In my house, the debate between "Team Brownie" and "Team Cookie" is fierce. My husband, Adam, wants rich, dark chocolate; my daughter, Olivia, wants a classic chocolate chip cookie. I refuse to bake two separate desserts! This Fudgy Chewy Brookie recipe is my delicious peace treaty. It layers a rich, fudgy brownie bottom with a golden, chewy chocolate chip cookie top. It settles the argument instantly because it is, quite literally, the best of both worlds in one single bar.
These fudgy, chewy brookies combine rich chocolate brownies with buttery chocolate chip cookie dough in one easy pan. Ready in about 30 minutes, they’re soft, indulgent, and the perfect crowd-pleasing dessert. Why You'll Love These Fudgy Chewy Brookies
Jump to:
- Why You'll Love These Fudgy Chewy Brookies
- Ingredients for Fudgy Chewy Brookies
- How to Make Fudgy Chewy Brookies
- My Top Tips For Fudgy Chewy Brookies
- Little Moments in the Kitchen
- Substitutions for Fudgy Chewy Brookies
- Variations on Fudgy Chewy Brookies
- Equipment for Making Fudgy Chewy Brookies
- Storage Tips for Fudgy Chewy Brookies
- Adam's Tip For Fudgy Chewy Brookies
- FAQ About Fudgy Chewy Brookies
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love These Fudgy Chewy Brookies
- The best of both worlds. Why settle for brownies or cookies when you can have both? These brookies give you that fudgy brownie texture on the bottom and chewy chocolate chip cookie on top.
- Rich chocolate flavor in every bite. With cocoa powder, melted chocolate, and chocolate chips, these brookies are a chocolate lover's dream. The brown butter adds a nutty, caramelized depth that takes them over the top.
- Easy one-pan dessert. No need to make brownies and cookies separately. This recipe layers both batters in one pan for a simple, mess-free baking experience.
Ingredients for Fudgy Chewy Brookies
This recipe makes about 16 large brookies, perfect for sharing (or not!). The ingredient list is straightforward, and the results are anything but ordinary.
What You'll Need
For the Brownie Layer:
- ½ cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips or chunks
For the Cookie Dough Layer:
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Why These Ingredients Matter
Brown butter creates depth of flavor. If you take the time to brown the butter for the cookie layer, you'll add a nutty, caramelized flavor that makes these brookies taste gourmet.
Cocoa powder and melted chocolate create fudginess. The combination of cocoa powder and melted butter in the brownie layer creates that dense, fudgy texture we all crave in brownies.
Light brown sugar adds chewiness. Brown sugar has more moisture than white sugar, which helps create that soft, chewy texture in the cookie layer.
How to Make Fudgy Chewy Brookies
Step-by-Step Directions
- Preheat your oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment.
- Make the brownie layer. In a large mixing bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract and whisk until combined. Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined, then fold in the chocolate chips. Spread the brownie batter evenly into the prepared pan.
- Make the cookie dough layer. In a separate mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 to 3 minutes. Add the egg and vanilla extract and beat until smooth. In a small bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips.
- Layer the cookie dough. Drop spoonfuls of cookie dough on top of the brownie batter. Use a spatula or your hands to gently spread and press the cookie dough into an even layer, covering the brownie batter as much as possible. It's okay if some brownie peeks through.
- Bake. Bake for 30 to 35 minutes, or until the cookie layer is golden brown and the edges are set. The center may still look slightly underdone, but it will firm up as it cools.
- Cool and slice. Let the brookies cool in the pan for at least 20 minutes before lifting them out using the parchment paper overhang. Let them cool completely on a wire rack before slicing into squares.
Quick Tip: For extra fudgy brookies, slightly underbake them. They'll look a little soft in the center but will set as they cool, leaving you with that perfect gooey texture.
My Top Tips For Fudgy Chewy Brookies
- Don't overbake. The key to fudgy, chewy brookies is taking them out of the oven when the edges are set but the center still looks slightly soft. They'll continue to cook as they cool.
- Use room temperature eggs. Room temperature eggs incorporate more easily into the batter and create a smoother, more uniform texture.
- Press the cookie dough gently. Don't worry if the cookie dough doesn't cover the brownie batter perfectly. Some marbling and swirls are part of the charm!
- Let them cool completely before slicing. This is hard to do, but letting the brookies cool completely makes them easier to slice cleanly and prevents them from falling apart.
Little Moments in the Kitchen
The first time I made these, my daughter Olivia walked into the kitchen and said, "Mom, why does it smell like a bakery exploded in here?" I laughed and told her I was making brookies. She looked confused. "What's a brookie? Is that a baby brownie?"
When they came out of the oven, I let her peek at the layers. Her eyes went wide. "Wait, that's a brownie AND a cookie?! That's like a superhero dessert!" When I finally let her try one, she took a huge bite and said, "This is the best thing you've ever made. Can we have these every single day?" Grandma Viola tried one and smiled. "Now this is what I call smart baking. Why make two desserts when you can make one incredible one?"
If you love rich, chocolatey desserts like this, you'll also want to try our Irresistible Cinnamon Roll Cookies. They're another favorite.
Substitutions for Fudgy Chewy Brookies
- Butter: Use coconut oil or vegan butter for a dairy-free version.
- All-purpose flour: Swap with a 1:1 gluten-free flour blend for gluten-free brookies.
- Semi-sweet chocolate chips: Use dark chocolate chips, milk chocolate chips, or a mix of both.
- Cocoa powder: Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor.
Variations on Fudgy Chewy Brookies
- Fudgy Chewy Brookies with Brownie Mix: Use a box of brownie mix for the brownie layer according to package directions, then top with the homemade cookie dough layer. This is the easiest fudgy chewy brookies shortcut.
- Fudgy Chewy Brookies with Cocoa Powder: For an extra chocolatey cookie layer, add 2 tablespoons of cocoa powder to the cookie dough along with the flour.
- Peanut Butter Brookies: Swirl ¼ cup of peanut butter into the brownie batter before adding the cookie dough layer.
- Mint Chocolate Brookies: Add ½ teaspoon of peppermint extract to the brownie layer and top with crushed Andes mints.
- S'mores Brookies: Add mini marshmallows and crushed graham crackers between the brownie and cookie layers.
If you love chocolate desserts, try our Honey Cinnamon Dessert. It's another cozy favorite.
Equipment for Making Fudgy Chewy Brookies
- 9x9-inch baking pan: The standard size for this recipe. An 8x8-inch pan will work too, but the brookies will be thicker and may need a few extra minutes of baking time.
- Parchment paper: Essential for easy removal from the pan. Leave some overhang on the sides so you can lift the brookies out.
- Large mixing bowls: You'll need two separate bowls, one for the brownie batter and one for the cookie dough.
- Hand mixer or stand mixer: For beating the cookie dough until light and fluffy.
- Whisk and spatula: For mixing the brownie batter and spreading the layers.
Storage Tips for Fudgy Chewy Brookies
- Room temperature: Store in an airtight container at room temperature for up to 5 days. They stay soft and fudgy thanks to the brown sugar and chocolate.
- Refrigerator: Store in the fridge for up to 1 week. Let them come to room temperature before serving, or warm them in the microwave for 10 to 15 seconds.
- Freezer: Wrap individual brookies in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature or microwave for 20 to 30 seconds.
- Pro Tip: These brookies taste even better the next day after the flavors have had time to meld together. Make them ahead for parties or gatherings.
For more delicious dessert inspiration, check out our Blueberry Cinnamon Rolls. They're a crowd-pleaser.
Adam's Tip For Fudgy Chewy Brookies
"Don't try to cut them when they're still hot or they fall apart into a messy pile. I know because I tried. Wait until they're totally cool even though it's really hard!"
FAQ About Fudgy Chewy Brookies
What makes brownies fudgy and chewy?
Brownies become fudgy and chewy when they have a higher ratio of fat (butter or oil) to flour, more eggs for moisture, and are slightly underbaked. Using melted chocolate or cocoa powder also contributes to that dense, fudgy texture.
What is the secret to the fudgy brownies?
The secret to fudgy brownies is using more fat and less flour, adding melted chocolate or cocoa powder, and slightly underbaking them. Taking them out of the oven when the center still looks slightly soft ensures they stay fudgy as they cool.
What is the secret of chewy brownies?
Chewy brownies are made by using brown sugar (which adds moisture), not overmixing the batter, and baking them just until the edges are set. The center should still look slightly underdone when you remove them from the oven.
How do I get my cookies to be chewy?
To make chewy cookies, use more brown sugar than white sugar, slightly underbake them, and let them cool on the baking sheet for a few minutes before transferring to a wire rack. Brown sugar retains moisture, which keeps cookies soft and chewy.
For a classic brookie recipe with a different twist, check out these Brookies (Brownie Cookies) from Allrecipes. They're a delicious variation.
Conclusion
Harmony has been restored to the kitchen! I hope this delicious mashup brings a little peace to your household debates, too. Why choose one favorite when you can have both?
If you try this recipe, let me know how it turns out! And if you come up with any fun variations, I want to hear about it. For more delicious dessert inspiration, check out our Strawberry Banana Pudding Dream. Tag me on social media or leave a comment below. Happy baking, and enjoy every fudgy, chewy, chocolatey bite!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Fudgy Chewy Brookies:
recipe
Fudgy Chewy Brookies (Brownie + Cookie Bars)
Equipment
- 1 9x9-inch baking pan Line with parchment for easy lifting
- 2 Mixing bowls One for brownie, one for cookie dough
- 1 Whisk For brownie batter
- 1 Hand mixer For cookie dough
- 1 Rubber spatula For spreading layers
Ingredients
Brownie Layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ½ cup semi-sweet chocolate chips or chunks
Cookie Dough Layer
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a 9x9-inch pan with parchment paper.My little Olivia always insists on pressing the oven buttons, it’s her “official baker job.”
- Whisk the melted [butter] and [granulated sugar], then mix in the [eggs] and [vanilla]. Gently stir in the [cocoa powder], [flour], [salt], and [baking powder]. Fold in [chocolate chips].
- Pour the brownie batter into the pan and smooth it out evenly.This is where Olivia sneaks a chocolate chip every single time, quality control, she says.
- Beat the softened [butter], [brown sugar], and [granulated sugar] until fluffy. Mix in the [egg] and [vanilla]. Stir in [flour], [baking soda], and [salt], then fold in [chocolate chips].
- Drop spoonfuls of cookie dough over the brownie layer and gently press it out.Olivia loves making “cookie dough islands” across the top.
- Bake for 30–35 minutes until the edges are set and the center is slightly soft.
- Cool completely before slicing into squares.Waiting is the hardest part, we usually count down together.
Notes
- For extra fudgy brookies, slightly underbake and let them finish setting as they cool.
- For gluten-free, use a 1:1 gluten-free flour blend.
- Store in an airtight container for 5 days, refrigerate for 1 week, or freeze for 3 months.
- These brookies are magical when served warm with vanilla ice cream.
- My daughter says these are “better than bakery cookies”, and I choose to believe her.
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