Fudgy Chewy Brookies (Printable)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies baked into bars.
# What You Need:
→ Brownie Layer
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2/3 cup (65 g) unsweetened cocoa powder
06 - 2/3 cup (80 g) all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 1/2 cup (90 g) brown sugar, packed
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup + 2 tbsp (130 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup (150 g) semi-sweet chocolate chips
# How To Make:
01 - Preheat oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
02 - In a medium bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is smooth and glossy. Fold in the cocoa powder, flour, and salt until just combined — do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Add the flour, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough to mostly cover the brownie layer — it is fine if some brownie batter peeks through, as it creates a beautiful marbled effect.
05 - Bake for 30–35 minutes, until the edges are golden and the center is just set. Avoid overbaking — the brookies should remain fudgy and moist 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 and serve.
# Expert Tips:
01 -
- You never have to choose between brownies and cookies again, and that freedom tastes incredible.
- The contrast between the dense fudgy bottom and the chewy, chip studded top makes every bite interesting.
- It looks wildly impressive but uses nothing more than basic pantry staples and two mixing bowls.
02 -
- Overbaking is the single biggest threat to brookies, so pull them from the oven when the center still has the slightest wobble.
- Letting them cool completely before cutting is not optional, warm brookies will fall apart and you will lose the clean layered look.
- Measuring flour by scooping directly from the bag can add up to 25 percent too much, so spoon it in and level it off or use a scale.
03 -
- Sprinkle flaky sea salt over the brookies the moment they come out of the oven and the chocolate is still soft, it sounds strange but it transforms the flavor.
- If you want cleaner layers, freeze the brownie batter in the pan for fifteen minutes before adding the cookie dough on top, it prevents the two from merging as much.