Chocolate Brookies Recipe – Fudgy Brownie Cookies

If you’ve ever stood in your kitchen torn between baking brownies or cookies, this fudgy chewy brookies recipe is your answer. Brookies — a delightful mashup of rich, dense brownies and soft, gooey chocolate chip cookies — deliver the best of both worlds in every bite. They’re indulgent, deeply chocolaty, and satisfyingly chewy with a cookie top that turns perfectly golden and crisp around the edges.

This recipe creates the ideal contrast of textures: the brownie base is thick and fudgy with a deep cocoa flavor, while the cookie layer bakes into a chewy, buttery crown studded with melty chocolate chips. Whether you’re baking for a party, a cozy night in, or just because you’re craving something truly special, these brookies promise pure comfort and joy in every square.

Once you make a batch, you’ll quickly understand why they never last more than a day or two in the house. They’re the kind of treat that draws people to the kitchen, noses in the air, waiting for the timer to ding.

Ingredients Overview
Creating the perfect brookie requires two batters — one for brownies and one for chocolate chip cookies — each made with simple pantry staples that combine to create something far more than the sum of their parts.

Unsalted Butter: You’ll need butter for both the brownie and cookie layers. For the brownies, melted butter gives them that dense, fudgy texture. For the cookie dough, softened butter is creamed with sugars to create that signature chewy bite.

Brown Sugar & Granulated Sugar: Brown sugar adds moisture and a deep molasses flavor to the cookies, while granulated sugar provides structure and sweetness to both layers. A mix of both sugars helps achieve the perfect chewy texture and golden finish.

Eggs: These bind the ingredients together and add richness. One egg goes in the brownie batter, and another in the cookie dough. Room temperature eggs work best.

All-Purpose Flour: Standard flour works well for both layers. It’s important not to overmix the flour into the doughs, especially the brownie batter, to avoid a cakey result.

Unsweetened Cocoa Powder: The key to the brownie’s rich chocolate base. Use a high-quality Dutch-process cocoa for deeper color and bolder flavor.

Vanilla Extract: Adds warmth and depth to both layers. Use pure vanilla extract for the best flavor.

Baking Soda & Baking Powder: Baking soda helps the cookies rise just enough to stay soft and chewy, while a small amount of baking powder in the brownies provides a slight lift without compromising that fudgy center.

Salt: A pinch in each batter balances sweetness and enhances chocolate flavor.

Chocolate Chips: Semi-sweet chocolate chips are folded into the cookie dough. You can also sprinkle a few on top before baking for a picture-perfect finish.

Step-by-Step Instructions

1. Prep the Pan & Oven:
   Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, letting it hang over the sides for easy lifting later. Lightly grease the paper.

2. Make the Brownie Batter:
   In a mixing bowl, whisk together 1/2 cup melted unsalted butter and 3/4 cup granulated sugar until glossy and smooth. Beat in 1 egg and 1 teaspoon vanilla extract.
   Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon salt. Stir gently just until no streaks remain — avoid overmixing to keep the brownies fudgy. Spread the batter evenly in the prepared pan.

3. Make the Cookie Dough:
   In another bowl, beat 1/2 cup softened butter with 1/4 cup granulated sugar and 1/2 cup brown sugar until light and fluffy. Add 1 egg and 1 teaspoon vanilla extract; mix until combined.
   Whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Add dry ingredients to the wet and stir until just combined. Fold in 3/4 cup chocolate chips.

4. Assemble the Brookies:
   Drop spoonfuls of the cookie dough over the brownie batter. Gently press and spread to cover most of the surface — it’s okay if some brownie peeks through.

5. Bake:
   Place the pan in the oven and bake for 30–35 minutes. The cookie top should be golden and just set, while the brownies stay moist and fudgy underneath. A toothpick inserted should come out with a few moist crumbs but no raw batter.

6. Cool Completely:
   Let brookies cool in the pan for at least 1 hour before lifting them out using the parchment paper. This allows the layers to set and makes slicing easier.

7. Slice & Serve:
   Cut into squares and serve as-is, or warm slightly and top with a scoop of vanilla ice cream.

Tips, Variations & Substitutions

Tips:

• Don’t overbake — err on the side of underbaked to keep the brownie layer gooey.

• Cool completely before slicing to avoid a messy cut.

• Use an offset spatula to spread cookie dough gently over the brownie batter.

Variations:

• Add chopped walnuts or pecans to the brownie batter for crunch.

• Swirl in a spoonful of peanut butter or Nutella between the layers before baking.

• Use dark chocolate chunks instead of chips for a more intense chocolate hit.

Substitutions:

• Use gluten-free 1:1 flour to make the recipe gluten-free.

• Swap out the butter for a dairy-free baking spread to make it dairy-free.

• Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan version, paired with vegan butter and chocolate chips.

Serving Ideas & Occasions
Brookies are the ultimate dessert bar to serve at potlucks, bake sales, or casual get-togethers. They’re also a great choice for movie nights, birthday party snack tables, or Sunday baking rituals.

Serve them warm with a scoop of vanilla or caramel ice cream, or chill them slightly and drizzle with chocolate sauce. A cold glass of milk or a warm cup of coffee makes a perfect pairing.

They also pack well for lunchboxes or care packages — just be sure they’re fully cooled before wrapping. For a special dessert, stack two brookies with a layer of whipped cream or ganache in between for a brookie sandwich.

Nutritional & Health Notes
Brookies are undeniably indulgent — a treat meant for savoring. Each square delivers a rich combination of carbs, fats, and sugars, with the benefits of cocoa, which offers natural antioxidants.

To lighten them up slightly, consider using less sugar in the cookie dough or substituting some of the butter with unsweetened applesauce. Portion control is key with desserts like this — one square is truly satisfying.

They’re not intended to fit into strict diets but can be enjoyed as part of a balanced lifestyle. For those with dietary restrictions, adjustments like gluten-free or vegan swaps allow more people to enjoy them.

FAQs

How do I know when brookies are done baking?
Check for a golden top and set edges. Insert a toothpick — it should come out with moist crumbs, not wet batter. If the top browns too fast, tent with foil for the last 10 minutes.

Can I freeze brookies?
Yes. Once cooled, slice them into squares, wrap individually, and store in a freezer-safe bag. Thaw at room temperature or reheat in the microwave for 10–15 seconds.

What’s the best way to cut brookies cleanly?
Use a sharp knife, run under hot water, and wiped clean between slices. Let the brookies cool fully before cutting to avoid smearing the layers.

Can I make these in a larger pan?
Yes, double the recipe for a 9×13-inch pan. Bake for 35–40 minutes, checking for doneness around the 30-minute mark.

Why did my brookies turn out cakey?
Overmixing the brownie batter or baking too long can lead to a cakey texture. Mix until just combined and don’t overbake — fudgy is the goal.

Can I add different mix-ins?
Absolutely. Try white chocolate chips, peanut butter chips, or even toffee bits in the cookie dough. Chopped nuts or swirls of caramel in the brownie layer work well too.

Are brookies supposed to be gooey in the middle?
Yes — the brownie layer should stay moist and fudgy. If they’re gooey but not raw, you’ve nailed it. Let them cool fully to set before slicing.

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