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.
