Fudgy Chewy Brookies (Printer-friendly)
A decadent brownie and chocolate chip cookie mashup that delivers the best of both worlds in every bite.
# What you'll need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 teaspoon vanilla extract
05 - 2/3 cup unsweetened cocoa powder
06 - 2/3 cup all-purpose flour
07 - 1/4 teaspoon salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened to room temperature
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 teaspoon vanilla extract
13 - 1 cup plus 2 tablespoons all-purpose flour
14 - 1/2 teaspoon baking soda
15 - 1/4 teaspoon salt
16 - 3/4 cup semi-sweet chocolate chips
# Method:
01 - Preheat oven to 350°F. Line a 9x9 inch square baking pan with parchment paper, leaving a slight overhang on two sides for easy removal.
02 - In a medium bowl, whisk the melted butter and granulated sugar until well combined. Add the eggs and vanilla extract, beating vigorously until the mixture turns glossy and smooth. Fold in the cocoa powder, flour, and salt, stirring until just combined. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate mixing bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 minutes. Beat in the egg and vanilla extract until fully incorporated. Add the flour, baking soda, and salt, mixing until just combined. Gently fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough over the brownie batter, spacing them evenly. Gently flatten and spread the cookie dough to mostly cover the brownie layer—a little brownie peeking through is perfectly fine and creates a beautiful marbled effect.
05 - Bake for 30 to 35 minutes, until the edges are golden brown and the center is just set. Avoid overbaking—the brookies should remain dense and fudgy in the middle.
06 - Allow the brookies to cool completely in the pan before using the parchment overhang to lift them out. Cut into 16 even squares and serve.
# Expert Tips:
01 -
- You will never again face the impossible choice between brownies and cookies at a bake sale.
- The contrast of fudgy bottom and chewy top in every single bite is genuinely addictive.
02 -
- Overbaking is the single biggest enemy of brookies and the center should look slightly underdone when you pull them from the oven.
- Measuring flour by scooping directly with the cup packs it down and leads to dense, dry bars instead of fudgy ones.
03 -
- Use a toothpick test carefully by inserting it only halfway through the pan because the brownie layer below will always look wet even when perfectly done.
- Chill the cookie dough for fifteen minutes before dolloping it on top so it holds its shape and creates distinct layers rather than melting into the brownie batter.