Best Brownie Cookie Bars with Chocolate Chips

Name: Best Brownie Cookie Bars with Chocolate Chips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: ½ cup Unsalted Butter ((113g)(melted)); ¾ cup Semisweet Chocolate Chips; ½ cup Sugar ((100g)); ½ cup Brown Sugar ((100g)(packed)); ⅓ cup Cocoa Powder ((35g)); 1 teaspoon Vanilla Extract ((5ml)); ½ teaspoon Salt; 2 Eggs; ½ cup Flour ((65g)); ½ cup Unsalted Butter ((113g) (room temperature)); ½ cup Sugar ((100g)); ¼ cup Brown Sugar ((50g)(packed)); 1 teaspoon Vanilla Extract; 1 Egg; ½ teaspoon Salt; ½ teaspoon Baking Powder; ¼ teaspoon Baking Soda; 1⅓ cups Flour ((160g)); 1 cup Semi-Sweet Chocolate Chips

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If you’re craving something rich, chocolatey, and super easy to make, these Best Brownie Cookie Bars with Chocolate Chips are calling your name. They’ve got the soft, fudgy texture of a brownie with the chewy goodness of a cookie—all in one bite. I love baking these when I want a quick dessert that feels a little extra without a lot of work, and trust me, they disappear fast every time!

INGREDIENTS YOU’LL NEED:

Brownie Batter:

½ cup unsalted butter (melted) – I use melted butter to make the brownies rich and moist.
¾ cup semisweet chocolate chips or chopped chocolate – This adds melty chocolate bites in every bite.
½ cup granulated sugar (100g) – Sweetens the brownies just right.
½ cup packed light brown sugar (100g) – Gives a deeper flavor and helps make the texture chewy.
⅓ cup cocoa powder (35g) – I use unsweetened cocoa for that classic brownie taste.
1 teaspoon vanilla extract (5ml) – Just a splash for a warm, sweet flavor.
½ teaspoon salt – Balances out all the sweetness.
2 large eggs – These hold everything together and make the texture fudgy.
½ cup all-purpose flour (65g) – Just enough to give structure without making the brownies cakey.

Cookie Dough:

½ cup unsalted butter, room temp (113g) – I let the butter soften so it creams up nice and fluffy.
½ cup granulated sugar (100g) – Adds sweetness and helps the cookie top get golden.
¼ cup packed light brown sugar (50g) – Gives a soft, chewy texture.
1 teaspoon vanilla extract – Adds a cozy flavor.
1 large egg – Helps bind the cookie dough together.
½ teaspoon salt – Just a little to keep the flavor balanced.
½ teaspoon baking powder – Helps the cookie layer puff up slightly.
¼ teaspoon baking soda – Gives a little lift and chew.
1⅓ cups all-purpose flour (160g) – This makes the dough sturdy enough to sit on the brownie base.
1 cup semisweet chocolate chips – I like using plenty for extra chocolatey bites.

Why You’ll Love These Brownie Cookie Bars?

These brownie cookie bars combine two favorites in one—chewy brownies and soft chocolate chip cookies. They bake up in one pan with easy, everyday ingredients and minimal cleanup. Packed with melty chocolate chips, they’re perfect for any crowd or occasion.

How to Make Brownie Cookie Bars?

Time needed: 55 minutes

Prepare Baking Pan:

Line a 9×13 baking dish with parchment or foil and heat oven to 350F.
Combine Wet Brownie Ingredients:

Melt the butter and stir in cocoa powder. Whisk in both sugar and the salt, then add the eggs and vanilla and beat well (the secret to glossy brownies is to beat the eggs and sugar very well.)
Add the Dry Ingredients:

Add the flour and mix until almost combined, fold in the chocolate chips, and finish the batter off by hand with a spatula, scraping the bowl down and mixing in any errant flour.
Spread the Batter:

Transfer the brownie batter to your prepared pan and spread into a thin layer, then set aside.
Add Wet Cookie Dough Ingredients:

Cream the butter, and sugars on high for 3-4 minutes or until light and fluffy, scraping the bowl down as needed. Mix in the vanilla and egg and scrape the bowl down once more.
Add the Dry Ingredients:

Add salt, baking soda, and powder. Mix until combined. Pour in the flour and mix until almost combined then fold in the chocolate chips, reserving a handful to sprinkle on top later.
Add the Chocolate Chips:

Then fold in the chocolate chips, reserving a handful to sprinkle on top later.
Dollop the Cookie Dough:

Finish mixing the batter with your spatula then drop spoonfuls onto the brownie batter. You don’t need full coverage, it will be nice to see the brownie batter peaking through after baking.
Bake:

Cover with foil and bake at 350F for 20 min, and add any reserved chocolate chips that can be sprinkled on top. Then bake another 15 min uncovered. Allow to cool before removing from the pan and cutting.

FAQ – FREQUENTLY ASKED QUESTIONS:

Can I make these without a mixer?

Yes! A whisk and spatula work fine. A mixer just makes the cookie dough fluffier.

Should I chill the cookie dough before baking?

I don’t. The cookie dough bakes beautifully right on top of the brownies without chilling.

Can I use boxed brownie mix?

Absolutely. I like making brownies from scratch, but a boxed mix works great if you’re short on time.

How do I know when they’re done?

I bake them until the cookie top is golden and a toothpick in the center comes out mostly clean.

Why do my brownies come out dry?

You might be overbaking. I pull mine out while the center still looks slightly soft—it sets as it cools.

Tips for the Best Brownie Cookie Bars:

Don’t overbake! You want the center slightly soft for that gooey bite.
Use high-quality chocolate chips or chunks for richer flavor.
Let the bars cool completely before cutting to get those clean slices.

COOKIE BAR Recipe Variations AND SUBSTITUTIONS:

Add chopped nuts for crunch – I love tossing in walnuts or pecans for extra texture.
Swap the chocolate chips – Peanut butter chips, butterscotch chips, or white chocolate make a fun twist.
Mix in espresso powder – A little in the brownie batter gives a rich mocha flavor.
Add a swirl of caramel or peanut butter – I drop spoonfuls on top before baking and swirl it in with a knife.
Use M&Ms instead of chocolate chips – They make the bars extra colorful and kid-friendly.

Perfect Pairings:

These brownie cookie bars are pure comfort and taste amazing with a cold glass of milk, a warm mug of coffee, or a big scoop of vanilla ice cream melting over the top. I love serving these chocolate chip cookie brownies for birthdays, holidays, or anytime I want an easy dessert bar recipe that feels special.

Storing Leftovers:

These bars keep well at room temperature in an airtight container for up to 4 days. Want to save some for later? Freeze them for up to 2 months and warm one up in the microwave whenever that chocolate craving hits.

LOOKING FOR MORE SWEET TREATS? TRY THESE!

Easy No-Bake Oreo Chocolate Cream Pie: I make this whenever I need a quick dessert that still feels a little fancy—it has a crunchy Oreo crust, a creamy chocolate filling, and whipped topping that’s just so good.

Irresistible German Chocolate Sheet Cake: This twist on a classic favorite features a moist, rich chocolate cake topped with a luscious, nutty coconut-pecan glaze that delivers a perfect balance of textures and flavors.

Brookie Bliss: The Ultimate Brownie Cookie: These brownie cookies are the ultimate treat for anyone who can’t decide between two classic desserts.

Final Thoughts:

If you’ve never tried a Brookie Bar – Brownie Cookie, now’s the time. It’s like a chocolate lover’s dream in one easy, crowd-pleasing dessert. I hope your kitchen smells amazing and your sweet tooth is satisfied!

9X13 BROWNIE BAR CUT UP INTO SQUARES AND SPRINKLED WITH CHOCOLATE CHIPS

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5 from 4 votes