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The BEST Fudgy Chewy Brookies

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  • Author: Maria B. Evans
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9-12 brookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Can’t decide between brownies and cookies? These brookies give you the best of both worlds! With a fudgy brownie base and a chewy chocolate chip cookie layer, this dessert is pure indulgence.


Ingredients

Units Scale
  • For the Brownie Layer:
  • 1/2 cup (1 stick) unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup chocolate chips
  • For the Cookie Layer:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Instructions

  • Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly.
  • Make the Brownie Layer: In a bowl, whisk together melted butter, granulated sugar, and brown sugar. Add eggs and vanilla, mixing until smooth.
  • Add the Dry Ingredients: Sift in the flour, cocoa powder, salt, and baking powder. Stir until combined, then fold in the chocolate chips. Pour the brownie batter evenly into the prepared pan.
  • Make the Cookie Dough: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla, mixing well.
  • Add the Dry Ingredients: Stir in the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
  • Assemble: Drop spoonfuls of the cookie dough over the brownie batter. Gently spread or flatten the dough slightly—some brownie batter should peek through.
  • Bake: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool & Slice: Let the brookies cool in the pan for at least 20 minutes before slicing into squares.

Notes

  • For extra fudginess, slightly underbake and let them set while cooling.
  • Want a crispier cookie layer? Bake for an extra 3-5 minutes.
  • Gluten-free? Use a 1:1 gluten-free flour substitute.
  • For extra chocolatey brookies, mix in chopped chocolate chunks instead of chips.

Nutrition

  • Calories: ~320
  • Sugar: 28g
  • Sodium: 140mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 45mg