Prep Time 25 mins
Cook Time 30 mins
Rest Time 1 hr
Total Time 1 hr 55 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 16
Best Season: All Seasons
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
  • 113 g unsalted butter (melted)
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract
  • 1/3 cup unsweetened cocoa powder (sifted)
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/2 cup semi-sweet chocolate chips
    • For the Cookie Layer
  • 113 g unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup semi-sweet chocolate chips
Instructions
    Prepare the Pan
  1. 1
    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.
    2. Make the Brownie Batter
  2. 2
    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.
    3. Make the Cookie Dough
  3. 3
    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.
    4. Assemble the Brookies
  4. 4
    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.
    5. Bake
  5. 5
    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!
    6. Cool and Slice
  6. 6
    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.

Keywords: brookies recipe, fudgy brookies, chewy brookies, easy brookies, brownie cookie bars
Read it online: https://petitepanini.com/recipe/the-best-fudgy-chewy-brookies/