Fudgy Chewy Brookies (Printable Version)
Rich fudgy brownie layer topped with chewy chocolate chip cookie dough—the ultimate two-in-one dessert bar.
# Ingredient List:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2/3 cup unsweetened cocoa powder
06 - 2/3 cup all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup + 2 tbsp all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup semi-sweet chocolate chips
# How to Make:
01 - Preheat oven to 350°F. 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 melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is glossy and smooth. Stir 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 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 cookie dough over the brownie batter in the pan. Gently flatten and spread the cookie dough to mostly cover the brownie layer—a little brownie peeking through is perfectly fine and creates a beautiful marbled effect.
05 - Bake for 30 to 35 minutes, until the edges are golden and the center is just set. Avoid overbaking to maintain the signature fudgy texture.
06 - Allow the brookies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 even squares and serve.
# Expert Tips:
01 -
- You get two desserts in one pan, which feels like you are getting away with something sneaky and wonderful.
- The texture contrast between the chewy cookie top and the dense brownie bottom will ruin plain brownies for you forever.
02 -
- I once sliced into these while they were still warm and ended up with a delicious but completely structurally unsound chocolate puddle, so patience really pays off here.
- A light sprinkle of flaky sea salt on top the moment they come out of the oven transforms the flavor from great to absolutely unforgettable.
03 -
- Use the parchment paper overhang as handles to lift the entire block out of the pan before cutting, which gives you perfectly clean edges and zero scratching of your baking pan.
- Let the melted butter cool for a few minutes before mixing it into the brownie batter because hot butter can start cooking the eggs and create stringy little bits nobody wants.