I’m excited to share one of my absolute favorite recipes with you: the fudgy chewy brookies. If you’ve ever struggled to decide between brownies and cookies, this recipe solves that dilemma perfectly by combining the best qualities of both into one irresistible treat. I’ve always loved the contrast of a rich, fudgy brownie layered with a soft, chewy cookie on top. It’s like having two desserts in one, and it never fails to impress friends and family.
What makes these brookies truly special is how they deliver the perfect texture and flavor balance. The brownie base is deeply chocolatey and dense, while the cookie layer adds a subtle sweetness and delightful chewiness. You’ll love the way these brookies hold together yet feel soft and moist every time you bite into them. Plus, they’re incredibly versatile. Whether you want to make them for a casual snack, a party dessert, or even a gift, brookies fit the bill. You can easily swap in different types of chocolate chips or nuts to match your preference or occasion.
Another great thing about this recipe is how affordable it is. The ingredients are simple, pantry staples you probably already have or can get easily without breaking the bank. From all-purpose flour and cocoa powder to brown sugar and eggs, this recipe doesn’t call for any fancy or expensive items. This makes brookies a fantastic choice when you want to bake something impressive but don’t want to spend a lot.
Here’s a quick overview of the ingredients you’ll need:
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All-purpose flour
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Unsweetened cocoa powder
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Baking powder
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Salt
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Semi-sweet chocolate chips
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For the cookie layer: more flour, baking soda, salt, unsalted butter, sugars, egg, vanilla, and chocolate chips
With these simple ingredients, you’ll create a dessert that feels indulgent but is straightforward to make. I can’t wait for you to try this recipe and enjoy the perfect harmony of fudgy brownies and chewy cookies all in one bite.
How to Prepare The Best Fudgy Chewy Brookies – Step-by-Step Instructions
Making brookies might sound fancy, but it’s actually quite straightforward and quick. The secret lies in preparing the brownie and cookie layers separately, then combining them to bake into a delicious treat that’s rich and chewy all over. I always recommend following these step-by-step instructions closely for the best results, but feel free to customize it to your taste as you get comfortable with the process.
Preparing the Brownie Layer
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Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper or grease it well. This will make removing the brookies easier after baking.
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Mix dry ingredients in a medium bowl: sift together 1 cup of all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
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Cream the butter and sugars: In a large bowl, beat 1/2 cup unsalted butter (softened) with 3/4 cup granulated sugar and 1/4 cup brown sugar until fluffy.
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Add eggs and vanilla: Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.
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Combine wet and dry: Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined.
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Add chocolate chips: Stir in 1 cup semi-sweet chocolate chips to the batter for that extra melty goodness.
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Spread the brownie batter evenly in your prepared pan, smoothing the top with a spatula.
Preparing the Cookie Layer
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In a separate bowl, mix 1 cup all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon salt.
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Cream butter and sugars: Beat 1/4 cup unsalted butter (softened) with 1/4 cup granulated sugar and 1/4 cup brown sugar until creamy.
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Add egg and vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until the mixture is smooth.
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Combine dry and wet: Gradually mix in the dry ingredients until just combined.
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Add chocolate chips: Fold in 1 cup semi-sweet chocolate chips.
Combining and Baking
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Drop cookie dough by spoonfuls evenly over the brownie batter in the pan. You can gently spread it out with a spatula to cover most of the surface but don’t press it down too much.
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Bake for 25–30 minutes. The brookies are done when the edges are set but the center still looks slightly soft.
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Cool completely in the pan before slicing. This helps the brookies firm up and keeps them chewy and fudgy without falling apart.
Quick and Easy Tips
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Using room temperature butter and eggs helps the batters mix more smoothly.
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Don’t overmix the batters; folding gently keeps the texture tender.
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If you want a nuttier flavor, add chopped walnuts or pecans in either layer.
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You can swap semi-sweet chocolate chips with dark or milk chocolate for variation.
Brookies are a crowd-pleaser because they offer the best of both worlds—rich brownies and soft cookies combined in one perfect bite. Whether you’re baking for a family gathering, a bake sale, or just craving something homemade and comforting, this recipe never disappoints. Plus, it’s quick to prepare, making it ideal for busy days when you want a sweet treat without spending hours in the kitchen.
PrintThe Best Fudgy Chewy Brookies – Brownie Cookie Combo!
Brookies are the perfect combination of two classic desserts—brownies and cookies—baked together to create a fudgy, chewy, and irresistible treat. This recipe layers a dense chocolate brownie base with a soft chocolate chip cookie topping, offering a delightful contrast in texture and flavor that’s sure to satisfy any sweet tooth.
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 20 1x
Ingredients
Brownie Layer:
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Cookie Layer:
- 1 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/4 cup unsalted butter (softened)
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking pan by lining it with parchment paper or greasing it.
- In a medium bowl, sift together 1 cup flour, cocoa powder, baking powder, and salt for the brownie layer.
- In a large bowl, beat softened butter with granulated and brown sugars until fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Fold dry ingredients into wet mixture gently until just combined.
- Stir in chocolate chips. Spread batter evenly in the prepared pan.
- For the cookie layer, mix flour, baking soda, and salt in a bowl.
- In another bowl, cream butter with sugars until creamy.
- Beat in egg and vanilla extract until smooth.
- Gradually mix dry ingredients into wet, then fold in chocolate chips.
- Drop spoonfuls of cookie dough evenly over the brownie batter. Lightly spread to cover the surface without pressing down too much.
- Bake for 25–30 minutes until edges are set and center is slightly soft.
- Cool completely before slicing.
Notes
Use room temperature ingredients for better mixing.
Do not overmix batters to maintain tender texture.
Customize by adding nuts or using different chocolate types.
Store brookies in an airtight container at room temperature for up to 3 days.
FAQs About The Best Fudgy Chewy Brookies
Q: Can I make brookies ahead of time?
A: Absolutely! Brookies keep well at room temperature for up to 3 days if stored in an airtight container. You can also refrigerate them for up to a week or freeze for longer storage. Just thaw before serving.
Q: Can I use store-bought cookie dough instead of making my own?
A: Yes, using premade cookie dough is a convenient shortcut. Just drop spoonfuls of the dough over the brownie batter as directed and bake as usual.
Q: How do I know when the brookies are fully baked?
A: The edges should look set and slightly pulled away from the pan, while the center will remain a bit soft but not liquid. A toothpick inserted in the middle should come out with a few moist crumbs.
Q: Can I make brookies gluten-free?
A: You can substitute the all-purpose flour with a gluten-free baking blend, but results may vary slightly in texture. Make sure your cocoa powder and other ingredients are gluten-free as well.
Q: What if I want to make them vegan?
A: This recipe can be adapted using vegan butter, flax eggs or other egg substitutes, and dairy-free chocolate chips. Baking times may vary slightly, so keep an eye on the brookies as they bake.
Q: Can I add nuts or other mix-ins?
A: Definitely! Chopped walnuts, pecans, or even shredded coconut can add texture and flavor. Add them to either or both layers before baking.
Q: How do I store leftover brookies?
A: Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, freeze in a sealed container or freezer bag. Defrost before eating for best texture.