Easy Brookie Bars (Brownie Cookie Bars)
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These Easy Brookie Bars start with a boxed brownie mix and get topped with gooey cookie dough. No decisions, just double the dessert fun!
Love cookie dough and brownies? Try our Sandwich Brownie Cookies with Cookie Dough Frosting, plus Cosmic Brownie Cookies and Chocolate Chip Cookie Dough Cupcakes.
Why You’ll Love This Recipe
You get chewy chocolate chip cookie dough baked right on top of fudgy brownies—what’s not to love?
- It’s the best of both worlds—chewy chocolate chip cookies and fudgy brownies in every bite.
- Starts with a boxed brownie mix to keep things simple and stress-free.
- No chilling needed for the cookie dough—just mix, drop, and bake.
- Great for parties, potlucks, bake sales, or anytime you can’t pick between two favorite desserts.
- Freezer-friendly and perfect for make-ahead treats.
From Trend to Treat: A Brief History of Brookies
Brookies started popping up in bakeries and home kitchens as the answer to one very important dessert dilemma: cookie or brownie? This mashup trend took off in the 2000s and quickly became a bake sale favorite. With their gooey brownie base and soft cookie topping, Brookies bring together the best of both treats—and they’re just as easy to make as they are to eat.
Simple Ingredients for the Best Brookies
for the brownie base:
- Use your favorite box mix + ingredients listed on the box—make sure it’s sized for an 8×8 or 9×9 pan, so you don’t overload the brookie layer.
for the cookie dough:
- Butter: Melted and cooled gives you chewy cookies with crisp edges.
- Sugars: A combo of brown and granulated sugar brings out that classic cookie flavor.
- Egg + yolk: The extra yolk makes the cookies rich and soft.
- Flour, baking soda, salt: The basics for structure and lift.
- Chocolate chips: Go semi-sweet or use a mix of chips and chunks for extra melty bites
For specific amounts, please refer to the printable recipe card at the bottom of the post.
How To Measure Flour Properly
Did you know THE WAY you measure flour matters? The most precise way to measure your flour is by weight using a digital kitchen scale. 1 cup of flour weighs 120 to 130 grams. If you don’t have a scale measure your flour by scooping flour with a spoon into the cup. Don’t use your measuring cup as a scoop, as it packs the flour down and gives a different measure.
Simple Steps for Brookie Success
When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.
- Whip up your brownie mix and spread it into a parchment-lined 9×13 pan.
- Mix together the cookie dough ingredients.
- Drop scoops of cookie dough all over the brownie batter and press lightly.
- Bake until the cookies are set and golden and the brownies are mostly cooked through.
The Best Way To Store Brookies
Brookies keep well in an airtight container at room temperature for up to 5–7 days.
For longer storage, freeze them for up to 3 months. Let frozen brookies thaw at room temperature or give them a quick zap in the microwave to warm them up.
Expert Tips For Baking Brookies
- Use a brownie mix for an 8×8 or 9×9 pan, as it will provide the right amount of batter for baking with the cookie dough layer. A larger brownie mix (for a 9×13 pan) will have too much batter and may result in undercooked brownies.
- You can line the pan with foil, but you will also need to grease the foil with baking spray.
- If you use a brownie batter that has chocolate chips, you may not be able to use the toothpick method to know when they are done. The hot/melted chocolate chips in the brownie batter will resemble liquid brownie batter when testing with a toothpick or knife.
- Can I use store-bought mixes? We get it—life gets busy! A box of brownie mix and chocolate chip cookie mix (or even refrigerated cookie dough) will do the trick just fine.
- If you think you have too much cookie dough, just set aside a bit and bake a few cookies separately!
Suggested Variations
- Peanut Butter Brookies: Swap half the chocolate chips for peanut butter chips or swirl peanut butter into the brownie layer.
- Salted Caramel Brookies: Drizzle salted caramel sauce on top or add caramel bits to the cookie dough.
- Nutty Brookies: Toss chopped nuts into the cookie or brownie layer for extra crunch.
- Mint Chocolate Brookies: Add peppermint extract and use mint chocolate chips.
- Espresso Brookies: Stir in a teaspoon of instant espresso powder to boost chocolate flavor.
When you’re craving something sweet and can’t pick just one dessert, Brookies are the answer. They’re crowd-pleasing, freezer-friendly, and dangerously easy to make with pantry staples and a box mix!
Easy Brookie Bars
Can’t choose between brownies or cookies? Easy Brookie Bars let you have both! This mashup dessert is a chewy, chocolatey, no-fuss favorite.
Ingredients
- Brownie Layer
- 1 prepared box brownie mix (for 8x8 pan)
- Oil, water and egg called for on the box
- Cookie Layer:
- ¾ cup (1½ sticks) butter melted and cooled
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg + 1 egg yolk, room temp
- 2 teaspoons vanilla extract
- 2 cups plus 2 tablespoons (256 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups semi-sweet chocolate chips or chunks
Instructions
- Preheat oven to 325° F. Line a 9x13 metal pan with parchment paper.
- Prepare brownie mix according to package instructions and pour into prepared pan. Set aside.
- In a mixing bowl, stir together melted (and cooled) butter, sugar, brown sugar, egg, extra yolk, and vanilla. Mix in flour, baking soda, and salt, then fold in chocolate chips until just combined.
- Drop rounded tablespoons of cookie dough onto the brownie batter, pressing them down lightly. I like how it looks with some brownie showing through, so don’t cover it completely.
- Bake for 25-30 minutes until the cookie layer is set but not too brown, or until a toothpick inserted 2 inches from the side of the pan comes out almost clean.
Notes
To see if your brookies are done, look for a shiny, set top and firm edges. A toothpick in the brownie layer should come out with a few fudgy crumbs—still a little gooey is perfect! When in doubt, underbake just a bit to keep them soft and chewy.
Hi there, I'm Cheryl!
As a wife, mom, and caffeine enthusiast, my journey has taken me from bustling mornings with my family to sharing delicious recipes, home care tips, and heartfelt decorating insights with wonderful readers like you. My love for baking, photography, and tidiness shines through every post I craft. Dive into my world and discover the art of homemaking, one tidy moment at a time. Read more...
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