I remember the first time I made brookie bars; it was a spontaneous decision that turned into a delightful bonding activity with my kids. They loved mixing the cookie dough and swirling it into the brownie batter, and the result was a rich, gooey dessert that immediately became a family favorite. Best of Both Worlds Brookie Bars combine the perfect textures of chewy cookies and fudgy brownies, making them an irresistible treat for any occasion. It’s a simple, fun recipe that can easily be made within an hour, perfect for gatherings or when you just need a sweet escape.
These brookie bars stand out because they deliver an array of textures and flavors in every bite—the soft, cookie-like base contrasts wonderfully with the dense brownie layer. They’re versatile too: perfect for bake sales, potlucks, or simply as a cozy snack at home. Plus, with just a few main ingredients, you can whip them up without much fuss.
Why you’ll love this
- Combines two favorite desserts in one.
- Easy to make, even for beginners.
- Ideal for sharing at parties or gatherings.
- Freezer-friendly, perfect for make-ahead treats.
- Satisfies both cookie and brownie cravings.
"These brookie bars are always a hit at our family events!"
Step-by-step overview
Creating these brookie bars is a straightforward process. You’ll start by preparing the cookie base, followed by the brownie layer, and then bake it all together. The combination of flavorful chocolate chips and a moist brownie mix ensures an incredible taste experience.
What you’ll need for brookie bars
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup brownie mix
- 1/4 cup water
Ingredient notes & swaps
- Brown sugar adds moisture and a deeper flavor. Use more granulated sugar if you prefer a lighter cookie.
- Butter is essential for richness, but you can substitute with margarine if needed.
- Chocolate chips can be swapped with nuts or other kinds of baking chips for different flavors.
Directions to follow
Making these brookie bars is as fun as it is delicious.
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the brown sugar, granulated sugar, and softened butter. Stir in the vegetable oil until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this mixture into the creamed mixture until well blended.
- Fold in the chocolate chips for that extra chocolaty goodness.
- Spread half of the cookie dough into the prepared pan as the base layer.
- In a separate bowl, combine the brownie mix with water until smooth. Pour this over the cookie layer.
- Drop spoonfuls of the remaining cookie dough on top of the brownie mixture in a random pattern.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should look slightly golden and the edges will be a little crisp.
- Allow to cool before cutting into bars.
Pro Tip: Let the bars cool completely to ensure clean cuts and easier serving!
Helpful cooking tips
- Don’t overmix the cookie dough to keep it tender.
- Sift the dry ingredients for a lighter texture.
- Ensure your butter is at room temperature for a smoother cream.
- For a delicious twist, add a pinch of sea salt on top before baking.
Best ways to enjoy it
These brookie bars are delightful on their own but are even better served warm, straight from the oven. Pair them with a scoop of vanilla ice cream or drizzle with warm chocolate or caramel sauce for an indulgent dessert. A dusting of powdered sugar can also elevate their presentation, making them suitable for any occasion.
Storage & reheating tips
Brookie bars can be stored in an airtight container at room temperature for up to three days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to an airtight container or freezer bag. They will last in the freezer for up to three months. To enjoy, simply thaw at room temperature or warm them briefly in the microwave.
How to fix common issues
- Dried out bars: If they turn out dry, it may be due to overbaking. Cut back on the baking time next time.
- Sticky batter: If your dough is overly sticky, chill it in the fridge for about 30 minutes before spreading it in the pan.
- Uneven layers: For an even distribution, use a spatula to spread the layers gently.
Recipe variations
- Add-ins: Consider adding nuts like walnuts or pecans for extra crunch.
- Flavors: Try using flavored extracts, such as almond or mint, in place of vanilla for a unique twist.
- Swaps: You can substitute the chocolate chips with white chocolate or butterscotch chips for varied sweetness.
Your questions answered
Can I make these brookie bars gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend, ensuring that the brownie mix you use is also gluten-free.
How can I make the bars more chocolatey?
Incorporate cocoa powder into the cookie dough for additional chocolate flavor or increase the amount of chocolate chips.
Can I use homemade brownie mix?
Absolutely! A homemade brownie mix will work just fine. Just make sure the texture is similar to a store-bought mix for best results.
What should I do if my bars are too crumbly?
If your brookie bars are crumbly, it may be due to insufficient moisture. Consider adding an extra egg or a bit more butter to hold them together.
Enjoy these Best of Both Worlds Brookie Bars—they’re sure to become a staple in your dessert repertoire! The combination of soft cookies and fudgy brownies is unbeatable, making each bite a heavenly treat.
Brookie Bars
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a large bowl, cream together the brown sugar, granulated sugar, and softened butter. Stir in the vegetable oil until smooth.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this mixture into the creamed mixture until well blended.
- Fold in the chocolate chips for that extra chocolaty goodness.
- Spread half of the cookie dough into the prepared pan as the base layer.
- In a separate bowl, combine the brownie mix with water until smooth. Pour this over the cookie layer.
- Drop spoonfuls of the remaining cookie dough on top of the brownie mixture in a random pattern.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The top should look slightly golden and the edges will be a little crisp.
- Allow to cool before cutting into bars.