Fudgy Chewy Brookies (Printable)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies baked into one incredible bar.
# What You’ll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2/3 cup unsweetened cocoa powder
06 - 2/3 cup all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened to room temperature
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup plus 2 tbsp all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9x9 inch square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
02 - In a medium bowl, whisk melted butter and granulated sugar until well combined. Add eggs and vanilla extract, beating until the mixture becomes glossy and smooth. Fold in cocoa powder, flour, and salt until just incorporated — do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until fully blended. Add flour, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips.
04 - Drop spoonfuls of cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough using an offset spatula or the back of a spoon to mostly cover the brownie layer. A little brownie peeking through is perfectly fine and adds to the rustic look.
05 - Bake for 30 to 35 minutes until the edges are golden brown and the center is just set. Avoid overbaking — the brookies should remain fudgy and slightly soft in the middle.
06 - Allow the brookies to cool completely in the pan before using the parchment overhang to lift them out. Cut into 16 even squares with a sharp knife.
# Expert Tips:
01 -
- You never have to choose between brownies and cookies again, and that tiny rebellion feels glorious every single time.
- The contrast between the dense fudgy bottom and the chewy golden top makes every bite feel like two desserts colliding in the best way.
- They look wildly impressive but come together with nothing more than bowls, a whisk, and a bit of enthusiasm.
02 -
- Overbaking is the number one enemy here because these rely on being slightly underdone in the center for that dense chewy texture, so set a timer and check early.
- The cookie dough spreads more than you expect during baking, so dollop it in uneven spoonfuls rather than trying to spread it perfectly flat before it goes in the oven.
03 -
- Beat the brownie eggs and sugar mixture longer than you think is necessary because that extra beating is what creates the shiny papery crust on top that makes people think you bought them from a bakery.
- Use a toothpick to test the cookie layer spots rather than the brownie parts, since the brownie will never test clean and that is exactly how it should be.