The Ultimate Brookie Bar: Why Settle for Just One When You Can Have Both?

👩‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on two sides.
2. 2

   For the brownie layer: In a large bowl, whisk melted butter and 1 cup granulated sugar until combined. Whisk in 2 eggs one at a time, then 1 teaspoon vanilla extract.
3. 3

   In a separate small bowl, whisk together cocoa powder, ½ cup all-purpose flour, baking powder, ¼ teaspoon salt, and espresso powder (if using). Add dry ingredients to wet, mixing until just combined. Fold in ½ cup chocolate chips. Set aside.
4. 4

   For the cookie layer: In another large bowl, cream softened butter, ½ cup granulated sugar, and brown sugar with an electric mixer until light and fluffy (2-3 minutes). Beat in 1 egg and 1 teaspoon vanilla extract.
5. 5

   In a separate small bowl, whisk together 1½ cups all-purpose flour, baking soda, and ¼ teaspoon salt. Gradually add dry ingredients to wet, mixing on low speed until just combined. Fold in 1 cup chocolate chips.
6. 6

   Spread about two-thirds of the brownie batter evenly into the prepared pan. Dollop spoonfuls of cookie dough over the brownie layer, then dollop the remaining brownie batter in the gaps. Gently swirl the batters with a knife or skewer for a marbled effect.
7. 7

   Bake for 30-35 minutes, or until edges are set and a toothpick inserted into the brownie comes out with moist crumbs. The cookie layer should be golden brown.
8. 8

   Cool completely in the pan on a wire rack before lifting out by the parchment paper and slicing into bars. Cooling completely is essential for clean cuts.