Fudgy Chewy Brookies (Printable)
Fudgy brownie base topped with chewy chocolate-chip cookie dough, baked into gooey bars.
# What You Need:
→ Brownie Layer
01 - 1/2 cup (1 stick) 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 (1 stick) unsalted butter, softened to room temperature
09 - 1/2 cup packed brown sugar
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 semi-sweet chocolate chips
# How To Make:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on two sides to lift the finished brookies out cleanly.
02 - In a medium bowl, whisk the melted butter and granulated sugar until well blended. Add the eggs and vanilla extract, whisking vigorously until the mixture is smooth and glossy. Gently fold in the flour, cocoa powder, and salt with a spatula, stirring only until no dry streaks remain. 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 using an electric mixer until light and creamy, about 2 minutes. Mix in the egg and vanilla extract until fully incorporated. In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Using an offset spatula, gently spread the cookie dough toward the edges. It is fine if some brownie batter peeks through — this creates the signature swirled look.
05 - Bake on the center rack for 28 to 33 minutes. The cookie layer should be lightly golden and a toothpick inserted into the center should come out with a few moist crumbs clinging to it. Avoid overbaking to maintain a fudgy texture.
06 - Let the brookies cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the entire slab out. Cut into 16 even squares using a sharp knife.
# Expert Tips:
01 -
- You get the crackly top of a brownie and the buttery chew of a chocolate chip cookie in every single bite.
- It looks like you spent twice the effort when really it is just two simple batters layered together.
02 -
- Overbaking is the number one enemy here, the center should look slightly underdone when you pull it because it keeps cooking in the hot pan.
- Chilling the whole pan for an hour before slicing gives you cleaner bars and an even gooier texture.
03 -
- Use a piece of parchment paper slightly longer than the pan so you have sturdy handles to lift the whole block out without flipping it.
- Dusting the chocolate chips with a pinch of flour before folding them in prevents them from all sinking to the bottom of the cookie layer.