Easy Brookies (Brownie Chocolate Chip Cookie Bars)
Servings: 16 bars
Ingredients
- 1 box Ghirardelli dark chocolate brownie mix (plus ingredients listed on box
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- egg yolk
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 3/4 tsp cornstarch
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup chocolate chips
Instructions
- Preheat oven to 325°F . Line a 9x9 metal pan with parchment paper, leaving an overhang on the sides for easy removal
- Prepare the Ghirardelli brownie mix according to the box instructions. Set aside.
- In a medium bowl, cream together softened butter and both sugars until light and fluffy (about 2 minutes). Beat in egg and vanilla.Add flour, baking soda, and salt and mix until just combined. Fold in chocolate chips.
- Pour and spread the brownie batter evenly into the prepared pan. Dollop the cookie dough over the brownie layer in small scoops (like a patchwork quilt), then gently spread and flatten with your fingers or an offset spatula to cover most of the surface. It’s okay if a bit of brownie peeks through—it’ll swirl in the oven!
- Bake for 35–40 minutes or until the cookie top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs. If the top starts to brown too quickly, loosely tent with foil around the 30-minute mark.