Brookies
Two beloved desserts come together in one perfect bar cookie.
Servings bars
Ingredients
Brownie Layer:
- 1 box Ghirardelli brownie mix See note
Cookie Layer:
- 12 tablespoons butter 1 1/2 sticks, melted and cooled until warm
- 1 cup brown sugar, packed light or dark
- 1/2 cup granulated sugar
- 1 large egg
- 1 additional egg yolk
- 2 teaspoons vanilla extract
- 2 cups flour 260g
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups chocolate chips semi-sweet or dark recommended
Instructions
- Preheat oven to 325 degrees. Line a 9x13 pan with parchment for easy clean-up and cutting.
- Prepare brownie mix according to package instructions and pour into prepared pan. Do not bake yet.
- In your empty brownie bowl, add melted butter, sugar, brown sugar, egg and yolk, and vanilla an stir to combine. Add flour, soda, and salt and stir. Finally fold in chocolate chips until just mixed.
- Use your hands to drop flattened pieces dough onto the top of the brownie batter, it's okay if some brownie batter shows through and your cookie layer can be rough and lumpy!
- Bake for 35-45 minutes until cookie part looks set and evenly cooked. Poke a skewer or tooth pick in the middle to ensure you don't have wet batter on your brownie layer- moist crumbs and melted chocolate are okay though! This can be a tricky step when you can't see the brownie layer. In my oven, with a Ghirardelli brownie mix, my bake time is always between 35-40 minutes (usually right at 40). All ovens bake differently so be sure to keep an eye on your pan and test with a toothpick in the center before you pull them.
- For best results, cool completely before cutting and serving. (Unless you're serving over ice cream, in which case, by all means scoop them up warm!)
Notes
I make this recipe exclusively with Ghirardelli brownie mixes, which are easily accessible and taste great! If you're subbing a different brand, you'll want to If you look on the back of the box, some brownies have instructions for a 9x13 pan, and some say the largest pan option is 8x8 or 9x9. You need to use one that is made for a smaller pan (the 8x8 or 9x9). You will bake them in a 9x13, thus creating a thinner brownie layer that can complete cooking in the same time as the cookie layer. If you get the larger box, your brownies might be too thick and be undercooked. If you use a different brand than what's called for, be aware that your baking time may vary, so keep an eye on them and test for doneness!
Nutrition
Serving: 1bar, Calories: 201kcal, Carbohydrates: 28g, Protein: 1g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 30mg, Sodium: 122mg, Potassium: 61mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 196IU, Calcium: 21mg, Iron: 1mg
Calories: 201kcal
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