Fudgy Chewy Brookies (Printer-Friendly)
Brownie base meets chocolate-chip cookie topping: fudgy, chewy bars with gooey centers and crisp edges.
# 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 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 well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy. Fold in the flour, cocoa powder, and salt until just combined — do not overmix. 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 incorporated. 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 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. Avoid overbaking to maintain a fudgy texture.
06 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 bars.
# Expert Advice:
01 -
- You will never again have to choose between brownies and cookies at a bake sale or late night craving moment.
- The contrasting textures, fudgy bottom against chewy top, make every single bite feel like two desserts in one.
02 -
- Overbaking is the single biggest mistake you can make here, and pulling the pan when the center still looks slightly underdone is the secret to that fudgy texture everyone chases.
- Chilling the fully cooled brookies in the fridge for an hour before slicing gives you dramatically cleaner, sharper bars that photograph beautifully.
03 -
- Slightly underbake the brownie layer by about two minutes less than your instinct tells you, because carryover heat from the pan will finish the job and give you that truffle like center.
- Let the melted butter cool for five minutes before whisking in the sugar and eggs, since too hot butter will scramble the eggs and leave you with weird stringy bits in your batter.