Fudgy Chewy Brookies (Printable Version)
Decadent brookies combining a fudgy brownie base and a chewy chocolate chip cookie top; bake into shareable dessert bars.
# Ingredient List:
→ 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 to room temperature
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) semi-sweet chocolate chips
# How to Make:
01 - Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two 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, whisking until the mixture is smooth and glossy. Fold in the flour, cocoa powder, and salt using a spatula, mixing until just incorporated. 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 with an electric mixer until light and creamy, about 2 minutes. Add the egg and vanilla extract, mixing 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. Gently spread with a spatula to create an even top layer — it is perfectly fine if some brownie batter peeks through.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden at the edges and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain the fudgy texture.
06 - Allow the brookies to cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 16 squares.
# Expert Tips:
01 -
- You get two desserts in one pan, which means zero compromise and maximum chocolate impact.
- The fudgy center meets chewy top edge situation will ruin you for plain brownies forever.
02 -
- Overbaking is the number one enemy here, so pull the pan when the center still looks slightly underdone because it sets as it cools.
- Chilling the baked brookies for 30 minutes before slicing gives you those clean bakery-style edges everyone admires.
03 -
- Use a piece of dental floss or a long piece of unflavored thread to slice through the bars for perfectly clean cuts every time.
- Let the brownie batter rest for five minutes before spreading it in the pan, because it thickens slightly and becomes easier to layer the cookie dough on top without sinking.