Fudgy Chewy Brookies – The Best of Both Brownies and Cookies

If you can’t decide between brownies and cookies, brookies give you the best of both worlds: a rich, fudgy brownie layer plus a chewy chocolate‑chip cookie layer (or cookie dough baking through) so every bite delivers gooey chocolate, cookie chew, and indulgent dessert satisfaction. These brookies are perfect for baking when you want something special, comforting, and shareable — ideal for dessert nights, potlucks, or cozy weekends.

Why You’ll Love These Brookies

Deep, fudgy chocolate flavor in the brownie portion
Chewy cookie dough either on top or layered in, giving textural contrast
Simple to make using mostly pantry staples
Perfect for sharing or slicing into bars
Holds up well for leftovers; the flavor intensifies after chilling

Ingredients You’ll Need

Here’s a breakdown of all you’ll need to make fudgy chewy brookies. Adjust volumes based on pan size (these amounts are built for about a 9×13 inch pan; you can scale down).

For the Brownie Layer

~ 5 oz / 140‑150 g bittersweet or semisweet chocolate, chopped (or high‑quality chocolate chips)
~ ½ cup butter, unsalted (or salted and adjust salt elsewhere)
¾ cup granulated sugar
2 eggs, at room temperature
1 tsp vanilla extract
Pinch of salt
½ cup all‑purpose flour
Optional: ~2 Tbsp cocoa powder for more chocolate intensity

For the Cookie Dough / Cookie Layer

~ ½ cup butter, softened
~ ⅔ cup brown sugar, packed
~ 2 Tbsp granulated sugar
1 large egg yolk (or whole egg depending on how chewy you want it)
1 tsp vanilla extract
~1¾ to 2 cups all‑purpose flour
½ tsp baking soda (to help cookie rise and chew)
Pinch of salt
1 to 1½ cups chocolate chips (semisweet or mix of milk + dark)

Equipment & Setup

9×13‑inch baking pan (metal or glass; metal gives crisper edges)
Parchment paper or foil to line the pan (with some overhang to lift out easily)
Mixing bowls for each batter/layer
Whisk, spatula, spoon or cookie scoop
Cooling rack

How to Make Fudgy Chewy Brookies

Here’s a step‑by‑step method to get perfect brookies: fudgy, chewy, and richly chocolatey.

Step 1: Preheat Oven + Prepare Pan

Preheat your oven to 350°F (175°C). Line the 9×13 pan with parchment paper or foil, with overhang on two sides so you can lift the finished bars out. Lightly grease or spray the lined pan so nothing sticks.

Step 2: Make the Brownie Layer

Melt the chocolate and butter together (double boiler or microwave in short bursts), stirring until smooth. Let cool slightly.
In a clean bowl, whisk together sugar, eggs, vanilla, and salt until well combined.
Pour the melted chocolate‑butter into this sugar‑egg mix, whisking to combine.
Sift or stir in flour (and cocoa powder if using), gently folding until there are no dry streaks. Don’t overmix — you want fudgy texture.
Spread the brownie batter evenly into the prepared pan.

Step 3: Make the Cookie Dough Layer

In another bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
Add egg yolk (or whole egg / extra yolk) and vanilla; mix until smooth.
Stir in flour, baking soda, and salt; fold until just combined.
Fold in chocolate chips.
Option A: Drop or dollop spoonfuls of cookie dough over the brownie batter in the pan (scattered, so parts of brownie show through).
Option B: Spread cookie dough over top of the brownie batter in layer form (if very soft).

Step 4: Bake

Bake about 20‑25 minutes, until the edges are set and you see a slight crust on top of cookie portions, but center remains fudgy.
If using a deep pan or thick layers, you may need slightly more bake time; test with a toothpick: you want some moist crumbs, not raw batter.
Tip: If you notice the top browning too fast, you can cover loosely with foil midway.

Step 5: Cool & Slice

Let brookies cool in pan for at least 30 minutes to an hour so they set.
Once partially cooled, lift out using parchment overhang, cool to room temperature, then chill (if you like firm slices) for another hour.
Use a sharp knife to slice into bars. Warm brookies will be very gooey; chilling helps get cleaner cuts.

Tips for Perfect Brookies

Use room temperature eggs for better mixing and more even bake.
Don’t overmix the brownie batter once flour is added — gives fudgy instead of cakey texture.
Use real chocolate (not just cocoa powder) in brownie layer for richness; optional cocoa powder adds depth.
Cookie dough portion should be soft but not runny; chilling dough briefly helps shape and spread.
Keep an eye on bake times; under‑bake slightly for very fudgy center.
Let cooling time do its work — brookies often firm up nicely once cooled or chilled.

Recipe Variations & Flavor Twists

Here are ways you can change things up:

Brown Butter Cookie Layer: Brown the butter for cookie dough for a nutty flavor.
Salted Caramel Swirl: Drop caramel swirl between brownie and cookie layers.
Nutty Brookies: Add chopped walnuts, pecans, or hazelnuts in either or both layers.
Double Chocolate: Use both semisweet chocolate and dark chocolate chips, or use a mix of chocolate and white chips.
Spicy Chocolate Kick: Add a pinch of cayenne or chili powder in brownie batter.
Mini Brookies: Bake in smaller pans or muffin tin for individual portions.

Serving Suggestions

Served slightly warm with a scoop of vanilla ice cream for contrast.
Drizzle with chocolate sauce or caramel sauce.
Dust with powdered sugar or cocoa before serving.
Serve with whipped cream or fresh berries for freshness.

Make‑Ahead, Storage & Freezing

Storage

Store in airtight container at room temperature for up to 2‑3 days. The texture will stay fudgy.
To preserve moistness, seal well; placing a slice of bread in container helps absorb excess moisture and keep things soft.

Refrigeration

Chilling enhances clean cutting. Brookies taste great cold or warmed slightly.

Freezing

Fully cool brookies, then cut into bars, wrap individually or in layers with parchment, store in airtight freezer bag. Freeze up to 2 months.
Thaw in fridge or at room temp; you can warm bars in oven or microwave when ready to eat.

Frequently Asked Questions

Q: What size pan should I use?
A 9×13‑inch pan works well. If using smaller, the brookies will be thicker and may need extra bake time.

Q: How fudgy vs chewy should they be?
Fudginess comes from chocolate + proper bake time (taking out while center still slightly moist). Chewiness comes from cookie dough portion (using brown sugar, right amount of flour, not overbaking).

Q: Can I make brookies gluten‑free?
Yes — use gluten‑free flour blend (measure well), ensure all other ingredients (e.g. baking soda, chocolate chips) are certified gluten‑free. Texture may differ slightly.

Q: Why is my brownie part dry?
Probably overbaked or too much flour, or oven runs hot. Also, if brownie layer is too thin, heat distributes too fast. Adjust bake time or density.

Q: Can I use only cookie dough on top vs layer?
Yes — you can dollop cookie dough just on top of brownie batter, which gives cookie bits on top rather than full layered cookie bottom & top.

Printable Recipe Card

Fudgy Chewy Brookies

Servings: ~16‑20 bars
Prep Time: 15‑20 minutes
Bake Time: 25‑30 minutes
Total Time: ~50 minutes (including cooling)

Ingredients

Brownie Layer

5 oz bittersweet or semisweet chocolate, chopped
½ cup butter
¾ cup granulated sugar
2 eggs
1 tsp vanilla extract
Pinch salt
½ cup all‑purpose flour
Optional: 2 Tbsp cocoa powder

Cookie Dough Layer

½ cup butter, softened
⅔ cup brown sugar, packed
2 Tbsp white sugar
1 egg yolk
1 tsp vanilla extract
1¾–2 cups all‑purpose flour
½ tsp baking soda
Pinch salt
~1–1½ cups chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a 9×13‑inch pan.
Make brownie batter: melt chocolate + butter; whisk sugar, eggs, vanilla; combine with chocolate mix; fold in flour; spread into pan.
Make cookie dough: cream butter and sugars, add egg yolk & vanilla, fold in flour, baking soda, salt, chocolate chips.
Dollop or spread cookie dough over brownie batter.
Bake ~25‑30 min; edges set, center still fudgy. Use toothpick test.
Cool at least 30 min, lift out, possibly chill further. Slice into bars.

Final Thoughts

Brookies are dessert magic — you get the intense chocolate of a great brownie intertwined with the satisfying chew and flavor of a chocolate‑chip cookie. These fudgy chewy brookies strike that perfect balance: rich, gooey, chewy, and easy to share. They’re the kind of treat people remember and ask you to bake again.