Description
Brownie meets oatmeal peanut butter cookie in this decadent brookie bar. A perfect blend of chewy and fudgy.
Ingredients
Units
Scale
- 12 oz (340 g) bittersweet chocolate chips
- 0.5 cups (118 ml) butter
- 3 large eggs
- 1 cups (237 ml) granulated sugar
- 0.25 cups (59 ml) brown sugar
- 1 tablespoon vanilla extract
- 0.5 teaspoon baking powder
- 0.75 cups (178 ml) all-purpose flour
- 0.25 cups (59 ml) unsweetened cocoa powder
Instructions
- Melt chocolate and butter in a heavy saucepan over low heat, stirring constantly until melted and well-combined. Remove from heat and set aside.
- In a bowl, beat the eggs, sugars, vanilla, baking powder, and salt until the batter is thick and creamy. Reduce the speed to low and mix in the melted chocolate until well-combined.
- Stir in flour and cocoa powder just until combined. Cover the batter and chill while you prepare the cookie dough.
- In a bowl, mix all the cookie dough ingredients together.
- Preheat oven to 350°F (177°C). Line an 8×8 pan with parchment paper.
- Add the brownie batter, then layer the cookie dough batter over the top. Smooth it out.
- Bake for 10-15 minutes or until a fork comes out mostly clean. The batter will still seem wet; this is okay.
- Let cool, then freeze before cutting. Keep chilled.
Notes
- For a richer brownie base, use dark chocolate instead of bittersweet.
- To prevent the brookies from sticking to the parchment paper, lightly grease the parchment paper before adding the batter.
- These brookies are best served cold. Store them in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30
- Sodium: 100
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 70