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Chocolate Chip Cookie Brownie Bars recipe

Chocolate Chip Cookie Brownie Bars

I like to call these babies "Brookies." They are basically made with two layers: a fudgy brownie base and a soft, chewy chocolate chip cookie dough!
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Course: Brownies & Bars
Cuisine: American
Prep Time: 35 minutes
Cook Time: 45 minutes
Total Time: 3 hours 50 minutes
Servings: 28
Calories: 450.6kcal
Author: Brenda Maher

Ingredients

Cookie Layer

  • ¾ cup or 12 tbsp softened, unsalted butter, room temperature
  • ¾ cup packed dark or light brown sugar
  • ¼ cup granulated sugar
  • 1 egg, room temperature
  • 2 tsp pure vanilla extract
  • 2 cups spooned and leveled all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups semisweet chocolate chips
  • 48 mini cups of peanut butter unwrapped

Brownie Layer

  • ½ cup or 8 tbsp unsalted butter
  • two 4-ounce semisweet, coarsely chopped chocolate bars
  • 1 cup granulated sugar
  • 3 eggs, room temperature
  • 1 ½ tsp pure vanilla extract
  • ½ cup spooned and leveled all-purpose flour
  • ¼ tsp salt

Instructions

  • Preheat your oven to 350°F. Prep a 13x9 pan and line it with parchment paper, leaving some overhang for easy removal.

Brownie Layer

  • In a saucepan, stir the unsalted butter and semisweet chocolate over medium heat. Keep stirring for about 4-5 minutes. Remove from the heat. Let it cool down for 15-17 minutes.
  • Whisk in the following ingredients in order: sugar, eggs (one by one, mixing after each), vanilla extract, salt, and all-purpose flour.

Cookie Layer

  • Grab a big bowl + mixer. Cream the sugars (brown and granulated) and butter at medium mixer speed until creamy. Mix in the vanilla and egg. Scrape the bowl's sides if necessary.
  • Toss in baking soda, flour, cornstarch, and salt. Mix it on low until blended, then stir in semisweet chocolate chips. Use a spatula lightly coated with nonstick cooking spray to spread the mixture evenly over your pan.

Assembly

  • Sprinkle on the mini cups of peanut butter. Pour your brownie batter over the top. Smooth it out with a spatula or knife.
  • Bake them for 40 to 45 minutes. If you see the edges cooking faster, cover them loosely with foil during baking.
  • Set the pans on a rack to chill completely. Use the hanging parchment paper to lift the bars off the pans. Slice them into squares and enjoy.

Notes

  1. Both the brownie batter and cookie dough can become tough if overmixed. Mix until just combined for the best texture.
  2. Use room temperature butter (not cold butter) for both the brownie and cookie dough layers to ensure even creaming.
  3. Chilling the cookie dough before placing it on the brownie batter helps to prevent it from spreading too thin while baking.
  4. Since there are two layers, these bars may bake longer than regular brownies. Start checking during the last 5-7 minutes, and don't take your eyes off them until they pass the toothpick test.

Nutrition

Calories: 450.6kcal | Carbohydrates: 55.6g | Protein: 4.7g | Fat: 26.4g | Saturated Fat: 16.7g | Cholesterol: 72.9mg | Sodium: 318.5mg | Potassium: 207.4mg | Fiber: 3.8g | Sugar: 37.2g | Calcium: 38.7mg | Iron: 4.5mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!