Description
Loaded Brookie Bars combine the rich, fudgy goodness of brownies and the buttery, tender texture of cookies into one irresistible dessert bar. Packed with milk and semi-sweet chocolate chips, chopped Oreo cookies, and colorful M&M’s, these bars offer a perfect balance of chewy, crunchy, and chocolaty textures that delight every bite.
Ingredients
Scale
Brownie Layer
- ¾ cup unsalted butter, melted
- ¾ cup sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 tsp pure vanilla extract
- ¾ cup Hershey’s cocoa powder
- 1 cup flour
- ½ tsp kosher salt
- 1 cup milk chocolate chips
Cookie Layer
- ½ cup unsalted butter, softened
- ¼ cup light brown sugar
- ½ cup sugar
- 1 large egg
- 2 tsp pure vanilla extract
- 1 cup flour
- ½ tsp baking soda
- ¼ tsp kosher salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Oreo cookies
- 1 cup M&M’s
Instructions
- Prepare the Brownie Layer: In a mixing bowl, combine the melted unsalted butter with both the sugar and light brown sugar. Mix well until smooth and creamy. Add the eggs one at a time, beating thoroughly after each addition, followed by the pure vanilla extract. Sift together the Hershey’s cocoa powder, flour, and kosher salt, then gradually fold this dry mixture into the wet ingredients. Stir in the milk chocolate chips. Set aside.
- Prepare the Cookie Layer: In a separate bowl, cream the softened unsalted butter with the light brown sugar and sugar until light and fluffy. Beat in the egg and pure vanilla extract until combined. In another bowl, whisk together the flour, baking soda, and kosher salt. Slowly incorporate the dry ingredients into the wet mixture until just combined. Fold in the semi-sweet chocolate chips, chopped Oreo cookies, and M&M’s.
- Assemble the Brookie Bars: Preheat your oven to 350°F (175°C). In a greased 9×13 inch baking pan, spread the brownie batter evenly over the bottom. Carefully spoon and spread the cookie dough mixture evenly over the brownie layer, creating two distinct layers.
- Bake: Bake in the preheated oven for 40 minutes, or until the cookie layer is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool and Serve: Remove from the oven and let the brookie bars cool completely in the pan on a wire rack. Once cooled, cut into 12 bars and serve.
Notes
- For best results, use room temperature eggs and butter for the cookie dough to ensure smooth mixing.
- Chilling the cookie dough before layering can help prevent mixing with the brownie batter.
- Customize your brookie bars by swapping M&M’s for other candies or nuts as desired.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Cutting the bars when fully cooled ensures cleaner slices and easier handling.
