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These brookies are the best of both worlds: half rich, fudgy brownie, half chewy chocolate chip cookie. They bring together two iconic desserts into one irresistible treat that’s soft, gooey, and loaded with chocolate. I love baking these when I can’t choose between a brownie and a cookie—because now I don’t have to.

Why You’ll Love This Recipe

I love how these brookies combine textures so perfectly. The brownie base is dense and fudgy, while the cookie layer is soft and chewy with crisp edges. The flavors meld together beautifully as they bake, and each bite is filled with chocolatey goodness. They’re also easy to make with basic ingredients I usually have in my pantry. Whether I’m baking for a party or just want something indulgent for the weekend, this recipe always satisfies.

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

  • Cocoa powder

  • All-purpose flour

  • Salt

  • Chocolate chips or chunks

For the cookie layer:

  • Unsalted butter, softened

  • Brown sugar

  • Granulated sugar

  • Egg

  • Vanilla extract

  • All-purpose flour

  • Baking soda

  • Salt

  • Chocolate chips

Directions

  1. I preheat the oven to 350°F (175°C) and line a square baking pan with parchment paper.

  2. I start with the brownie layer: I melt the butter, then stir in both sugars, eggs, and vanilla. I mix in the cocoa powder, flour, salt, and fold in the chocolate chunks. I spread this mixture evenly into the prepared pan.

  3. For the cookie layer, I cream together softened butter and sugars until light and fluffy. I add the egg and vanilla, then stir in the flour, baking soda, salt, and chocolate chips.

  4. I drop spoonfuls of the cookie dough over the brownie batter and gently spread it without fully mixing the two layers.

  5. I bake for 25–30 minutes, or until the cookie top is golden and a toothpick inserted in the center comes out with moist crumbs.

  6. I let them cool in the pan before slicing into squares. I like them slightly warm so the chocolate is still a bit melty.

Servings and timing

This recipe makes about 16 brookie squares. Prep time is around 20 minutes, and baking takes 25–30 minutes. I usually let them cool for another 15–20 minutes before slicing.

Variations

  • I sometimes use peanut butter chips or white chocolate chips for a twist.

  • For extra indulgence, I swirl a spoonful of Nutella or caramel into the brownie layer before baking.

  • I’ve also made a double chocolate cookie dough on top for an ultra-rich version.

Storage/Reheating

I store brookies in an airtight container at room temperature for up to 4 days. They stay moist and chewy. For longer storage, I freeze them individually wrapped and thaw them as needed. To reheat, I microwave a square for about 10 seconds to bring back that fresh-from-the-oven softness.

FAQs

What kind of chocolate should I use?

I use semisweet or dark chocolate chips for both layers, but I mix in chunks sometimes for extra texture. High-quality chocolate makes a big difference in flavor.

Can I use store-bought brownie or cookie dough?

Yes, when I’m short on time, I’ve used store-bought doughs. It still works and tastes great, though I prefer homemade for the best texture.

How do I keep the cookie dough from sinking into the brownie layer?

I gently press the cookie dough on top without mixing. It helps if the brownie batter is a little thick. The layers naturally set while baking.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free flour blend and had good results. I just make sure it includes xanthan gum or binders.

Are these better warm or cold?

Honestly, both. I love them warm when the chocolate is gooey, but they also firm up nicely when cool and become extra chewy.

Conclusion

These fudgy and chewy brookies are my favorite way to satisfy every dessert craving in one bite. With rich brownie and soft cookie layers, they’re easy to make and even easier to devour. Whether I’m baking them for friends or just treating myself, they’re always a hit—and they never last long.

Print

The Best Fudgy and Chewy Brookies – The Ultimate Brownie-Cookie Combo

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These fudgy and chewy brookies combine rich, dense brownie with soft, gooey chocolate chip cookie in one ultimate dessert bar. Perfect for when you can’t choose between a brownie or cookie, this easy, indulgent treat is loaded with chocolate and bakes up perfectly every time.

  • Author: Mayaa
  • Prep Time: 20 minutes
  • Cook Time: 25–30 minutes
  • Total Time: 60–70 minutes
  • Yield: About 16 squares
  • Category: Dessert, Bars
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • For the Brownie Layer:
  • 1/2 cup unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup cocoa powder
  • 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chocolate chips or chunks
  • 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 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a square baking pan with parchment paper.
  2. Make the brownie layer: Melt the butter, then stir in granulated sugar, brown sugar, eggs, and vanilla. Mix in cocoa powder, flour, and salt until just combined. Fold in chocolate chunks. Spread into the pan evenly.
  3. Make the cookie layer: Cream softened butter with brown sugar and granulated sugar until fluffy. Add egg and vanilla, then mix in flour, baking soda, salt, and chocolate chips.
  4. Drop spoonfuls of cookie dough over the brownie batter. Gently spread to cover but don’t fully mix.
  5. Bake for 25–30 minutes, until the cookie top is golden and a toothpick inserted comes out with moist crumbs.
  6. Let cool in the pan for 15–20 minutes before slicing into squares. Serve slightly warm for gooey chocolate.

Notes

  • Add peanut butter or white chocolate chips for variety.
  • Swirl Nutella or caramel into the brownie batter before baking for extra indulgence.
  • Use high-quality chocolate for the best flavor and texture.
  • A 1:1 gluten-free flour blend works well for a gluten-free version.
  • Brookies firm up as they cool and become chewier the next day.

Nutrition

  • Serving Size: 1 square
  • Calories: 250
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 40mg

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