Brookies are cookies mixed with brownies. Both batters are marbled to create this genius bar that is the best of both worlds in every bite. This recipe is fudgy, chewy, easy to make, and can be frozen. It's a crowd-pleaser dessert for bake sales, potlucks, picnics, barbecues and Christmas.
The perfect mix
I used to know them as congo bars. But they evolved into brookies, which is a more accurate name.
Marbled brownie batter and gooey chocolate chip cookie dough. Brownies and cookies = brookies.
Because life sometimes gives you amazing recipes.
Just like the pecan pie bars or the oatmeal chip bars, these two-tone squares are another way or enjoying our favorite bakes.
- Easy to make: both batters are simple; you only need a bowl and whisk.
- Crowd-pleaser: if brownies and chocolate chip cookies are hugely popular, imagine the combination of both. Take them to a bake sale, potluck, picnic, barbecue, or tailgating party, and watch them disappear quickly.
- Make ahead: they keep well for a few days and can be frozen.
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.
Steps to make brookies
Cookie layer: ingredients are combined in a bowl with a whisk; no need to beat.
The batter is thick but smooth.
Brownie layer: make sure you sift the dry ingredients as the cocoa powder might be clumped.
You need a bowl and whisk, no need for an electric mixer. The final batter is smooth and shiny.
Mounds of each mixture are dropped, creating a checkered 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.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: Remember that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Storage: They keep for 3 days at room temperature in an airtight container, tin, or well-covered in plastic wrap. You can also freeze them well-wrapped for a month. I recommend cutting them first. Thaw at room temperature.
- 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.
Chocolate chips: add chips to the cookie batter, semisweet, or milk for a sweeter bar.
Related recipes you might like:
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Brookies Bars
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Ingredients
For the cookie layer:
- 1 ⅓ cups all-purpose flour
- 1 ¼ teaspoons baking powder
- ¼ teaspoon salt
- 3 oz unsalted butter, melted and cooled
- 1 ¼ cups light brown sugar, firmly packed
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the brownie layer:
- 1 ¼ cup all purpose flour
- ¼ cup unsweetened cocoa powder
- ⅛ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter
- 4 ounces semisweet chocolate, coarsely chopped
- 1 ⅓ cups sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter or use cooking spray to grease an 8-inch metal baking pan or a glass baking dish, and line it with a piece of parchment paper that covers the bottom and two sides. The other two sides will be greased but not lined. This will help you remove the brookies.
For the cookie mixture:
- Mix the melted butter, sugar, egg, and vanilla in a large bowl until well blended.
- Sift the flour, baking powder, and salt directly on top of the mixture and stir well until no dry spots remain. Reserve.
For the brownie mixture:
- Melt the chocolate and butter in a large mixing bowl, either in the microwave (at 15-second intervals, stirring well between each), or on top of a double boiler without letting the bottom of the pan touch the water.
- Add the sugar and mix well with a whisk.
- Add the eggs and vanilla and mix until smooth.
- Add the sifted dry ingredients: flour, cocoa, baking powder, and salt. You can sift them before or have the ingredients measured and sift them directly over the butter mixture (my choice). Incorporate all ingredients well.
To assemble:
- Drop mounds of each dough on the prepared pan, alternating between them, creating a checkered surface.
- Lightly even them out with a spatula or the back of a spoon. It will be uneven in color, in some places more of one dough than the other. That is fine. You have to smooth the surface, but the batters will not be distributed evenly.
- Bake for about 25 minutes, until it’s dry on top but slightly jiggly, and a cake tester or toothpick comes out with moist (but not wet) crumbs attached. Don’t let it dry, or the bars will be tough.
- Let cool on a wire rack.
- 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 😀