Description
A delightful dessert combining the rich fudgy texture of brownies with the classic chewy chocolate chip cookie on top, known as Brookie bars. These bars feature a dense brownie base topped with a soft chocolate chip cookie layer, baked to perfection and perfect for sharing.
Ingredients
Units
Scale
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
- Milk chocolate chunks (to sprinkle on top, optional)
Instructions
- Prepare Brownie Batter: Preheat your oven to 350°F (177°C). In a large mixing bowl, cream together the softened butter, sugar, and brown sugar for 3-4 minutes until the mixture is light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Mix Brownie Dry Ingredients: Add the unsweetened cocoa powder, flour, baking soda, and salt to the wet ingredients. Stir until just combined, then fold in the chocolate chips if using. Pour the batter into a 9 x 13 inch aluminum pan and spread evenly. Avoid using a glass pan as it affects baking time and texture.
- Prepare Cookie Dough: In another large bowl, cream together the softened butter, brown sugar, and sugar for 3-4 minutes. Add the egg and vanilla extract and mix for an additional minute until smooth.
- Mix Cookie Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips. Drop spoonfuls of cookie dough evenly over the brownie batter in the pan, trying to cover most of the surface.
- Bake Brookies: Bake in the preheated oven for 28 to 32 minutes or until the edges begin to set up and a toothpick inserted comes out with moist crumbs but not wet batter. If using milk chocolate chunks, sprinkle them on top during the last 5 minutes of baking.
- Cool and Serve: Once baked, let the brookies cool completely in the pan. For easier cutting, place the bars in the freezer for 20-30 minutes before slicing into approximately 20 bars.
Notes
- Do not use a glass pan for baking as brookies will take longer to cook, may become hard on the edges, and underbaked in the center.
- Freezing the bars before cutting helps create clean slices.
- You can omit the chocolate chips or milk chocolate chunks for a less chocolate-intensive version, but they add great texture and flavor.
Nutrition
- Serving Size: 1 bar (approximately 1/20 of recipe)
- Calories: 230
- Sugar: 18g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg
