The Best Fudgy Chewy Brookies

These fudgy chewy brookies combine the best of both dessert worlds: rich, decadent brownies and soft, chewy chocolate chip cookies. I bake them together in one pan for a layered treat that’s gooey, chocolatey, and totally irresistible. Each bite delivers the deep cocoa flavor of a brownie with the buttery chew of a cookie—what’s not to love?

Why You’ll Love This Recipe

I love making brookies when I can’t decide between brownies and cookies. They’re indulgent, easy to make, and always a crowd-pleaser. The fudgy brownie base gives it richness, while the cookie layer adds texture and sweetness. Plus, they slice beautifully, making them perfect for sharing, gifting, or serving at parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

• unsalted butter

• granulated sugar

• brown sugar

• eggs

• vanilla extract

• unsweetened cocoa powder

• all-purpose flour

• salt

• chocolate chips or chunks (optional)

For the cookie layer:

• unsalted butter

• brown sugar

• granulated sugar

• egg

• vanilla extract

• all-purpose flour

• baking soda

• salt

• chocolate chips

Directions

1. I preheat the oven to 350°F and line a square baking pan (8×8 or 9×9) with parchment paper.

2. For the brownie batter, I melt the butter and mix it with both sugars. I whisk in the eggs and vanilla, then stir in cocoa powder, flour, salt, and chocolate chips until smooth.

3. I pour the brownie batter into the prepared pan and smooth the top.

4. For the cookie dough, I cream the butter with both sugars, then add the egg and vanilla. I stir in the flour, baking soda, salt, and chocolate chips until a soft dough forms.

5. I drop spoonfuls of cookie dough on top of the brownie layer and gently spread them out. I don’t need full coverage—some brownie peeking through is perfect.

6. I bake for 30–35 minutes, until the top is golden and a toothpick inserted comes out with moist crumbs but not wet batter.

7. I let it cool in the pan before slicing into squares.

Servings and timing

This recipe makes about 12–16 brookies, depending on how I cut them.
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: about 50 minutes

Variations

Sometimes I mix in chopped nuts or swirl in a bit of peanut butter for extra flavor. I’ve also used dark chocolate chunks or white chocolate chips for variety. If I want a shortcut, I use boxed brownie mix and make homemade cookie dough on top—or vice versa. For a festive touch, I add sprinkles or a pinch of flaky sea salt on top before baking.

storage/reheating

Brookies store well in an airtight container at room temperature for up to 4 days. I can refrigerate them for longer shelf life or freeze them for up to 2 months. I reheat them in the microwave for 10–15 seconds if I want that warm, melty texture again.

FAQs

Can I use boxed brownie mix?

Yes, I often do when I’m short on time. I prepare the brownie mix as directed, then add homemade cookie dough on top.

Why are my brookies dry?

Overbaking is usually the cause. I check doneness early and look for moist crumbs on the toothpick, not a completely dry center.

Can I double the recipe?

Yes, I double everything and bake in a 9×13 pan. The bake time may need an extra 5–10 minutes, so I keep an eye on it.

How do I get clean slices?

I let the brookies cool completely, then use a sharp knife cleaned between cuts. Chilling them briefly also helps with neater slices.

What’s the texture like?

The brownie layer is dense and fudgy, while the cookie layer is soft, chewy, and slightly crisp on top—perfect contrast in every bite.

Conclusion

These fudgy chewy brookies are the ultimate dessert mashup. They deliver rich chocolate flavor, a soft cookie bite, and a gooey, decadent texture that always satisfies. Whether I’m baking for guests, gifting treats, or simply indulging my sweet tooth, this recipe never fails to impress—and once I try it, I won’t want to go back to plain brownies or cookies again.

The Best Fudgy Chewy Brookies

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These fudgy chewy brookies combine rich brownies and soft chocolate chip cookies in one decadent dessert. With a gooey brownie base and a chewy cookie top, they’re the perfect treat for when you can’t choose between two favorites.

• Author: Lizaa
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12–16 brookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Brownie Layer:
• 1/2 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 tsp salt
• 1/2 cup chocolate chips or chunks (optional)
• Cookie Layer:
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking pan with parchment paper.
2. Make the brownie batter: In a bowl, mix melted butter with both sugars. Whisk in eggs and vanilla. Stir in cocoa powder, flour, salt, and chocolate chips until smooth. Pour into prepared pan and smooth the top.
3. Make the cookie dough: In another bowl, cream butter with both sugars. Add egg and vanilla, then mix in flour, baking soda, salt, and chocolate chips until dough forms.
4. Drop spoonfuls of cookie dough over the brownie layer. Gently spread, leaving some brownie exposed.
5. Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
6. Cool in the pan before slicing into squares.

Notes

• Add chopped nuts or swirl in peanut butter for extra richness.
• Use dark or white chocolate chips for variation.
• Top with sprinkles or flaky sea salt before baking.
• Store at room temp for up to 4 days, refrigerate longer, or freeze up to 2 months.
• Reheat in microwave for 10–15 seconds for a gooey texture.

Nutrition

• Serving Size: 1 brookie
• Calories: 290
• Sugar: 22g
• Sodium: 120mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 45mg