Why You’ll Love This Recipe
Fudgy Chewy Brookies are the perfect hybrid of brownies and cookies, delivering the best of both worlds in one delicious dessert. The brownie layer is dense and fudgy, while the cookie layer is soft, chewy, and slightly crisp at the edges. Every bite is a satisfying mix of textures and deep chocolate flavor. Plus, you don’t have to choose between cookies and brownies—these brookies let you have both! Whether you’re serving them at a party or enjoying them for a sweet treat after dinner, they are sure to impress.
Ingredients
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For the Brownie Layer:
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1/2 cup unsalted butter, melted
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/3 cup unsweetened cocoa powder
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1/2 cup all-purpose flour
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1/4 teaspoon salt
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1/4 teaspoon baking powder
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For the Cookie Layer:
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1/2 cup unsalted butter, softened
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1/2 cup brown sugar, packed
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1/4 cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/2 cups all-purpose flour
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup semi-sweet chocolate chips
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(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
For the Brownie Layer:
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Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper.
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In a mixing bowl, combine the melted butter and granulated sugar. Stir in the eggs and vanilla extract until fully incorporated.
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Add the cocoa powder, flour, salt, and baking powder, and mix until smooth. Set aside.
For the Cookie Layer:
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In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
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Beat in the egg and vanilla extract until well combined.
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Gradually mix in the flour, baking soda, and salt until a dough forms.
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Fold in the chocolate chips until evenly distributed.
Assembling the Brookies:
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Pour the brownie batter into the prepared pan, spreading it out evenly.
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Drop spoonfuls of the cookie dough over the brownie layer. You don’t need to spread it out completely—just let it sit on top in dollops.
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Use a knife or a skewer to swirl the two layers together slightly for that classic brookie marbled look.
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Bake for 30-35 minutes or until a toothpick inserted into the center comes out with only a few moist crumbs (not wet batter).
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Let the brookies cool in the pan for at least 10 minutes before slicing into squares.
Servings and Timing
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Servings: 12-16 (depending on how large you cut the pieces)
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Prep Time: 15 minutes
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Cook Time: 30-35 minutes
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Total Time: 45-50 minutes
Variations
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Nutty Brookies: Add chopped walnuts or pecans to the brownie or cookie layer for extra crunch and flavor.
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Salted Caramel Brookies: Drizzle some salted caramel sauce on top of the brookies after baking for a sweet and salty twist.
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Peanut Butter Brookies: Swirl in some peanut butter with the brownie or cookie layers for a rich, nutty flavor.
Storage/Reheating
Store leftover brookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can keep them in the fridge for up to a week. These brookies can also be frozen for up to 2-3 months—just wrap them tightly in plastic wrap and foil before freezing. To enjoy them again, simply thaw at room temperature or reheat them in the microwave for 10-15 seconds for a warm, gooey treat.
FAQs
Can I use a different type of chocolate for the brookies?
Yes, you can use milk chocolate or dark chocolate chips instead of semi-sweet. Keep in mind that the sweetness of the brookies will vary depending on the type of chocolate you choose.
Can I make these brookies without eggs?
Yes, you can substitute the eggs with flax eggs or a commercial egg replacer if you need a vegan or egg-free option.
What can I do if I don’t have an 8×8-inch pan?
If you don’t have an 8×8-inch pan, you can use a 9×9-inch pan, though your brookies will turn out slightly thinner. Alternatively, you can also use a round cake pan with similar results.
Can I freeze the dough before baking?
Yes, you can freeze the dough! For the brownie layer, chill the batter, and for the cookie layer, you can freeze spoonfuls of the dough. Just allow them to thaw for about 30 minutes before assembling and baking.
How can I make these brookies chewier?
For a chewier texture, ensure you don’t overbake the brookies. Remove them from the oven when a toothpick comes out with just a few moist crumbs rather than a clean toothpick.
Can I use margarine instead of butter?
While you can use margarine, butter tends to provide better flavor and texture. If you must use margarine, try to choose one with a higher fat content for better results.
What’s the best way to cut brookies into squares?
Allow the brookies to cool for at least 10-15 minutes before cutting them. Use a sharp knife to make clean cuts, and if needed, run the knife under warm water to make slicing easier.
Can I add frosting to these brookies?
If you love extra sweetness, you can top your brookies with a thin layer of chocolate ganache or frosting, but they’re already pretty decadent on their own!
Can I make these brookies with a gluten-free flour blend?
Yes, you can use a gluten-free all-purpose flour blend in place of regular flour. Be sure to choose one that includes xanthan gum for the best texture.
How do I prevent the cookie layer from sinking into the brownie layer?
Ensure both layers are thick enough when adding them to the pan. The brownie layer should be somewhat firm, and the cookie dough should be in dollops rather than spread out, so they have less chance of sinking.
Conclusion
Fudgy Chewy Brookies are a must-try for anyone who loves both brownies and cookies. With their rich, chocolatey brownie base and soft, chewy cookie top, these brookies will quickly become a favorite in your dessert rotation. Easy to make, incredibly satisfying, and bursting with flavor, they’re perfect for any occasion—whether you’re treating yourself or sharing with friends.
Fudgy Chewy Brookies: An Ultimate Amazing Recipe
These Fudgy Chewy Brookies are a perfect hybrid of rich, fudgy brownies and chewy cookies! With a soft, gooey brownie bottom and a crisp, chewy cookie top, this dessert is a crowd-pleaser. Easy to make and irresistibly delicious, these brookies are the ultimate treat for any occasion!
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
- Yield: 9-12 squares
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Brownie Layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- For the Cookie Layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup chocolate chips (or chunks)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper or lightly grease it.
- Make the Brownie Layer:
- In a mixing bowl, combine the melted butter and sugar. Whisk in the eggs and vanilla extract until smooth.
- Sift together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. Set aside.
- Make the Cookie Layer:
- In a separate bowl, beat the softened butter with both sugars until light and fluffy.
- Add in the egg and vanilla extract, beating until smooth.
- In another bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
- Assemble the Brookies:
- Pour the brownie batter into the prepared baking pan and spread it evenly to cover the bottom.
- Spoon dollops of the cookie dough on top of the brownie layer. Use a spatula or spoon to gently spread the cookie dough over the brownie layer, but don’t worry if it’s not perfectly even.
- Bake: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs (not wet batter). The cookie top should be golden brown, and the brownie layer should be fudgy.
- Cool and Serve: Allow the brookies to cool completely in the pan before cutting them into squares.
Notes
- For an extra indulgent treat, add a handful of crushed nuts (such as walnuts or pecans) into the brownie layer.
- These brookies are perfect served warm with a scoop of vanilla ice cream on top!
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
