Hey y'all! If you love brownies and chewy chocolate chip cookies, get ready for the ultimate mash-up: The Best Fudgy Chewy Browkies (Brookies)! These decadent bars combine a rich, chocolatey brownie bottom with a soft, gooey cookie topping, making them the perfect treat for parties, holidays, potlucks, or anytime you crave something spectacular. Trust me, one bite and you'll be hooked. Let's get cooking!
Why You'll Love This
- Rich, fudgy brownies layer perfectly with soft, chewy cookies in every bite.
- This recipe uses simple pantry staples—no fancy ingredients required!
- Perfect for sharing at gatherings or as a decadent family dessert.
- Easy step-by-step directions mean anyone can bake these brookies like a pro.
- Customizable for mix-ins or dietary needs—check out the fun variations!
Ingredients
For the Brownie Layer:
- ½ cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup (40g) unsweetened cocoa powder
- ½ cup (63g) all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
For the Cookie Layer:
- ½ cup (115g) unsalted butter, softened
- ⅓ cup (67g) brown sugar, packed
- ⅓ cup (67g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (175g) semisweet chocolate chips
Directions
Prep Time: 20 minutes | Cook Time: 35 minutes | Total Time: 55 minutes
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C). Line a 9x9 inch (23x23 cm) square baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the parchment and sides.
Step 2: Make the Brownie Batter
In a medium bowl, whisk together melted butter and sugar until well combined. Beat in eggs and vanilla. Add cocoa powder, flour, salt, and baking powder; stir until smooth and glossy. Spread the brownie batter evenly into the prepared pan.
Step 3: Make the Cookie Dough
In a separate bowl, cream the softened butter with both sugars until light and fluffy. 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
Drop spoonfuls of the cookie dough over the brownie layer, then gently spread to cover. It’s okay if some brownie shows through—this creates a gorgeous marbled effect as it bakes!
Step 5: Bake
Bake in the preheated oven for 33-36 minutes, or until the cookie top is golden and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are perfect for that fudgy center).
Step 6: Cool & Slice
Cool the brookies completely in the pan (about 1 hour). Use the parchment to lift out, then slice into bars. Enjoy!
Notes
- Let the brookies cool thoroughly for clean, neat slices—they’ll hold together better!
- For ultra-fudgy centers, slightly underbake; just watch the cookie layer for doneness.
- Add a sprinkle sea salt on top before baking for an extra flavor pop!
Variations
- Peanut Butter Brookies: Swirl ¼ cup creamy peanut butter into the brownie batter before adding the cookie dough.
- Gluten-Free Brookies: Substitute a 1:1 gluten-free all-purpose flour blend in both layers.
- Triple Chocolate Brookies: Use dark chocolate chips in the cookie layer and add ½ cup white chocolate chips to the brownie batter.
Required Equipment
- 9x9 inch (23x23 cm) square baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or sturdy whisk
- Measuring cups and spoons
- Spatula
Storage Instructions
Store cooled brookies in an airtight container at room temperature for up to 4 days. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw at room temp before serving.
Suggested Pairings & Serving Recommendations
- Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
- Pair with a cold glass of milk or hot coffee for a classic treat.
- Top with a drizzle of caramel or chocolate sauce for an extra decadent twist!
Pro Tips
- Line the pan for easy removal and picture-perfect bars every time.
- Don’t overmix the cookie dough; this keeps it soft and chewy.
- Chill the assembled brookies for 20 minutes before baking for cleaner layers.
FAQ
Can I double this recipe?
Yes! Simply double all ingredients and bake in a 9x13 inch pan, increasing the bake time by 5-8 minutes as needed.
How do I know when brookies are done?
The top should be golden, and a toothpick inserted in the center will come out with moist crumbs but not raw batter.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even toffee bits make delicious additions—fold ½ cup into either layer.
Ingredients
- 1 cup (225g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1 cup (220g) brown sugar, packed
- 3 large eggs
- 1 tablespoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (180g) semi-sweet chocolate chips
Instructions
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1Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper and set aside.
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2In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth and well combined.
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3Add eggs and vanilla extract to the butter-sugar mixture and mix until fully incorporated.
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4In a separate bowl, sift together all-purpose flour, cocoa powder, baking powder, and salt. Gradually stir the dry ingredients into the wet mixture until just combined.
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5Fold in the chocolate chips. Pour the batter into the prepared pan and spread evenly.
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6Bake for 28-32 minutes, or until the top is set but the center is still slightly gooey. Let cool before cutting into squares and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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