The Best Fudgy Chewy Brookies are the ultimate dessert mash-up—rich, fudgy brownies layered with gooey chocolate chip cookie dough in one irresistible bar. I love how these bars give me the best of both worlds: the deep, chocolaty flavor of brownies and the soft, buttery texture of cookies. Every bite is dense, chewy, and perfectly sweet—definitely a treat worth turning on the oven for.
Why You’ll Love This Recipe
I love making brookies when I can’t decide between brownies and cookies. The brownie layer is rich and fudgy, while the cookie layer adds just the right contrast with its soft, slightly crisp edges. This recipe is easy to follow, great for feeding a crowd, and delivers bakery-style results straight from my own kitchen. It’s perfect for parties, bake sales, or any time I want a show-stopping dessert.
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
-
Unsweetened cocoa powder
-
All-purpose flour
-
Salt
-
Semi-sweet chocolate chips
For the cookie layer:
-
Unsalted butter, softened
-
Brown sugar
-
Granulated sugar
-
Egg
-
Vanilla extract
-
All-purpose flour
-
Baking soda
-
Salt
-
Chocolate chips or chunks
Directions
-
I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
-
For the brownie layer: In a bowl, I whisk the melted butter, sugars, eggs, and vanilla until smooth. I stir in the cocoa powder, flour, salt, and chocolate chips until combined, then spread the batter evenly in the prepared pan.
-
For the cookie layer: In a separate bowl, I cream the softened butter with the sugars until light and fluffy. I beat in the egg and vanilla, then stir in the flour, baking soda, salt, and chocolate chips.
-
I drop spoonfuls of the cookie dough over the brownie batter and gently press to spread it into an even layer. It’s fine if some brownie peeks through—it gives it that signature marbled brookie look.
-
I bake for 30–35 minutes, or until a toothpick inserted into the center comes out with moist crumbs (not wet batter).
-
I let the brookies cool completely in the pan before cutting into bars.
Servings and timing
This recipe makes about 20 bars and takes 20 minutes of prep time and 35 minutes of bake time, totaling around 55 minutes.
Variations
Sometimes I swirl peanut butter or Nutella into the brownie layer before baking. I’ve also made these with white chocolate chips or butterscotch chips in the cookie dough for something different. If I want a more decadent version, I top the brookies with a scoop of ice cream and a drizzle of chocolate sauce. They’re also delicious with a sprinkle of sea salt on top before baking.
storage/reheating
I store leftover brookies in an airtight container at room temperature for up to 4 days. For longer storage, I refrigerate them for up to a week. They also freeze well—I wrap individual bars and freeze them for up to 2 months. To reheat, I pop one in the microwave for about 10 seconds for that warm, just-baked taste.
FAQs
What makes brookies fudgy instead of cakey?
Using melted butter and less flour in the brownie batter keeps it dense and fudgy. I also avoid overbaking to keep the texture chewy.
Can I use store-bought cookie dough?
Yes, I’ve used pre-made cookie dough in a pinch—it works, though homemade gives a better texture and flavor.
Can I make brookies gluten-free?
Yes, I substitute the flour with a 1:1 gluten-free baking blend and make sure all other ingredients are certified gluten-free.
How do I know when they’re done?
I check with a toothpick—if it comes out with a few moist crumbs (but not raw batter), they’re done. The edges should look set, and the center may jiggle slightly but will firm up as it cools.
Can I bake these in a smaller pan?
Yes, I’ve made them in a square 8×8 or 9×9 pan for thicker bars—just increase the bake time by 5–10 minutes and keep an eye on doneness.
Conclusion
The Best Fudgy Chewy Brookies are the kind of dessert I make when I want something rich, gooey, and guaranteed to please. With that perfect blend of cookie and brownie in every bite, they satisfy every sweet craving in one bar. Whether I’m baking for a special occasion or just because, these brookies never last long—and I’m always asked for the recipe.
Print
The Best Fudgy Chewy Brookies
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 20 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
The Best Fudgy Chewy Brookies are a decadent dessert combining rich, fudgy brownies with soft, buttery chocolate chip cookies in one indulgent bar. Perfectly chewy, sweet, and satisfying, they’re ideal for bake sales, parties, or a cozy treat at home.
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
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup semi-sweet chocolate chips
- 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 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Make the brownie layer: In a bowl, whisk melted butter, sugars, eggs, and vanilla until smooth. Stir in cocoa powder, flour, salt, and chocolate chips. Spread evenly in the prepared pan.
- Make the cookie layer: In another bowl, cream softened butter and sugars until light. Beat in egg and vanilla, then stir in flour, baking soda, salt, and chocolate chips.
- Drop spoonfuls of cookie dough over the brownie layer and gently press to spread. It’s okay if some brownie shows through.
- Bake for 30–35 minutes, or until a toothpick inserted comes out with moist crumbs.
- Cool completely in the pan before slicing into bars.
Notes
- Use melted butter and minimal flour for a fudgy brownie texture.
- Top with sea salt before baking for an elevated flavor.
- Swirl in peanut butter or Nutella for extra richness.
- Brookies freeze well; wrap individually and store for up to 2 months.
- For thicker bars, bake in an 8×8 or 9×9 pan and adjust baking time.
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 19g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
