Upgrade your boxed brownies in 7 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 eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
How to make this recipe
(1)Combine 3 tablespoon melted butter, 2 tablespoons granulated sugar, 2 tablespoons brown sugar, 1 egg yolk, and ½ teaspoon vanilla extract in a bowl. (2)Whisk together until combined, then add ¼ teaspoon baking soda and ¼ teaspoon kosher salt (use less for table salt).
(3)Using a spatula, add ½ cup flour and mix until just combined or no flour is visible. (4)Add 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 cookie dough on top, level with a knife, and top with the remaining chocolate chips.
(6)Bake according to package instructions. You can cover it loosely with aluminum foil to prevent the cookie dough from browning too quickly.
Let the brookie bars set for at least an hour in the fridge before cutting. Refrigerate leftovers and consume them within 5 to 7 days.
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 box brownies, including extra tips, troubleshooting, and more.
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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 tablespoons salted or unsalted butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons light or dark brown sugar
- 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
- ¼ cup bittersweet or semisweet chocolate chips divided
Instructions
- Combine melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract in a bowl.
- Whisk together until combined, then add baking soda and salt.
- Using a spatula, add flour and mix until just combined or no flour is visible.
- Add 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 cookie dough on top, level with a knife, and top with the remaining chocolate chips.
- Bake according to package instructions. You can cover it loosely with aluminum foil to prevent the cookie dough from browning too quickly.
- Let it set for at least an hour in the fridge before cutting.
Video
Notes
- Bring eggs to room temperature and lightly beat them to incorporate them well without overmixing.
- Grease and line the pan with parchment paper to prevent the brownies from sticking.
- To avoid overbaking, check the brownies with a toothpick 2 minutes before they are done. Look for several separate crumbs for fudgy brownies and less for cakey brownies.
- Cool the brownies before slicing. Refrigerating them improves their texture.
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