Fudgy Chewy Brookies
These fudgy chewy brookies combine the gooey richness of brownies with the chewy goodness of cookies for the ultimate dessert mashup.
Ingredients
For the Brownie Layer
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Cookie Layer
- ½ cup unsalted butter, softened
- ½ cup coconut sugar (or brown sugar)
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
- Make the brownie layer: whisk together melted butter, sugar, eggs, and vanilla. Add cocoa, flour, salt, and baking powder. Stir until just combined and spread into the prepared pan.
- Make the cookie layer: beat butter and sugars until creamy. Add egg and vanilla. Mix in flour, baking soda, and salt. Fold in chocolate chips.
- Drop spoonfuls of cookie dough evenly over the brownie batter. Gently spread to cover most of the surface.
- Bake for 30–35 minutes, until edges are set but the center is still slightly soft (brookies should stay fudgy!).
- Cool completely in the pan before slicing into squares.
Notes
Storage: Keep brookies in an airtight container for up to 4 days at room temperature or freeze for 2 months. Substitutions: Swap chocolate chips for peanut butter chips or swirl in caramel for a fun twist. Meal Prep: Bake a double batch and freeze individual squares—perfect for lunchbox treats or late-night cravings. Serving Ideas: Warm a brookie and top with vanilla ice cream for the ultimate dessert indulgence.