The Best Fudgy Chewy Brookies
Indulge in the ultimate brookies—a decadent fusion of ultra‑fudgy brownie and chewy chocolate chip cookie layers that delivers rich chocolate flavor and irresistible texture in every bite.
Ingredients
Brownie Layer
- 1 cup 226 g unsalted butter, cubed
- 8 oz 226 g semi‑sweet chocolate, chopped
- 1¼ cups 250 g granulated sugar
- ¾ cup 150 g light brown sugar, packed
- 4 large eggs room temperature
- 2 tsp pure vanilla extract
- 1 cup 125 g all‑purpose flour
- 1 cup 100 g Dutch‑process cocoa powder, sifted
- ½ tsp salt
Cookie Layer
- 1 cup 226 g unsalted butter, softened
- ¾ cup 150 g granulated sugar
- ¾ cup 150 g light brown sugar, packed
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2½ cups 312 g all‑purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ cups 255 g semi‑sweet chocolate chips
Instructions
Prep & Preheat
- Preheat oven to 350 °F (175 °C).
- Line a 9×13″ baking pan with parchment paper, leaving an overhang for easy removal.
Make Brownie Layer
- In a small saucepan over low heat, melt butter and chopped chocolate, stirring until smooth. Let cool 5 minutes.
- In a bowl, whisk granulated sugar and brown sugar together.
- Pour cooled chocolate mixture into sugars and whisk to combine.
- Add eggs one at a time, whisking until each is fully incorporated. Stir in vanilla.
- Sift flour, cocoa powder, and salt into the bowl. Fold gently until just combined (do not overmix).
- Spread brownie batter evenly in the prepared pan.
Make Cookie Layer
- In a clean bowl, use a mixer to cream softened butter with granulated and brown sugars until light and fluffy (2–3 minutes).
- Beat in eggs, one at a time, then mix in vanilla.
- Whisk together flour, baking soda, baking powder, and salt; gradually add to butter mixture on low speed until just combined.
- Fold in chocolate chips with a spatula.
Assemble & Bake
- Drop spoonfuls of cookie dough over the brownie batter. Optionally, swirl lightly for a marbled look.
- Bake 30–35 minutes, or until the cookie layer is golden and a toothpick inserted in the center comes out with moist crumbs.
- Cool completely in pan on a wire rack (1–2 hours). Use parchment overhang to lift out and slice.
Notes
- Room‑Temp Ingredients: Ensures even incorporation and smooth texture.
- Don’t Overbake: Check at 30 minutes; center should still be slightly underdone to achieve fudginess.
- Storage: Store at room temperature in an airtight container for up to 3 days, or refrigerate up to 1 week. Freeze individually wrapped bars up to 3 months.
- Variations: Add nuts, white chocolate chips, espresso powder, or swirl peanut butter or caramel before baking.