The Best Fudgy Chewy Brookies (Brookies): The Ultimate Comfort Food
Can't choose between a brownie and a cookie? Our Best Fudgy Chewy Brookies recipe gives you both. Discover the easy method for this ultimate dessert mashup.
Ingredients
For the Fudgy Brownie Layer:
- 1/2 cup {115g} unsalted butter melted and slightly cooled
- 1 cup {200g} granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup {65g} all-purpose flour
- 1/3 cup {35g} unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup {90g} semisweet chocolate chips
For the Chewy Cookie Layer:
- 1/2 cup {115g} unsalted butter softened at room temperature
- 1/2 cup {100g} packed light brown sugar
- 1/4 cup {50g} granulated sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups {160g} all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup {180g} chocolate chips mix of semisweet and milk chocolate
Instructions
Preparation:
- Preheat oven to 350°F {175°C}.
- Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides. Lightly grease the parchment.
Make Brownie Batter:
- In a medium bowl, whisk melted butter and granulated sugar until combined.
- Vigorously whisk in the 2 eggs and vanilla extract for 1-2 minutes until slightly pale.
- Sift the flour, cocoa powder, salt, and baking powder directly into the wet ingredients.
- Gently fold the dry ingredients into the wet with a spatula until just combined. Do not overmix.
- Fold in the 1/2 cup of semisweet chocolate chips. Set batter aside.
Make Cookie Dough:
- In a large bowl using a hand mixer, beat softened butter, brown sugar, and granulated sugar on medium speed for 2-3 minutes until light and fluffy.
- Beat in the egg and vanilla extract until smooth.
- Whisk flour, baking soda, and salt in a separate bowl.
- With mixer on low, gradually add dry ingredients to butter mixture, mixing just until flour disappears.
- Fold in the 1 cup of mixed chocolate chips with a spatula.
Assemble the Layers:
- Dollop alternating spoonfuls of brownie batter and cookie dough all over the bottom of the prepared pan.
- Use a knife or skewer to gently swirl the two batters together 3-4 times for a marbled effect. Do not over-swirl.
Bake:
- Place pan in preheated oven and bake for 35-45 minutes.
- Bake until the top is set, edges pull away slightly, and a toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter).
Cool & Serve:
- Let brookies cool completely in the pan on a wire rack. For cleanest cuts, chill in the pan for 1 hour after cooling.
- Use parchment overhang to lift the slab from the pan. Cut into 16 squares with a sharp knife.
Notes
Room temperature ingredients are crucial for proper texture.
Do not overmix the brownie batter or over-swirl the layers for best results.
Allow brookies to cool completely before cutting; this step is non-negotiable for the perfect chewy, fudgy texture.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.