Description
The ultimate mashup dessert bar featuring a deeply fudgy dark chocolate and cocoa brownie layer topped with a thick, chewy brown sugar and chocolate chip cookie layer, baked together into one irresistible bar that delivers the best of both classic desserts in every single slice.
Ingredients
For the Cookie Layer:
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (165g) packed light brown sugar
- ¼ cup + 2 tablespoons (60g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- 1¾ cups + 2 tablespoons (254g) all-purpose flour
- ¾ teaspoon salt
- ¼ + ⅛ teaspoon baking soda
- 1 cup (180g) chocolate chips
For the Brownie Layer:
- 6 ounces dark chocolate, melted
- ¾ cup (170g) unsalted butter, melted
- 1½ cups (285g) granulated sugar
- 3 large eggs
- 1 large egg yolk
- 1 tablespoon (15ml) pure vanilla extract
- ¾ cup (105g) all-purpose flour
- ¾ cup (84g) cocoa powder, sifted
- 1 teaspoon salt
- ¾ teaspoon baking powder
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving overhang on the sides for easy lifting. Lightly grease and set aside.
- Make the brownie layer first. Whisk together the melted butter and melted dark chocolate until smooth. Add the granulated sugar and whisk until combined. Add the eggs, egg yolk, and vanilla extract one at a time, whisking well after each addition until the batter is glossy and smooth.
- Sift in the flour, cocoa powder, salt, and baking powder and fold gently with a spatula until just combined with no dry streaks remaining. Do not overmix.
- Pour the brownie batter into the prepared pan and spread into an even layer. Set aside.
- Make the cookie layer. Beat the softened butter, brown sugar, and granulated sugar together on medium-high speed for 2–3 minutes until light and fluffy. Add the egg, egg yolk, and vanilla extract and beat until fully incorporated.
- Add the flour, salt, and baking soda and mix on low until just combined. Fold in the chocolate chips.
- Drop spoonfuls of the cookie dough across the top of the brownie batter. Using lightly floured fingertips or the back of a spoon, gently press and spread the cookie dough into an even layer covering the brownie batter as completely as possible.
- Bake for 32–38 minutes until the top is golden brown and a toothpick inserted into the center comes out with moist crumbs but no wet batter.
- Cool completely in the pan before lifting out using the parchment overhang. Slice into bars and serve.
Notes
- Use good quality dark chocolate for the brownie layer — the quality of the chocolate directly determines the depth and richness of the finished brownie flavor.
- Do not overbake — brookies continue cooking from residual heat after leaving the oven and a slightly underdone center produces the fudgiest, most satisfying finished texture.
- Cool completely before slicing — cutting warm brookies results in messy, unclean bars that fall apart. Patience at this stage is genuinely rewarded.
- Prep Time: 25 mins
- Cook Time: 35 mins