Fudgy Chewy Brookies (Printable version)
Rich brownie meets chewy cookie in these irresistible bars with fudgy centers and crispy edges.
# 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:
01 - Preheat oven to 350°F (175°C). Line a 9×9-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 becomes smooth and glossy. Fold in the cocoa powder, flour, and salt until just incorporated. 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 combined. Add the flour, baking soda, and salt, mixing until just incorporated. Gently fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough over the brownie batter in the pan. Gently press and spread the cookie dough to mostly cover the brownie layer—it is fine if a little brownie batter peeks through.
05 - Bake for 30–35 minutes, until the edges are golden and the center is just set. Avoid overbaking to maintain a fudgy texture.
06 - Allow the brookies to cool completely in the pan. Once cooled, lift them out using the parchment overhang and cut into 16 even squares.
# Expert Advice:
01 -
- You get the dense fudgy center of a brownie and the golden chewy edges of a chocolate chip cookie in every single bite.
- It freezes beautifully, so you can stash half the pan and forget about it until a desperate Tuesday calls.
02 -
- Underbaking slightly is the secret to that dense fudgy texture everyone fights over.
- If the cookie dough feels too soft to spread, chill it for ten minutes and it will cooperate beautifully.
03 -
- The brownie batter should look thick and glossy when it is ready, and if it looks grainy you just need another thirty seconds of whisking.
- Rotate the pan halfway through baking if your oven has hot spots, because an uneven brookie is a preventable tragedy.