These cookie brownie bars from brownie mix, also called brookies, have a fudgy brownie base topped with chocolate chip cookie dough.
If you can't decide between cookies and brownies, you can have both!
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Ingredients You'll Need
Brownie base ingredients
Cookie ingredients
Notes and Substitutions
- Brownie mix: Use one regular box (about 18 ounces). Any brand works.
- Water: You can use the same amount of milk, buttermilk, or cooled brewed coffee instead.
- Instant coffee: Optional, for a stronger chocolate taste. Leave it out if you're using brewed coffee.
- Butter: Salted or unsalted works.
- Egg yolk: The cookie dough uses just the yolk. Save the white for another recipe.
- Chocolate chips: Use semisweet or bittersweet chips. Save a few for the top.
How to Make Cookie Brownie Bars from Brownie Mix
Preheat the oven to the temperature listed on the brownie mix box.
Grease a 9×9-inch pan and line it with parchment paper.
Step 1: Make the cookie dough
In a bowl, combine:
- 3 tablespoons melted butter
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 egg yolk
- ½ teaspoon vanilla extract
Mix until smooth.
Add ¼ teaspoon baking soda and ¼ teaspoon kosher salt (or ⅛ teaspoon for fine salt).
Add ½ cup all-purpose flour. Mix with a spatula just until no dry flour remains.
Stir in most of the ¼ cup chocolate chips, saving a few for topping.
Step 2: Make the brownie batter and add the cookie dough
Prepare 1 box brownie mix with the eggs, water, and oil listed on the package.
Add ½ teaspoon instant coffee (or ¼ teaspoon espresso powder), if using.
Spread the brownie batter evenly in the prepared pan.
Spoon the cookie dough onto the brownie batter.
Use the back of a spoon to spread it gently. It doesn't need to cover all the batter.
Sprinkle the remaining chocolate chips on top.
Step 3: Bake and cool
Bake according to the package directions for a 9×9-inch pan. The cookie layer may need a little extra time.
The top should look set and lightly golden. A toothpick inserted near the center should come out with a few moist crumbs and no wet batter.
If the top browns before the center is cooked, loosely cover the pan with foil and keep baking.
Let the bars cool completely before cutting. For neater slices, refrigerate the cooled bars for at least 1 hour first.
Tips for Better Cookie Brownie Bars
- Leave parchment hanging over the sides. You can use it to lift the cooled bars out of the pan.
- Keep the cookie dough in small spoonfuls. It's easier to spread without mixing it into the brownie batter.
- Check the center, not just the top. The cookie layer can brown while the brownie underneath still needs time.
- Cool before cutting. Warm bars are soft and can fall apart.
Recipe FAQs
Brookies combine brownies and cookies in one dessert. These bars have a brownie layer on the bottom and chocolate chip cookie dough on top.
The cookie topping should look set and lightly golden. Check near the center with a toothpick. A few moist crumbs are fine, but wet batter means the bars need more time.
It's best to store them covered in the fridge so the cookie layer stays firm and fresh.
For more tips and answers to common questions, see my guide to boxed brownies.
Cakes and Baked Desserts
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📖 Recipe
Cookie Brownie Bars (From Brownie Mix)
Equipment
- 9x9-inch pan
Ingredients
Brownie layer
- 1 box brownie mix (about 18 ounces)
- Eggs room temp & lightly beaten (see box for amount)
- Water sub:milk, buttermilk, or coffee (see box for amount)
- Neutral oil (see box for amount)
- ½ teaspoon instant coffee or ¼ teaspoon espresso powder (optional)
Cookie layer
- 3 tablespoons melted butter salted or unsalted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar light or dark
- 1 egg yolk
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt use half for fine salt
- ½ cup all-purpose flour
- ¼ cup bittersweet or semisweet chocolate chips (reserve some for topping)
Instructions
- In a bowl, mix melted butter, granulated sugar, brown sugar, egg yolk, and vanilla until smooth.
- Stir in baking soda and salt.
- Using a spatula, mix in flour just until no dry flour is showing.
- Add most of the chocolate chips, saving a few for the top.
- Prepare brownie batter according to the package directions and spread evenly in a 9×9-inch pan. Spoon dollops of cookie dough on top, gently spread with a knife, then sprinkle remaining chocolate chips.
- Bake according to the package directions. If the cookie layer browns too fast, loosely cover with foil.
- Let bars chill in the fridge for at least an hour before cutting.
Video
Notes
- Brownie mix: Use an 18-ounce box of any brand.
- Water: Substitute the same amount of milk, buttermilk, or cooled coffee.
- Instant coffee: Optional. Skip if using brewed coffee.
- Butter: Salted or unsalted works.
- Egg yolk: Use only the yolk for the cookie dough.
- Chocolate chips: Semisweet or bittersweet works. Save a few for topping.
Nora Reyes says
yumm
Noah says
Very good and easy!!
Nora Reyes says
Yes! Thanks, Noah!
Tracey says
Stick with the homemade version. This may be "easier" but definitely does not come out that great.
Nora Reyes says
Hi Tracey, I totally understand—homemade from scratch is always great! This version is just an alternative for those who might want a quicker option. Everyone has their own preference. Thanks.
John says
My favorite combination of all time.
Nora Rey says
Oh, I hear you! Brookie brownies are the ultimate match made in dessert heaven! 🍪🍫🤩 The fudgy richness of brownies combined with the chewy delight of cookies is just unbeatable.