Fudgy Chewy Brookies (Printer-friendly)
Brownie and chocolate-chip cookie layers baked together into fudgy, chewy bars; serve warm or chilled.
# What You Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter, melted
02 - 1 cup granulated sugar
03 - 2 large eggs
04 - 1 tsp vanilla extract
05 - 1/2 cup all-purpose flour
06 - 1/3 cup unsweetened cocoa powder
07 - 1/4 tsp salt
→ Cookie Layer
08 - 1/2 cup unsalted butter, softened
09 - 1/2 cup brown sugar, packed
10 - 1/4 cup granulated sugar
11 - 1 large egg
12 - 1 tsp vanilla extract
13 - 1 1/4 cups all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/2 tsp salt
16 - 2/3 cup chocolate chips
# How to Make It:
01 - Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
02 - In a medium bowl, whisk together the melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, whisking until fully incorporated. Fold in the flour, cocoa powder, and salt until just combined. Spread the batter evenly across the bottom of the prepared pan.
03 - In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy. Mix in the egg and vanilla extract until well blended. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
04 - Drop spoonfuls of the cookie dough evenly over the brownie batter. Gently spread with a spatula to cover the surface — some brownie batter peeking through is perfectly fine.
05 - Bake for 28 to 33 minutes, or until the cookie layer is golden and a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
06 - Let the brookies cool completely in the pan. Use the parchment overhang to lift the block out, then cut into 16 bars.
# Expert Tips:
01 -
- The fudgy brownie base meets chewy cookie top in every single bite, so no one at your table will be able to pick a favorite.
- It freezes beautifully, which means you can stash a few bars and quietly enjoy them long after the crowd has gone home.
02 -
- Overbaking is the number one enemy of brookies so pull them from the oven when the center still looks slightly underdone because carryover heat will finish the job.
- Chilling the whole pan for an hour before slicing gives you the neatest cuts and an even fudgier texture that people will not stop talking about.
03 -
- Use a piece of parchment long enough to create handles on two sides so you can lift the entire block out of the pan without flipping it or breaking it.
- Slightly underbake the brookies and refrigerate overnight for the densest, most luxurious texture you will ever encounter in a homemade bar dessert.