Description
Fudgy Chewy Brookies combine the rich, gooey texture of brownies with the soft, chewy delight of cookies in one decadent dessert. This recipe layers classic chocolate chip cookie dough with a fudgy chocolate brownie batter, baked together to create the best of both worlds in a single square. Perfect for parties or a comforting treat, these brookies deliver contrasting textures and irresistible chocolate flavor that appeal to all dessert lovers.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or line it with parchment paper to ensure easy removal of the brookies once baked.
- Make Cookie Dough: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, use an electric mixer to cream softened butter with granulated and brown sugars until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined. Gradually add the dry ingredients to the wet and mix until just combined. Fold in chocolate chips if using.
- Prepare Brownie Batter: In another bowl, whisk together melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully incorporated. Sift in flour, cocoa powder, and salt, stirring until just combined. Fold in chocolate chips if desired.
- Assemble the Brookies: Evenly spread the cookie dough layer across the bottom of the prepared pan, smoothing it out for an even base. Gently pour the brownie batter over the cookie layer and spread with a spatula to cover completely.
- Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The edges of the cookie layer should turn golden and slightly crisp while the brownie layer remains fudgy.
- Cool: Allow the brookies to cool in the pan for 10-15 minutes to set. Then transfer to a wire rack to cool completely to facilitate clean slicing.
- Serve: Cut cooled brookies into squares or rectangles. Serve slightly warm for best texture and flavor, optionally topped with vanilla ice cream or drizzled with caramel sauce for an indulgent dessert.
Notes
- Ensure not to overmix the batters to maintain a tender texture.
- Using parchment paper makes removal and cleanup easier.
- For extra gooeyness, slightly underbake by a couple of minutes.
- Feel free to omit chocolate chips if you prefer a pure brownie and cookie flavor.
- Brookies keep well in an airtight container at room temperature for 3-4 days or refrigerated for up to a week.
