Fudgy Chewy Brookies (Printable)
A decadent mashup of fudgy brownies and chewy chocolate chip cookies for the ultimate dessert.
# What You’ll 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 + 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 together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating vigorously until the mixture is glossy and smooth. Fold in the cocoa powder, flour, and salt, stirring until just combined — do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream the softened butter with both the brown sugar and granulated sugar using a hand mixer or spatula until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Add the flour, baking soda, and salt; mix until just combined. Gently fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough using an offset spatula or the back of a spoon to mostly cover the brownie layer — it is perfectly fine if some brownie batter peeks through.
05 - Bake for 30 to 35 minutes, until the edges are golden and the center is just set. Avoid overbaking — the brookies should remain fudgy and slightly soft in the middle.
06 - Allow the brookies to cool completely in the pan. Once fully cooled, lift the parchment overhang to remove the slab and cut into 16 even squares using a sharp knife.
# Expert Advice:
01 -
- You get the dense fudginess of a brownie and the chewy edges of a chocolate chip cookie in every single bite, which honestly feels like cheating the system.
- The two batters come together with nothing more than a whisk and a bowl for each, no fancy equipment or chilling required.
02 -
- Overbaking is the single biggest threat to this recipe, so set a timer and start checking early because fudgy turns cakey in just a few extra minutes.
- The cookie dough will seem like too small an amount compared to the brownie batter, but it spreads during baking and that thin layer is exactly what you want.
03 -
- Weigh your flour instead of scooping it, because even a few extra grams can turn a fudgy brownie into a dry one and nobody recovers from that.
- Let the melted butter cool slightly before whisking in the sugar and eggs, since too hot butter can start scrambling the eggs before you even get the batter into the pan.