The Best Fudgy Chewy Brookies (Brownie-Cookie Combo)

Brookies—where rich, fudgy brownies meet chewy chocolate chip cookies—are the ultimate indulgence for anyone who loves both classic desserts. These brookies balance the intense chocolate flavor of brownies with the soft, buttery sweetness of cookies, creating a dessert bar that’s perfect for parties, potlucks, or simply satisfying your sweet tooth at home.

Why You’ll Love This Recipe

1. Two Desserts in One: Brookies bring together the best elements of two iconic treats.
2. Perfect Texture: Fudgy brownie layers and chewy cookie tops create a satisfying contrast.
3. Customizable: Add nuts, swap chocolate chips, or experiment with flavors.
4. Easy to Make: Simple steps and everyday ingredients make this recipe beginner-friendly.
5. Crowd-Pleaser: It’s hard to find someone who can resist a brookie!

---

Ingredients

Brownie Layer

• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

Cookie Layer

• 1/2 cup (1 stick) unsalted butter, softened
• 1/3 cup granulated sugar
• 1/3 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup chocolate chips (semi-sweet or milk chocolate)

---

Step-by-Step Directions

Prepare the Pan and Preheat

1. Preheat your oven to 350°F (175°C).
2. Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

Make the Brownie Layer

1. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
2. Add the eggs and vanilla extract, whisking until smooth.
3. Sift in the cocoa powder, flour, salt, and baking powder. Fold gently until just combined.
4. Pour the brownie batter into the prepared pan, spreading it evenly.

Make the Cookie Layer

1. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Beat in the egg and vanilla extract until fully incorporated.
3. Gradually add the flour, baking soda, and salt, mixing until combined. Fold in the chocolate chips.
4. Drop spoonfuls of the cookie dough over the brownie batter, spreading it gently to cover as much as possible.

Bake

1. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but no wet batter).
2. Let the brookies cool completely in the pan before lifting them out using the parchment paper. Slice into squares and serve.

---

Possible Variations

1. Add Nuts: Stir chopped walnuts or pecans into the brownie or cookie batter for added crunch.
2. White Chocolate Chips: Swap semi-sweet chocolate chips for white chocolate or peanut butter chips.
3. Double Chocolate: Use a chocolate cookie dough base for an extra indulgent version.
4. Caramel Swirl: Drizzle caramel sauce over the brownie batter before adding the cookie layer.
5. Gluten-Free Option: Substitute the all-purpose flour with a gluten-free flour blend.

---

Servings and Timing

• Yield: 16 brookies (depending on slice size)
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 50 minutes

---

Storage and Reheating Instructions

• Room Temperature: Store brookies in an airtight container for up to 3 days.
• Refrigeration: Keep in the fridge for up to 1 week for a firmer texture.
• Freezing: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature.
• Reheating: Warm brookies in the microwave for 10–15 seconds for a freshly baked feel.

---

FAQs

How do I make the brownie layer extra fudgy?

Use melted butter and avoid overbaking. Slightly undercooking the brownies ensures they stay moist.

Can I use store-bought cookie dough for the cookie layer?

Yes, pre-made cookie dough can save time, but homemade dough provides better flavor and texture.

Can I double this recipe for a larger batch?

Absolutely! Double the ingredients and bake in a 9×13-inch pan, adjusting the baking time slightly.

How do I prevent the cookie layer from sinking into the brownie layer?

Drop the cookie dough gently and spread it evenly. The thicker brownie batter will help keep it on top.

What type of cocoa powder should I use?

Use unsweetened cocoa powder for the brownie layer. Dutch-process cocoa can work for a richer flavor.

Can I make brookies without eggs?

Yes, substitute each egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).

Why did my brookies turn out dry?

Overbaking is usually the culprit. Check for doneness a few minutes before the suggested baking time.

Can I add other mix-ins to the layers?

Yes, try mini marshmallows, toffee bits, or shredded coconut for added flair.

Can I make these brookies dairy-free?

Use plant-based butter and dairy-free chocolate chips.

What’s the best way to slice brookies cleanly?

Let them cool completely, then use a sharp knife wiped with a damp cloth between cuts.

---

Conclusion

Brookies are the perfect dessert for when you can’t decide between brownies and cookies. Their fudgy, chewy, and chocolatey layers are easy to make and endlessly customizable. Whether you’re hosting a gathering or treating yourself, these brookies are guaranteed to impress. Happy baking!

Print