Fudgy Chewy Brookies (Printable)
Fudgy brownie base topped with chewy chocolate-chip cookie dough, baked into rich bars—serve warm with ice cream.
# 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 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy. Fold in the flour, cocoa powder, and salt until just combined — do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy. Mix in the egg and vanilla extract until fully incorporated. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread with a spatula to cover the surface — it is fine if some brownie batter peeks through.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
06 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 even bars.
# Expert Tips:
01 -
- You will never again face the impossible choice between brownies and cookies at a bake sale.
- The contrasting textures, dense fudgy bottom against a chewy golden top, make every bite feel like two desserts in one.
02 -
- Overbaking is the enemy here, pull the pan when the center still looks slightly underdone because it continues cooking from residual heat.
- Chilling the baked brookies for an hour before slicing gives you those clean, bakery-style edges that make people think you bought them from a shop.
03 -
- Use a combination of dark chocolate chips and semi-sweet chips in the cookie layer for a more complex, grown-up flavor profile.
- If your cookie dough feels too soft to spread, pop it in the fridge for ten minutes and it will firm up beautifully.