Imagine a world where your most intense brownie cravings and your insatiable love for chewy chocolate chip cookies meet in one perfect, bite-sized square — that’s exactly what you get with the Fudgy Chewy Brookies (Brownies + Cookies) Recipe! This glorious hybrid brings together ultra-fudgy brownie bottoms and irresistibly chewy cookie tops, making it the ultimate treat for indecisive dessert lovers like me (and maybe you, too). Whether you’re baking for a birthday, a potluck, or just a random Tuesday, brookies bring plenty of chocolatey joy plus a whole lot of wow factor every time.
Ingredients You’ll Need
Let’s talk essentials: these ingredients are simple, but every single one has a role in making your brookies rich, gooey, and absolutely crave-worthy. From the rich cocoa of the brownie base to the sweet burst of chocolate chips in the cookie layer, this combo is what dessert dreams are made of.
- Unsalted butter (melted and softened): Creates that luscious mouthfeel in both layers—use unsalted to control saltiness.
- Granulated sugar: Gives structure and classic sweetness to both brownie and cookie layers.
- Brown sugar: Adds deep caramel notes and helps with that chewy cookie texture.
- Large eggs: Binds ingredients together and delivers a tender crumb in both layers.
- Vanilla extract: A splash makes flavors pop in the best way for both layers.
- Unsweetened cocoa powder: Delivers intense chocolate flavor (use good quality for best results).
- All-purpose flour: The backbone of structure; just enough for fudgy brownies and soft cookies.
- Salt: Brings out every sweet and chocolatey note—don’t skip it!
- Baking powder: Adds a little lift to the brownie layer so it’s not too dense.
- Baking soda: Gives the cookie layer that signature soft rise.
- Semi-sweet chocolate chips: Melty, gooey pockets of chocolate in every bite. Need I say more?
- Nonstick cooking spray or parchment paper: Keeps your brookies from sticking, so they come out in perfect squares.
How to Make Fudgy Chewy Brookies (Brownies + Cookies) Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. Grab an 8×8-inch baking pan and either line it with parchment paper (leaving a little overhang for easy lifting) or lightly spritz it with nonstick spray. This ensures your Fudgy Chewy Brookies (Brownies + Cookies) Recipe comes out picture-perfect and doesn’t turn into a crumbled mess!
Step 2: Make the Brownie Layer
In a medium bowl, whisk together your melted butter and granulated sugar until glossy and smooth. Add your eggs and vanilla extract, then whisk again for a minute or so—you want it a little fluffy. Next, sift in your cocoa powder, flour, salt, and baking powder, then stir gently just until everything’s combined. Pour this dreamy chocolate batter into your prepared pan and spread it right to the edges.
Step 3: Make the Cookie Layer
Switch to a fresh bowl for the cookie dough. Cream the softened butter, brown sugar, and granulated sugar until light and fluffy—about two minutes if using a mixer. Beat in the egg and vanilla. Gently add the flour, baking soda, and salt and stir until nearly combined, then fold in those glorious chocolate chips. This dough will be thick, which is exactly what you want!
Step 4: Layer and Spread
Drop generous spoonfuls of cookie dough all over your brownie batter. Don’t worry if every inch isn’t covered—you want some of the brownie layer peeking through for both beauty and that signature brookie bite. Lightly press the dough down with spatula or fingers to spread it, being careful not to swirl the layers together.
Step 5: Bake to Brookie Bliss
Slide the pan into the oven and bake for 30–35 minutes. The top should be golden brown and a toothpick inserted near the center should find moist crumbs, but not wet batter. If you like them extra fudgy, take them out a couple minutes early. Let them cool completely in the pan—you’ll find it almost impossible, but it’s worth it for those perfect squares!
How to Serve Fudgy Chewy Brookies (Brownies + Cookies) Recipe
Garnishes
Brookies are already showstoppers, but a few simple garnishes make them unforgettable. Try a dusting of powdered sugar, a drizzle of melted chocolate, or even a tiny scoop of vanilla ice cream for a hot-and-cold treat. If you love some crunch, scatter toasted nuts on top just before serving.
Side Dishes
Since the Fudgy Chewy Brookies (Brownies + Cookies) Recipe is rich and indulgent, keep sides light. Pair with fresh berries or a small bowl of fruit salad—the tartness balances all that chocolatey sweetness. For ultimate joy, serve with a cold glass of milk or steamy espresso.
Creative Ways to Present
Get playful! Cut brookies into bite-sized cubes and skewer with strawberries for party-ready treats, or wrap individual squares in parchment for a lunchbox surprise. Stack and tie a ribbon around three or four for a delicious homemade food gift. You can also create brookie ice cream sandwiches—slice in half and fill with your favorite ice cream flavor!
Make Ahead and Storage
Storing Leftovers
Once your brookies have cooled, cut them into squares and store them in an airtight container at room temperature for up to three days. Place a piece of parchment between layers if stacking to keep them from sticking or mushing together. They’ll stay soft, chewy, and ready for your next chocolate fix.
Freezing
The Fudgy Chewy Brookies (Brownies + Cookies) Recipe freezes beautifully! Arrange cooled, cut squares in a single layer on a sheet pan, freeze until firm, then transfer to an airtight, freezer-safe bag. They’ll last up to 2 months. Let thaw at room temp or give a quick zap in the microwave for an instant dessert.
Reheating
If you want that just-baked gooeyness, pop a brookie square in the microwave for 10–15 seconds. This brings back that oven-fresh softness and slightly melts those chocolate chips—pure magic! You can also warm several squares on a baking sheet in a 300°F oven for about 5 minutes.
FAQs
Do I have to use an 8×8-inch pan, or can I use a different size?
An 8×8-inch pan is ideal for the perfect thickness in the Fudgy Chewy Brookies (Brownies + Cookies) Recipe, but you can use a 9-inch square pan for slightly thinner brookies. Watch the baking time closely; they’ll bake a bit faster!
Can I swirl the brownie and cookie layers together?
It’s tempting, but for the best texture (distinct layers of fudgy brownie and chewy cookie), resist swirling. Just drop and gently spread the cookie dough instead.
What’s the secret to getting both layers to bake perfectly?
The secret is balancing thickness and baking time. Make sure the brownie batter isn’t too thin and keep an eye on the oven—the cookie top should be golden and the center should have moist crumbs, not dry or runny batter. Slightly underbaking preserves fudginess!
Can I add nuts, candies, or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even a swirl of peanut butter or caramel are incredible in this recipe. Just fold your favorite extras into the respective layers before assembling.
How do I keep brookies from overbaking?
Check them at the 30-minute mark using the toothpick test. If you see mostly moist crumbs, they’re ready. Overbaking will dry out your brookies and rob them of that signature chewiness, so trust your instincts and err on the side of gooey!
Final Thoughts
If you’re ready to wow your friends, family, or maybe just yourself, give the Fudgy Chewy Brookies (Brownies + Cookies) Recipe a try! These bars promise the best of both worlds — fudgy brownie bottoms, chewy chocolate chip cookie tops, and none of the decision-making pressure. I hope this recipe finds its way into your kitchen (and your heart) as fast as it did in mine. Happy baking!
Print
Fudgy Chewy Brookies (Brownies + Cookies) Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 9–12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these Fudgy Chewy Brookies, a delightful combination of brownies and cookies in one mouthwatering treat.
Ingredients
For the Brownie Layer:
- 1/2 cup unsalted butter (melted)
- 1 cup granulated 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
For the Cookie Layer:
- 1/2 cup unsalted butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Nonstick cooking spray or parchment paper
Instructions
- Preheat the oven: Preheat the oven to 350°F and prepare an 8×8-inch baking pan.
- Make the brownie layer: Prepare the brownie batter and spread it in the pan.
- Make the cookie layer: Create the cookie dough, place spoonfuls over the brownie batter, and bake.
- Bake: Bake for 30–35 minutes until golden brown on top.
- Cool and serve: Let cool before cutting into squares.
Notes
- For extra gooey brookies, slightly underbake by 2 minutes and cool in the pan.
- Add chopped walnuts or swirl in peanut butter for variety.
- Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 square
- Calories: 370
- Sugar: 27g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
