Chewy Chocolate Brookie Bars

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Here’s my go-to recipe for brookie bars, which combines a chewy chocolate chip cookie base with a rich, fudgy brownie layer on top. These two classic desserts come together to make one seriously good treat that’ll satisfy both cookie and brownie lovers.

These brookie bars are always a hit at my kids’ bake sales and neighborhood potlucks. I usually make a double batch because they disappear so quickly – and let’s be honest, who doesn’t want extra chocolate treats stashed away for later?

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What Kind of Chocolate Chips Should I Use?

Semi-sweet chocolate chips are the go-to choice for this recipe, but you’ve got plenty of options to play with. Regular chocolate chips from brands like Nestle or Ghirardelli will work perfectly, or you can chop up a good chocolate bar into chunks for a more artisanal touch. If you want to switch things up, milk chocolate chips will give you a sweeter result, while dark chocolate chips (around 60% cocoa) will add a richer, slightly less sweet flavor. Just make sure you’re using real chocolate chips rather than candy melts or chocolate-flavored chips – the real stuff melts better and tastes way better in your brookies.

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Options for Substitutions

Let’s talk about what you can swap in these brookie bars without losing their amazing chocolate-cookie combo taste:

• Semi-sweet chocolate chips: Feel free to mix it up with milk chocolate, dark chocolate, or even white chocolate chips. You can also use chopped chocolate bars instead of chips – just keep the amounts the same.
• Unsalted butter: If you only have salted butter, that’s fine! Just reduce the added salt in the recipe by ¼ teaspoon. Plant-based butter can work too, but stick to brands meant for baking.
• All-purpose flour: For a gluten-free version, use a 1:1 gluten-free flour blend that contains xanthan gum. Regular all-purpose flour is key for the right texture, so avoid cake flour or whole wheat flour.
• Vanilla essence: Vanilla extract, vanilla paste, or even vanilla powder will work here. If using vanilla bean paste, use the same amount.
• Brown sugar: Dark brown sugar can replace light brown sugar. If you’re out of brown sugar completely, use white sugar and add 1 tablespoon of molasses per cup of sugar.
• Eggs: For each egg, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) but know that the texture will be slightly different.

Watch Out for These Mistakes While Baking

The biggest challenge when making brookie bars is achieving the perfect balance between the brownie and cookie layers – overmixing either batter can lead to tough, dense bars instead of that ideal fudgy-meets-chewy texture. When making the brownie layer, be careful not to overbake it before adding the cookie dough, as it will continue to bake once the cookie layer is added – the brownie portion should still be slightly underdone when you add the cookie layer on top. Another common mistake is not letting the melted butter and chocolate cool slightly before adding the eggs, which can result in scrambled eggs in your batter or a greasy final product. For the best texture and easy cutting, let the brookies cool completely in the pan (about 2-3 hours) before attempting to slice them, and use a sharp knife that’s been run under hot water and dried between cuts.

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What to Serve With Brookie Bars?

These chocolate-meets-cookie hybrid bars are perfect with a cold glass of milk, but there are plenty of other tasty ways to enjoy them! A scoop of vanilla ice cream on top of a warm brookie bar creates an amazing dessert that’s even better with a drizzle of caramel or chocolate sauce. For coffee lovers, try serving these rich bars with a hot cup of coffee or a creamy cappuccino – the combination of chocolate and coffee flavors is just right. If you’re putting together a dessert platter, pair these brookies with some fresh berries or whipped cream to balance out their richness.

Storage Instructions

Keep Fresh: These brookie bars stay perfectly good at room temperature for up to 5 days when kept in an airtight container. I like to place a piece of parchment paper between layers to prevent them from sticking together. Pro tip: add a slice of bread to the container to help keep them soft and chewy!

Freeze: Good news – brookie bars freeze really well! Cut them into squares, wrap them individually in plastic wrap, and pop them in a freezer bag. They’ll stay fresh for up to 3 months. It’s super handy to grab one whenever you’re craving something sweet!

Thaw: When you’re ready for a frozen brookie bar, just take it out and let it sit at room temperature for about an hour. If you want it slightly warm, pop it in the microwave for 10-15 seconds – the chocolate chips get all melty and it tastes just like it’s fresh from the oven!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2400-2600
• Protein: 30-35 g
• Fat: 150-160 g
• Carbohydrates: 300-320 g

Ingredients

• 1/2 cup melted unsalted butter (113g)
• 3/4 cup semi-sweet chocolate chips (or roughly chopped chocolate)
• 1/2 cup white sugar (100g)
• 1/2 cup tightly packed light brown sugar (100g)
• 1/3 cup cocoa powder (35g)
• 1 teaspoon vanilla essence (5ml)
• 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup all-purpose flour (65g)
• 1/2 cup softened unsalted butter (113g)
• 1/2 cup white sugar (100g)
• 1/4 cup tightly packed light brown sugar (50g)
• 1 teaspoon vanilla essence
• 1 large egg
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/3 cups all-purpose flour (160g)
• 1 cup semi-sweet chocolate chips

Step 1: Prepare the Baking Dish and Oven

Begin by lining a 9×13-inch baking dish with parchment paper or foil to prevent sticking and ease of removal.

Preheat your oven to 350°F (175°C) to ensure it’s ready when your batter is prepared.

Step 2: Make the Brownie Batter

Start by melting the butter in a saucepan or microwave.

Once melted, stir in the cocoa powder until smooth.

Whisk in both sugars and the salt, then add the eggs and a splash of vanilla extract.

Beat well to achieve a glossy consistency, as this is key to the perfect brownie texture.

Next, add the flour, mixing until almost fully incorporated.

Fold in the chocolate chips and finish the batter by hand with a spatula, scraping down the sides of the bowl to mix in any remaining flour or ingredients.

Transfer the brownie batter to your prepared baking dish, spreading it into a thin, even layer.

Set aside.

Step 3: Prepare the Cookie Dough

For the cookie dough, cream the butter and sugars on high speed for 3-4 minutes, or until the mixture is light and fluffy.

Make sure to scrape down the sides of the bowl as needed.

Mix in the vanilla extract and the egg, then scrape down the bowl once more to ensure thorough mixing.

Add the salt, baking soda, and baking powder, mixing until combined.

Gradually pour in the flour and mix until almost combined.

Fold in the chocolate chips, reserving a handful to sprinkle on top later.

Finish mixing the dough with your spatula.

Step 4: Assemble the Brownies and Cookies

Drop spoonfuls of the cookie dough onto the brownie batter in the baking dish.

It’s not necessary to cover the brownie layer completely; leaving some brownie visible will create a lovely marbled effect.

Step 5: Bake the Dessert

Cover the baking dish with foil to prevent the top from browning too quickly.

Bake at 350°F (175°C) for 20 minutes, then remove the foil and continue to bake uncovered for an additional 20 minutes.

This will allow the cookie dough to become golden and the brownie layer to finish cooking.

Step 6: Cool and Cut

Once baked, allow the brownie and cookie bars to cool in the pan.

This step is crucial for easy cutting and ensures that the layers set properly.

Once cooled, remove from the pan and cut into squares.

Enjoy your delicious cookie dough brownies!