Fudgy Chewy Brookies (Print)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies, perfect when you can't choose between classics.
# What You Need:
→ 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 - 2/3 cup (65 g) unsweetened cocoa powder
06 - 2/3 cup (80 g) all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened to room temperature
09 - 1/2 cup (90 g) packed brown sugar
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup plus 2 tbsp (130 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup (150 g) semi-sweet chocolate chips
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving a slight overhang on the 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, beating until the mixture turns glossy and smooth. Fold in the cocoa powder, flour, and salt until just incorporated. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Add the flour, baking soda, and salt, mixing until just incorporated. Gently fold in the chocolate chips.
04 - Drop spoonfuls of cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough to mostly cover the brownie layer—some brownie batter peeking through is perfectly fine and adds to the marbled appearance.
05 - Bake for 30 to 35 minutes until the edges are golden and the center is just set. Avoid overbaking to maintain the signature fudgy texture.
06 - Allow the brookies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 even squares and serve.
# Expert Advice:
01 -
- The fudgy brownie base and chewy cookie top mean every single bite gives you two completely different textures in one bar.
- They disappear faster than anything else at a bake sale, potluck, or lazy Sunday afternoon.
02 -
- Overbaking is the single biggest enemy of brookies, so pull them from the oven when the center still has a gentle jiggle.
- Cooling completely before cutting is not optional, warm brookies will crumble into a messy pile no matter how careful your knife work is.
03 -
- Use a toothpick to test the cookie layer rather than the brownie layer, if it comes out with moist crumbs attached, you are in the sweet spot.
- Run your knife under hot water and wipe it dry between cuts for perfectly clean, bakery worthy edges.