The Best Fudgy Chewy Brookies

Brookies—part brownie, part cookie—are the ultimate dessert mashup for when I can’t decide between rich, fudgy brownies and soft, chewy chocolate chip cookies. These best-ever brookies give me the best of both worlds in one indulgent bite: deep chocolate brownie on one side, golden cookie dough on the other, baked together to perfection.

Why You’ll Love This Recipe

I love these brookies because they combine two of my favorite treats into one epic dessert. The brownie layer is dense and fudgy with intense chocolate flavor, while the cookie layer is soft and chewy with sweet vanilla notes. They’re easy to make in one pan, and every square is a crowd-pleaser—perfect for parties, bake sales, or just when I want a little of everything.

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

• Semi-sweet chocolate chips or chopped chocolate

• Granulated sugar

• Brown sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Salt

For the cookie layer:

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• All-purpose flour

• Baking soda

• Salt

• Semi-sweet chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×9-inch pan with parchment paper.

2. For the brownie batter: I melt the butter and chocolate together, then stir in the sugars. I whisk in the eggs and vanilla, then fold in the flour, cocoa powder, and salt. I spread the batter evenly in the pan.

3. For the cookie dough: I cream the softened butter and sugars until light and fluffy. I beat in the egg and vanilla, then stir in the flour, baking soda, and salt. I fold in the chocolate chips.

4. I drop spoonfuls of cookie dough over the brownie batter, gently pressing it in and spreading to create a marbled top.

5. I bake for 30–35 minutes, or until the edges are set and a toothpick inserted into the brownie layer comes out with moist crumbs.

6. I let them cool completely in the pan before slicing into squares.

Servings and timing

This recipe makes about 16 brookies. It takes 20 minutes to prep and 30–35 minutes to bake, so they’re ready in under an hour (plus cooling time).

Variations

Sometimes I swirl in peanut butter or add chopped walnuts for a nutty twist. I’ve used white chocolate chips in the cookie layer or added espresso powder to the brownie base for extra depth. For a fun presentation, I press extra chocolate chips on top before baking.

storage/reheating

I store brookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, and I microwave individual pieces for 10–15 seconds for that fresh-from-the-oven feel. They also freeze well—I wrap them individually and thaw as needed.

FAQs

Can I use boxed brownie mix?

Yes, I use my favorite boxed mix for the brownie base and just prepare the cookie dough from scratch.

How do I keep the cookie layer from overbaking?

I watch closely during the last 5 minutes and remove them when the cookie top is golden but still soft in the center. It firms up as it cools.

Can I make these gluten-free?

Yes, I use a 1:1 gluten-free flour blend in both layers, and they come out just as rich and chewy.

Why do my brookies sink in the middle?

That’s normal with fudgy brownies—they’re dense and moist. I let them cool completely to set before slicing.

Can I double the recipe?

Absolutely. I double all ingredients and bake in a 9×13-inch pan for about 35–40 minutes.

Conclusion

These fudgy, chewy brookies are everything I want in a dessert—rich, gooey, and packed with chocolate. Whether I’m baking for a party or just treating myself, they satisfy every sweet craving in one beautiful bar. Once I make them, they never last long.