Brookie Bars
This Brownie Cookie bar recipe is easy to make and delicious to eat. With the use of a store bought brownie mix, it can be ready in no time at all.
Equipment
- 1 9x13 sheet pan This is a quarter sheet (you can use a cake pan also)
Ingredients
For the Brownie Base
- 1 Box Store bought Chocolate Brownie Mix Make as directed
- 2 eggs, at room temperature depending on box recipe
- oil as per recipe on box
- water as per recipe on box
- 1 Tbsp espresso powder *I add this to intensify the chocolate flavor but you can leave it out if you don't have it on hand.
For The Cookies
- 2¼ cups all purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- ¾ cup white granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extract
- 2 lg eggs, room temp
- 2 cups chocolate chips of choice *I use ghirardelli
Instructions
- spray your pan with non stick spray, then cover with parchment paper, making sure to go up each side for easy removal. Preheat oven to 350℉
For the Brownie
- Make the brownie according to the package directions with the addition of the espresso powder (if using-just add it to the water).
- Pour the brownies into the prepared pan and set aside while you make the cookie batter
For the Cookie Batter
- Cream together your butter and sugars, with hand mixer
- Add the eggs one at a time and continue mixing
- Add the vanilla
- Sift together all of the dry ingredients, then add to the wet ingredients (above) a little at a time, incorporating between additions until it has all been added. The dough will be thick.
- With a wooden spoon, add in the chocolate chips and combine.
For the Brookie Bars
- Take spoonfuls of the cookie dough and press them into the brownie base leaving just a little bit of the brownie peeking through the spaces. (you will have leftover cookie dough-bake or freeze it)
- Once the brownie base is covered, use a sheet of parchment over the top of the dough and flatten the top so that it is pretty much level.
- Bake according to the brownie instructions or at least 40 minutes. Cover the top with foil for the first 15 minutes to prevent the cookie dough from browning too quickly.
- Test for doneness at 40 minutes, if the brownie isn't quite done give it more time and test at 3 minute intervals until done.
- Let the brookie bars cool in the pan for at least an hour before removing and slicing.
Notes
This is a real delight and will impress your guests and family.
You can halve the cookie recipe if you don't want extra dough, but I always like to make cookies with the leftover dough (you should get about 10-12 depending on their size.
Don't under-bake them, check 2 minutes before the scheduled time and keep adding minutes a couple at a time until the brownie is set. The last thing you want is an under-baked brownie.
Make sure to cool the brookies before cutting, even put them in the refrigerator for a few minutes after the initial hour. This will help in the cutting.