Fudgy Chewy Brookies (Printable Version)
Fudgy brownie base topped with chewy chocolate-chip cookie dough, baked into rich, gooey bars.
# 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 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
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 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together melted butter and sugar until well combined. Add eggs and vanilla extract, whisking until smooth and glossy. Fold in flour, cocoa powder, and salt until just incorporated. Spread the batter evenly across the bottom of the prepared baking pan.
03 - Beat softened butter, brown sugar, and granulated sugar together until light and creamy. Mix in the egg and vanilla extract until fully blended. In a separate bowl, whisk together 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 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 turns golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
06 - Let the brookies cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 even bars.
# Expert Advice:
01 -
- You get the crackly top of a brownie and the golden chew of a cookie in every single bite, no choosing required.
- The two batters bake into each other in a way that looks complicated but honestly feels like playing with your food in the best way.
02 -
- Overbaking is the single biggest mistake you can make here because these bars set further as they cool and nobody wants a dry brookie.
- Chilling the baked brookies for 30 minutes before slicing gives you those clean beautiful edges you see in photos.
03 -
- Weigh your flour with a kitchen scale if you have one because scooping with a cup almost always packs in too much and makes the texture cakey instead of fudgy.
- Slightly underbaking these brookies on purpose and then chilling them overnight creates the most ridiculously gooey bars you will ever eat.