Fudgy Chewy Brookies (Printable Version)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies for the ultimate dessert 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 - 2/3 cup (65 g) unsweetened cocoa powder
06 - 2/3 cup (80 g) all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 1/2 cup (90 g) brown sugar, packed
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup + 2 tbsp (130 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup (150 g) semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line a 9×9 inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
02 - In a medium bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is glossy and smooth. 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 incorporated. Add the flour, baking soda, and salt, mixing until just combined. Fold in the semi-sweet chocolate chips.
04 - Drop spoonfuls of the cookie dough over the brownie batter in the pan. 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 — brookies should remain fudgy in the middle.
06 - Allow the brookies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 even squares and serve.
# Expert Advice:
01 -
- You get the dense, fudgy brownie base and the golden, chewy cookie top in every single bite, no compromising required.
- They look impressive sliced into squares but come together with nothing more than bowls and a whisk, no mixer needed if your arms are feeling ambitious.
- The contrast between the two layers is pure texture magic, gooey underneath and slightly crisp on top.
02 -
- Underbaking slightly is always better than overbaking, the center should look barely set when you pull it because it firms up as it cools.
- Measure your flour by spooning it into the cup and leveling it off, packing it in is the fastest path to dry, disappointing brookies.
03 -
- If your cookie dough feels too soft to dollop, pop it in the fridge for ten minutes and it will firm up perfectly.
- A sprinkle of flaky sea salt on top the moment they come out of the oven transforms good brookies into unforgettable ones.