Fudgy Chewy Brookies – The Ultimate Brownie–Cookie Mashup

Hey you! If you’ve ever stood in the kitchen trying to choose between a soft, fudgy brownie and a chewy, chocolate-chip cookie… I’ve got your sweet solution. Brookies are the best of both worlds: a rich brownie base topped with a golden, chewy cookie layer. I make them whenever I want a crowd-pleaser that feels a little special without being fussy. They slice beautifully, travel well, and taste like a bakery treat you made with your own two hands.

In this recipe, you and I will build two simple batters—one brownie, one cookie—then layer and bake them into one pan of chocolatey bliss. The texture contrast is everything: melty, dense brownie underneath with those classic cookie notes (butter, vanilla, brown sugar) on top. If you’re ready to wow your family—or just treat yourself—let’s bake some unforgettable brookies.

Nutritional Benefits

Okay, brookies are a dessert (and a decadent one!), but making them at home lets you choose higher-quality ingredients and tweak a few things for balance. Dark cocoa offers antioxidants and a deeper chocolate flavor, while using a portion of brown sugar in the cookie dough adds moisture so the top stays chewy with fewer dry edges. A small swap like using dark chocolate chips instead of milk chocolate can reduce overall sweetness while boosting cocoa richness. And because these are quite satisfying, smaller squares still feel indulgent—perfect for mindful portions.

Adaptable Variations

• Gluten-Free: Use a good 1:1 gluten-free flour blend for both layers. Chill the cookie dough 10–15 minutes before layering to help the texture.
• Dairy-Free: Swap butter for plant-based butter sticks and use dairy-free chocolate chips. The result is still wonderfully fudgy and chewy.
• Peanut Butter Brookies: Fold 2–3 tbsp peanut butter into the cookie dough or swirl 2 tbsp into the brownie layer before baking.
• Espresso Boost: Add 1 tsp instant espresso powder to the brownie batter to intensify the chocolate flavor (it won’t taste like coffee—just more chocolatey).
• Salted Caramel Drizzle: After baking, drizzle warm salted caramel over the cooled slab and finish with a pinch of flaky sea salt.

The Recipe: Fudgy Chewy Brookies

Pan & Prep

• Pan: 9×13-inch metal baking pan (or 8×12). Line with parchment, leaving overhang for easy lifting.
• Oven: 175°C / 350°F (rack in the center).

Ingredients – Brownie Layer

• 170 g (3/4 cup) unsalted butter
• 200 g (1 cup) granulated sugar
• 110 g (1/2 cup, packed) light brown sugar
• 2 large eggs + 1 egg yolk, room temperature
• 2 tsp vanilla extract
• 75 g (3/4 cup) unsweetened cocoa powder (Dutch-process or natural)
• 95 g (3/4 cup) all-purpose flour
• 1/2 tsp fine salt
• 90 g (1/2 cup) dark chocolate chips or chunks (optional but recommended)

Ingredients – Cookie Layer

• 115 g (1/2 cup) unsalted butter, softened
• 120 g (1/2 cup, packed) light brown sugar
• 75 g (1/3 cup) granulated sugar
• 1 large egg, room temperature
• 1 1/2 tsp vanilla extract
• 180 g (1 1/2 cups) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 150 g (3/4 cup) semisweet or dark chocolate chips

Instructions

1. Prep the pan: Grease the pan lightly, then line it with parchment paper, leaving “handles” to lift the brookies out later. Preheat oven to 175°C / 350°F.
2. Make the brownie batter: In a medium saucepan, melt the 170 g butter over low heat. Remove from heat and whisk in granulated sugar and brown sugar until glossy. Whisk in eggs and yolk one at a time, then vanilla. Sift in cocoa, flour, and salt; fold gently until just combined. Stir in chocolate chips, if using. Spread evenly in prepared pan.
3. Make the cookie dough: In a bowl, beat softened butter with brown and granulated sugars until light and creamy, 1–2 minutes. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to wet and mix until just combined. Fold in chocolate chips.
4. Layer: Dollop the cookie dough by spoonfuls over the brownie batter, then gently spread or pat to mostly cover (some gaps are okay—swirly tops are pretty!).
5. Bake: Bake 24–30 minutes, rotating the pan once at 15 minutes. The edges should be set and golden; the center should look slightly underdone but not jiggly. A toothpick inserted in a brownie area should come out with moist crumbs, not wet batter.
6. Cool completely: Place pan on a rack and cool at least 1 hour (longer is better). Lift out using the parchment and slice into squares.

Practical & Valuable Tips

• Don’t overbake: Brookies continue to set as they cool. Pull them when the center still has a touch of softness for maximum fudginess.
• Room-temp eggs matter: They emulsify better, giving you shinier brownies and chewier cookies. To warm eggs quickly, place them in warm water for 5–7 minutes.
• Clean cuts: Chill the slab for 20–30 minutes before slicing. Use a warm, sharp knife and wipe between cuts for bakery-worthy squares.
• Flavor balance: A sprinkle of flaky sea salt on the warm brookies makes the chocolate pop and keeps sweetness in check.
• Make-ahead: You can prepare both batters a day ahead. Keep brownie batter covered in the fridge and cookie dough chilled. Bring to room temp just until spreadable before layering.

Storage & Serving

• Room temperature: Store in an airtight container for 3–4 days. Slip in a slice of sandwich bread to keep them soft.
• Freezer: Wrap individual squares tightly and freeze up to 2 months. Thaw at room temperature or give them 10–15 seconds in the microwave.
• Serving ideas: Warm with a scoop of vanilla ice cream, drizzle with warm chocolate sauce, or crumble into a parfait with whipped cream and berries.

Frequently Asked Questions

1. Can I bake in an 8×8 or 9×9 pan? Yes—halve each layer’s ingredients or bake the full recipe but extend the time and expect a thicker bar. Start checking around 32 minutes.
2. Why did my brookies turn cakey? Overmixing or overbaking usually does it. Fold dry ingredients gently, and pull the pan when a toothpick shows moist crumbs (not dry).
3. Can I add nuts? Absolutely. Stir 1/2 cup toasted walnuts or pecans into either layer for crunch. Chop them fairly small for clean slices.
4. How do I get an extra-gooey center without raw batter? Bake until edges are set and center is just barely glossy, then cool completely. Residual heat finishes the set while preserving fudginess.

Troubleshooting & Substitutions

• No cocoa? Replace 25 g of flour in the brownie layer with 60 g melted dark chocolate, whisked in after the butter—flavor will be richer, texture slightly denser.
• Only granulated sugar on hand? Use it in the cookie layer but add 1 tsp molasses or honey to mimic brown sugar’s moisture.
• Butter too firm for creaming? Microwave in 5-second bursts just until pliable—soft, not melted. Melted butter will change the cookie texture.

Call to Action

If you bake these Fudgy Chewy Brookies, I want to see your pan of glory! Snap a pic and tag me on Pinterest, then save this recipe to your Chocolate Cravings board so you can find it the next time you’re torn between brownies and cookies. If you tried a twist—gluten-free, espresso, peanut butter—tell me in the comments so we can all try your version next. Happy baking! 🍫🍪