Salted brookie bars combine fudgy chocolate brownies and chewy chocolate chip cookies for a crowd-pleasing dessert that’s salty, sweet, and SUPER chocolatey!
When it comes to recipes that put a fun twist on a classic dessert, nothing can top brookies! The combination of two of the most loved desserts – brownies and chocolate chip cookies – makes for one epic sweet treat!
The perfect brookie bar recipe begins with outstanding recipes for brownies and chocolate chip cookies. My recipes for fudgy chocolate brownies and chewy chocolate chip cookies pair beautifully to create brookie bars that are rich, chocolatey, soft/chewy, and irresistible!
To make the brookie bars, first prepare the brownie batter and chocolate chip cookie dough. Next, drop spoonfuls of the batter and dough into a pan and swirl together to create a beautifully marbled effect. A sprinkling of sea salt before baking adds a delicious contrast to the sweetness of the chocolate.
This recipe makes one 8×8 pan, but you can easily double the recipe if baking for a crowd and bake it in a 9×13 pan! Just keep a close eye on the bars as they bake and note that they may need an extra 5 to 10 minutes of baking time in the larger pan.
Bring these salted brookie bars to a party and there won’t be a single crumb leftover!
Salted Brookie Bars
for the chocolate chip cookie dough:
3/4 cup all-purpose flour
1/2 tsp. baking soda
3/4 tsp. cornstarch
1/2 tsp. fine sea salt (plus more for sprinkling on bars)
5 T unsalted butter, room temperature
1/3 cup dark brown sugar
2 T plus 2 tsp. granulated sugar
3/4 tsp. vanilla extract
1/3 cup semisweet chocolate morsels
1/3 cup dark chocolate chunks
for the brownie batter:
1/4 cup unsalted butter
3/4 oz. semi-sweet chocolate bar, coarsely chopped
1/2 cup granulated sugar
2 T plus 2 tsp. brown sugar
3/4 tsp. vanilla extract
1 egg, room temperature
1/3 cup all-purpose flour
1/3 cup unsweetened natural cocoa powder
1 tsp. espresso powder
1/2 tsp. fine sea salt
Line an 8″x8″ metal baking pan with parchment paper, leaving a slight overhang so that you can easily pull the baked bars out of the pan using the parchment paper. Set the pan aside.
make the chocolate chip cookie dough:
In a small bowl, combine flour, baking soda, cornstarch, and salt. Set aside.
In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), beat butter on high speed until creamy, about 1 minute. Add brown sugar, granulated sugar, and vanilla extract and beat until combined and fluffy, about 2 minutes. Scrape the bowl with a spatula as needed. Add eggs, one at a time, and beat on high speed until blended.
With the mixer running on low speed, slowly add the flour mixture and mix just until combined. Finally add the chocolate morsels and chocolate chunks and stir on low speed to distribute.
Set the chocolate chip cookie dough aside and preheat the oven to 350°F while you prepare the brownie batter.
make the brownie batter:
In a large, microwave-safe bowl, melt butter and chocolate in the microwave in 30 second increments. Whisk until smooth. Add both sugars and whisk until combined. Add vanilla and eggs and whisk until combined.
Add flour, cocoa powder, espresso powder and salt and fold into the sugar mixture.
bake the brookie bars:
Scoop dollops of the cookie dough and brownie batter into the prepared pan, alternating the two so that both are well distributed around the pan. Using an offset spatula (or a butter knife), gently drag the tip through the dough and batter so that they are slightly swirled together (the goal being to ensure that all bars, once baked and sliced, will contain both brownie and cookie). Then use the offset spatula (or a rubber spatula) to gently smooth the top of the bars without smearing the two together too much or pressing down to squash the dough/batter. Sprinkle a bit of fine sea salt over the top of the bars.
Bake the bars at 350°F for 30-35 minutes. The bars are ready when a toothpick inserted into the center of the bars comes out clean or with just a few moist crumbs. (Note: If the toothpick is chocolatey, it may have been inserted into a chocolate chip and is not necessarily a sign that your brownie batter is still raw. Test another spot to be sure.)
Let the bars cool in the pan on a wire rack. Once cool, pull up on the parchment paper to remove the bars from the pan. Slice into 16 squares and serve.
Leftovers can be stored in an airtight container at room temperature for up to 5 days (or frozen for up to 3 months).
NOTE: This recipe can be easily doubled and baked in a 9×13 pan. Keep an eye on your bars as they bake and note that they may need an extra 5 to 10 minutes of baking time in the larger pan.
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