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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. This is my favorite go-to baking 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.
- Next mix up the homemade chocolate chip cookie dough. Drop spoonfuls of dough on top of the brownie batter and try to do it as evenly as possible to get nice coverage.
- A few minutes before the baking time is completed, sprinkle milk chocolate bars all over the top of the cookie dough, if so desired. I love to use Trader Joe’s Pound Plus bars.
- Let the bars chill and set up before cutting. For easier cutting, place in the freezer for 20 minutes before slicing into bars.
More Dessert Bar Recipes from Modern Honey:
Chocolate Chip Cookie Bars
Browned Butter White Chocolate Blondies
M & M Cookie Bars
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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 pan and spread evenly.
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these but as an eggless version and it came out amazing. To replace the eggs I used 1 Tbsp vinegar per egg. However, for the brownie part it was too little liquid so I added water to make up the liquid to get it to a pour able batter. It still tasted good! It did take slightly longer in the oven as others have mentioned but it just needed about 10 more minutes.
These look amazing, can’t wait to make. Do you use semi sweet or milk chocolate chips in the brownie & cookie dough part ? Thanks !
This was a very easy recipe and I was shocked at how quick it was to make both doughs! and it was very very delicious, although I didn’t have a 9×13 pan, so I put it in a 9×9 pan which i don’t recommend because it took FOREVER but that was on me because I didn’t have the right pan size. However, it still worked out great and the brookie was DELICIOUS
Highly recommend :DDD
These were soupy at 28 minutes. At 45 minutes they were perfect for me and my son, but overbaked for daughter and dad. 40 minutes is probably a happy medium. Still gooy in the center, but firm around the edges.
This had to bake much longer than stated – it was still sloppy at 28 minutes. Came out well and delicious!
Would anything drastically change if I added to much butter?