Brookie Bars

Brookie Bars

Brookie Bars

It’s my daughter Abigail’s sixteenth birthday today and she requested these wonderful, rich, amazing bars which she enjoyed at a recent youth group event.  She has to know how much I love her because these bars take some extra time to make.  It’s making two desserts in one!  Well I cheated a little and used a box of brownie mix that I saw on my shelf.  Forgive me for using a boxed processed product, but it really does save some time.  What can be better than combining a brownie with a chocolate chip cookie?  It’s like you can’t make up your mind, you have so many choices, you want it all.  How ironic:  that sounds like a 16-year old girl I know . . .  Nonetheless we will eat these slowly, mindfully, tasting every sweet buttery bite in celebration of Abigail’s sixteen wonderful years here in our family.

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Abigail and our other daughter Meredith are sweet friends so I’m posting this cute picture. Pardon the personal plugs.

For the chocolate chip cookie I chose a great recipe from our church women’s organization’s cookbook compiled several years ago which contains fabulous recipes from seasoned cooks who were willing to share their best recipes.  It’s called Tasteful Treasures and I’m telling you, that’s no lie.  Everything in there is a winner.  My neighbor Joann is a wonderful baker and contributed this recipe.  It’s called The Best Chocolate Chip Cookie recipe.  Now that’s a bold statement, but it’s true.  The only modification I made (and perhaps the only healthful feature in this entire recipe) is the use of whole wheat pastry flour instead of all-purpose flour.

Brookie Bars

Prep Time: 45 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 20 minutes

Yield: 24 bars

  • Brookie Bars
  • Cooking Spray
  • Brownies
  • 1 box (19.5 oz) fudge brownie mix
  • 1/2 cup canola or coconut oil
  • 1/4 cup water
  • 2 eggs
  • Best Chocolate Chip Cookie Ever
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp vanilla
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 (12- ounce) bag milk chocolate chips
  1. Preheat oven to 350 degrees F. Coat a 9x13-inch baking dish with cooking spray.
  2. For the Brownies: Make brownie mix as directed on box using oil, water and eggs. Spread batter evenly in pan. Set aside.
  3. For the Chocolate Chip Cookie: Combine sugar and butter in a medium bowl, With electric mixer or standing mixer, cream together until light and fluffy. Add eggs and vanilla; blend for one minute.
  4. In a small bowl combine flour, salt, baking powder and baking soda; whisk to combine. Add to the sugar mixture and blend for two to three minutes until well combined. Stir in chocolate chips until well combined. Add batter in large spoonfuls on top of the brownie batter and spread with rubber scraper or your fingers being careful not to mix into the brownie (although if you do it will still be yummy).
  5. Bake at 350 degrees F for 35-40 minutes or until a toothpick inserted near the center comes out clean (be sure to check to see if brownie is cooked in the middle). Let cool completely on a rack before cutting.


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    • Karen says:

      You’re probably referring to the Apple Cranberry Salsa which has turned a head or two since I posted it last week. Thanks again for being an inspiration and an overall fun person!

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