Brownie Cookie Bars start with a fudgy brownie base, creamy caramel, chocolate chips, and an oatmeal cookie crumble. Rich, indulgent, and fun!
Brownie Cookie Bars
Brownies, cookies, caramel, and chocolate? This is one fun mash-up dessert! Since brownies and carmelitas are two of my favorites, I combined them into one gooey, fudgy, chewy, chocolatey bar.
Rich and caramelly, these bars are the ultimate treat!
Despite four layers, they’re surprisingly easy to make. A brownie mix forms the base, chocolate chips make the chocolate layer, and packaged caramels keep things simple. The oatmeal cookie topping is from scratch—but quick and easy!
Ingredients
- Brownie Mix: Plus the ingredients it calls for. Use a high-quality mix.
- Soft Caramels and Heavy Cream: Stir constantly while melting to prevent burning.
- Milk Chocolate Chips: Sprinkle them on as soon as the brownies come out.
- Unsalted Butter: Let it cool before mixing to prevent a greasy, separated dough.
- Flour and Oats: Use old-fashioned oats for the best texture.
- Brown Sugar: Firmly pack it in the measuring cup.
- Baking Soda and Salt: Whisk them into the dry ingredients before adding wet ingredients.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
Cookie Brownie Bar Tips
- Line a 9×13-inch pan with parchment paper for easy cleanup and to keep the caramel from sticking.
- Slightly underbake the brownies. They’ll finish baking with the topping, keeping them soft and fudgy.
- Lightly press the oatmeal topping. Don’t pack it down too much, or it will be too dense instead of crisp.
- Let the butter cool before mixing the oatmeal topping—hot butter makes it oily.
- Use heavy cream for the caramel layer; milk or half-and-half won’t thicken right.
Storage
Brownie Cookie Bars Storage
Store: Keep in a sealed container at room temp for 3 days or in the fridge for a week.
Freeze: Wrap each bar, place in a freezer bag, and freeze for up to 3 months. Let thaw or microwave for a few seconds before eating.
More Delicious Desserts
- Vanilla Cheesecake Bars with a berry topping
- Carmelitas oatmeal caramel and chocolate bars
- Gluten Free Brownies with a fudge topping
- Caramel Cookie Bars with a shortbread crust
- M&M Cookies soft and chewy
Cookie Brownie Bars
These irresistible Cookie Brownie Bars have the best of both worlds—rich, fudgy chocolate caramel brownie on the bottom and a chewy, chocolate chip cookie layer on top. It’s the ultimate “brookie” bar!
Equipment
- Sheet pan 9 x 13-inch
- Parchment paper
- Medium pot
Ingredients
Brownie, Chocolate, and Caramel Layer
- 1 (16.3-ounce) package fudge brownie mix plus ingredients called for; see note 1
- 1 (10.8-ounce) bag unwrapped soft caramels see note 2
- 1/4 cup heavy cream
- 1 (11.5-ounce) package milk chocolate chips 2 cups
Oatmeal Cookie Layer
- 7 tablespoons unsalted butter
- 3/4 cup flour
- 3/4 cup old-fashioned oats
- 1/2 cup brown sugar firmly packed
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line a 9×13-inch pan with parchment paper (not foil). Lightly grease with cooking spray and set aside. Preheat oven to 350℉.
- In a large bowl, prepare brownies according to package instructions. Bake for 21 minutes at 350℉. They won’t be fully cooked through at this point; don’t worry—they’ll go back in the oven soon!
- While brownies are baking, combine unwrapped caramels and heavy cream in a medium pot over medium-low heat. Gently stir until melted and smooth, about 5–8 minutes. Once smooth, remove from heat and set aside.
- As soon as the brownies are out of the oven, sprinkle chocolate chips on top. Immediately pour and gently spread caramel layer on top.
- Melt butter and allow to cool back to room temperature. Adding hot butter to this mixture will make it all greasy! In another large bowl, combine flour, oats, brown sugar, baking soda, and salt. Once butter has cooled, add it to the mixture. Mix with a wooden spoon or a hand mixer until you have a thick, crumbly oatmeal mixture.
- Crumble cookie mixture evenly over melted caramel and bake for another 13–16 minutes or until golden brown on top.
- Remove from oven and allow bars to cool and set up for at least 1 hour before cutting.
Recipe Notes
Note 1: I usually use Betty Crocker’s® Fudge Brownies. Make sure to get the 21-ounce mix that will fit the 9 x 13-inch pan.
Note 2: I recommend Werther’s® SOFT (not chewy) caramels for this recipe. If you can’t find this size bag, grab 3 (4.51 ounce) bags and use 2 full bags and 5 caramels from the 3rd bag.
Storage: Store leftover bars in an airtight container at room temperature. Bars are best enjoyed within 2–3 days.
Nutrition
Serving: 1serving | Calories: 357kcal | Carbohydrates: 55g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 145mg | Potassium: 128mg | Fiber: 1g | Sugar: 35g | Vitamin A: 149IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can these bars be frozen and if so,
For how long?
Yes! To freeze, wrap the bars tightly in plastic wrap, place them in an airtight container or freezer bag, and freeze for up to 3 months.
Absolute decadence!!! I made these bars today and shared with my neighbors EVERYONE loved them. I cut them on the smaller side so they wouldn’t be overwhelmed 😀 great recipe. Thank you
Yay! So happy these bars were a hit! Thank you for the comment 🙂