Fudgy Chewy Brookies (Printable)
Fudgy brownie base topped with chewy chocolate-chip cookie dough, baked into gooey, shareable bars.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup 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 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 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# Directions:
01 - Preheat 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 melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking vigorously until the mixture is smooth and slightly glossy. Fold in the flour, cocoa powder, and salt with a spatula, stirring until just incorporated. Spread the brownie 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. Beat in the egg and vanilla extract until fully blended. In another bowl, whisk together the flour, baking soda, and salt, then 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 cover the surface — it is fine if some brownie batter peeks through in spots.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden brown at the edges and a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake to maintain the fudgy texture.
06 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 even squares using a sharp knife.
# Expert Tips:
01 -
- You get the dense fudgy center of a brownie and the golden chewy edge of a cookie in every single bite, which is basically dessert magic.
- They look impressive enough for a bake sale but come together with everyday pantry staples and zero fancy techniques.
02 -
- Overbaking is the single biggest threat to these brookies, so pull them when the center still looks slightly underdone and wobbles just a tiny bit.
- Chilling the whole pan for an hour before slicing gives you cleaner edges and an even gooier texture if that is your preference.
03 -
- Use a plastic knife or a warm chef's knife wiped clean between each cut for the neatest slices without tearing the layers apart.
- The secret to a chewy cookie layer is stopping the mixing the moment the flour disappears, because every extra stroke develops gluten and toughens the dough.