The BEST Fudgy Chewy Brookies

These fudgy chewy brookies are the ultimate dessert mashup—part rich, gooey brownie and part soft, chewy chocolate chip cookie. I get the best of both worlds in every bite: deep chocolate flavor from the brownie layer and buttery, golden cookie dough on top. It’s indulgent, irresistible, and always a hit.

Why I Love This Recipe

I love this recipe because I don’t have to choose between a brownie and a cookie—I get both. The brownie base is super fudgy and dense, while the cookie layer stays chewy and slightly crisp on top. The two textures melt together just right, and it’s one of those bakes that looks impressive but is secretly super easy to make.

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
• Unsweetened cocoa powder
• All-purpose flour
• Salt
• Semi-sweet chocolate chips (optional, for extra fudginess)

For the cookie layer:

• Unsalted butter, softened
• Brown sugar
• Granulated sugar
• Egg
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Semi-sweet or milk chocolate chips

Directions

1. I preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.

2. To make the brownie batter: I whisk the melted butter, granulated sugar, and brown sugar together until smooth. Then I mix in the eggs and vanilla. I stir in the cocoa powder, flour, and salt until just combined, then fold in the chocolate chips. I spread this thick batter evenly into the prepared pan.

3. To make the cookie dough: In a separate bowl, I cream the softened butter with both sugars until light and fluffy. I add the egg and vanilla, then mix in the flour, baking soda, and salt. I fold in the chocolate chips at the end.

4. I drop spoonfuls of the cookie dough over the brownie batter, gently pressing to spread it out evenly (it doesn’t have to be perfect—swirls and patches look great after baking).

5. I bake the brookies for 30–35 minutes, until the top is golden and the center is just set. A toothpick should come out with a few moist crumbs.

6. I let them cool completely in the pan before lifting them out and slicing into bars.

Servings and timing

This recipe makes about 12–16 brookie bars, depending on how I slice them. Prep takes around 20 minutes, and baking time is 30–35 minutes, so they’re ready in just under an hour (plus cooling time).

Variations

• I sometimes swirl peanut butter or Nutella into the brownie layer before baking.

• Adding chopped walnuts or pecans to the cookie dough gives a great crunch.

• For a salty-sweet twist, I sprinkle flaky sea salt on top right after baking.

• I use dark chocolate chunks instead of chips when I want deeper flavor.

• To make them gluten-free, I use a 1:1 gluten-free flour blend, and it works great.

Storage/Reheating

I store brookies in an airtight container at room temperature for up to 4 days. For a warm treat, I microwave one for about 10–15 seconds. They also freeze really well—I wrap them individually and freeze for up to 2 months. When I’m ready, I just thaw and warm them slightly for that fresh-baked feel.

FAQs

Do I need to chill the cookie dough before baking?

No, I don’t. The dough bakes beautifully right on top of the brownie batter without chilling.

Can I double this recipe for a crowd?

Absolutely. I double the ingredients and use a 9×13-inch pan. The baking time may increase slightly, so I just keep an eye on it.

How do I know when the brookies are done?

I look for a golden top and set center. A toothpick should come out with a few moist crumbs—if it’s wet, I give it a few more minutes.

Can I make the layers in reverse—cookie on bottom, brownie on top?

I can, but the textures blend better with the brownie on the bottom since it’s denser and needs a firmer base for support.

Why are my brookies dry or overbaked?

I always check early and err on the side of slightly underbaking. They continue to cook a bit as they cool, which helps keep them moist and fudgy.

Conclusion

These fudgy chewy brookies are the ultimate crowd-pleasing treat. They’re easy to make, fun to serve, and absolutely addictive with their brownie-cookie combo. Whenever I want to bake something that wows without much effort, this is the recipe I turn to—and it never disappoints.

The BEST Fudgy Chewy Brookies

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• Author: Linda
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 12–16 bars
• Category: Dessert, Bars
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

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Description

These Fudgy Chewy Brookies are the ultimate dessert hybrid—rich, dense brownies layered with gooey, golden chocolate chip cookie dough. Every bite is the perfect balance of fudgy brownie and chewy cookie, making this an irresistible, crowd-pleasing treat that’s quick and easy to bake. Ideal for when you just can’t choose between a brownie and a cookie!

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Ingredients

• For the Brownie Layer:
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ⅓ cup unsweetened cocoa powder
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips (optional)
• For the Cookie Layer:
• ½ cup unsalted butter, softened
• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¾ cup semi-sweet or milk chocolate chips

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Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy lifting.
2. Make the Brownie Batter: In a bowl, whisk melted butter with granulated and brown sugars. Mix in eggs and vanilla. Stir in cocoa powder, flour, and salt until just combined. Fold in chocolate chips. Spread evenly into prepared pan.
3. Make the Cookie Dough: In a separate bowl, cream softened butter with brown and granulated sugars until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt. Fold in chocolate chips.
4. Drop spoonfuls of cookie dough over brownie layer and gently spread (it doesn’t need to fully cover the brownie layer).
5. Bake for 30–35 minutes or until top is golden and a toothpick comes out with moist crumbs.
6. Cool completely in the pan before slicing into bars.

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Notes

• Add swirls of peanut butter or Nutella for extra decadence.
• Sprinkle flaky sea salt on top for a sweet-salty finish.
• Swap in dark chocolate chunks or chopped walnuts for a twist.
• Use a 1:1 gluten-free flour blend to make these gluten-free.
• Doubling the recipe? Use a 9×13-inch pan and adjust bake time accordingly.