Fudgy Chewy Brookies (Printable)
Fudgy brownie layer topped with a chewy chocolate-chip cookie for rich, shareable bars.
# 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 - 1/2 cup (65 g) all-purpose flour
06 - 1/3 cup (30 g) unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 1/2 cup (100 g) brown sugar, packed
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups (150 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup (110 g) chocolate chips
# How To Make It:
01 - Preheat oven to 350°F (175°C). Line an 8×8-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 combined. Fold in the flour, cocoa powder, and salt with a spatula, stirring until just incorporated. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy. Mix in the egg and vanilla extract until fully blended. In another 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. Gently spread with a spatula to cover as much of the surface as possible — some brownie peeking through is perfectly fine and adds to the rustic look.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden at the edges and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain the fudgy texture.
06 - Allow the brookies to cool completely in the pan. Once fully set, use the parchment overhang to lift the slab out and transfer to a cutting board. Cut into 16 even bars.
# Expert Advice:
01 -
- You never have to choose between brownies and cookies again, and honestly that alone is worth celebration.
- The contrast between the dense, cocoa rich bottom and the soft, chip studded top makes every bite feel like two desserts in one.
- They look impressive sliced into bars but require zero decorating skills, which is my favorite kind of baking.
02 -
- Overbaking is the single biggest threat to brookies, so set a timer at 28 minutes and check every two minutes after that with a toothpick.
- The cookie dough will feel thick compared to the brownie batter, and that contrast in texture is exactly what makes the final bars so satisfying.
- Chilling the baked brookies for thirty minutes before slicing gives you cleaner edges and a firmer, gooier bite.
03 -
- Use a toothpick to test the center of the pan, not the edges, because the edges cook faster and will mislead you into pulling the whole thing out too early or too late.
- Let the brownie batter rest for five minutes after mixing before spreading it in the pan, because it thickens slightly and becomes easier to spread evenly without pushing it up the sides.