Brookies (Brownie and Cookie Bars)
Inspired by techniques from NYT Cooking and Food Network Kitchen.
Fudgy brownie batter topped with patches of chocolate chip cookie dough, baked together into one big tray of bars.
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Method
- 1
Heat oven, line tin. Heat the oven to 175°C (155°C fan) for at least 20 minutes before baking. Line the 23x33cm metal tin with a baking-paper sling so both layers lift out together once baked.
- 2
Make the brownie layer. Melt the chocolate and butter together over a pan of barely simmering water, then take off the heat and whisk in the sugar, followed by the eggs one at a time and the vanilla, until glossy. Fold in the flour, cocoa and salt just until combined, then spread this batter evenly in the tin as the dense base.
- 3
Make the cookie layer. Whisk the warm melted butter with both sugars, then beat in the egg and vanilla. Fold in the flour, bicarbonate of soda, salt and chocolate chips to make a soft dough; this layer stays chunkier so it bakes up with distinct cookie edges rather than melting into the brownie.
- 4
Assemble the layers. Drop spoonfuls of the cookie dough over the brownie batter and press gently into an even patchwork, leaving some gaps. Those gaps let the fudgy brownie layer show through once baked, giving every square a mix of textures.
- 5
Bake. Bake for 28-32 minutes, until the cookie dough is golden at the edges and the brownie layer looks glossy. A skewer pushed into the centre should come out with a few moist crumbs rather than wet batter.
- 6
Cool and cut. Cool completely in the tin, about 1 hour, before cutting into 24 bars. Cutting while still warm will drag the soft brownie layer and smear the layers together.
Storage
Keep in an airtight container at room temperature for up to 4 days, or freeze the cut bars for up to 3 months. Thaw at room temperature, or warm briefly, before eating.
Free sugars
20.9 g per serving
41.8 % of the 50 g daily maximum · 83.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 23 x 33 cm metal baking tin (not glass), lined with a baking-paper sling
- heatproof bowl over a pan of barely simmering water
- 2 mixing bowls and whisk
- spatula
- wooden skewer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 250 kcal |
| Protein | 2.9 g |
| Carbohydrate | 31.8 g |
| of which sugars | 21 g |
| of which free sugars | 20.9 g |
| Fat | 13.1 g |
| of which saturates | 7.8 g |
| Fibre | 1.7 g |
| Salt | 0.28 g |
Protein per 100 kcal
1.2 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
