Fudgy Chewy Brookies (Printable)
Fudgy brownie layer topped with chewy chocolate-chip cookie dough, baked into rich, portable bars.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup packed brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# Steps:
01 - Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, whisking until the mixture is smooth and glossy.
03 - Gently fold in the flour, cocoa powder, and salt until just combined. Do not overmix. Spread the brownie batter evenly across the bottom of the prepared baking pan.
04 - In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together until light and creamy. Mix in the egg and vanilla extract until fully incorporated.
05 - In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
06 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread with a spatula to cover the surface — it is fine if some brownie batter peeks through.
07 - Bake for 28 to 33 minutes, or until the cookie top is golden and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to maintain a fudgy texture.
08 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 even bars.
# Expert Tips:
01 -
- You get the crackly top of a brownie and the golden chew of a cookie in every single bite, no choosing required.
- The layers bake together at the edges but stay distinct in the center, which feels like a small miracle every time you cut into it.
02 -
- Underbaking slightly and chilling the pan before slicing gives you the gooey, clean squares that look like they came from a professional kitchen.
- If the cookie dough feels too soft to handle, refrigerate it for ten minutes before dropping it onto the brownie layer.
03 -
- Use a plastic knife or a knife warmed under hot water to cut cleaner squares without tearing the layers apart.
- The brownie batter should look slightly thick and glossy before you spread it, so if it seems too runny, let it sit for two minutes and it will thicken naturally.