Fudgy Chewy Brookies (Printable)

Decadent brownie and chocolate chip cookie mashup. Fudgy, chewy, and utterly irresistible bars perfect for satisfying any sweet craving.

# What You'll Need:

→ Brownie Layer

01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2/3 cup unsweetened cocoa powder
06 - 2/3 cup all-purpose flour
07 - 1/4 tsp salt

→ Cookie Layer

08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup + 2 tbsp all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup semi-sweet chocolate chips

# How To Make:

01 - Preheat oven to 350°F. Line a 9x9 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
02 - In a medium bowl, whisk melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is smooth and glossy. Stir in the cocoa powder, flour, and salt 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 brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated. Add the flour, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips.
04 - Drop spoonfuls of cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough to mostly cover the brownie layer — it is 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. Do not overbake — the brookies should remain fudgy inside.
06 - Allow to cool completely in the pan before lifting out using the parchment overhang. Cut into 16 even squares and serve.

# Expert Tips:

01 -
  • You never have to choose between brownies and cookies again, and that indecision at the bakery window can finally rest.
  • The two batters bake into each other in a way that looks impressive but takes zero decorating skill whatsoever.
  • They taste even better the next day, which makes them a dangerously easy thing to keep on your counter.
02 -
  • Overbaking is the number one enemy here, so pull the pan when the center still has a gentle wobble and trust that it will set as it cools.
  • The cookie dough spreads more than you expect, so leave small gaps between dollops rather than smothering every inch of brownie batter.
03 -
  • Use a slightly damp hand when pressing the cookie dough down so it sticks to itself rather than your palms and leaves those rough, bakery style peaks on the surface.
  • If you want perfectly clean squares, chill the whole pan in the fridge for 30 minutes before cutting and wipe your knife between each slice.

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