Brookie Bars

A layer of chocolate chip cookie dough baked straight onto fudgy brownie.

Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Yield16 bars
The Baking Cookbook, 100 recipes cover Loved this recipe? The Baking Cookbook, 100 recipes Every ingredient in cups and grams, with a photo for every recipe. 211 pages, instant PDF. Get it $3+ →

Before You Start

Two batters, one tin, and no need to choose. The trick is that brownie batter is looser than cookie dough, so the dough sits on top rather than sinking. Dollop it on and leave gaps, since it spreads as it bakes and joins up on its own.

Instructions

0 of 6 done

  1. Heat the oven to 175°C / 350°F and line a 20 cm square tin with paper. Make the cookie dough first: beat the softened butter with the brown sugar, then the yolk and 1 teaspoon vanilla.

  2. Fold in 1¼ cups flour, the baking soda, half the salt and most of the chocolate chips. Set the bowl aside while you do the brownie layer.

  3. Melt the remaining butter, whisk in the granulated sugar and beat for a minute, then whisk in the eggs and the rest of the vanilla.

  4. Sift in the cocoa, ⅓ cup flour and the rest of the salt and fold until glossy. Spread it into the tin in an even layer.

  5. Break the cookie dough into rough walnut-sized lumps and dot them over the brownie, leaving small gaps. Press the last chocolate chips into the top.

  6. Bake for 32 to 35 minutes, until the cookie parts are golden and the brownie between them looks set at the edges. Cool fully before cutting.

Tap a step to check it off. Your place is saved on this device.

💡 Baker's tips

  • Don't smooth the cookie dough into a flat sheet. The uneven surface is what gives you crisp cookie ridges and soft brownie valleys.
  • Underbake by a couple of minutes rather than over. The residual heat in the tin finishes the middle while it cools.

🔀 Make it your own

  • Use half white chocolate chips in the dough, which stands out nicely against the dark base.
  • Add ½ cup (59 g) chopped walnuts to the brownie layer for a bit of bite.

📦 Storing & freezing

Airtight at room temperature for 4 days. Ten seconds in the microwave brings back the just-baked texture.

❓ Frequently asked

Why did my layers merge?

The brownie batter was too warm when the dough went on. Let the melted butter mixture cool for 5 minutes before folding in the flour, and the layers stay distinct.

How many grams is a cup of chocolate chips?

About 170 g per US cup, so the 1 cup here is 170 g. Chopped bar chocolate works too and melts into better pools.

Baking in a different unit? Use the cups ↔ grams converter or the recipe scaler to halve or double this recipe.

More to bake

One-Bowl Fudgy Cocoa Brownies Brownies & Bars One-Bowl Fudgy Cocoa Brownies Dense, glossy-topped and made with cocoa, no melting chocolate. Classic Lemon Bars Brownies & Bars Classic Lemon Bars A buttery shortbread base under a sharp, silky lemon layer. Chewy Vanilla Blondies Brownies & Bars Chewy Vanilla Blondies Like a brownie, but buttery and caramel-toned instead of chocolate.
🛒 Our baking picks

Tools for foolproof bakes

Weighing beats scooping every time. These inexpensive tools make every recipe more reliable.

Digital kitchen scale Digital kitchen scale Weigh to the gram, the single most accurate way to bake. Available at Amazon Check price → Measuring cups & spoons Measuring cups & spoons A solid stainless set for when a recipe calls for cups. Available at Amazon Check price → Glass measuring jug Glass measuring jug Read millilitres and cups at a glance for liquids. Available at Amazon Check price →

As an Amazon Associate, GramCups earns from qualifying purchases, at no extra cost to you.

Play GramCups Café 🎮