Chewy Chocolate Brookie Bars

Chocolate Brookie bars are the best of both dessert worlds—chewy chocolate chip cookies and rich, fudgy brownies layered together into one decadent bite. If you’ve ever struggled to choose between a cookie or a brownie, brookies are your sweet solution. These layered bars bring gooey, chocolatey bliss with every mouthful and are guaranteed to vanish quickly at any bake sale, potluck, or weekend gathering. Whether you enjoy them warm with a scoop of ice cream or sneak a cold square from the fridge, these bars hit all the right notes for chocolate lovers and cookie fans alike.

Table of Contents

Why You’ll Love This Chocolate Brookie Recipe

• Two desserts in one – Enjoy the best of both worlds: a brownie’s rich, fudgy depth and a cookie’s chewy, buttery bite—all in one irresistible bar.
• Perfect for any occasion – These brookies are a hit at school events, bake sales, birthday parties, or late-night dessert cravings.
• Make-ahead magic – They store beautifully, whether you keep them on the counter or freeze them for a future treat.
• Simple pantry staples – No fancy ingredients here—just butter, sugar, eggs, flour, and chocolate. You likely have everything you need already.
• Customizable – Use dark chocolate, milk chocolate, or even add nuts or caramel swirls to make them your own.
• Foolproof for bakers of all levels – Clear steps and flexible ingredients make this recipe beginner-friendly without sacrificing flavor.

Ingredients for Chocolate Brookie Bars

For the Brownie Layer

• ½ cup unsalted butter, melted (113g)
• ¾ cup semi-sweet chocolate chips (or chopped chocolate)
• ½ cup white sugar (100g)
• ½ cup packed light brown sugar (100g)
• ⅓ cup unsweetened cocoa powder (35g)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 2 large eggs
• ½ cup all-purpose flour (65g)

For the Cookie Dough Layer

• ½ cup unsalted butter, softened (113g)
• ½ cup white sugar (100g)
• ¼ cup packed light brown sugar (50g)
• 1 teaspoon vanilla extract
• 1 large egg
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1⅓ cups all-purpose flour (160g)
• 1 cup semi-sweet chocolate chips (reserve a handful for topping)

Instructions

1. Prepare the Pan & Oven

• Line a 9×13-inch baking dish with parchment paper or foil, leaving an overhang for easy removal.
• Preheat the oven to 350°F (175°C).

2. Make the Brownie Batter

• In a microwave-safe bowl or saucepan, melt the butter.
• Stir in cocoa powder until smooth.
• Add both sugars and salt, then whisk in the eggs and vanilla until the mixture is glossy.
• Fold in the flour until nearly incorporated.
• Stir in the chocolate chips, finishing the batter with a spatula.
• Spread evenly into the prepared pan. Set aside.

3. Prepare the Cookie Dough

• In a large bowl, cream together the softened butter and both sugars until light and fluffy (3–4 minutes).
• Beat in the vanilla and egg, scraping down the sides.
• Add salt, baking powder, and baking soda. Mix well.
• Gradually add flour, mixing until almost combined.
• Fold in chocolate chips, reserving a few for topping.

4. Assemble the Brookies

• Drop spoonfuls of cookie dough evenly over the brownie layer.
• Lightly press down—some brownie should peek through for a marbled look.

5. Bake

• Cover the pan loosely with foil and bake for 20 minutes.
• Remove foil and bake uncovered for an additional 20–25 minutes, until golden on top and set in the center.

6. Cool and Slice

• Allow to cool in the pan for at least 2 hours.
• Use the parchment overhang to lift the brookies out, then slice with a sharp knife for clean edges.

Recipe Details

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 12–16 bars (depending on how large you slice them)
• Skill Level: Easy to Medium

Nutrition Facts (Approximate, per serving if cut into 16 bars)

• Calories: 160–170 kcal
• Fat: 10g
• Carbohydrates: 22g
• Protein: 2g
• Sugar: 15g
• Fiber: 1g

Note: Values may vary depending on the brand of ingredients used. For more precise tracking, use a nutrition calculator with your specific ingredients.

Tips & Variations

Expert Tips

• Don’t overmix either batter—especially the cookie dough. Overmixing can lead to dense, tough bars.
• Cool completely before slicing. The layers need time to set properly for clean, sharp edges.
• Use real chocolate chips, not chocolate-flavored chips or candy melts. The real stuff melts better and tastes richer.
• Line your pan well for easy removal and minimal cleanup—parchment paper is best.

Fun Variations

• Triple Chocolate Brookies: Add white and dark chocolate chips to both layers for a deeper chocolate punch.
• Peanut Butter Swirl: Drop spoonfuls of peanut butter on top before baking and gently swirl with a knife.
• Nutty Version: Fold chopped walnuts or pecans into the brownie batter for crunch.
• Salted Caramel Brookies: Drizzle caramel sauce over the top once cooled and sprinkle with flaky sea salt.

FAQs

Can I make these brookies ahead of time?

Absolutely! These bars stay fresh for up to 5 days at room temperature in an airtight container. You can also freeze them for up to 3 months—just wrap individual squares in plastic wrap and store in a freezer bag.

How do I know when brookies are fully baked?

The cookie layer should be golden and set, while the brownie layer should no longer jiggle in the center. A toothpick inserted near the edge should come out with a few moist crumbs.

Can I use boxed brownie mix or cookie dough?

You can, but the texture and flavor may differ slightly. If you’re short on time, boxed mixes are a great shortcut—just adjust the baking time accordingly.

What if I only have salted butter?

No problem! Just reduce the added salt in the recipe by ¼ teaspoon for each stick of salted butter you use.

Can I make this gluten-free?

Yes! Swap the all-purpose flour with a 1:1 gluten-free baking flour blend that includes xanthan gum. Texture may vary slightly, but the flavor stays delicious.

Final Thoughts

If you’re looking for a show-stopping dessert that satisfies both brownie and cookie cravings, these Chocolate Brookie bars are it. With their rich, fudgy base and golden, chewy cookie top, they’re a guaranteed hit at any event—or just when you need a sweet moment to yourself. Easy to customize, make-ahead friendly, and freezer-approved, this is one recipe you’ll come back to again and again.