Brookie Bars
Sixteen generous layered bars with a fudgy chocolate brownie base and a golden chocolate chip cookie top. Batch yield: 16 generously sized bars; estimated fully cooled slab weight 1.50–1.56 kg, to be verified by weighing.. One serving: 1 bar, one-sixteenth of the batch; approximately 94–98 g after baking and complete cooling.. Allow approximately 5 hours 15 minutes from refrigerator-cold butter to cut bars. Prep_minutes is the total non-oven elapsed time: 60 minutes for butter softening and eggs to lose their chill, 25 minutes for mixing and assembly, 180 minutes for complete cooling, and 5 minutes for cutting. Oven preheating and the brief cooling of the melted butter overlap mixing and are not counted again. Cook_minutes allows 45 minutes for one tin baked in a single oven batch. No chilling or frosting is required. Appliances: Oven; Microwave; Electric hand mixer. Equipment: 23 × 33 cm (9 × 13 inch) metal baking tin, at least 5 cm deep; Baking parchment; Digital kitchen scale; Microwave-safe mixing bowl; Additional mixing bowls; Measuring spoon; Whisk; Flexible spatula; Skewer; Aluminium foil; Wire cooling rack; Chopping board; Sharp knife. Allergens: Contains wheat, eggs and milk. Semisweet chocolate chips may contain soy lecithin; check their label for soy and any other declared allergens. Nutrition is estimated per one-sixteenth of the batch and varies with the chocolate used. Storage: Once completely cool, store airtight at room temperature for up to 3 days, or refrigerate for up to 5 days. Separate stacked bars with baking parchment. For longer storage, wrap individual bars and freeze in an airtight container for up to 2 months. Thaw wrapped overnight in the refrigerator and eat within 24 hours.
270 min
Prep
45 min
Cook
16
Serves
442
Calories
Macros · per serving
5g protein
57g carbs
21g fat
Ingredients
For 16 servings
- 135 g Unsalted butter, for the brownie layer
- 40 g Unsweetened cocoa powder
- 120 g Granulated sugar, for the brownie layer
- 130 g Light brown sugar, for the brownie layer
- 3 g Fine salt, for the brownie layer
- 3 whole eggs Large eggs, for the brownie layer
- 5 ml Vanilla extract, for the brownie layer
- 75 g Plain all-purpose flour, for the brownie layer
- 165 g Semisweet chocolate chips, for the brownie layer
- 135 g Unsalted butter, for the cookie layer
- 120 g Granulated sugar, for the cookie layer
- 65 g Light brown sugar, for the cookie layer
- 5 ml Vanilla extract, for the cookie layer
- 1 whole egg Large egg, for the cookie layer
- 3 g Fine salt, for the cookie layer
- 2 g Baking powder
- 1 g Baking soda
- 195 g Plain all-purpose flour, for the cookie layer
- 220 g Semisweet chocolate chips, for the cookie layer
Instructions
- 1
Allow the 135 g cookie-layer butter to soften at room temperature for about 60 minutes, until it dents easily but is not oily. Let all four eggs lose their refrigerator chill during this time. Keep the brownie-layer butter separate. Do not leave the eggs out for more than 2 hours before baking.
- 2
Heat the oven to 175°C conventional (350°F), or 155°C fan (310°F), with a rack in the middle. Line a 23 × 33 cm (9 × 13 inch) metal baking tin, at least 5 cm deep, with baking parchment covering the base and sides and extending above two opposite edges. No greasing is needed.
- 3
Put the 135 g brownie-layer butter in a microwave-safe mixing bowl. Microwave in 20-second bursts, stirring between bursts, until just melted, about 40–60 seconds altogether. Leave it to become lukewarm while you start the cookie dough.
- 4
In another bowl, use an electric hand mixer to beat the softened cookie-layer butter with its 120 g granulated sugar and 65 g brown sugar for 2–3 minutes, until creamy and slightly lighter. Beat in the cookie-layer egg and 5 ml vanilla, then scrape down the bowl.
- 5
In a separate bowl, whisk together the cookie-layer flour, 3 g salt, baking powder and baking soda. Mix these into the creamed mixture on low speed just until the flour disappears. Fold in the 220 g cookie-layer chocolate chips with a spatula. The dough should be soft but hold its shape.
- 6
Whisk the cocoa powder into the lukewarm melted butter. Add the brownie-layer granulated sugar, brown sugar, 3 g salt and 5 ml vanilla, and whisk thoroughly. Whisk in the three brownie-layer eggs one at a time until evenly combined and glossy. Fold in the 75 g brownie-layer flour just until no dry patches remain, then fold in its 165 g chocolate chips.
- 7
Spread all the brownie batter evenly in the prepared tin. Flatten small spoonfuls of cookie dough slightly between fingers and distribute them across the batter, using all the dough. Gently join most of the pieces without pushing them down into the brownie layer; a few small gaps are fine. The combined unbaked mixture weighs approximately 1.62 kg.
- 8
Bake this single tin for 40–45 minutes, allowing 45 minutes in the timing estimate. The cookie top should be golden, the edges set and the centre no longer visibly fluid. A skewer inserted through a small gap into the brownie should bring out moist crumbs, not wet batter; melted chocolate on the skewer is normal. If the top colours too quickly, loosely cover it with foil for the remaining baking time.
- 9
Cool in the tin on a wire rack for 60 minutes. Using the parchment overhang and supporting the base, transfer the slab to the rack and cool for another 120 minutes, until completely cool throughout. Do not cut while warm: the brownie layer needs this cooling time to set.
- 10
Weigh the fully cooled slab if you want an accurate finished portion weight; the provisional estimate is 1.50–1.56 kg. Transfer to a chopping board and cut into a 4 × 4 grid to make 16 bars. Wipe the knife between cuts for clear layers.
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