Fudgy Chewy Brookies (Print Version)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies for the ultimate dessert bars.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup (115 g) unsalted butter, melted
02 - 1 cup (200 g) granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 2/3 cup (65 g) unsweetened cocoa powder
06 - 2/3 cup (80 g) all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened to room temperature
09 - 1/2 cup (90 g) packed brown sugar
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 cup + 2 tbsp (130 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 3/4 cup (150 g) semi-sweet chocolate chips
# How to Make It:
01 - Preheat the oven to 350°F. Line a 9x9-inch square baking pan with parchment paper, leaving a slight overhang on the sides for easy removal.
02 - In a medium bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating until the mixture is glossy and smooth. Fold in the cocoa powder, flour, and salt until just incorporated. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully combined. Add the flour, baking soda, and salt, mixing until just incorporated. Gently fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough over the brownie batter. Gently flatten and spread the cookie dough to mostly cover the brownie layer—it is perfectly fine if a little brownie batter peeks through.
05 - Bake for 30 to 35 minutes, until the edges are golden and the center is just set. Do not overbake—the brookies should remain fudgy in the middle.
06 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 squares using a sharp knife.
# Expert Advice:
01 -
- Two desserts stacked into one pan means nobody at the table has to choose a favorite.
- The contrast between the dense fudgy bottom and the chewy golden top is genuinely irresistible.
02 -
- Underbaking slightly is the single most important decision you will make because brookies continue to firm up as they cool and nobody wants a dry one.
- The cookie dough layer will look too thick to spread but gentle pressure with damp fingertips works better than any spatula.
03 -
- If your kitchen is cold and the cookie dough feels too stiff to spread, let it sit at room temperature for ten minutes before layering it on the brownie batter.
- The real secret is resisting the urge to overmix either batter because a few streaks of flour are far better than a tough, cakey crumb.