Fudgy chewy brookies are the perfect mash‑up dessert for anyone who can never decide between brownies and chocolate chip cookies. Thick, rich brownie batter is swirled or layered with soft cookie dough so every bite has crisp edges, gooey centers, and plenty of chocolate. They bake in one pan, slice easily into bars, and are ideal for parties, bake sales, or keeping in the freezer for late‑night cravings. If you love dense, chocolate‑packed brownies and classic, buttery cookies, these brookies will become a new favorite.
Ingredients
Brownie Layer
- 1/2 cup (115 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (35 g) unsweetened cocoa powder
- 1/2 cup (65 g) all‑purpose flour
- 1/4 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1/2 cup (90 g) semisweet chocolate chips
Cookie Layer
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups (155 g) all‑purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup (130 g) semisweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8‑inch (20 cm) square baking pan and line it with parchment paper, leaving an overhang on two sides so you can lift the brookies out easily after baking. This makes slicing much neater.
Make the brownie layer
In a medium bowl, whisk together the melted butter and granulated sugar until glossy and slightly thickened. Add the eggs and vanilla, whisking just until the mixture is smooth. Sprinkle the cocoa powder, flour, salt, and baking powder over the wet ingredients, then fold gently with a spatula until no dry streaks remain. Stir in the chocolate chips. The batter will be thick and shiny. Spread it evenly over the bottom of the prepared pan, smoothing the top with an offset spatula or the back of a spoon.
Make the cookie layer
In a separate bowl, beat the softened butter with the granulated and brown sugars until light and creamy. Add the egg and vanilla and mix until combined. In another small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and stir just until a soft dough forms. Fold in the chocolate chips, making sure they are evenly distributed but without overmixing.
Using a spoon or small cookie scoop, drop spoonfuls of cookie dough over the brownie batter in the pan. You can leave the blobs distinct for a marbled look or gently spread and press them together for a more even cookie top. Do not press down too hard; keeping some height helps keep the brookies thick and fudgy.
Bake for 25–30 minutes, until the cookie top is golden around the edges and a toothpick inserted into the center comes out with moist crumbs but no raw batter. If you prefer extra‑gooey brookies, lean toward the shorter baking time; for firmer bars, add a couple more minutes, watching carefully so they do not overbake.
Place the pan on a wire rack and let the brookies cool completely in the pan; this helps them set and makes cutting easier. Once cool, use the parchment overhang to lift the slab out and cut it into 12–16 squares, depending on how big you like your portions. Store any leftovers in an airtight container at room temperature for up to three days, or freeze for longer storage. Enjoy with a glass of cold milk or a scoop of vanilla ice cream for the ultimate brownie‑cookie experience.