Brookie Bars
This Brownie/Cookie Combo is the easiest dessert you will make, especially if you are about to go somewhere and want to whip up something easy and quick. Plus it will cool down to slice by the time you get to your destination!
If you cannot decide between brownies and cookies, these Brookie Bars are the dessert that solves the problem. A layer of fudgy brownie on the bottom, a layer of chewy chocolate chip cookie on top, baked together in one 9x13 pan. They come out of the oven looking like they came from a fancy bakery, but I am letting you in on a secret: they are made entirely from two boxed mixes.
This is my go-to dessert when I need to bring something somewhere and I want it to wow people without taking up my whole afternoon. Total prep is about 10 minutes, the oven does the work, and by the time you cool, slice, and pack them up, you are out the door looking like the dessert hero. Birthday parties, potlucks, bake sales, last-minute hostess gifts. These deliver every time.
The magic of the brookie is the contrast. The brownie layer stays fudgy and dense, the cookie layer gets that classic chewy edge and soft middle, and they bake into each other in the most beautiful way. Every bite gives you both at once, which is honestly the best of both worlds for anyone who loves chocolate.
You can absolutely make the brownie and cookie portions from scratch if that is your thing, but the boxed-mix version is genuinely just as good for 1/10 the effort. Make them for the next thing you have on the calendar and watch the pan disappear. Let's make them.
📝 Ingredients
- 1 Box of Brownie Mix + Ingredients
- 1 Bag of Cookie Mix + Ingredients
👩🍳 Directions
- 1
Preheat Oven to 350 and butter the bottom and sides of a 9x13 Pan
- 2
Mix together brownie mix according to package directions and spread in the bottom of the pan.
- 3
Mix together the bag of Chocolate Chip Cookies to package directions and add pinched pieces to the top of the brownie layer, pressing down slightly.
- 4
Bake for 25 minutes and check it - if it is still jiggly - let it cook for 3 to 4 more minutes.
- 5
Remove from oven and let cool before cutting. Enjoy!
Ingredient Notes & Substitutions
Brownie mix: One standard box (about 18 to 20 oz) plus whatever ingredients the box calls for, usually oil, water, and eggs. Any brand works. Ghirardelli, Duncan Hines, and Betty Crocker all make great boxed brownie mixes.
Cookie mix: One bag or pouch of chocolate chip cookie mix plus whatever it calls for (usually butter and an egg). Toll House and Nestle are classic, but any brand works. You can also use a tube of refrigerated cookie dough.
Want to upgrade? Add a teaspoon of vanilla and a pinch of flaky sea salt to either mix to make it taste even more homemade. A handful of extra chocolate chips on top before baking does not hurt either.
Pan: A 9x13 baking dish is the perfect size. Glass, ceramic, or metal all work. Grease it well with butter or non-stick spray, and a parchment paper sling makes them even easier to lift out.
How to Store, Reheat & Freeze
Store cooled brookie bars in an airtight container at room temperature for up to 4 days. They actually taste even better on day 2 after the layers have had time to settle and the flavors meld together.
For longer storage, freeze them. Cut into bars, freeze in a single layer until firm, then transfer to a freezer bag or container. They keep for up to 2 months in the freezer. Thaw at room temperature for about an hour before serving, or warm one in the microwave for 15 seconds for an instant treat.
What to Serve With Brookie Bars
These are a complete dessert on their own, but if you really want to take it over the top, serve them warm with a scoop of vanilla ice cream on top. The ice cream melts into the warm chocolate layers and turns this into a full sundae situation. Hot fudge, caramel, or whipped cream all push them further into showstopper territory. A cold glass of milk or a hot cup of coffee on the side is the classic move. For a party or potluck, slice them small and arrange on a platter with other bite-sized desserts.
💡 Tips for Success
- Use a 9x13 pan for the right ratio of brownie to cookie. A smaller pan gives you too-thick layers that take forever to bake through, and the brownie will be underdone.
- Butter the bottom AND sides of the pan really well. The brookies are sticky and you want them to release cleanly when you go to slice them. Parchment paper sling underneath helps too.
- Spread the brownie batter all the way to the edges of the pan. The cookie dough will sit right on top, so the brownie layer needs to fill the whole 9x13 evenly.
- Use pinched pieces of cookie dough, not a full pressed-down layer. You want little hills and valleys so some brownie peeks through. This is what makes them look bakery-style.
- Press the cookie dough pieces down just slightly so they touch the brownie batter. They will spread as they bake and fill in most of the gaps.
- Pull them when the center looks set but still a touch shiny on top. They will continue cooking from residual heat and you want fudgy, not dry. If a toothpick comes out with a few moist crumbs, they are done.
- Cool completely before slicing. I know it is hard. But warm brookies fall apart and the brownie layer is too soft to cut cleanly. At least 30 minutes, longer if you can stand it.
- Use a hot, wet knife for clean slices. Run a sharp knife under hot water, wipe it dry, slice, and repeat. This gives you those beautiful bakery-style edges.
❓ Frequently Asked Questions
What kind of brownie mix and cookie mix should I use?
Any brand and flavor works! Ghirardelli or Duncan Hines brownie mix and Toll House or Nestle chocolate chip cookie mix are all great. Use your favorites. You can also do dark chocolate brownies with a white chocolate macadamia cookie if you want to mix it up.
Can I use refrigerated cookie dough instead of a mix?
Yes! A package of refrigerated chocolate chip cookie dough works great. Pinch off pieces and press them on top of the brownie batter just like you would with mixed dough.
Can I make this from scratch?
Absolutely. Use your favorite homemade brownie recipe and homemade chocolate chip cookie dough. The technique is the same. Boxed mix is just faster.
Why is my brownie layer underdone?
Either the pan was too small (thicker layers need more bake time) or you pulled them too soon. Use a 9x13 and look for the center to be just set, not jiggly. Five extra minutes will not hurt if you are unsure.
Why did my cookies sink into the brownie?
The cookie dough may have been too soft or you pressed it down too hard. Use chilled cookie dough if possible, and press just enough to make contact with the brownie batter, not all the way in.
How do I store leftovers?
Cover the pan tightly with foil or store cut bars in an airtight container at room temperature for up to 4 days. They actually get better on day 2 as the layers settle and the flavors meld.
Can I freeze them?
Yes. Cool completely, slice into bars, and freeze in a single layer on a sheet pan. Once frozen, transfer to a freezer bag or container for up to 2 months. Thaw at room temperature for about an hour before serving.
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