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