Fudgy Chewy Brookies (Printable)
Decadent fusion of fudgy brownies and chewy chocolate chip cookies baked together into rich, gooey squares.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 3/4 cup granulated sugar
03 - 1/2 cup plus 1 tablespoon packed light brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 1/2 cup plus 1 tablespoon all-purpose flour
07 - 1/3 cup unsweetened cocoa powder
08 - 1/2 teaspoon salt
09 - 2/3 cup semisweet chocolate chips
→ Cookie Layer
10 - 1/2 cup unsalted butter, softened to room temperature
11 - 1/2 cup light brown sugar
12 - 1/4 cup granulated sugar
13 - 1 large egg
14 - 1 teaspoon vanilla extract
15 - 1 cup all-purpose flour
16 - 1/2 teaspoon baking soda
17 - 1/2 teaspoon salt
18 - 3/4 cup semisweet chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving enough overhang on the sides to lift the finished brookies out easily.
02 - In a large bowl, whisk the melted butter with granulated sugar and brown sugar until well combined. Add the eggs and vanilla extract, whisking vigorously until the mixture is glossy and smooth. Sift in the flour, cocoa powder, and salt, then fold gently just until no dry streaks remain. Fold in the chocolate chips.
03 - Pour the brownie batter into the prepared pan and spread it into an even layer across the bottom.
04 - In a medium bowl, beat the softened butter with brown sugar and granulated sugar using a hand mixer until light and fluffy, about 2 minutes. Add the egg and vanilla, beating until fully incorporated.
05 - In a separate small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in the chocolate chips.
06 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread and swirl the cookie dough with a spatula to partially cover the brownie layer, leaving some gaps for the brownie to peek through.
07 - Bake for 28 to 32 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with moist fudgy crumbs attached but not wet batter.
08 - Allow the brookies to cool completely in the pan on a wire rack. Once fully cooled, use the parchment overhang to lift them out and cut into 16 squares.
# Expert Tips:
01 -
- Two desserts in one pan means you never have to choose between brownies and cookies again.
- The fudgy bottom and chewy top create a texture contrast that makes people close their eyes on the first bite.
- They look impressive enough for a bake sale but come together with zero fancy techniques.
02 -
- Underbaking slightly is always better than overbaking because the brookies continue to set as they cool in the pan.
- If your cookie dough feels too soft to spread, chill it for ten minutes and it will firm up beautifully.
03 -
- Sprinkle flaky sea salt over the top right before baking and it will elevate every single bite.
- Serve a warm square with vanilla ice cream and watch your guests forget every other dessert they have ever eaten.