Fudgy Chewy Brookies (Printable)
Decadent mashup of fudgy brownies and chewy chocolate chip cookies for the ultimate chocolate lover's treat.
# 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 plus 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 oven to 350°F (175°C). Line a 9×9-inch square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
02 - In a medium bowl, whisk melted butter and granulated sugar until well combined. Add eggs and vanilla extract, beating until the mixture is glossy and smooth. Stir in cocoa powder, flour, and salt until just combined—do not overmix. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, cream the softened butter with brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until fully incorporated. Add flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chips.
04 - Drop spoonfuls of cookie dough evenly over the brownie batter. Gently flatten and spread the cookie dough to mostly cover the brownie layer—it is fine if some 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 and moist in the middle.
06 - Allow the brookies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 even squares and serve.
# Expert Advice:
01 -
- You get two desserts in one pan, which means zero compromise and maximum chocolate payoff in every single bite.
- The contrast between the fudgy bottom and chewy top makes people think you spent far more effort than you actually did.
02 -
- Underbaking slightly is the secret to that fudgy center, so pull them out when the edges are done but the middle still looks barely set because it will continue cooking in the hot pan.
- Do not substitute melted butter for softened butter in the cookie layer or you will end up with a greasy spread instead of a chewy, pillowy topping.
03 -
- Use the parchment overhang to lift the entire slab out of the pan before slicing, and use a sharp knife wiped clean between each cut for those neat bakery style squares.
- Measure your cocoa powder by spooning it into the cup and leveling off rather than scooping directly, because packed cocoa can turn your brownie layer dry and bitter without you realizing why.