Fudgy Chewy Brookies (Browkies)

Can’t pick between brownies and cookies? Yeah, me neither. That’s why I make brookies—they’re the best of both worlds.

You get that soft, chewy cookie top. And right underneath? A rich, fudgy brownie layer. Every bite is gooey, chocolatey, and just perfect.

I make these when I want something a little extra. They look fancy, but they’re super easy. No weird steps—just mix, layer, and bake.

Wanna make a batch with me? I’ll walk you through it. These brookies never last long once they’re out of the oven.

Why You’ll Love This Recipe

• Two Desserts, One Bar: You get the best textures and flavors from both a brownie and a cookie—rich chocolate on the bottom, soft cookie on top.
• Crowd-Pleasing: Whether you’re serving kids or adults, these always disappear fast.
• Balanced Sweetness: The dark chocolate base keeps the brookie from being overly sweet, while the cookie dough adds a warm vanilla sweetness.
• Easy to Customize: You can add nuts, caramel, peanut butter, or different chips to suit your taste.
• Make-Ahead Friendly: You can make both doughs a day in advance, store them separately, and assemble when you’re ready to bake.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: About 25 minutes to make both layers
• Bake Time: 30 to 35 minutes depending on your oven and pan size
• Total Time: About 1 hour (including cooling time)

Servings:
This recipe yields 16 brookie bars if using a square pan and cutting evenly. For parties or snacks, you can slice them smaller and get up to 24 mini servings.

Difficulty Level:
Intermediate. You’ll need to prepare two different doughs, but the steps are easy to follow and don’t require any advanced baking skills. If you’ve made brownies or cookies before, you’ll be comfortable with this recipe.

Required Kitchen Tools

To make brookies, you’ll need some basic kitchen tools:

• 8×8-inch or 9×9-inch baking pan: A metal or glass square pan works. 8×8 gives thicker brookies; 9×9 makes them thinner and slightly crispier.
• Parchment paper: Helps lift the bars out cleanly.
• Two medium mixing bowls: One for brownie batter, one for cookie dough.
• Whisk & Spatula: A whisk for dry ingredients and a rubber spatula for folding.
• Hand or stand mixer: Helpful for creaming the butter and sugars in the cookie dough.
• Microwave-safe bowl or double boiler: For melting the chocolate and butter.
• Offset spatula (optional): Helps spread the doughs into even layers.
• Cooling rack: Allows air circulation to cool brookies evenly.

Ingredients

Brownie Layer (Bottom)

This layer is dense, rich, and moist. We’re using real chopped chocolate (not just cocoa powder) to create a glossy, fudgy texture.

• 95 g (¾ cup) all-purpose flour – Gives structure
• 2 tablespoons cocoa powder – Deepens the chocolate flavor
• 1 teaspoon baking powder – Adds a slight lift without making the brownie cakey
• ¼ teaspoon salt – Balances the sweetness
• 225 g (1¼ cups) dark chocolate, chopped – Use good-quality dark chocolate for depth
• 56 g (¼ cup) butter – Helps melt the chocolate and adds richness
• 2 large eggs, room temperature – Creates a soft, chewy interior
• 100 g (¾ cup) caster sugar – Fine sugar for even mixing and light texture
• 90 g (½ cup) demerara sugar – Adds caramel notes and slight crunch to the edges
• 1 teaspoon vanilla extract – Brings warmth and enhances chocolate
• 85 g (½ cup) dark or milk chocolate chips – Extra gooey bites in every slice

Cookie Layer (Top)

This dough bakes into a soft, golden topping that spreads gently over the brownie base without overpowering it.

• 120 g (1 cup) all-purpose flour – Structure for the cookie
• ½ teaspoon baking soda – Allows cookies to rise gently
• ½ teaspoon salt – Keeps the flavor balanced
• 85 g (6 tablespoons) unsalted butter, softened – Provides a tender, creamy base
• 80 g (½ cup + 1 tbsp) brown sugar – Adds chew and depth of flavor
• 50 g (¼ cup) granulated sugar – Lightens the dough and adds sweetness
• 1 egg yolk – Helps with chewiness and gives a tender crumb
• 1 teaspoon vanilla extract – Rounds out the flavor
• 115 g (⅔ cup) semi-sweet chocolate chips – Just the right amount of melty chocolate bits

Variations for Brookies

• Nutty Brookies: Add chopped pecans or walnuts to either layer for crunch.
• Salted Caramel Brookies: Pour thin swirls of caramel sauce over the brownie base before adding the cookie dough.
• Double Chocolate: Use white chocolate chips in the cookie dough for contrast.
• Peanut Butter Lovers: Add dollops of peanut butter to the brownie batter or stir peanut butter chips into the cookie dough.
• Gluten-Free Option: Use a cup-for-cup gluten-free flour blend in both layers.

How to Make Fudgy Chewy Brookies – Step-by-Step Instructions

Step 1: Prepare the Brownie Layer

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving overhang on the sides for easy removal.
2. Melt the chocolate and butter together in a microwave-safe bowl. Heat in 20–30 second bursts, stirring between each, until completely smooth. Set aside to cool slightly.
3. In a separate bowl, whisk the flour, cocoa powder, baking powder, and salt together. This ensures even distribution of leavening and flavor.
4. In a large bowl, beat the eggs with both sugars using a whisk or electric mixer until thick and slightly pale—about 2 minutes. This step creates that shiny brownie top.
5. Add the vanilla extract and the melted chocolate mixture, stirring until smooth and glossy.
6. Gently fold in the dry ingredients with a rubber spatula. Stir just until combined—don’t overmix.
7. Fold in the chocolate chips, then spread the batter evenly into your prepared pan using an offset spatula or spoon.

Step 2: Make the Cookie Dough Layer

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In another bowl, cream the softened butter and sugars together until light and fluffy. You can use a hand mixer or do it by hand with a wooden spoon—just make sure the mixture is smooth and pale.
3. Add the egg yolk and vanilla extract, mixing until fully incorporated.
4. Slowly add the dry ingredients, mixing on low speed until just combined. The dough should be soft but not sticky.
5. Fold in the chocolate chips evenly throughout the dough.

Step 3: Assemble and Bake

1. Drop spoonfuls of the cookie dough gently over the brownie batter. You don’t need to spread it fully—just press lightly so it sits evenly across the surface. It will spread more during baking.
2. Bake in the preheated oven for 30 to 35 minutes, or until the cookie top is golden and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
3. Cool completely in the pan on a wire rack before slicing. This helps the layers set and makes slicing cleaner.
4. Lift the brookies out using the parchment paper overhang, then slice into 16 squares using a sharp knife.

How to Serve Brookies

Brookies are incredibly versatile. Here are a few ways to enjoy them:

• On their own: They’re rich and satisfying straight from the pan.
• Warm with ice cream: Heat in the microwave for 10–15 seconds and top with vanilla or salted caramel ice cream.
• Dipped in milk: A classic twist on cookie-and-milk comfort.
• With coffee or hot cocoa: Ideal for cold evenings or afternoon snacks.
• Cut into mini bites: Serve as finger food at parties or dessert buffets.

Storing Brookies

• Room Temperature: Store brookies in an airtight container at room temperature for up to 4 days. Line layers with parchment paper if stacking.
• Refrigerator: For longer storage, refrigerate for up to 7 days, but allow them to come to room temp before eating for best texture.
• Freezer: Wrap individual bars tightly in plastic wrap, then place in a zip-top freezer bag. Freeze up to 3 months. Thaw at room temperature or microwave for 15–20 seconds for a gooey texture.

Nutrition

Nutrient	Per Serving (1 bar)
Calories	280 kcal
Carbohydrates	35g
Sugar	24g
Protein	3g
Fat	15g
Saturated Fat	8g
Cholesterol	35mg
Sodium	120mg
Fiber	2g

Values are approximate and can vary depending on brands and substitutions used.

Fudgy Brookies FAQs

Q: Can I double the recipe?
A: Yes, you can double it and bake in a 9×13-inch pan. Bake time may increase by 5–10 minutes.

Q: Do I need to chill the dough?
A: No chilling is necessary for either layer. The cookie dough spreads nicely as is.

Q: Can I use store-bought brownie mix?
A: Yes, but for the best results and control over sweetness and texture, the homemade brownie batter is recommended.

Q: Why is my brownie layer too gooey or undercooked?
A: Check your oven temperature with an oven thermometer. Also, allow the brookies to cool fully before slicing—they firm up as they rest.

Conclusion

Brookies are where fudgy brownies and chewy cookies meet in one thick, decadent bar. This recipe brings together homemade elements from both desserts with clear, simple steps and a balance of textures that delivers with every bite. Whether you’re baking for a gathering or just want to treat yourself, these brookies will become a go-to favorite in your kitchen.

Make a batch, store a few for later, and enjoy the layered magic of soft chocolate and buttery cookie dough any time.