The BEST Fudgy Chewy Brookies – A Brownie-Cookie Mashup You Can’t Resist!
If you’ve ever been torn between brownies and cookies, brookies are the perfect solution! These fudgy, chewy brookiescombine the rich decadence of a brownie with the soft chewiness of a chocolate chip cookie, giving you the best of both worlds in one bite. Whether you’re baking for a special occasion, a weekend treat, or just because, this recipe guarantees thick, gooey, and utterly irresistible brookies every time.
My Experience with Brookies
The first time I made brookies, I couldn’t believe how easy and delicious they were. The trick is getting the perfect balance of textures—chewy, fudgy brownies swirled together with soft, buttery cookies. I tested different chocolate ratios, played with baking times, and discovered that chilling the cookie dough slightly before layering helps keep it from spreading too much. Now, this has become my go-to dessert when I can’t decide between brownies or cookies!
Why You’ll Love This Recipe
✔️ Two Desserts in One – Get the best of both brownies and cookies!
✔️ Thick, Fudgy & Chewy – Perfect texture in every bite.
✔️ Easy to Make – No need to choose between two classic desserts.
✔️ Great for Any Occasion – Perfect for parties, bake sales, or indulgent treats.
How to Make the Best Brookies
Find the full recipe with measurements in the recipe card below.
Ingredients:
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
For the Cookie Layer:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions:
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Make the Brownie Batter:
- In a bowl, whisk together melted butter, granulated sugar, and brown sugar.
- Add eggs and vanilla, whisking until smooth.
- Sift in cocoa powder, flour, baking powder, and salt, mixing until just combined.
- Stir in chocolate chips.
- Make the Cookie Dough:
- In another bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in egg and vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients.
- Fold in chocolate chips.
- Assemble the Brookies:
- Spread the brownie batter evenly into the prepared pan.
- Drop spoonfuls of cookie dough on top, gently pressing down.
- Use a knife to lightly swirl the layers for a marbled effect.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool & Slice: Let the brookies cool in the pan for at least 20 minutes before slicing into bars.
Tips for the Best Brookies
- Don’t Overmix: Mixing too much can make the brookies dense instead of chewy.
- Use High-Quality Cocoa Powder: This enhances the rich, chocolatey flavor.
- Chill the Cookie Dough (Optional): If you want a more distinct cookie layer, chill the dough for 15-20 minutes before layering.
- Undercook Slightly for Fudginess: The brookies will continue to set as they cool, giving them that perfect gooey texture.
- Use a Serrated Knife for Cutting: This prevents crumbling and ensures clean slices.
Variations & Add-Ins
Want to mix things up? Try these fun variations:
- Peanut Butter Brookies – Swirl peanut butter into the brownie batter before baking.
- Nutty Brookies – Add chopped walnuts or pecans for extra crunch.
- Salted Caramel Brookies – Drizzle caramel over the top before baking.
- Double Chocolate Brookies – Use white and dark chocolate chips for an extra chocolatey twist.
What to Serve with Brookies
These brookies are rich on their own, but even better with:
- A scoop of vanilla ice cream – Ultimate indulgence!
- A drizzle of melted chocolate or caramel – For extra decadence.
- A glass of cold milk – Classic and comforting.
- Espresso or coffee – The perfect pairing for chocolate lovers.
Frequently Asked Questions about the Best Fudgy Chewy Brookies
Can I freeze brookies?
Yes! Once completely cooled, wrap individual slices in plastic wrap and store in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Why are my brookies dry?
Overbaking is the main culprit! Remove them from the oven when the center still looks slightly soft; they will continue setting as they cool.
Can I use a boxed brownie mix?
Absolutely! If you’re short on time, you can use a boxed brownie mix and just prepare the cookie dough from scratch.
How do I store leftover brookies?
Keep them in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
Can I make this in a 9×13 pan?
Yes! Double the recipe and bake for 30-35 minutes in a 9×13-inch pan.
Final Thoughts
These fudgy, chewy brookies are the ultimate dessert hybrid, combining everything you love about brownies and cookies into one perfect bite. Whether you’re making them for a party, a bake sale, or just a cozy night in, they’re sure to be a huge hit!
Give them a try, and I promise—once you taste them, you’ll never have to choose between brownies and cookies again!
The BEST Fudgy Chewy Brookies – Brownie Cookie Bars You’ll Love
- Total Time: 10 minutes
Description
If you’ve ever been torn between brownies and cookies, brookies are the perfect solution! These fudgy, chewy brookiescombine the rich decadence of a brownie with the soft chewiness of a chocolate chip cookie, giving you the best of both worlds in one bite. Whether you’re baking for a special occasion, a weekend treat, or just because, this recipe guarantees thick, gooey, and utterly irresistible brookies every time.
Ingredients
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
For the Cookie Layer:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup chocolate chips
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Make the Brownie Batter:
- In a bowl, whisk together melted butter, granulated sugar, and brown sugar.
- Add eggs and vanilla, whisking until smooth.
- Sift in cocoa powder, flour, baking powder, and salt, mixing until just combined.
- Stir in chocolate chips.
- Make the Cookie Dough:
- In another bowl, beat softened butter, brown sugar, and granulated sugar until creamy.
- Mix in egg and vanilla.
- Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to the wet ingredients.
- Fold in chocolate chips.
- Assemble the Brookies:
- Spread the brownie batter evenly into the prepared pan.
- Drop spoonfuls of cookie dough on top, gently pressing down.
- Use a knife to lightly swirl the layers for a marbled effect.
- Bake: Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs (not wet batter).
- Cool & Slice: Let the brookies cool in the pan for at least 20 minutes before slicing into bars.
Notes
Tips for the Best Brookies
- Don’t Overmix: Mixing too much can make the brookies dense instead of chewy.
- Use High-Quality Cocoa Powder: This enhances the rich, chocolatey flavor.
- Chill the Cookie Dough (Optional): If you want a more distinct cookie layer, chill the dough for 15-20 minutes before layering.
- Undercook Slightly for Fudginess: The brookies will continue to set as they cool, giving them that perfect gooey texture.
- Use a Serrated Knife for Cutting: This prevents crumbling and ensures clean slices.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: dessert
Nutrition
- Serving Size: 12 Cookies
- Calories: 210kcal
- Sugar: 18g
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 1g
- Trans Fat: 1g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 23mg
I’m Billy, a classically trained culinary school graduate from The Culinary Institute of America with over 12 years in the restaurant industry and over 19 years of cooking experience.
