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Close-up of fudgy chewy brookies with cracked brownie cookie texture, melted chocolate chips and flaky sea salt on parchment paper.

Fudgy Chewy Brookies (Brownie + Cookie Bars)

These fudgy chewy brookies are the ultimate brownie cookie combo with a rich chocolate brownie base and a soft, chewy cookie topping. This family-favorite dessert is easy to bake and ready in just 30 minutes.
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Course: Dessert
Cuisine: American
Keyword: brookies recipe, brownie cookie combo, easy chocolate dessert, Fudgy Chewy Brookies, homemade brookies
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 16 servings
Calories: 370kcal
Cost: $12

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.

Nutrition

Serving: 100g | Calories: 370kcal | Carbohydrates: 49g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 55mg | Sodium: 210mg | Potassium: 160mg | Fiber: 3g | Sugar: 34g | Vitamin A: 120IU | Calcium: 45mg | Iron: 2.3mg