Cookie Brownie Bars

Chocolate chip brownie cookie bars ready to be eaten, with caramel oozing from the center.

5 from 1 vote

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!

Prep Time20

Cook Time35

Total Time55

Course: Dessert, Snack, Vegetarian

Cuisine: American

Keyword: brownie cookie bars, Cookie Brownie Bars

Servings: bars

Author: Chelsea Lords

Cost: $9.21

Equipment

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

US - Metric

Instructions

Line a 9x13-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.

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