Decadent, Chewy Brookie Bar Recipe | The Ultimate Sweet Treat
We all have our favorite sweet treats, but let's be honest... nothing beats a warm, ooey-gooey Brookie Bar. Whether it's for an after-dinner treat or to satisfy that sweet tooth craving, these decadent bars are like no other! Combining the rich flavors of my classic chocolate chip cookie recipe and fudgy brownies in one delicious morsel is a combination that can't be beaten. Not only do they look amazing when served up piping hot out of the pan, but once you take that first bite, you'll understand why this is such a beloved dessert! So if you're looking for a treat that will gain LOTS of approval from family and friends alike, don't forget about this incredible Brookie Bar recipe!
After diving into a delicious brookie bar, it’s simple to see how this classic dessert has stood the test of time. These delightful brookies bring together more than two treats, they bring generations of people together for a fantastic flavor experience! For folks who never tasted these before, I recommend giving them a try and seeing what all the fuss is about. It won’t take you long to find out why these bars have been around for so long and are still as popular today as ever. Each bite fills your mouth with smooth chocolate and rich cookie crumbs that make each brookie bar unique. Brookies are a perfect way to enjoy desserts from different eras, and it’s no wonder why they’re still loved by so many today!
Here’s Why You’ll Love This Recipe
The flavors are exquisite.
They are fudgy and gooey in the middle layers.
You can customize these bars using your favorite chocolate bars vs. only chocolate chips.
Decadent, Chewy Brookie Bar Recipe | The Ultimate Sweet Treat
Ingredients
Instructions
- Cream the salted butter, eggs, brown sugar, cane sugar, vanilla seeds, and agave syrup in the bowl of your stand mixer fitted with a paddle attachment.
- Mix the dry ingredients in a separate bowl and then add to the stand mixer.
- Mix everything until thoroughly combined, and then fold chopped milk and semisweet chocolate. Set Aside.
- Melt the butter on the stove, and then add the semisweet chocolate chips. Turn off the heat and stir now and then until the chocolate has fully melted into the butter. Set aside to cool slightly.
- Place the cane sugar, brown sugar, and eggs into a bowl and whisk to combine. Slowly add the melted butter and chocolate mixture as you whisk simultaneously to temper the eggs. The batter will thicken and turn glossy.
- Fold in the flour until thoroughly mixed in. Set aside.
- Spray a 13x9x2 inch square baking pan with cooking spray and place some foil down so it folds up and over two opposite sides of the pan. This will help you lift the brownies out after they have cooked. Next, spray the bottom of the foil and put down a piece of parchment paper to fit inside the pan. Set aside.
- Place the chocolate chip cookie dough onto a floured surface.
- Use a rolling pin and roll your cookie dough to a 14x17-inch rectangle.
- Spread the fudge brownie batter on the cookie dough, leaving a 1/2-inch border around the edges.
- Very loosely roll up the cookie dough from the short end. Cracks will form on the dough as it is rolled up, which is what you want to happen. You're essentially folding the edges over vs. trying to achieve a smooth rounded dough log.
- Gently pick up the dough and pat it into the pan.
- The brownie batter will ooze out as you pat it into the pan, but that is precisely what you want to happen.
- Sometimes the brownie batter will ooze out of the cookie dough's other end as you roll it up, but don't worry; this is a good thing.
- Take any brownie batter that has oozed out onto your baking surface and dollop it onto the top of your brookie bars.
- Refrigerate overnight before baking.
- Preheat the oven to 325°F.
- Bake the bars for precisely 1 hour and 30 minutes.
- Let the bars come to room temperature, and then pop them into the freezer for 30 minutes. This will help you lift the bars out of the pan easier and aid in cutting them out.
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. Warm one up in the microwave for 10 seconds before eating if they have been refrigerated.
Notes
Refrigeration: Letting the bars sit in the fridge overnight before baking greatly helps the flavors develop. This isn't a necessary step, but I highly recommend it. If you skip this step, you may have to keep an eye on the baking time and reduce it by 10-15 minutes.
Flour Substitutions: I use European flour in my cooking and baking. I find it easier to work with; the flavor is better and easier on the stomach.
Cornstarch: You can safely replace cornstarch with arrowroot.
Butter: Salted European butter works best in this recipe. European butter melts slower, resulting in a better dough as these rolls bake.
Chocolate Chips: I ended up chopping chocolate bars vs. using chocolate chips for this recipe's chocolate chip cookie dough. They look fancier but do take more work than using chocolate chips. You can use either or in the chocolate chip cookie recipe. Please reserve some leftover chocolate to sprinkle over the brookie bars as they come out of the oven.
Nutrition Facts
Calories
908.03Carbs
111.79 gCholesterol
128.99 mgFat
48.63 gFiber
4.95 gNet carbs
106.84 gProtein
10.2 gSat. Fat
28.88 gSodium
441.12 mgSugar
65.35 gPlease note that the nutritional information on this website is calculated using online tools and may need to be more accurate. Use it as a rough guide only. We cannot be held responsible for any loss or damage caused by relying solely on this data. You are responsible for ensuring that any nutritional information you use is accurate and useful. For more information, click here.
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