Fudgy Chewy Brookies (Print)
Fudgy brownie layer topped with chewy chocolate-chip cookie dough, baked into rich, portable bars.
# What You Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 teaspoon 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 teaspoon vanilla extract
13 - 1 1/4 cups all-purpose flour
14 - 1/2 teaspoon baking soda
15 - 1/2 teaspoon salt
16 - 2/3 cup 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 medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking vigorously until the mixture is glossy and well blended. Fold in the flour, cocoa powder, and salt, stirring gently until just combined — do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - Beat the softened butter, brown sugar, and granulated sugar together until light and creamy. Mix in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking soda, and salt. 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. Use a spatula to gently spread the cookie dough across the surface — it is fine if some brownie batter peeks through.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Avoid overbaking to maintain a fudgy texture.
06 - Allow the brookies to cool completely in the pan on a wire rack. Once fully set, use the parchment overhang to lift the slab out and cut into 16 bars.
# Expert Advice:
01 -
- You will never again have to choose between brownies and cookies at a bake sale, and people will think you are some kind of dessert genius.
- The contrasting textures, fudgy bottom and chewy top, make every single bite feel like two desserts colliding in the best possible way.
02 -
- Overbaking is the single biggest enemy of brookies because the brownie layer dries out and the cookie layer turns hard instead of chewy.
- Chilling the finished pan for an hour before cutting gives you cleaner bars and an even gooier center that holds together beautifully.
03 -
- Use a metal pan rather than glass because glass retains heat and continues baking the center long after you pull it from the oven.
- Slightly underbake these and let the residual heat finish the job for the most luxuriously fudgy texture imaginable.