I love making these fudgy, chewy browkies when I can’t decide between brownies and cookies. They give me the best of both worlds in one bite, with a rich brownie base and a soft, chewy cookie top that feels indulgent and comforting every time.
I enjoy how these browkies bake up with crisp edges, gooey centers, and layers of chocolate flavor that feel bakery-worthy but are easy to make at home.
Why You’ll Love This Recipe
I like this recipe because it satisfies multiple cravings at once. I enjoy the contrast between the dense, fudgy brownie layer and the chewy cookie dough on top. It’s perfect for sharing, special occasions, or anytime I want a truly decadent chocolate treat.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the brownie layer
½ cup unsalted butter, melted
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
For the cookie layer
½ cup unsalted butter, softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup chocolate chips
Directions
I start by preheating the oven to 350°F (175°C) and lining a square baking pan with parchment paper.
To make the brownie layer, I mix the melted butter and sugar until smooth. I add the eggs and vanilla, then stir in the cocoa powder, flour, and salt until just combined. I spread the brownie batter evenly into the prepared pan.
For the cookie layer, I cream the softened butter with the brown sugar and granulated sugar until light. I mix in the egg and vanilla, then stir in the flour, baking soda, and salt. I fold in the chocolate chips.
I gently drop spoonfuls of the cookie dough over the brownie batter and lightly spread it without fully mixing the layers.
I bake the browkies for about 30–35 minutes, until the top is set and a toothpick inserted comes out with a few moist crumbs. I let them cool completely before slicing.
Servings And Timing
This recipe makes about 12 browkies.
Prep time: 15 minutes
Cooking time: 35 minutes
Cooling time: 30 minutes
Total time: about 1 hour 20 minutes
Variations
I sometimes add chopped walnuts or pecans for crunch. When I want extra indulgence, I swirl peanut butter or Nutella into the brownie layer. I also enjoy using dark chocolate chips for a deeper chocolate flavor.
Storage/Reheating
I store browkies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. When I want them warm, I microwave a piece for a few seconds to bring back the fudgy texture.
FAQs
How do I keep browkies fudgy?
I avoid overbaking and remove them when the center is just set with moist crumbs.
Can I freeze browkies?
I freeze them in a single layer, then store them in a freezer-safe container for up to 2 months.
Can I use boxed brownie mix?
I sometimes use a brownie mix for the base and keep the homemade cookie layer.
Why did my layers mix together?
I gently spread the cookie dough without pressing too hard to keep the layers distinct.
Do browkies need to be refrigerated?
I don’t refrigerate them unless my kitchen is very warm.
Conclusion
I keep coming back to these fudgy chewy browkies because they’re rich, comforting, and impossible to resist. They combine two classic desserts into one unforgettable treat that always disappears fast once I slice them.
