Brookies are a fun combination of brownies and chocolate chip cookies.
The silky caramel layer right in the middle brings these bars to a whole new level!
This brookie recipe is an easy recipe that will be hit wherever it goes!
Just like these Peanut Butter Caramel Bars, these brookie bars are an instant classic. These bars are a cross between our long-time favorites Brookie bars and caramel brownies. They are so easy and so addicting! Caramel chocolate chip cookie bars with oats and brownies in every bite make this a wonderful combination of flavors and textures in every square. It’s no wonder why these always disappear so quickly! No one can keep their hands off this yummy brookie recipe!
What Does “Brookies” Mean?
Brookies are what happens when chocolate brownies and chocolate chip cookies unite to form one, decadent dessert! These bars are the perfect union between two classic desserts! From the chewy edges to soft centers this dessert is perfect for any chocolate lover. A harmonious blend of sweet and chewy goodness awaits.
- Boxed Chocolate Fudge Brownie Mix
- Caramel Candies
- Heavy Cream
- Chopped Bittersweet Chocolate
- Boxed Cookie Mix
For the exact measurements needed, please see the recipe card below.
How To Make Brookies In A Muffin Pan
It is super easy to make bite-sized brookies by baking them in muffin pans! You can even make them in mini muffin pans if desired. Note that mini muffin size may be a bit messier to assemble.
To do this, simply divide the brownie batter between the cups of a muffin pan. Make sure that the muffin cups have been sprayed down really well before filling.
Bake for 10-15 minutes; cool. Spoon caramel mixture over the brownie batter, top with cookie dough, and bake for an additional 10-15 minutes or until edges have set and a toothpick inserted comes out clean.
- Play around with flavors. Peanut butter cookie dough, M & M cookie dough, or turtle cookie dough would taste great in this recipe!
- Adjusting the oven temperature is really key to making sure your brownies have cooked completely.
- The cookie dough layer may appear to be unbaked when you take the pan out of the oven. However, they will bake a little while longer while the pan is cooling.
- For the best results. Sometimes I like to cut my bars while still warm since the caramel can harden around the edges of the pan.
- Homemade brownie batter. These simple bars start with a boxed brownie mix (sometimes you need dessert in a hurry). If you would like to experiment with using a homemade brownie, then I would suggest working off these Irish Cream Brownies.
- Swap out the cookie dough. You can use a tube of ready-to-go (softened) chocolate chip cookie dough (or another flavor) and use that on top of the brownies instead of using a boxed mix.
- Caramel sauce. If desired you can buy a jar of caramel sauce and use that instead of making your own with the caramel candies. You want the thick stuff in the jar, not the runny caramel that comes in a bottle. Warm it up on the stove until hot and add in the chocolate, whisking until melted, and remove from heat. Use as directed.
What Kind of Oats Do You Use?
I like to use old-fashioned oats in this recipe as it’s what I normally keep on hand. You can use other oats like quick-cooking but the texture will be different as the quick cook oats will give you a softer texture. Old fashioned oats make this dessert chewier.
Do The Brownies Get Burnt From Being Cooked Twice?
Surprisingly, no. The first layer of brownie is cooked twice but it’s actually a bit underbaked so that while cooking twice it ends up perfectly finished and fudgy. A perfect complement to the rest of the dish!
How to Store Brookies
Store your brookies covered in an airtight container for up to one week. Brookies can also be frozen for up to 3 months if properly covered and placed in a sealed container.
This brownie recipe is my favorite brownie recipe to share with friends and family! It is easy and just tastes so good!
- 1 18.4 oz box Chocolate Fudge Brownie Mix (9 x 13-inch size)
- 1 11oz bag of caramels, unwrapped
- ⅓ cup heavy cream
- 2 oz chopped bittersweet chocolate
- 1 17.5 oz box Cookie Mix ( I used Pillsbury)
- ¼ cup oats
- Preheat oven to 350. Prepare brownies according to package directions, pour brownie batter into a 9 x 13-inch pan, and bake according to the package directions. Remove the brownies and allow them to cool slightly. Increase the oven temperature to 375.
- Meanwhile, combine caramels and heavy cream in a saucepan. Continue to stir until the mixture is creamy and caramels have melted. Stir in chopped chocolate; stir until combined. Drizzle mixture over the brownies.
- In a separate bowl, prepare the cookie mix according to package directions; stir in the oats. Crumble the cookie mixture over the caramel layer, pressing slightly. Bake brownies for an additional 20 minutes or until the cookie layer has set and is lightly golden.
Tube refrigerated chocolate chip cookie dough can be used in place of the boxed cookie mix.
Amount Per Serving Calories 228Total Fat 10gSaturated Fat 3gCholesterol 5mgSodium 125mgFiber 0gSugar 12gProtein 2g