Fudgy Chewy Brookies (Printable version)
Brownie and chocolate-chip cookie layers baked together into fudgy, chewy bars; serve warm or chilled.
# 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 - 1/2 cup (65 g) all-purpose flour
06 - 1/3 cup (30 g) unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 1/2 cup (100 g) brown sugar, packed
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups (150 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup (110 g) chocolate chips
# How To:
01 - Preheat the 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. Gently 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. Use a spatula to gently spread the cookie layer across 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 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. Once fully set, use the parchment overhang to lift the slab out and cut into 16 bars.
# Expert Advice:
01 -
- You will never again face the agony of choosing between brownies and cookies at your own bake sale.
- The contrast between the dense fudgy bottom and the crisp chewy top makes every bite feel like two desserts in one.
- It uses pantry staples you probably already have sitting in your kitchen right now.
02 -
- Overbaking is the single biggest enemy of brookies, pull them from the oven when the center still looks slightly underdone because they will continue setting as they cool.
- For the cleanest slices, refrigerate the cooled pan for about an hour before cutting, a warm knife also works wonders.
03 -
- Slightly underbaking these brookies and then chilling them before slicing produces the most decadently gooey texture imaginable.
- Use a plastic knife to cut through the bars, it glides through sticky brownie layers far more cleanly than metal ever will.