You can also upgrade your boxed brownies in seven other ways:
- Cheesecake Brownies from Brownie Mix
- Oreo Brownies from Brownie Mix
- Peanut Butter Brownies from Brownie Mix
- Nutty Brownies from Brownie Mix
- S'mores Brownies from Brownie Mix
- Salted Caramel Pretzel Brownies from Brownie Mix
- Birthday Brownies from Brownie Mix
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Ingredients you'll need
For the brownie base
Extra ingredients
Notes and substitutions
- Brownie mix: Use a regular-size (about 18 ounces) boxed brownie.
- Water: Replace with milk, buttermilk, or brewed coffee to add richness and flavor.
- Instant coffee: An optional ingredient that enhances the chocolate flavor and tames the sweetness of the brownies.
Tips for best brownies
- Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)In a bowl, combine the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract. (2)Whisk together until combined. Mix in the baking soda and salt.
(3)Using a spatula, add the flour and mix until just combined or until no dry flour is visible. (4)Add in most of the chocolate chips, saving some for the topping.
(5)Make the brownie batter as directed in the package and spread it on a 9x9-inch pan. Drop spoonfuls of the cookie dough on the brownie batter.
Level the top with a knife and add the remaining chocolate chips. (6)Bake as directed. Cover the pan loosely with aluminum foil to avoid browning too quickly.
How to serve and store
Let the brookie bars set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume within five to seven days.
You can freeze them for up to three months if wrapped properly. Let them thaw in the fridge or at room temperature.
Frequently asked questions
Brookies combine two classic American desserts — brownies and chocolate chip cookies. The result is a delicious hybrid dessert with marbled layers of brownies and chocolate chip cookies.
You can use cold eggs, but be careful not to overmix the batter. Cold eggs won't ruin your brownies, but eggs at room temperature will blend evenly with other ingredients.
A neutral-flavored oil is best for baking, such as canola or other vegetable oils. Mild-tasting oils like avocado oil, olive oil, and coconut oil can also be used.
More about brownies
If you'd like to know more, here are frequently asked questions on brownies including extra tips, troubleshooting, and more.
Watch how I make it here
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📖 Recipe
Brookie Bars from Brownie Mix
Equipment
- 9x9-inch pan
Ingredients
For the brownie layer (see package instructions)
- brownie mix about 18 ounces
- eggs room temp & lightly beaten
- water sub: milk, buttermilk, or coffee
- oil (canola, olive, or other vegetable oils)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder optional
For the cookie portion
- 3 tablespoon salted or unsalted butter (43 grams) melted
- 2 tablespoons granulated sugar (25 grams)
- 2 tablespoon light or dark brown sugar (28 grams )
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt use less for table salt
- ½ cup all-purpose flour (65 grams )
- ¼ cup bittersweet or semisweet chocolate chips (45 grams ) divided
Instructions
- Combine the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract in a bowl. Whisk together until combined.
- Mix in the baking soda and salt.
- Using a spatula, add the flour and mix until just combined or until no dry flour is visible.
- Mix in most of the chocolate chips, saving some for the topping.
- Make the brownie batter as directed in the package and spread it on a 9x9-inch pan.
- Drop spoonfuls of the cookie dough on the brownie batter.
- Level the top with a knife and add the remaining chocolate chips.
- Bake as directed. Cover the pan loosely with aluminum foil to avoid browning too quickly.
- Refrigerate for at least an hour before cutting.
Video
Notes
- Bring the eggs to room temperature and lightly beat them to ensure they get incorporated well without overmixing.
- Grease and line the pan with parchment paper so the brownies will not stick and come out easily.
- Check the brownies two minutes before they should be done. Test with a toothpick — it should come out with several separate crumbs for fudgy brownies and less for cakey.
- Cool the brownies before slicing. Refrigerating them improves their texture.
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