Fudgy Chewy Brookies Bars (Print Version)
Rich brownie base topped with chewy chocolate chip cookie dough, baked into gooey chocolate 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 - 1/2 cup (65 g) all-purpose flour
06 - 1/3 cup (30 g) unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup (115 g) unsalted butter, softened
09 - 1/2 cup (100 g) brown sugar, packed
10 - 1/4 cup (50 g) granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups (150 g) all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup (110 g) chocolate chips
# How to Make It:
01 - Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated. Fold in the flour, cocoa powder, and salt until just combined. Spread the batter evenly across the bottom of the prepared pan.
03 - 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 well blended. 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.
04 - 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.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
06 - Allow the brookies to cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 bars.
# Expert Advice:
01 -
- You get the dense fudgy brownie base and the golden chewy cookie top in every single bite without having to choose.
- The two batters bake into each other just enough to feel like one unified dessert rather than two awkwardly stacked layers.
02 -
- Overbaking is the number one enemy because the difference between fudgy and cakey brownies is literally two minutes in the oven.
- Chilling the finished brookies for an hour before slicing gives you cleaner edges and an even chewier texture.
03 -
- The cookie dough spreads more than you think so keep the spoonfuls spaced apart to avoid one giant cookie crust.
- Slightly underbaking and refrigerating overnight produces the densest fudgiest texture you will ever experience from a home oven.