These brookie Bars {brownies + chocolate chip cookie bars} are just the best. If you can’t decide between a brownie and a chocolate chip cookie bar, why not have both?
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Hello, my friends!
I’m so excited to be here today to share these brookie bars with you.
They are the best. A perfect soft and chewy texture. A nice balanced flavor.
Just the best.
What are brookie bars?
In a nutshell a brookie bar is a bar with a brownie base and a chocolate chip cookie bar top.
It was specifically created for those of us who have difficulty deciding between making brownies or chocolate chip cookie bars.
But wait…that’s 2 recipes! Won’t that be twice as hard?
That was my first thought as I pictured myself surrounded with piles and piles of dishes that I’d have to do later.
But don’t worry. I’m all about simple so I’ve tried to make this recipe as easy as possible.
Lazy girl shortcuts here we come. Mixing everything in one bowl saves on dishes and is a real possibility here, my friends.
First up, let’s mix up the brownie base
The brownie base starts out by melting the following in the microwave:
- salted butter
- granulated sugar
- cocoa powder
- salt
Once that has cooled slightly you’ll mix in:
- vanilla
- eggs
- and flour
Now here comes the fun part. Get ready for your arm workout because you’re going to beat that batter in 40 vigorous strokes – no more and no less.
Well, actually I really don’t know if the exact number matters but you are looking for a batter that is nice and smooth with no dry streaks when you’re done.
Now it’s ready to spread in the pan. I use a metal 9×13-inch baking pan (aff. link) lined with parchment paper. I like to leave an overhang on either side, making it easy to lift the bars in and out of the pan when cooled.
Next up it’s the chocolate chip cookie bar topping
Remember how I told you one bowl? Well you might be questioning that right now, but it’s true.
I use the same bowl for the ccc bars that I used for the brownie base. Most days I don’t even wash it or wipe it out good. I just mix it up and away I go. And no one has ever been the wiser.
I like to use a hand mixer to whip up the ccc bars. First mix together:
- softened salted butter
- granulated sugar
- brown sugar
Then once that is light and fluffy it’s time to add:
- egg
- vanilla
Sprinkle salt and baking soda over the top along with the flour and mix just until no dry streaks remain.
Don’t forget the chocolate chips. You can add them all in the batter but I like to reserve about 1/4 cup for sprinkling on top (to make them picture perfect).
Scoop the cookie dough in hunks and press in as even layer as you can on top of the brownies (I like to use my fingers).
Now it’s time to bake. You will know when they are done because they are set on the sides and lightly browned on top. A toothpick inserted in the middle will come out with a few moist crumbs (not gooey batter).
Let the brookies cool (if you can stand to wait) and then cut them in bars.
Don’t forget the cook’s treat.
Enjoy, my friends.
Brookie Bars {Brownies + Chocolate Chip Cookie Bars}
These brookie bars {brownies + chocolate chip cookies} are just the best. If you can't decide between a brownie and a chocolate chip cookie bar, why not have both?
Ingredients
Brownie Layer:
- ¾ cup (1½ sticks) salted butter
- 1 ½ cups (11.25 ounces) granulated sugar
- 1 ⅛ cups (5 ounces) cocoa powder
- ½ teaspoon salt
- ¾ teaspoon vanilla extract
- 2 large eggs
- ¾ cup (3.75 ounces) all-purpose flour
Chocolate Chip Cookie Bar Layer:
- ½ cup salted butter room temperature
- ¼ cup granulated sugar
- ½ cup brown sugar
- 1 large egg
- 1 ½ teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 1 ¼ cups all-purpose flour
- 1 cup semi-sweet or dark chocolate chips, divided see note
Instructions
-
Preheat the oven to 350 degrees F. Line a 9X13-inch pan with parchment paper leaving an overhang on the sides for easy removal and cleanup (I use metal; glass will bake differently). Lightly grease parchment and sides of pan with nonstick cooking spray. Set aside.
-
For the brownie layer: in a medium microwave-safe bowl, add the butter, granulated sugar, cocoa powder, and salt. Cook for 45-second intervals, stirring in between, until butter is melted and mixture is smooth. Don't over heat. Let cool slightly until warm to the touch not hot. Add the vanilla and mix with rubber spatula until combined. Add the eggs, one at a time, stirring vigorously after each one. When the batter looks thick, shiny and well blended, add the flour and mix until no dry streaks remain. Then beat vigorously for 40 strokes with a rubber spatula. Spread evenly in the bottom of the lined pan.
-
For the chocolate chip cookie bar layer: In a medium bowl using an electric hand mixer whip together the softened butter and sugars until light and fluffy, 2-3 minutes. Add the egg and vanilla and mix until combined. Sprinkle salt and baking soda over top and flour and mix just until no dry streaks remain. Stir in ¾ cup chocolate chips. Scoop spoonfuls of cookie dough and gently press into a layer on top of the brownie layer. Sprinkle remaining ¼ cup chocolate chips on top.
-
Bake in preheated 350 degree F oven for 25-30 minutes until bars are set and lightly browned on top. A toothpick inserted in the middle may come out with moist crumbs but not gooey batter. Add time, if needed, being careful not to overbake.
-
Let bars cool completely on a wire rack. For easier cutting, refrigerate to chill completely. Cut into bars and serve chilled or at room temperature. Bars freeze well.
Recipe Notes
Chocolate chips – My preferred type of chocolate chip is Ghirardelli dark chocolate chips, but my family prefers semi-sweet.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
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