Fudgy Chewy Browkies (Printable)

Rich brownie and chewy cookie dough combined in decadent marbled bars

# What You Need:

→ Brownie Layer

01 - 1/2 cup unsalted butter
02 - 1 cup dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 tsp salt

→ Cookie Layer

08 - 6 tbsp unsalted butter, softened
09 - 1/3 cup brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1 tsp vanilla extract
13 - 3/4 cup + 1 tbsp all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 1/2 cup semi-sweet chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - Melt butter and dark chocolate together in a heatproof bowl over simmering water or in microwave. Stir until smooth and cool slightly.
03 - Whisk sugar into chocolate mixture, then add eggs one at a time followed by vanilla. Fold in flour and salt until just combined.
04 - Spread brownie batter evenly into the prepared pan.
05 - Beat softened butter with brown sugar and granulated sugar until light and fluffy.
06 - Mix in egg yolk and vanilla extract until fully incorporated.
07 - Add flour, baking soda, and salt. Mix until just combined, then fold in chocolate chips.
08 - Drop spoonfuls of cookie dough evenly over brownie batter. Gently spread or swirl with spatula for marbled effect.
09 - Bake for 32-36 minutes until top is golden and toothpick inserted in center comes out with moist crumbs.
10 - Cool completely in pan on wire rack before slicing into squares.

# Expert Tips:

01 -
  • The brownie layer stays incredibly fudgy while the cookie topping gets crispy around the edges
  • One bar satisfies every chocolate craving possible, from dense to chewy to melty chips
02 -
  • I once cut these while they were still slightly warm and the pieces looked like a hot mess, though they still tasted incredible
  • Underbaking by just 2 minutes creates the most decadent fudgy texture, especially if you can wait overnight to cut them
03 -
  • Room temperature ingredients prevent the batters from separating and ensure both layers bake at the same rate
  • The toothpick test should be done in the brownie portion, not the cookie areas, to avoid overbaking

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