Fudgy Chewy Brookies (Print View)
A decadent fusion of fudgy brownies and chewy chocolate chip cookies baked together for the ultimate treat.
# 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 tbsp packed light brown sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup plus 1 tbsp all-purpose flour
07 - 1/3 cup unsweetened cocoa powder
08 - 1/2 tsp salt
09 - 2/3 cup semisweet chocolate chips
→ Cookie Layer
10 - 1/2 cup unsalted butter, softened
11 - 1/2 cup light brown sugar
12 - 1/4 cup granulated sugar
13 - 1 large egg
14 - 1 tsp vanilla extract
15 - 1 cup all-purpose flour
16 - 1/2 tsp baking soda
17 - 1/2 tsp salt
18 - 3/4 cup semisweet chocolate chips
# How To Make It:
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 large bowl, whisk melted butter with granulated and brown sugars until well combined. Add eggs and vanilla extract, whisking until the mixture is smooth and glossy. Sift in flour, cocoa powder, and salt, then mix just until incorporated. Fold in 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, cream softened butter with brown and granulated sugars until light and fluffy. Beat in the egg and vanilla extract until fully combined.
05 - In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, stirring until just combined. Fold in chocolate chips.
06 - Drop spoonfuls of cookie dough evenly over the brownie layer. Gently spread and swirl to cover the surface, leaving some small gaps for a marbled effect.
07 - Bake for 28 to 32 minutes, until the top is lightly golden and a toothpick inserted into the center comes out with moist fudgy crumbs but not wet batter.
08 - Allow the brookies to cool completely in the pan before using the parchment overhang to lift them out. Cut into 16 squares.
# Expert Hints:
01 -
- You get the dense fudgy center of a brownie and the crispy chewy edge of a cookie in every single bite, which honestly feels like cheating.
- It looks wildly impressive but the whole thing comes together with basic pantry ingredients and zero fancy technique.
02 -
- Underbaking slightly is always better than overbaking because the brownie layer will continue to set as it cools and nobody wants a dry brookie.
- The cookie dough will feel stiff compared to the brownie batter, and that contrast is exactly what creates the two distinct textures after baking.
03 -
- Use a toothpick to test the center but expect moist crumbs rather than a clean toothpick, because a clean toothpick means you have gone too far and the brownie layer will be dry.
- Swap semisweet chips for dark chocolate in the brownie layer and milk chocolate in the cookie layer to create a more complex flavor that keeps people guessing.