If you’ve ever stood in your kitchen torn between baking a batch of gooey brownies or classic chewy cookies — stop right there. Fudgy Chewy Brookies are your sweet solution! Imagine the rich, chocolatey depth of a brownie fused with the chewy, buttery texture of your favorite cookie. The result? A dessert that’s crisp on the edges, soft in the center, and deeply satisfying in every bite.
Brookies (brownie + cookie) have been making waves across bakeries, cafés, and home kitchens for years — and for good reason. They combine the best of both worlds, blending the dense fudge factor of brownies with that nostalgic cookie chew we all crave. Whether you’re baking for a party, a family treat, or just a quiet evening indulgence, this fudgy brookie recipe guarantees chocolate perfection.
This guide walks you through every step — from mixing the perfect batters to layering and baking them for that signature swirl. Plus, you’ll find tips, storage tricks, and delicious variations (including egg-free and gluten-free options).
So grab your whisk, preheat your oven, and let’s make a batch of the best fudgy chewy brookies you’ve ever tasted.
Table of Contents
Why You’ll Love Fudgy Chewy Brookies
- Two desserts in one: Brownie richness meets cookie chewiness.
- Simple ingredients: You likely have everything already in your pantry.
- Perfect texture: Crispy on the outside, soft and gooey in the middle.
- Versatile treat: Great for holidays, bake sales, or everyday chocolate cravings.
- Crowd-pleaser: Loved by kids and adults alike.
For more crave-worthy cookie ideas, don’t miss our Red Velvet Crinkle Cookies — equally fudgy, gorgeous, and perfect for any celebration.
Ingredients
You’ll make two quick batters — one for brownies and one for cookies.
Each is simple and comes together fast.
Brownie Batter
- ½ cup unsalted butter (melted)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ½ cup semi-sweet chocolate chips (optional for extra fudginess)
Cookie Dough
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Step-by-Step Instructions
Step 1: Prepare the oven and pan.
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
Step 2: Make the brownie batter.
In a bowl, whisk melted butter, sugar, eggs, and vanilla until smooth and glossy.
Add cocoa powder, flour, and salt. Stir until just combined — don’t overmix. Fold in chocolate chips if using.
Set aside.
Step 3: Make the cookie dough.
In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes).
Beat in the egg and vanilla.
Add flour, baking soda, and salt; mix until just combined. Fold in chocolate chips.
Step 4: Assemble the brookies.
Spread half the brownie batter evenly into the pan.
Spoon chunks of cookie dough on top, then dollop the remaining brownie batter between them.
Use a knife or spatula to swirl the two batters slightly — not too much, you want those defined pockets of fudgy brownie and chewy cookie.
Step 5: Bake until perfection.
Bake for 28–33 minutes, or until the edges are set but the center looks slightly underbaked. The brookies will continue to cook as they cool.
Step 6: Cool and slice.
Cool completely in the pan before lifting out and cutting into squares. For clean edges, chill in the fridge for 30 minutes before slicing.
Step 7: Enjoy!
Serve with a glass of cold milk, scoop of vanilla ice cream, or drizzle of warm chocolate sauce.
How to Serve Fudgy Chewy Brookies
The best thing about brookies? They’re endlessly versatile. You can dress them up for dessert or enjoy them straight from the pan.
Serve warm:
Fresh from the oven with melting chocolate chips, they’re absolutely irresistible. Top with vanilla ice cream for an indulgent sundae moment.
Serve chilled:
For a dense, chewy texture, refrigerate brookies for an hour before slicing — the fudginess intensifies!
Make brookie bars:
Cut into small squares for snack boxes or bake sales. They travel beautifully and stay moist for days.
Gift idea:
Stack brookies in clear bags with a ribbon — perfect homemade gifts for friends, teachers, or neighbors.
Pairing ideas:
These pair beautifully with coffee, hot cocoa, or even a bold red wine for dessert lovers.
For another chocolate masterpiece, check out our Millionaire Brownies — rich, layered, and every bit as indulgent.
How to Store Fudgy Chewy Brookies
- Room Temperature:
Store brookies in an airtight container at room temperature for up to 4 days. Place parchment paper between layers to prevent sticking. - Refrigerator:
For extra chew, refrigerate for up to 1 week. The cool temperature intensifies their fudgy flavor. - Freezer:
Freeze brookies (sliced) in airtight containers for up to 2 months. To enjoy, thaw overnight at room temperature or microwave for 10–15 seconds for that “just baked” feel.
Pro Tip:
If you love them warm, pop one square in the microwave for 10 seconds — just enough to melt the chocolate chips again.
Tips to Make Perfect Fudgy Chewy Brookies
- Don’t overbake.
Brookies should look slightly underdone in the center — that’s how you get the chewy, fudgy texture. - Chill before slicing.
Letting them cool makes cutting cleaner and helps the layers set beautifully. - Use quality chocolate.
Since chocolate is the star, choose a good brand for both cocoa powder and chips. - Measure correctly.
Spoon and level your flour; too much will make the cookie layer cakey instead of chewy. - Customize your swirl.
For a more defined look, layer the batters without mixing too much — the marbling happens naturally in the oven. - Add mix-ins.
Try nuts, peanut butter chips, or caramel chunks for extra flair. - Double the batch.
Brookies freeze perfectly, so bake extra and save some for later!
Variations of Fudgy Chewy Brookies
- Double Chocolate Brookies:
Add white chocolate chips to contrast the dark, fudgy base. - Peanut Butter Brookies:
Swirl in ¼ cup of peanut butter before baking for that Reese’s-style twist. - Salted Caramel Brookies:
Drizzle caramel over the batter before baking and finish with a sprinkle of sea salt. - Nutty Brookies:
Fold in chopped walnuts or pecans for texture and a toasty flavor. - Gluten-Free Brookies:
Use a 1:1 gluten-free flour blend — they’ll be just as rich and chewy. - Egg-Free Brookies:
Substitute ¼ cup unsweetened applesauce or 2 tablespoons Greek yogurt for each egg. - Dark Chocolate Espresso Brookies:
Add ½ teaspoon instant espresso powder for a bold mocha flavor.
Love experimenting with chocolate? Try our Best Chocolate Chip Cookie Recipe next — crisp edges, gooey centers, and a timeless classic.
FAQs
Q1: What makes brookies fudgy instead of cakey?
It’s all about baking time and moisture. Slight underbaking keeps them gooey and rich.
Q2: Can I use boxed brownie mix?
Yes! You can use your favorite boxed brownie mix for the bottom layer — just prepare half the portion.
Q3: Why did my brookies turn dry?
Overmixing or overbaking can make them dry. Pull them from the oven when the center is still soft.
Q4: Can I add nuts or chips?
Absolutely! Brookies love add-ins. Try pecans, caramel bits, or chunks of dark chocolate.
Q5: How long do brookies last?
Up to 4 days at room temp, 1 week in the fridge, and 2 months frozen.
Final Thoughts
These Fudgy Chewy Brookies are the ultimate indulgence — rich, chewy, and deeply chocolatey. They bridge the gap between brownies and cookies so you never have to choose again. With their shiny, crinkled tops and melt-in-your-mouth centers, they’re the kind of dessert that disappears fast (so maybe make a double batch).
Whether you’re an experienced baker or just diving into homemade desserts, this recipe is easy, reliable, and guaranteed to impress. Serve them warm with ice cream, gift them to a friend, or sneak one late at night with a glass of milk — we won’t tell!
Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one.
Print
Fudgy Chewy Brookies
- Total Time: 50 minutes
- Yield: 16 brookies 1x
- Diet: Vegetarian
Description
The ultimate mash-up of brownies and cookies! These Fudgy Chewy Brookies have a glossy, crackly brownie top, gooey centers, and chewy cookie pockets studded with chocolate chips. Perfect for bake sales, parties, or weeknight treats—simple pantry ingredients, big chocolate payoff.
Ingredients
BROWNIE BATTER
- 1/2 cup (113g) unsalted butter, melted and slightly cooled
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (64g) all-purpose flour, spooned & leveled
- 1/4 teaspoon fine salt
- 1/2 cup (85g) semi-sweet chocolate chips (optional)
COOKIE DOUGH
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) packed light brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 3/4 cup (130g) semi-sweet chocolate chips
Instructions
1. Prep: Heat oven to 350°F (175°C). Line an 8×8-inch (20×20cm) metal pan with parchment, leaving overhang for lifting.
2. Brownie batter: Whisk melted butter, sugar, eggs, and vanilla until thick and glossy (30–45 seconds). Sift in cocoa, flour, and salt; whisk just to combine. Fold in chips if using. Set aside.
3. Cookie dough: Beat softened butter with brown sugar and granulated sugar on medium 2–3 minutes until light. Beat in egg and vanilla. Add flour, baking soda, and salt; mix on low just until combined. Fold in chocolate chips.
4. Assemble: Spread half of the brownie batter in the pan. Scoop heaping tablespoons of cookie dough all over. Dollop the remaining brownie batter between cookie mounds. Gently marble with a butter knife (2–3 swirls only).
5. Bake: 28–33 minutes, until edges are set and the center still looks slightly underbaked with a few moist crumbs on a toothpick.
6. Cool & slice: Cool in pan on a rack at least 1 hour (or chill 30 minutes) before lifting and cutting into 16 squares for clean edges.
7. Serve: Enjoy warm (gooey!) or room temp (chewier). Great with vanilla ice cream and a drizzle of warm chocolate sauce.
Notes
Texture tip: Pull them when the middle looks just a touch underbaked; they set as they cool for maximum fudgy chew.
Measure flour right: Spoon & level. Too much flour = cakey brookies.
Pan choice: Metal pans bake more evenly and set faster than glass/ceramic.
Add-ins: Swirl 1/4 cup warmed peanut butter or caramel over the top; or add 1/2 cup chopped walnuts/pecans.
Gluten-free: Use a quality 1:1 gluten-free flour blend for both batters.
Egg-free: Replace each egg with 1/4 cup unsweetened applesauce (texture will be slightly softer but still chewy).
Boxed hack: Use half a box of brownie mix (prepared per box) for the brownie layer + homemade cookie dough on top.
Storage: Airtight at room temp up to 4 days; fridge 1 week. Freeze slices up to 2 months—thaw or warm 10–15 seconds in microwave.
“No chocolate” twist (for variety): Make blondie-cookie bars by swapping the brownie batter for a blondie base (omit cocoa; add 1/4 cup flour and 1/2 cup white chocolate chips).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 265
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg