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Classic Fudgy Brookie Bars

Close-up of a rich, fudgy brownie square with a shiny, crackly top, showing melted chocolate chips. Ideal for making Brookies.
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Make thick, chewy dessert bars that combine a rich brownie layer with a classic chocolate chip cookie layer.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3/4 cup packed brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips (for brownie batter)
  • 1 cup semi-sweet chocolate chips (for cookie batter)
  • 1 cup all-purpose flour (for cookie batter)
  • 1/2 teaspoon baking soda (for cookie batter)
  • 1/4 teaspoon salt (for cookie batter)
  • 1/2 cup (1 stick) unsalted butter, softened (for cookie batter)
  • 1/2 cup granulated sugar (for cookie batter)
  • 1/4 cup packed brown sugar (for cookie batter)
  • 1 large egg (for cookie batter)
  • 1 teaspoon vanilla extract (for cookie batter)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the long sides for easy removal.
  2. Prepare the brownie layer: In a large bowl, cream together 1 cup softened butter, 1 1/2 cups granulated sugar, and 3/4 cup brown sugar until light and fluffy. Beat in 4 eggs one at a time, then mix in 1 tablespoon vanilla extract.
  3. In a separate bowl, whisk together 1 1/4 cups flour, cocoa powder, baking powder, and 1/2 teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in 1 cup of chocolate chips. Spread this brownie batter evenly into the prepared pan.
  4. Prepare the cookie layer: In a medium bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/4 cup brown sugar. Beat in 1 egg and 1 teaspoon vanilla extract.
  5. In another bowl, whisk together 1 cup flour, baking soda, and 1/4 teaspoon salt. Gradually add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the remaining 1 cup of chocolate chips.
  6. Drop spoonfuls of the cookie dough randomly over the top of the brownie batter layer. Use a knife or offset spatula to gently spread the cookie dough to cover the brownie layer as much as possible, creating a swirl effect.
  7. Bake for 30 to 35 minutes. The edges should look set, and a toothpick inserted near the center should come out with moist crumbs attached, not wet batter.
  8. Let the brookies cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang. Cut into squares.

Notes

  • For a fudgier brownie layer, slightly reduce the amount of flour in the brownie batter by one tablespoon.
  • To achieve distinct layers, chill the brownie batter for 15 minutes before spreading it in the pan.
  • If you prefer a stronger swirl, reserve 1/4 cup of the brownie batter and dollop it over the cookie layer before baking.

Nutrition

Find it online: https://spoonswirl.com/best-brookies-recipe-fudgy-cookie-bars/