Name: The Best Fudgy Chewy Brookies (Brownie + Cookie Bars)
Prep time: 20 min
Cook time: PT-488376H42M7S
Total time: 1 h 20 min
Cuisine: American
Ingredients: For the 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; 2/3 cup all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/4 tsp salt; 1/2 cup chocolate chips or chopped chocolate (optional); For the 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 1/4 cups all-purpose flour; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup chocolate chips

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Brookies—aka brownie cookie bars—are the ultimate mashup of two of my favorite desserts: rich, fudgy brownies and soft, chewy chocolate chip cookies. I love how each bite gives me the best of both worlds: a dense, gooey brownie base topped with a golden, buttery cookie layer. It’s decadent, indulgent, and always a crowd favorite.

Why You’ll Love This Recipe

I like this recipe because it’s a two-in-one dessert that doesn’t make me choose between brownies and cookies. The textures are spot on—the brownie layer is super fudgy and moist, while the cookie top is chewy around the edges and just slightly crisp on top. It’s perfect for bake sales, parties, or anytime I want a treat that feels a little extra.

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, melted
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Unsweetened cocoa powder
Salt
Chocolate chips or chopped chocolate (optional)

For the cookie layer:

Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips

Directions

I preheat the oven to 350°F and line an 8×8 or 9×9-inch pan with parchment paper, leaving an overhang for easy removal.
For the brownie layer, I whisk the melted butter with both sugars, then mix in the eggs and vanilla until smooth.
I sift in the flour, cocoa powder, and salt, then stir until just combined. I fold in chocolate chips if using.
I spread the brownie batter evenly into the prepared pan and set it aside.
For the cookie layer, I cream the softened butter and sugars together until light and fluffy.
I beat in the egg and vanilla, then mix in the flour, baking soda, and salt. I fold in the chocolate chips.
I drop spoonfuls of cookie dough evenly over the brownie batter and gently spread or flatten it to cover most of the surface (it’s okay if some brownie peeks through).
I bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs.
I let the brookies cool completely in the pan before slicing for the cleanest bars.

Servings and timing

This recipe makes about 12–16 brookies.
Prep time: 20 minutes
Bake time: 30–35 minutes
Cool time: 30 minutes
Total time: Around 1 hour 20 minutes

Variations

Sometimes I add chopped walnuts or pecans to the brownie layer for crunch. I’ve also used white chocolate chips or peanut butter chips in the cookie dough for a fun twist. For a salted version, I sprinkle flaky sea salt on top just before baking. And when I want to make a big batch, I double the recipe and bake it in a 9×13-inch pan.

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. To reheat, I microwave a bar for 10–15 seconds to bring back that warm, gooey texture. These also freeze well—I wrap individual bars tightly and store them in a freezer bag for up to 2 months.

FAQs

Can I use a boxed brownie mix?

Yes, I’ve done that for a shortcut. I prepare the boxed mix as directed and top it with homemade cookie dough—it still turns out amazing.

How do I know when the brookies are done?

I look for a golden cookie top and set edges. A toothpick should come out with a few moist crumbs but not raw batter.

Why is my cookie dough hard to spread?

I use my fingers or the back of a spoon to gently press it into place. It spreads out more as it bakes.

Can I bake this in a metal pan?

Yes, but metal bakes faster than glass, so I check a few minutes early to avoid overbaking.

Can I make these gluten-free?

I’ve had good results using a 1:1 gluten-free flour blend in both layers. Just watch the texture and don’t overmix.

Conclusion

The Best Fudgy Chewy Brookies are everything I want in a dessert—rich, gooey, buttery, and bursting with chocolate in every bite. They’re easy to make, fun to serve, and always a hit no matter the occasion. Whether I’m baking for a party or just to satisfy a serious craving, these brookies never let me down.

The Best Fudgy Chewy Brookies (Brownie + Cookie Bars)

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These Fudgy Chewy Brookies blend rich, gooey brownies with buttery chocolate chip cookies into one irresistible dessert bar. With a decadent brownie base and golden cookie top, they’re easy to make and always a crowd favorite.

Author: Mayaa
Prep Time: 20 minutes
Cook Time: 30–35 minutes
Total Time: 1 hour 20 minutes
Yield: 12–16 brookies
Category: Dessert
Method: Baked
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
2 large eggs
1 tsp vanilla extract
2/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1/4 tsp salt
1/2 cup chocolate chips or chopped chocolate (optional)
For the 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 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch pan with parchment paper.
Make the brownie layer: In a bowl, whisk melted butter with granulated and brown sugars. Mix in eggs and vanilla. Stir in flour, cocoa powder, and salt until just combined. Fold in chocolate chips if using. Spread into prepared pan.
Make the cookie layer: In another bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Stir in flour, baking soda, and salt, then fold in chocolate chips.
Drop spoonfuls of cookie dough over the brownie batter. Gently spread to cover as evenly as possible.
Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out with moist crumbs.
Cool completely in the pan before slicing into bars.