To make brookies, you layer chocolate chip cookie dough with brownie batter and bake them together to create a genius bar that is the best of both worlds in every bite. This recipe has been retested and tweaked as I wanted much fudgier and indulgent brookies. The result is the ultimate treat! Both preparations are layered (or marbled) and are very easy to make. They can be frozen.
The perfect mash-up
I used to know these brownie cookie bars as congo bars. But they evolved into brookies, which is a more accurate name.
Layered brownie batter and gooey chocolate chip cookie dough. Brownies and cookies = brookies.
Because life sometimes gives you amazing recipes.
- Easy to make: both batters are simple; you only need a bowl and whisk.
- Crowd-pleaser: if fudgy brownies and chewy chocolate chip cookies are hugely popular, imagine the combination of both. Take them to a bake sale (they'll disappear fast!), potluck, picnic, barbecue, or tailgating party, and watch everyone rave about them.
- Make ahead: they keep well for a few days and can be frozen.
Just like the pecan pie bars or the oatmeal chip bars, these two-tone squares are another way or enjoying our favorite bakes in every bite.
Testing Notes
- Pan choice: A metal pan bakes more evenly than glass. Line it with parchment for easy removal.
- Brownie texture matters: Go for fudgy, not cakey. A slightly underbaked brownie base ensures it won't turn dry once the cookie layer is done.
- If the cookie layer is hard to spread, first of all, don't dump the whole mixture in the middle of the chocolate layer. Distribute small mounds so it's easier to spread. Second, use a damp back of a spoon or dampen your hands to gently press it over the brownie layer.
- Don't overbake them: there should be a few moist crumbs but not raw batter. The cookie top should be golden.
- Cooling is essential: Let brookies cool completely before cutting. If you want warm brookies, let them cool first and then reheat in a medium oven for a few minutes before eating. You're letting them firm up and gain structure, as well as the flavors to settle. I like them better the next day.
Ingredient Notes
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Chocolate: use your favorite dark semisweet chocolate.
- Cocoa powder: always use unsweetened. In my experience, the dark ones are the best (this does not apply to the super dark used for making homemade oreo cookies known as dark cocoa powder).
- Brown sugar: light or dark.
- Baking powder: make sure it isn't expired.
Variations
- Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
- Flavorings: For a different flavor, add ½ teaspoon of ground cinnamon, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer.
- Chips: add different flavors to the cookie batter, like milk or white for a sweeter bar, or butterscotch chips for a caramel tone.
Steps to make brookies
Sift
Make sure you sift the dry ingredients as the cocoa powder might be clumped.
Brownie layer
You need a bowl and whisk, no need for an electric mixer. The final batter is thick and not very shiny.
Cookie layer
Ingredients are combined in a bowl with a whisk; no need for an electric mixer, though you can use it.
The cookie dough batter is thick but smooth except for the chips, so spread it carefully.
Baking
You want gooey, soft bars, so don't overbake them; they should jiggle slightly.
The tester should come out with moist crumbs attached.
Alternative assembly
Marbled or swirled batters: place mounds of each mixture side by side and optionally swirl them lightly, creating a checkered or swirled pattern that is then smoothed out with an offset spatula or spoon.
The batters will be uneven, and that is fine.
Bake brookies until dry but slightly jiggly and soft, just like you would brownies and cookies. Each bite will have different amounts of each flavor.
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Ingredients
For the brownie layer:
- ½ cup unsalted butter, melted
- ¾ cup sugar
- 1 egg, at room temperature
- ½ teaspoon vanilla extract
- ⅓ cup cocoa powder
- ⅔ cup all-purpose flour
- pinch of salt
For the cookie layer:
- ½ cup unsalted butter, at room temperature
- ½ cup brown sugar, light or dark
- ¼ cup white sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- pinch of salt
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8x8-inch metal pan (I don't recommend glass) and line with parchment paper. Spray with non-stick cooking spray.
For the brownie base:
- Mix ½ cup unsalted buttermelted and ¾ cup sugar in a bowl. Stir in 1 egg and ½ teaspoon vanilla extract.
- Add the sifted ⅓ cup cocoa powder, ⅔ cup all-purpose flour and a pinch of salt. Mix until smooth.
- Spread it in the bottom of the pan, evening it out as much as possible.
For the cookie layer:
- In another large bowl, cream ½ cup unsalted butter, softened with ½ cup brown sugar and ¼ cup white sugar.
- Mix in 2 tablespoons milk and 1 teaspoon vanilla extract.
- Add the sifted 1 ¼ cup all-purpose flour, ½ teaspoon baking soda and a pinch of salt. Mix a bit and, before it's all integrated, stir in ½ cup chocolate chips.
- Drop spoonfuls of dough over the brownie base and spread gently, covering the whole chocolate layer.
- Bake for about 30 minutes or until golden on top and just set in the center. A toothpick or cake tester should come out with moist crumbs, not wet batter.
- Let the brookies cool completely on a wire rack. I like them better the next day, or several hours after baked, as the flavors meld and the texture firms up.
- To remove, run a smooth-bladed knife around the edges to loosen up any bit that might be stuck, and lift the whole block with the help of the paper. Cut into squares and serve.
- Store leftovers in an airtight container, tin, or covered in plastic wrap. You can also freeze them for a month.
Notes
Nuts: add ½ of chopped walnuts or pecans to one of the doughs.
Flavorings: add ½ a teaspoon of ground cinnamon or instant coffee, a teaspoon of orange zest, or a tablespoon of liquor to the brownie layer for a different flavor.
Chocolate chips or chunks: add semisweet chips to the cookie batter, or bittersweet chocolate chunks for a not so sweet bar.
Subarna says
Thanks for sharing such a awesome blog..
TheFoodDash says
this will totally go into my recipe bucket list! blondies and brownies - best of both worlds!
Marissa | Pinch and Swirl says
Oh my...look at that caramel!
TZ says
Oh my ... delicious!!
Carla says
You had a flood?! Oh gosh, I must've been living under a rock! So sorry to hear but glad you're ok! I bet these decadent congo bars helped perk you up a little bit, or at least let you forget about the clean up just for a few minutes. They look so irresistible!
Andrea_TheKitchenLioness says
So many layers of deliciousness - these bar cookies look like quite a decadent treat!
Bam's Kitchen says
Fabulous chewy bars and dripping with luscious caramel. Yum.
Lisa says
Paula..I am compleely in love with these bars. Everything you bake is 'exactly' what I love. There's never anything where I think, "Eh, not into those flavors". we have such similar tastes. I'm popping by HFM's blog to see your guest post 🙂
Liz Berg says
Totally my kind of bar! Caramel and chocolate...I shouldn't been looking at this kind of decadence at bedtime...I may have to raid the cookie jar (but I really want yours!).
yummychunklet says
What delicious looking bars!
Dina says
these look yummy!
Alice @ Hip Foodie Mom says
Thank you again, Paula! I can't wait to dream up something wonderful for your guest post! still thinking of you. .
Medeja says
Oh the bars looks so sweet and tempting 🙂 going to check out the recipe now 😀