Chocolate Chip Cookie Brownie Bars (Brookie Bars)

There’s nothing better than a chocolate chip cookie brownie collision. This tried-and-tested recipe for layered brookie bars is easy to make at home following a few simple steps (no mixer required!). You’ll top the dark chocolate brownie batter with chocolate chip cookie dough, and bake until fudgy! Recipe makes 16 dessert bars.

Want to save this recipe?

Just enter your email and we’ll send it straight to your inbox! Plus you’ll get new recipes from us weekly!

Please enable JavaScript in your browser to complete this form.

First Name *

Email *

Save Recipe

What is a Brookie?

If you’ve never had a brookie, you’re in for a treat with these chocolate chip cookie brownie bars. They’re part cocoa powder brownie, part chocolate chip cookie, and super easy to make with pantry staples.

I’ve simplified my original brookie recipe to make these nostalgic layered treats even more approachable. You don’t need a stand mixer to make the cookie dough (simply stir together in a bowl) and there’s no special equipment required for the brownie layer.

Topped with semi-sweet chocolate chips and baked until just set (pro tip: go for a slightly gooey center!), there’s nothing better than a freshly baked brookie dessert bar.

I love these bars just as they are, or topped with a scoop of vanilla ice cream, drizzle of hot fudge, or homemade caramel sauce!

More dessert bar ideas: snickerdoodle bar cookies and Nutella cookie bars!

How to Make Brookies, Step by Step

First, make the cookie dough layer. Combine all-purpose flour, cornstarch, baking soda, and salt in a small bowl. Whisk to combine.

Combine melted butter, granulated sugar, and light brown sugar in a medium bowl. Whisk until incorporated.

Add one large egg and vanilla extract to the bowl, and whisk until smooth.

Add dry ingredients to the bowl and fold in just until no flour streaks remain.

Fold in chocolate chips until combined, then set dough aside.

Mix up the brownie batter in a saucepan, then assemble the bars.

Spread cocoa brownie batter evenly in prepared baking pan. Drop spoonfuls of cookie dough over the top of the brownie batter and sprinkle with chocolate chips.

Bake brookies for 25 minutes, then loosely tent the pan with foil. Bake another 15 minutes (for a total of 40 minutes), until top and edges are golden and set.

Sprinkle bars with flaky salt and cool completely before cutting into squares.

More favorite bars and brownies:

• Chocolate Toffee Oatmeal Cookie Bars
• Ultimate Crinkle Brownies
• Chocolate Toffee Blondies
• Chocolate Nutella Cookie Bars
• Brown Butter Brownies
• Chewy Peanut Butter Blondies

Did you try these Brownie Cookie Bars? Let me know by leaving a comment and rating below!

Chocolate Chip Cookie Brownie Bars (Brookies)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Laura Kasavan
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 bars
• Category: Dessert
• Method: Bake
• Cuisine: American

Print Recipe

Save Recipe Recipe Saved

---

Description

Chocolate chip cookie brownie bars are two classic desserts in one! This tried-and-tested recipe for layered brookie bars is easy to make at home. Top the dark chocolate brownie batter with chocolate chip cookie dough, and bake until fudgy! Recipe makes 16 dessert bars.

---

Ingredients

Cookie Layer

• 1 cup (140 g) all-purpose flour
• 1/4 tsp cornstarch
• 1/4 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp (84 g) unsalted butter, melted and slightly cooled
• 1/4 cup (50 g) granulated sugar
• 1/4 cup (50 g) light brown sugar
• 1 large egg (50 g)
• 1/2 tsp (2 g) vanilla extract
• 1/2 cup (85 g) semisweet chocolate chips

Brownie Layer

• 3/4 cup (168 g) unsalted butter, cubed
• 1 1/3 cups (267 g) granulated sugar
• 3/4 cup (72 g) Dutch process unsweetened cocoa powder
• 1/4 tsp (1.5 g) salt
• 1 large egg (50 g), at room temperature
• 1 large egg yolk (18 g), at room temperature
• 1 1/2 tsp (6 g) vanilla extract
• 1/2 cup (70 g) all-purpose flour
• 3/4 cup (128 g) semisweet chocolate chips

Topping

• 2 Tbsp (21 g) semisweet chocolate chips
• flaky salt

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350°F and spray an 8-inch square metal baking pan lightly with nonstick spray. Line the pan with parchment paper.
2. Make cookie layer: Whisk together flour, cornstarch, baking soda, and salt in a small bowl. Combine melted butter and sugars in a medium mixing bowl and whisk until incorporated. Whisk in egg and vanilla until smooth. Fold in flour mixture just until incorporated (no flour streaks remain). Fold in chocolate chips. Set dough aside.
3. Make brownie layer: Melt butter in a medium saucepan over low heat. Once melted, whisk in sugar for 30 seconds until incorporated. Whisk in cocoa powder and salt until combined – the texture will appear granular at this point. Remove saucepan from the heat and let stand for 5 minutes. Whisk in egg and egg yolk one at a time, until completely incorporated and batter is thick and shiny. Whisk in vanilla extract. Add flour and fold in just until no streaks remain. Fold in chocolate chips.
4. Assemble bars: Spread brownie batter into prepared pan and smooth top with an offset spatula. Tap pan sharply several times to remove air bubbles. Drop spoonfuls of cookie dough evenly over brownie batter (don’t worry about a completely even layer of dough). Sprinkle top with chocolate chips, pressing gently to adhere.
5. Bake bars: Bake for 25 minutes, then loosely tent the pan with foil and bake another 15 minutes (for a total baking time of 40 minutes), until top and edges are golden and a toothpick comes out with a few moist crumbs. Remove from oven and sprinkle with flaky salt. Cool completely in baking pan on a wire rack.
6. Lift parchment to remove brookies from pan and place on a cutting board; cut into squares with a sharp knife. Store in an airtight container at room temperature.

Equipment

Kitchen Scale

Buy Now →

Square Baking Pan

Buy Now →

---

Notes

Baking pan: A light metal baking pan is best for cookie bars and brownies. Do not use a glass or ceramic baking dish – they conduct heat much more slowly, resulting in uneven baking.