Name: The BEST Fudgy Chewy Brookies
Prep time: 15 min
Cook time: PT-485907H53M2S
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, melted (for brownie layer); 1/2 cup granulated sugar (for brownie layer); 1/2 cup brown sugar (for brownie layer); 2 large eggs (for brownie layer); 1 tsp vanilla extract (for brownie layer); 1/2 cup all-purpose flour (for brownie layer); 1/3 cup cocoa powder (for brownie layer); 1/4 tsp salt (for brownie layer); 1/2 tsp baking powder (for brownie layer); 1/2 cup chocolate chips, optional (for brownie layer); 1/2 cup unsalted butter, softened (for cookie layer); 1/2 cup brown sugar (for cookie layer); 1/4 cup granulated sugar (for cookie layer); 1 large egg (for cookie layer); 1 tsp vanilla extract (for cookie layer); 1 1/4 cups all-purpose flour (for cookie layer); 1/2 tsp baking soda (for cookie layer); 1/4 tsp salt (for cookie layer); 1 cup chocolate chips (for cookie layer)

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The BEST Fudgy Chewy Brookies are the ultimate dessert mashup—half brownie, half cookie, all decadence. I layer rich, fudgy brownie batter with soft, chewy chocolate chip cookie dough and bake them into bars that are gooey in the center with crisp edges. Every bite gives me the best of both worlds, and I can never stop at just one.

Why You’ll Love This Recipe

I love this recipe because it’s the perfect combination of two classics. The brownie layer is dense and chocolatey, while the cookie layer adds buttery sweetness and soft texture. It’s easy to make from scratch with simple pantry ingredients, and the result is a bakery-style treat right at home. These brookies are perfect for parties, potlucks, or whenever I need a chocolate fix.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

Unsalted butter (melted)
Granulated sugar
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Cocoa powder
Salt
Baking powder
Chocolate chips (optional)

For the cookie layer:

Unsalted butter (softened)
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
I make the brownie batter first by whisking melted butter with both sugars, eggs, and vanilla. I stir in flour, cocoa powder, baking powder, and salt until smooth. I fold in chocolate chips if using.
I pour the brownie batter into the prepared pan and spread it evenly.
I prepare the cookie dough by creaming the softened butter with both sugars. I mix in the egg and vanilla, then stir in flour, baking soda, and salt. I fold in chocolate chips last.
I drop spoonfuls of cookie dough over the brownie batter and gently press them in to cover most of the surface.
I bake for 25–30 minutes until the edges are set and the center is just slightly underbaked for a fudgy finish.
I let the brookies cool completely in the pan before slicing into bars.

Servings and timing

This recipe makes 16–20 bars.
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: 45 minutes

Variations

Sometimes I swirl peanut butter or Nutella into the brownie layer for extra richness. I’ve also used white chocolate chips or added chopped walnuts for crunch. If I want a festive version, I mix in sprinkles or M&M’s to the cookie dough.

Storage/Reheating

I store brookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy. For longer storage, I refrigerate or freeze them. I reheat individual bars in the microwave for 10–15 seconds to bring back that gooey texture.

FAQs

Can I use boxed brownie mix?

Yes, I use a boxed brownie mix for convenience and make homemade cookie dough for the top. It still tastes amazing.

How do I know when they’re done baking?

The edges should be set and pulling away from the pan, but the center should be slightly soft—it will firm up as it cools.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend in both layers. I make sure all other ingredients are gluten-free as well.

Can I make these in a smaller pan?

Yes, I halve the recipe for an 8×8-inch pan and reduce the bake time slightly.

Why are my brookies dry?

Overbaking is usually the cause. I take them out when the center still looks slightly underdone to keep them fudgy.

Conclusion

The BEST Fudgy Chewy Brookies are a dessert I keep coming back to. They satisfy every chocolate craving with a perfect mix of brownie richness and cookie chewiness. Whether I’m baking for a crowd or keeping a stash for myself, these bars are always a hit. They’re easy, indulgent, and totally irresistible.