Cookie Bars - Brookie Bars 

Really it is just my brownie recipe with my chocolate chip bar cookie recipe. But it is two greats put together. Thanks to my Sister-in-law for the idea!

Make the Chocolate Chip Layer-
~Makes more than you need, but mixes so easily that you can keep the rest in the refrigerator a week or freeze for another time.

In mixer with cookie paddles, stir:
1 lb unsalted butter, melted and cooled
2 lbs brown sugar
until consistently mixed but not whipped at all.

Stir in:
8 eggs
1 T vanilla
2 T (2 oz) corn syrup (Trader Joes organic) (the amount is not very precise)

Stir together:
very level 1 T salt
20 oz whole wheat pastry flour (4 c)
Then gently stir into batter just until mixed.

Stir in:
5 c chocolate chips (2 lb)
2 c chopped nuts, if you want.
Remember that this is more dough than you'll need.

Scrape and pour over the TWO brownie layers. Remember that you will have extra batter to keep for another time. And remember that you may want to freeze the second pan of brookie bars UNBAKED.

Bake at convection bake 350* about 35-45 minutes. Bake to 190* using an instant read thermometer.

*Package the extra cookie bar dough into six 7-8 oz parchment covered custard cups for baking in the small cast-iron skillets right from the freezer.
~Makes TWO 9x13 pans
(Fully line the pan with parchment and freeze the second pan unbaked.)

Make the Brownie Layer-

In a 4 qt pot melt:
2 sticks unsalted butter

When melted, remove from heat and add in:
8 oz unsweetened chocolate bar
until melted.

Stir in:
21 oz (3 c) sugar
Beat in:
4 eggs
1 T vanilla

Mix together then stir in:
10 oz (2 c) white flour
1 oz (1/4 c) baking cocoa
1 scant t salt

Pour into TWO 9x13 aluminum cake pans lined with parchment.

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