If you’ve ever faced the impossible decision between a fudgy brownie and a chewy chocolate chip cookie, brookies were made just for you. The Best Fudgy Chewy Brookies combine the decadence of a dense, chocolate-loaded brownie with the sweet, buttery chew of a freshly baked cookie—layered together in one incredible bite.
This recipe doesn’t just throw cookie dough on brownie batter and hope for the best. It’s been carefully tested to strike the perfect balance between two very different batters so that both layers bake evenly, stay moist, and keep their unique texture.
Why These Are The Best Fudgy Chewy Brookies
What makes these brookies stand out from the rest? Here’s what you can expect:
- Fudgy Brownie Base: Rich, dense, and slightly gooey with deep cocoa flavor.
- Chewy Cookie Top: Golden-brown, buttery, and loaded with chocolate chips.
- Perfect Contrast: The layers don’t blur into one another—they complement each other with contrasting texture and flavor.
- Baked to Perfection: Both layers bake evenly without drying out.
- Customizable: Add-ins like nuts, caramel swirls, or peanut butter chips make it your own.
Ingredients: What You’ll Need
For the Brownie Layer:
- 113 g unsalted butter (melted) – For richness and a fudgy texture.
- 1 cup granulated sugar – Sweetens and helps form the shiny crust.
- 2 large eggs (room temperature) – Gives structure and binds the batter.
- 1 tsp vanilla extract – Enhances chocolate flavor.
- 1/3 cup unsweetened cocoa powder (sifted) – The heart of the chocolate flavor.
- 1/2 cup all-purpose flour – Minimal flour = maximum fudginess.
- 1/4 tsp salt – Balances sweetness.
- 1/4 tsp baking powder – Provides slight lift, but not too cakey.
- 1/2 cup semi-sweet chocolate chips – Melts into the brownie for gooey pockets.
For the Cookie Layer:
- 113 g unsalted butter (softened) – Creams beautifully for a chewy texture.
- 1/2 cup brown sugar (packed) – Adds moisture and depth.
- 1/4 cup granulated sugar – For structure and sweetness.
- 1 large egg – Binds the dough.
- 1 tsp vanilla extract – Classic cookie flavor.
- 1 1/4 cup all-purpose flour – The base of chewy cookie dough.
- 1/2 tsp baking soda – Slight lift and chew.
- 1/4 tsp salt – Rounds out the sweetness.
- 3/4 cup semi-sweet chocolate chips – Melty and satisfying in every bite.
Step-by-Step Instructions: How to Make the Best Fudgy Chewy Brookies
Step 1: Prep the Pan and Oven
Preheat your oven to 175°C (350°F). Line an 8×8-inch baking pan with parchment paper and lightly grease it. Make sure to leave some overhang on the sides for easy lifting after baking.
Step 2: Make the Brownie Batter
In a medium bowl, whisk together the melted butter and sugar until smooth. Add in the eggs and vanilla, whisking until the mixture becomes slightly lighter in color.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined—don’t overmix. Gently fold in the chocolate chips. Spread the brownie batter evenly into the pan.
Step 3: Make the Cookie Dough
In another bowl, cream the softened butter with both brown sugar and granulated sugar until light and fluffy (2–3 minutes using an electric mixer). Add the egg and vanilla extract, and beat until incorporated.
Add in the flour, baking soda, and salt. Stir until just combined. Fold in the chocolate chips.
Step 4: Assemble the Brookies
Scoop spoonfuls of cookie dough and gently flatten them with your fingers. Place over the brownie layer, covering as much as possible. It’s fine if small gaps are left—the dough will spread as it bakes.
Step 5: Bake
Bake for 28–32 minutes, or until the cookie top is golden-brown and a toothpick inserted into the center (down to the brownie layer) comes out with moist crumbs but no wet batter.
Let cool completely in the pan before lifting out and slicing—this step ensures clean layers and prevents crumbling.
Tips for Perfect Brookies Every Time
- Use Room Temperature Eggs: Helps emulsify the batters evenly.
- Don’t Overmix: Especially the brownie batter—overmixing = cakey texture.
- Cool Completely: If you cut too soon, the brownie may be too gooey and messy.
- Use High-Quality Chocolate: Makes a noticeable difference in flavor and melt.
Serving Suggestions
- With Ice Cream: A warm brookie topped with vanilla ice cream = heaven.
- Drizzled with Caramel or Ganache: Adds extra richness and presentation value.
- On Dessert Platters: Brookies hold their shape well, making them perfect for events.
Storage and Freezing Instructions
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps well up to 1 week, especially in warm climates.
Freezer: Slice and wrap individually. Freeze for up to 2 months. Thaw at room temp or reheat briefly in the microwave.
Variations to Try
- Peanut Butter Brookies: Add peanut butter chips or swirl in peanut butter before baking.
- Nutty Brookies: Add chopped pecans or walnuts to the cookie or brownie batter.
- Salted Caramel Brookies: Drizzle salted caramel on top or swirl into the brownie layer before baking.
- Gluten-Free Version: Use a gluten-free all-purpose flour blend (1:1 ratio).
Why This Brookie Recipe Is a Reader Favorite
Readers love The Best Fudgy Chewy Brookies because they:
- Always turn out great.
- Are indulgent but easy to make.
- Work for birthdays, bake sales, casual treats, and parties.
- Impress both kids and adults.
- Satisfy both cookie and brownie lovers without compromise.
If you’ve ever struggled to choose between a brownie and a cookie—don’t. These brookies literally give you the best of both worlds.
Final Thoughts
Whether you’re baking for your family, friends, or just for yourself (no judgment), these brookies are guaranteed to become a permanent favorite in your dessert rotation. Rich, gooey, soft, and chewy—all in one square. Bake The Best Fudgy Chewy Brookies once, and you’ll wonder why you ever chose between brownies or cookies in the first place.
The Best Fudgy Chewy Brookies
Description
These fudgy chewy brookies are the ultimate dessert mashup—rich, gooey brownies meet soft, chewy chocolate chip cookies in one irresistible bite. Perfectly balanced in texture and flavor, this dessert will be your new go-to for satisfying every sweet craving.
Ingredients
For the Brownie Layer
For the Cookie Layer
Instructions
Prepare the Pan
- Preheat the oven to 175°C. Line an 8x8-inch square baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the paper.
Make the Brownie Batter
- In a medium bowl, whisk together melted butter and granulated sugar until smooth. Add eggs and vanilla extract and whisk until well combined. Sift in cocoa powder, flour, salt, and baking powder. Stir until just combined, then fold in chocolate chips. Spread evenly into the prepared pan.
Make the Cookie Dough
- In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy (about 2–3 minutes). Add egg and vanilla, beating until smooth. Mix in flour, baking soda, and salt until a dough forms. Fold in chocolate chips.
Assemble the Brookies
- Using your hands or a spoon, gently press pieces of the cookie dough over the brownie batter, covering most of the surface but leaving small gaps for the brownie to peek through.
Bake
- Bake in the preheated oven for 28–32 minutes, or until the cookie top is golden and a toothpick inserted into the brownie layer comes out with a few moist crumbs. Do not overbake!
Cool and Slice
- Let the brookies cool completely in the pan—about 1 hour. Then lift them out using the parchment paper overhang and slice into 16 squares.
Note
Storage: Store brookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Freezing: You can freeze baked brookies for up to 2 months. Wrap tightly in plastic wrap and foil before freezing.
Variations: Try swapping chocolate chips for peanut butter chips, white chocolate, or a swirl of Nutella on top for added indulgence.
Texture Tip: Slightly underbake for extra gooey brookies—just be sure the cookie dough is cooked through.
