These brookie bars are the dessert you didn’t know you needed—until now. A thick, fudgy brownie layer topped with chewy chocolate chip cookie dough, all baked together in one pan. And the best part? You can make them with a boxed brownie mix and store-bought cookie dough, so dessert is basically done in a snap.
If you’re craving individual-sized brookies baked in a muffin tin, check out my Brookie Muffins (Brownie + Cookie in a Muffin Tin) for a portable, cupcake-style version of this dessert.
Table of contents
Why You'll Love These Brookie Bars
You only need one pan—just layer, bake, and slice.
Perfect combo of two classic desserts: brownies + chocolate chip cookies.
Super easy thanks to boxed brownie mix and refrigerated cookie dough.
Great for parties, bake sales, or a no-fuss weeknight dessert.
Rich, chocolatey, chewy, and always a hit with kids and adults alike.
Ingredients
Brownie Mix – Use your favorite boxed mix (I usually use Betty Crocker) and prepare according to package directions.
Eggs – Needed for the brownie batter (usually listed on the box).
Oil – Use vegetable or canola oil for moist, fudgy brownies.
Water – As directed by your brownie mix instructions.
Refrigerated Chocolate Chip Cookie Dough – Store-bought cookie dough keeps this recipe easy. I like the Toll House chocolate chip cookie dough. The packaging is bright yellow. I like how the dough is preportioned and is the perfect amount in each portion.
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Instructions
Step 1
Preheat your oven to 350°F. Grease a 9x13 inch baking dish or line it with parchment paper for easy removal. I prefer lining with parchment paper - it doesn't stick and you can take the whole thing out of the pan and it's easier to cut into bars.
Step 2
Prepare the brownie batter according to the package instructions. Normally, I lightly beat the eggs, then add the eggs and oil to the cake mix. Using a hand mixer makes this easier but you can also mix by hand.
Step 3
Pour the brownie batter evenly into your prepared baking dish.
Step 4
I make dough cookies with the cookie dough and spread them evenly on the brownie batter. I like a little space between each so end up having enough cookie dough left over to make cookies another time.
Step 5
Bake for 30–35 minutes, or until the top looks set and a toothpick inserted into the center comes out with just a few moist crumbs.
Step 6
Cool completely in the pan before slicing into bars.
Tips for Perfect Brookie Bars
Line your pan with parchment paper if you want super clean slices. I like doing that because I can lift the whole big brookie out and cut on a flat surface. It's easier to cut and serve!
Don’t overbake! Brookies are best when they’re slightly underdone in the center.
Let them cool fully before cutting to help them hold their shape.
Want to make them fancy? Drizzle with melted chocolate or top with a scoop of vanilla ice cream.
FAQs
Can I use homemade brownie or cookie dough?
Definitely. If you have a go-to brownie or cookie dough recipe, you can use it. Just keep the ratios similar to what you'd use for a 9x13 pan.
Can I make these in a different size pan?
Yes. An 8x8 pan will yield thicker bars and need a bit more baking time.
Can I freeze brookie bars?
Yes! Let them cool, slice into squares, and freeze in a single layer or with parchment between layers. They’ll keep well for about 2 months.
Storage
Store brookie bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, wrap bars individually or layer with parchment paper in a freezer-safe container.
Whether you’re making these for a party, potluck, or just because you’re craving chocolate (no judgment), these brookie bars are always a crowd-pleaser!
Easy Chocolate Dessert Options
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Easy Brookie Bars with Brownie Mix and Cookie Dough
Ingredients
- 1 box brownie mix
- 2 large eggs for the brownie batter
- ½ cup vegetable oil for the brownie batter
- 2 tablespoons water for the brownie batter
- ½ package cookie dough ready made break apart cookie dough
Instructions
- Preheat oven to 350ºF. Line 9 x 13 inch baking dish with parchment.
- Make your brownie mix according to the package directions that you are using. This usually involves mixing eggs, oil and milk to the mix and stirring. If my egg, oil or water amounts are slightly different, use the amount stated on the box. Different brands may vary just a bit.
- Pour all the brownie batter into the parchment lined baking dish.
- Take prepared cookie dough and make a small disk. You want this to 'float' on the brownie batter. It should be smaller than the muffin well. You should be able to see about little brownie batter around the edges. If you want, you can put more cookie dough but I like to have basically a cookie per serving piece.
- Bake for approx. 30 minutes at 350 degrees. Make sure you test for doneness. Toothpick should come out with moist crumbs.
- Allow to cool for at least 10 minutes prior to cutting. If you used parchment, you can lift the whole brookie out, and then slice on a flat surface.
Notes
FAQ
Can I put the cookie dough on the bottom?You can! I like to have the cookie dough on top so you can see both layers, but it will still taste delicious the other way.
Storage
Store leftover brookie bars in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To freeze, I wrap each bar individually in plastic wrap, then place them in a freezer-safe bag. They keep well for up to 2 months. Just thaw at room temp or pop one in the microwave for a quick chocolate fix.Nutrition (I am not a nutritionist. These are estimates only)
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