Brookies (Brownie and Chocolate Chip Cookie Bars)

Ingredients

• 200 g granulated sugar (For the brownie layer)
• 113 g oil or melted butter (Slightly cooled; for the brownie layer)
• 2 large eggs (Room temperature; for the brownie layer)
• 60 g all-purpose flour (For the brownie layer)
• 30 g cocoa powder (Natural or Dutch processed; for the brownie layer)
• 0.125 tsp salt (For the brownie layer)
• 113 g unsalted butter (Melted; 1 stick; for the cookie layer)
• 150 g dark brown sugar (Light brown sugar may be used, but the bars will be slightly less chewy)
• 1 large egg (Room temperature; for the cookie layer)
• 1.5 tsp vanilla extract (For the cookie layer)
• 0.5 tsp salt (For the cookie layer)
• 0.5 tsp baking soda (For the cookie layer)
• 150 g all-purpose flour (For the cookie layer)
• 150 g chocolate chips (Plus more for topping)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) or 9×9-inch (23×23 cm) square baking dish with parchment paper, or grease the bottom and sides.

2. 2

   For the brownie layer, whisk together the 60 g (½ cup) flour, granulated sugar, cocoa powder, and ⅛ teaspoon salt in a large bowl until evenly combined.

3. 3

   Add the slightly cooled oil or melted butter and the 2 room-temperature eggs to the dry ingredients. Whisk until well combined; the batter will be quite thick.

4. 4

   Pour the brownie batter into the prepared pan and use a rubber spatula to smooth it into an even layer.

5. 5

   For the cookie layer, combine the melted butter and dark brown sugar in a large bowl until combined.

6. 6

   Mix the room-temperature egg and vanilla extract into the butter-and-sugar mixture.

7. 7

   In a separate bowl, whisk together the ½ teaspoon salt, baking soda, and 150 g (1¼ cups) flour.

8. 8

   Add the dry ingredients to the butter mixture and mix just until incorporated.

9. 9

   Dollop the cookie dough over the brownie batter. The dough will be thinner than scoopable cookie dough, which makes it easier to spread.

10. 10

    Use a rubber spatula or offset spatula to spread the cookie dough evenly over the brownie layer. If it is difficult to spread, dampen your fingers and gently spread it out.

11. 11

    Bake for 30 minutes, until a tester inserted into the bars comes out with moist crumbs. Check after about 15 minutes and tent the pan with foil if the top is becoming too brown.

12. 12

    Let the brookies cool before slicing.

13. 13

    Store the cooled brookies in an airtight container at room temperature for 4–5 days.

Notes

The structured ingredient list includes chocolate chips plus additional chips for topping, but the instructions do not specify when or how many extra chips to add. The source permits either an 8×8-inch or 9×9-inch pan; Baker Bettie confirms that either size may be used. Slightly underbaking keeps the bars especially moist and chewy.

Nutrition per serving

• dessert
• bars
• baked
• brownies
• cookies
• chocolate
• vegetarian
• make-ahead