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Two stacked gooey chocolate brownies with melted chocolate oozing from the center and sea salt.

The Best Fudgy Chewy Browkies (Brookies)

Experience the ultimate dessert fusion with these fudgy brownie and chewy chocolate chip cookie bars. Rich, decadent, and perfectly balanced, these brookies are pure bliss in every bite.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 16 pieces
Course: Baked Goods, Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Fudgy Brownie Layer
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup chocolate chips semi-sweet or dark
For the Chewy Cookie Layer
  • 1/2 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips semi-sweet

Equipment

  • 9x13 inch baking pan
  • Parchment Paper
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Electric mixer (handheld or stand mixer)

Method
 

Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the brookies out later. Lightly grease the parchment paper.
Make the Fudgy Brownie Layer
  1. In a large mixing bowl, combine the melted butter and granulated sugar. Whisk vigorously for about 1-2 minutes until well combined.
  2. Add the 2 large eggs and 1 tsp vanilla extract to the butter-sugar mixture. Whisk well until the mixture is lightened in color and slightly thickened, about 1-2 minutes.
  3. Sift in the unsweetened cocoa powder, 1/2 cup all-purpose flour, and 1/4 tsp salt. Fold gently with a rubber spatula until just combined. Do not overmix. Stir in 1/2 cup chocolate chips.
  4. Pour the brownie batter into the prepared baking pan and spread evenly to form the bottom layer. Set aside.
Make the Chewy Cookie Layer
  1. In a separate medium mixing bowl, cream together the softened butter, 1/2 cup granulated sugar, and 1/4 cup packed light brown sugar using an electric mixer until light and fluffy (about 2-3 minutes).
  2. Beat in the 1 large egg and 1 tsp vanilla extract until well incorporated, scraping down the sides of the bowl as needed.
  3. In a small bowl, whisk together the 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  4. Fold in the 1 cup chocolate chips until evenly distributed.
Assemble and Bake the Brookies
  1. Drop spoonfuls of the cookie dough evenly over the brownie batter in the pan. You don't need to spread it completely smooth, as it will melt and spread during baking. For a swirled effect, gently run a knife through the layers once or twice.
  2. Bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the brownie portion (avoiding a chocolate chip) comes out with moist crumbs, not wet batter. The cookie layer should be golden brown.
  3. Remove the pan from the oven and let the brookies cool completely in the pan on a wire rack for at least 1 hour before lifting them out using the parchment paper overhang. This is crucial for them to set properly and maintain their fudgy, chewy texture.
  4. Once cooled, cut into 16 squares or bars and serve. Enjoy The Best Fudgy Chewy Browkies!

Notes

For an extra indulgent treat, serve these brookies warm with a scoop of vanilla ice cream. Store leftover brookies in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. They are also freezer-friendly for longer storage (up to 2 months).