The Best Fudgy Chewy Brookies – Brownie + Cookie Perfection
Indulge in the ultimate dessert with these Fudgy Chewy Brookies! A decadent layer of rich, fudgy brownie topped with a soft, chewy cookie layer creates the perfect mashup of chocolatey goodness. Easy to make, irresistible, and perfect for parties, holidays, or anytime you need a sweet treat. One bite and you’ll be hooked!
Equipment
- 8x8 or 9x9-inch square baking pan
- Mixing bowls
- Spatula
- Electric mixer or hand whisk
- Parchment paper or nonstick spray
- Oven thermometer (optional, for accuracy)
Ingredients
Brownie Base:
- 4 oz (115 g) semi-sweet or dark chocolate
- ½ cup (115 g) unsalted butter, melted
- ½ cup (100 g) granulated sugar
- 2 large eggs
- ½ tsp salt
- ½ cup (65 g) all-purpose flour
Cookie Top:
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) brown sugar
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ½–¾ cup (90–130 g) chocolate chips or chunks
- Optional: ½ cup chopped nuts, caramel, or peanut butter swirls
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line a square pan with parchment paper and lightly grease.
- Brownie Base: Melt chocolate and butter together until smooth. Whisk eggs and sugar in a bowl, fold in melted chocolate mixture, then add flour and salt gently. Pour evenly into pan.
- Cookie Dough: Cream softened butter with brown and white sugars until fluffy. Beat in egg and vanilla. Fold in flour, baking soda, salt, and chocolate chips (plus optional add-ins).
- Layer: Drop cookie dough over brownie layer in dollops, gently spread to cover.
- Bake: 30–35 minutes, or until cookie top is golden and a toothpick in the brownie has moist crumbs. Avoid overbaking.
- Cool: Let cool 15–20 minutes, then lift from pan and transfer to cooling rack. Slice when slightly cooled.
- Serve: Enjoy warm, or pair with ice cream, coffee, or drizzle with chocolate/caramel sauce.
Notes
- For fudgier brownies, slightly increase chocolate or butter in the base.
- For chewier cookies, slightly increase brown sugar or reduce flour.
- Store in an airtight container at room temperature for 3–4 days, refrigerate up to 1 week, or freeze slices for up to 2 months.
- Try variations with nuts, caramel, peanut butter, or white chocolate for extra indulgence.
- For gluten-free options, substitute almond or oat flour; for vegan, use flax eggs and dairy-free butter/chocolate.