Brookies Bars (from Scratch!)
These irresistable Brookies are made from scratch with fudgy brownie batter and chewy chocolate chip cookie dough baked together in one pan.
Servings: 16 servings
Ingredients
Cookie Dough
- 5 Tablespoons salted butter melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (141g) all-purpose flour
- ½ teaspoon baking soda
- Pinch of salt
- 1 cup semisweet chocolate chips
Brownie Batter
- ½ cup salted butter
- 5 ounces dark chocolate chopped
- 1 cup (200g) light brown sugar
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (70g) all-purpose flour
- ½ teaspoon baking powder
- 2 Tablespoons unsweetened cocoa powder
Instructions
- Preheat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Stir well to combine. Add the egg and vanilla, mixing again until fully incorporated. Stir in the flour, baking soda, and salt until only a few streaks of flour remain. Stir in the chocolate chips. Set aside.5 Tablespoons salted butter, ½ cup (100g) light brown sugar, ¼ cup (50g) granulated sugar, 1 large egg, 1 teaspoon pure vanilla extract, 1 cup (141g) all-purpose flour, ½ teaspoon baking soda, Pinch of salt, 1 cup semisweet chocolate chips
- In another large bowl, melt the butter and chopped chocolate in the microwave in 20 second bursts of heat, stirring well after each interval until melted and smooth. Once melted, add the brown sugar and eggs. Mix well. Stir in the flour, baking powder, and cocoa powder by hand just until combined. Do not overmix.½ cup salted butter, 5 ounces dark chocolate, 1 cup (200g) light brown sugar, 2 large eggs, 1 teaspoon pure vanilla extract, ½ cup (70g) all-purpose flour, ½ teaspoon baking powder, 2 Tablespoons unsweetened cocoa powder
- Pour about 1/2 of the brownie batter into prepared pan. Drop spoonfuls of cookie dough randomly over the brownie batter, alternating with spoonfuls of the remaining brownie batter.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the brownie layer comes out mostly clean. It is better to underbake than overbake these bars.
Notes
- Brown Butter Brookies: An elevated approach to these is to brown ½ cup butter on the stovetop, then let it cool to room temperature before using. Browning butter evaporates some of the liquid so you will end up with around the same amount of butter for the cookies.
- Gluten-Free Brookies: I have made these with King Arthur measure-for-measure gluten-free flour in place of all-purpose flour and they turn out fantastic.
Storage
- Store: Store brookies in an airtight container at room temperature for up to 4 days.
- Freeze: For longer storage, freeze fully cooled bars for up to 2 months and thaw at room temperature or warm briefly in the microwave.
Nutrition
Calories: 348kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 142mg | Potassium: 192mg | Fiber: 2g | Sugar: 30g | Vitamin A: 340IU | Calcium: 48mg | Iron: 3mg
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