The Best Fudgy Chewy Brookies combine two of my favorite desserts—rich, chocolatey brownies and soft, buttery chocolate chip cookies—into one indulgent treat. These layered bars are the best of both worlds, with a fudgy brownie base and a chewy cookie top that bakes up golden, gooey, and impossible to resist.
Why You’ll Love This Recipe
I love brookies because I never have to choose between a brownie and a cookie. The fudgy base gives each bite that intense chocolate flavor, while the cookie layer adds sweetness, chewiness, and a buttery finish. They’re easy to make in one pan, perfect for sharing (or not!), and always a crowd-pleaser at parties, potlucks, or just at home with a glass of milk.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the brownie layer:
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Unsalted butter
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Granulated sugar
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Brown sugar
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Eggs
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Vanilla extract
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Unsweetened cocoa powder
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All-purpose flour
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Salt
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Chocolate chips (optional, for extra richness)
For the cookie layer:
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Unsalted butter, softened
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Brown sugar
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Granulated sugar
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Egg
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Vanilla extract
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All-purpose flour
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Baking soda
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Salt
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Chocolate chips
Directions
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I preheat the oven to 350°F (175°C) and line a baking pan with parchment paper.
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To make the brownie layer, I melt the butter, then whisk in the sugars, eggs, and vanilla until smooth. I stir in the cocoa powder, flour, and salt until just combined, then fold in chocolate chips if using. I pour the brownie batter into the prepared pan and spread it evenly.
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To make the cookie layer, I cream the softened butter with the sugars until light and fluffy. I mix in the egg and vanilla, then stir in the flour, baking soda, salt, and chocolate chips.
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I drop spoonfuls of cookie dough over the brownie batter, gently spreading it to cover most of the surface without mixing the layers.
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I bake for 30–35 minutes, or until the cookie top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
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I let the brookies cool completely in the pan before slicing into bars.
Servings and timing
This recipe makes about 16 brookies, depending on how big I cut them. It takes around 15 minutes of prep time and 30–35 minutes of baking time—so under an hour for one of the best treats ever.
Variations
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I swirl peanut butter into the brownie layer for a chocolate-peanut butter twist.
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I use white chocolate chips in the cookie layer for a fun flavor contrast.
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I sprinkle sea salt on top before baking for that sweet-salty finish.
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I add chopped nuts or toffee bits to either layer for extra texture.
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I use a boxed brownie mix to save time when I’m in a rush.
storage/reheating
I store brookies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. I reheat individual bars in the microwave for 10–15 seconds if I want that fresh-from-the-oven gooeyness. They also freeze well—just wrap tightly and thaw at room temp when ready to eat.
FAQs
What kind of pan should I use?
I usually use an 8×8 or 9×9-inch square baking pan. An 8×8 will give thicker brookies, while 9×9 makes them a bit thinner and chewier.
Can I use store-bought dough?
Yes, I’ve used pre-made cookie dough and even boxed brownie mix when I want a shortcut. It still turns out delicious.
How do I know when they’re done?
The cookie top should be golden and set. A toothpick inserted into the center should come out with a few moist crumbs—don’t overbake or they’ll dry out.
Can I make them gluten-free?
Yes, I use a 1:1 gluten-free flour substitute and make sure my other ingredients are certified gluten-free.
Can I double the recipe?
Absolutely. I double the ingredients and bake in a 9×13-inch pan, adjusting the bake time to about 35–40 minutes.
Conclusion
The Best Fudgy Chewy Brookies are my go-to when I want a dessert that truly delivers. Rich, gooey, chocolatey, and chewy all in one bite, they satisfy every sweet craving without making me choose between a brownie and a cookie. Whether I’m baking for guests or just treating myself, these brookies never fail to impress.
