Description

njoy the ultimate dessert mashup with these Fudgy Chewy Brookies—half brownie, half cookie, and entirely irresistible! With a rich, fudgy brownie base topped with a chewy chocolate chip cookie layer, this dessert is perfect for satisfying every chocolate and cookie craving in one bite. Simple to make and a guaranteed crowd-pleaser!

Ingredients

Units Scale

For the Brownie Layer:

1/2 cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp baking powder

For the Cookie Layer:

1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup semi-sweet chocolate chips

Cook Mode Prevent your screen from going dark

Instructions

1. Prepare the brownie layer:

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
In a bowl, whisk together the melted butter and sugar. Add the eggs and vanilla extract, mixing until smooth.
Sift in the cocoa powder, flour, salt, and baking powder. Stir until combined, then spread the batter evenly into the prepared pan.

2. Prepare the cookie layer:

In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
Mix in the egg and vanilla extract until combined.
Gradually add the flour, baking soda, and salt, mixing until just combined. Fold in the chocolate chips.

3. Assemble and bake:

Drop spoonfuls of the cookie dough evenly over the brownie batter and gently spread with a spatula or your fingers.
Bake for 30-35 minutes, or until the cookie layer is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

4. Cool and serve:

Let the brookies cool completely in the pan before lifting them out using the parchment overhang. Slice into squares and enjoy!

Notes

For extra gooey brookies, slightly underbake and let them cool completely before cutting.
Add nuts, such as chopped walnuts or pecans, to the brownie batter for added texture.
Store in an airtight container at room temperature for up to 3 days, or freeze for longer storage.