Pioneer Woman Brookies

Pioneer Woman brookies are fudgy, chewy dessert bars with brownie batter, cookie dough and dark chocolate that come together in 2 hours 20 minutes. Try this easy brownie cookie bar recipe for game day or tailgate parties, since it's make-ahead and feeds a crowd.

Let the pan cool completely before you cut anything, because warm brookies fall apart into a gooey mess. Chilling it for a few hours first gives you the cleanest slices.

A spoonful of instant coffee in the brownie batter deepens the dark chocolate without making it taste like coffee. Dropping the cookie dough and batter in alternating heaping spoonfuls also gives every bar both layers instead of one big swirl.

Pioneer Woman Brookies

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Course: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

569

kcal

Fudgy brownie batter and chewy chocolate chip cookie dough bake side by side in one pan until the edges set and the center stays soft. Once cooled, the parchment sling lifts the whole slab out for tidy squares.

Ingredients

• 3/4 c. salted butter, plus more for greasing pan
  

• 5 oz. dark chocolate bars, chopped
  

• 3 tbsp. unsweetened cocoa powder
  

• 1 tsp. instant coffee
  

• 1 1/4 c. granulated sugar
  

• 2 tsp. vanilla extract
  

• 1 large egg + 1 large egg yolk
  

• 1 c. plus 2 tablespoons all-purpose flour
  

• 1/4 tsp. baking powder
  

• 1/2 c. salted butter, softened
  

• 1/2 c. firmly packed light brown sugar
  

• 1/4 c. granulated sugar
  

• 1 large egg
  

• 1 1/2 tsp. vanilla extract
  

• 1 1/4 c. all-purpose flour
  

• 1/4 tsp. baking soda
  

• 1/4 tsp. salt
  

• 1 c. chocolate chips, or chopped dark chocolate
  

Directions

• Prep the pan: Preheat the oven to 350°F and grease a 9-by-13-inch baking pan. Line it with parchment paper, leaving about 2 inches hanging over the long sides so you can lift the bars out later.
• Melt the chocolate: Melt 3/4 cup salted butter in a medium saucepan over medium-low heat, then whisk in the chopped dark chocolate until smooth. Sprinkle in the cocoa powder and instant coffee, whisk, and let the pan cool off the heat for 5 minutes.
• Mix the brownie batter: Stir in 1 1/4 cups granulated sugar, 2 teaspoons vanilla, 1 egg and 1 egg yolk until just combined. Then fold in 1 cup plus 2 tablespoons flour and 1/4 teaspoon baking powder with a rubber spatula and set it aside.
• Cream the cookie dough: Beat 1/2 cup softened butter with the brown sugar and 1/4 cup granulated sugar on medium speed for about 3 minutes, until light and fluffy. Add 1 egg and 1 1/2 teaspoons vanilla and beat until combined.
• Finish the cookie dough: Whisk 1 1/4 cups flour, baking soda and salt in a small bowl, then beat it into the butter mixture just until incorporated. Reserve 1/4 cup of the chocolate chips and mix the rest into the dough.
• Fill the pan: Drop heaping spoonfuls of cookie dough and brownie batter around the pan, alternating the two. Tap the pan gently on the counter to close any gaps, then sprinkle the reserved chocolate chips on top.
• Bake and cool: Bake for 20 minutes, then tent with foil and bake another 10 to 15 minutes, until a toothpick comes out with a few moist crumbs. Cool completely in the pan for about 1 hour, then lift the brookies out by the parchment and slice on a cutting board.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, KitchenAid 5-speed hand mixer, Lindt Excellence 70% cocoa bars, 12 pack. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a smaller pan for brookies?

A 9-by-13-inch pan is what this amount of dough and batter is made for. In a smaller pan the bars bake much thicker, so the center would need extra time under foil to set.

Can I freeze brookies?

Yes, they freeze well. Slice the cooled bars, layer them between sheets of parchment or wax paper in an airtight container, and freeze them until you need a treat.

Can I make the brookies ahead of time?

They are a great make-ahead dessert, since they have to cool completely anyway. Bake them the day before and chill the pan overnight, and the slices come out clean the next day.

What if I don't have instant coffee?

You can leave it out and the brownie layer will still be rich and chocolatey. The coffee only deepens the flavor of the dark chocolate and cocoa, so it isn't essential.

Why are my brookies gooey and falling apart?

Cutting them while warm is the usual cause. The center needs a full hour in the pan to firm up, and a few hours in the fridge makes slicing even easier.