Brookies Brownie Cookie Bars (Print Version)
# Ingredients:
→ Cookie Layer
01 -
1/2 cup butter, softened
02 -
1/2 cup light brown sugar
03 -
1/4 cup white sugar
04 -
1/2 teaspoon vanilla extract
05 -
1 large egg
06 -
1 1/4 cups all-purpose flour
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon baking soda
09 -
1 cup semisweet chocolate chips
→ Brownie Layer
10 -
1 cup white sugar
11 -
1/2 cup butter, melted
12 -
1 teaspoon vanilla extract
13 -
2 eggs
14 -
1/3 cup cocoa powder
15 -
1/2 cup all-purpose flour
16 -
1/4 teaspoon baking powder
17 -
1/8 teaspoon salt
# Instructions:
01 -
Gather all ingredients and preheat oven to 175°C (350°F). Grease a 23x33cm (9x13-inch) baking dish.
02 -
In a bowl, cream 1/2 cup butter, 1/2 cup light brown sugar, 1/4 cup white sugar, and 1/2 teaspoon vanilla until creamy. Add 1 egg and beat until light and creamy, about 2 minutes. In another bowl, whisk 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda. Gradually mix the dry ingredients into the wet ingredients until dough is combined. Stir in chocolate chips. Spread dough evenly into the greased baking dish and set aside.
03 -
In a bowl, mix 1 cup sugar, 1/2 cup melted butter, and 1 teaspoon vanilla until combined. Add 2 eggs and beat well. Gradually mix in cocoa powder until smooth. Stir in 1/2 cup flour, 1/4 teaspoon baking powder, and 1/8 teaspoon salt until batter is combined. Pour over the cookie layer and spread to cover completely.
04 -
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before cutting into 20 bars.
# Notes:
01 -
For a quicker preparation, you can use store-bought cookie dough.
02 -
Store brookies in an airtight container at room temperature for up to four days. Adding a piece of bread to the container helps keep them soft.
03 -
To freeze, store the cookie dough and brownie batter separately. Thaw in the refrigerator overnight before assembling and baking.