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Brookies Recipe

Best Brookies Bars

Delightful brookies combining fudgy brownies and gooey chocolate chip cookies bake evenly for a balanced, soft, and decadent treat perfect for sharing or gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course baking, Dessert
Cuisine American
Servings 12 people
Calories 350 kcal

Equipment

  • 1 9×13 Baking Pan
  • 1 mixing bowls
  • 1 Offset Spatula

Ingredients
  

  • 3/4 cup unsalted butter melted
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1/2 tsp baking powder
  • 1/2 tsp kosher salt
  • 1 tbsp cornstarch
  • 2 cups all-purpose flour spooned and leveled
  • 1 1/2 cups semisweet chocolate chips divided (half mini, half regular)
  • Flaky sea salt for sprinkling
  • 1/2 cup unsalted butter sliced
  • 1/4 cup refined coconut oil
  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup dark chocolate chips
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 cup all-purpose flour spooned and leveled

Instructions
 

  • Whisk melted butter, light brown sugar, and granulated sugar in a large bowl until combined.
  • Whisk in egg and vanilla extract vigorously until creamy and lighter in color.
  • Add baking powder, kosher salt, and cornstarch and mix evenly.
  • Fold in all-purpose flour gradually using a spatula, adding 1 cup of chocolate chips halfway through to form thick, sticky dough.
  • Refrigerate the cookie dough uncovered while preparing the brownie batter.
  • Melt butter and coconut oil in a medium saucepan over medium heat.
  • Whisk in cocoa powder and let bubble for 30 seconds, then remove from heat and stir in dark chocolate chips until smooth.
  • In a large bowl, whisk granulated sugar, light brown sugar, and eggs vigorously until creamy and lighter in color.
  • Add vanilla extract and kosher salt, then whisk in the chocolate mixture.
  • Stir in all-purpose flour just until combined.
  • Grease and line a 9×13 baking pan with parchment paper, leaving overhangs.
  • Spread brownie batter evenly in the pan and chill in the refrigerator for 15 minutes while preheating oven to 350°F.
  • Press spoonfuls of chilled cookie dough flat and arrange them over the brownie layer to cover the surface.
  • Fill gaps with remaining cookie dough to fully cover the brownie.
  • Sprinkle remaining chocolate chips on top and gently press into the surface.
  • Bake for 30 to 35 minutes until bars are puffed and lightly golden.
  • Drop the baking pan gently a few times after removing from oven to deflate the bars, then sprinkle with flaky sea salt.
  • Cool at room temperature for 20 minutes, then refrigerate for at least 1 hour until just warm.
  • Lift out the bars using the parchment overhang and slice into 12 large or 24 smaller squares. Run a knife under the bars to help release if needed.
  • Enjoy your decadent brookies!

Notes

  • Store brookies in an airtight container refrigerated for up to 5 days.
  • For softer texture, allow to warm slightly before serving.
  • Variations: Add nuts or swap chocolate chips for white chocolate.