and chocolate. It has the perfect balance of butter and flour to make it ooey gooey but still have structure.
I like to make it extra aesthetically pleasing by adding chocolate chunks on the very top during the last few minutes of baking. Hey, you know how people eat with their eyes first so you gotta make them extra pretty. Of course, I whip out my Trader Joe’s Pound Plus milk chocolate bars and chop it up and sprinkle on the top.
I made something similar to this once but added a soft and gooey Rice Krispie treat layer. It landed on the cover of Food Network Magazine so I guess you could say it was dang yummy. You can find my Bake Sale Trifecta Bars here and read all about the story.
How to make the Best Brookies (Chocolate Chip Cookie and Brownie):
- Start by whipping up the homemade brownie batter. Spread on the bottom of a 9 x 13 pan.
because it bakes so evenly. I love to use parchment paper on the bottom of the pan so it is so much easier to cut.
More Dessert Bar Recipes from Modern Honey:
Chocolate Chip Cookie Bars
Browned Butter White Chocolate Blondies
M & M Cookie Bars
Dessert Bar Recipes:
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Brookie (Chocolate Chip Cookie and Brownie Bar)
Ingredients
Brownie Layer:
- 3/4 cup Butter (softened)
- 1 cup Sugar
- 1/3 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla
- 1/2 cup Unsweetened Cocoa Powder
- 1 cup Flour
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Chocolate Chips (optional)
Chocolate Chip Cookie Layer:
- 1/2 cup Butter (softened)
- 3/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 large Egg
- 1 teaspoon Vanilla
- 1 1/4 cups Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Chocolate Chips (plus milk chocolate chunks to sprinkle on the top)
Instructions
Brownie Batter:
- Preheat oven to 350 degrees. In a large mixing bowl, cream together butter, sugar, and brown sugar for 3-4 minutes or until light and fluffy. Add eggs one at a time, mixing well after each addition. Add vanilla.
- Stir in cocoa, flour, baking soda, and salt until mixed together. Fold in chocolate chips. Pour into 9 x 13 aluminum pan and spread evenly. DO NOT use a glass pan or the brookies will take so much longer to cook and will get hard on the edges and underbaked in the center.
Chocolate Chip Cookie Dough:
- In a large mixing bowl, cream together butter, brown sugar, and sugar for 3-4 minutes. Add egg and vanilla and mix for 1 minute longer.
- Stir in flour, baking soda, and salt. Fold in chocolate chips. Drop spoonfuls of cookie dough on top of the brownie batter, evenly, to try to cover most of it.
- Bake for 28 to 32 minutes or until the edges begin to set-up. If you are using milk chocolate chunks, sprinkle on the top the last 5 minutes of baking time. Once the bars are baked, let cool before cutting. To make it easier to cut, place the bars in the freezer for 20-30 minutes.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
I’ve made this recipe 3 different times now. I used a 9×13 pan, and followed the directions to a T, but every time the batter is not set at all in the middle for the time suggested. I have to bake mine for 50-55 minutes to get the correct consistency and structure. The taste is amazing but it requires you to watch it closely.
Is the pan in inches or cm ?
Inches
Hi Ann. You may need to place an oven thermometer inside your oven & check the temperature. Mine cooks hotter & therefore most things I cook are ready faster. Yours could be the opposite. Just a suggestion. It took me awhile to think to check mine. Good luck!
Great recipe. I reduced the butter in the brownie recipe from ¾ cup to ½ cup, and sugar from 1 cup to ½ cup.
For the cookie dough recipe, I reduced brown sugar from ¾ cup to ⅓ cup. I thought these changes still resulted in a super buttery and sweet cookie bar.
I think next time I could reduce the butter amount in the cookie recipe, just because when I baked it the brownie dough was set but the cookie dough was a tad more gooey and oilier than I’d like, even after it had cooled. However, everyone I gave these bars to said they were amazing and delicious and I totally agree. The doughs were super thick so I was worried before baking, but it spread out and rose really well in the oven.
Great recipe but mine definitely didn’t fit in a 9×13 pan and needed extra cooking time. Delicious though!
How would you edit this recipe to fit in a 9×9 pan instead of a 9×13?
You can cook the recipe in a 9×9 pan as is, but your brownies will just be thicker. They may need a little more cooking time, depending on how accurate your oven temp is.
Haha I cooked mine in a 9×9 pan, and it defintley took longer, but it was so delicious!!!!! worth making even if you don’t have a 9×13 pan.
I cut the sugar down. The taste was just right sweet but my brownie came out cake like. Would you know what happened? I made half brownie recipe and used 1/2 of the cookie recipe and froze the rest. If the brownie were denser it would be perfect
If you overmix the brownies it adds air to the mix and causes the brownies to come out more cake like. Try mixing until everything is just combined when you add dry ingredients in. Hopefully that helps!
Thank you I’ll try that next time
O, my gosh. Yum, yum, yum. These were relatively easy and cooked in the alotted time, a rarity. I’ve got people asking for the recipe! Thank you.
These are delicious! In order to make them vegan, I used coconut oil in place of the butter. For the eggs in the brownie, I used flax eggs, and for the egg in the cookies I used applesauce.
Absolutely delicious and will make again. I think I’ll try slightly less sugar in the future, especially when using applesauce as an egg replacement.
Delicous! The batter was quite thick but don’t worry… it comes out perfect. I was concerned because it seemed like not enough batter but it rose a lot too! Overall amazing recipe!(although it took me a little longer to prepare than I expected)
Hi there, just wondering what your cup measurements of butter equal to in grams?
you posted that on my birthday ????
Have made many of your recipes. They have been wonderful!