Fudgy Chewy Brookies (Printable)
Fudgy brownie layer topped with chewy chocolate-chip cookie dough, baked into rich, portable bars.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# Directions:
01 - Preheat oven to 350°F. 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 well combined. Add the eggs and vanilla extract, whisking vigorously until the mixture is smooth and glossy.
03 - Gently fold in the flour, cocoa powder, and salt using a spatula, stirring just until no dry streaks remain. Spread the brownie batter evenly across the bottom of the prepared pan.
04 - In a separate bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and creamy, about 2 minutes. Mix in the egg and vanilla extract until fully incorporated.
05 - Whisk together the flour, baking soda, and salt in a small bowl. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips evenly throughout the dough.
06 - Drop spoonfuls of the cookie dough over the brownie batter. Gently spread with a spatula to cover the surface as evenly as possible — some brownie peeking through is perfectly fine.
07 - Bake for 28 to 33 minutes, until the cookie top is golden and a toothpick inserted into the center comes out with a few moist crumbs attached. Do not overbake.
08 - Let the brookies cool completely in the pan. Use the parchment overhang to lift the slab out, then cut into 16 even squares.
# Expert Tips:
01 -
- You get two desserts in one pan, which feels like straight up magic when youre short on time but big on cravings.
- The contrast between the dense fudgy bottom and the golden chewy top will ruin plain brownies for you forever.
02 -
- Overbaking is the number one enemy here, so pull them out when the center still looks slightly underdone because they continue setting as they cool.
- Chilling the whole pan in the fridge for an hour before slicing gives you those impossibly clean, bakery worthy edges.
03 -
- Slightly underbake the brownie layer by a minute or two because the cookie layer on top traps moisture and everything continues cooking after you pull it out.
- Reserve a small handful of chocolate chips to press into the top of the cookie dough right before baking for those gorgeous melty puddles on the surface.