The Best Fudgy Chewy Browkies (Brookies) has become my go-to when I can’t choose between a brownie and a cookie. You know those nights when you want deep chocolate flavor and also a gooey, chewy cookie bite. Same. That’s why I made a pan of Deliciously Fudgy Chewy Browkies (Brookies) You’ll Love! and never looked back. This recipe nails the chocolatey fudge center with crisp, golden cookie tops. It’s simple, reliable, and honestly a little addictive.
Why this recipe works
Brookies can go wrong in a few ways. They can be too cakey, too dry, or the two layers slide around like awkward roommates. This version is balanced so every bite feels like a brownie and a cookie had the best collaboration.
Here is what makes it work. The brownie layer uses melted butter and a mix of cocoa and chocolate for intense flavor and a fudgy texture. The cookie layer leans on more brown sugar for moisture, so it stays chewy and doesn’t dry out in the oven. The batters bake in the same pan without overbaking either one.
I also keep the pan size practical. A standard 8 inch or 9 inch square pan keeps the layers thick enough to be rich, but not so thick that the middle stays raw. A quick swirl brings the two batters together without mixing them completely.
Timing is everything. You’ll bake just until the edges look set and the middle has a slight jiggle. That little jiggle means fudgy. Pulling them a bit early is better than waiting too long.
One more detail that helps. A small splash of espresso or hot coffee in the brownie batter makes the chocolate taste deeper without actually tasting like coffee. It’s optional, but I recommend it.
And yes, this is the exact batch I serve when I want that wow reaction. If you came here looking for Deliciously Fudgy Chewy Browkies (Brookies) You’ll Love!, this is exactly it.
Ingredients overview
What you’ll need for the brownie layer
- Unsalted butter melted, for rich flavor and shiny tops.
- Granulated sugar for structure and that classic crackly surface.
- Eggs at room temperature, for a fudgy set and smooth mixing.
- Cocoa powder unsweetened. Use natural or Dutch process. Dutch will be darker and richer.
- Bittersweet chocolate chopped or chips, melted into the butter for extra depth.
- All purpose flour just enough to hold shape without getting cakey.
- Salt to balance sweetness.
- Espresso powder optional, heightens chocolate flavor.
- Vanilla extract because vanilla makes chocolate taste more like chocolate.
What you’ll need for the cookie dough layer
- Unsalted butter softened, for a classic cookie crumb.
- Brown sugar more of this than white for moisture and chew.
- Granulated sugar for spread and crisp edges.
- Egg and a yolk for extra richness and tenderness.
- All purpose flour measured correctly to avoid dryness. Spoon and level if not weighing.
- Baking soda for a gentle lift.
- Salt again, balance is key.
- Chocolate chips or chunks semisweet or milk, your call.
- Cornstarch optional, a teaspoon helps keep the cookie layer soft.
Swaps and notes. If you only have oil for the brownie layer, use it in a pinch, but butter will give better flavor. For gluten free, use a good cup for cup blend and do not overmix. A sprinkle of flaky salt on top after baking makes the chocolate pop.
Step by step instructions: How to make brookies
Make the brownie batter
- Preheat the oven to 350 degrees F or 175 degrees C. Line an 8 or 9 inch square pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the parchment.
- Melt the butter in a small saucepan or microwave. Add chopped chocolate and stir until smooth. Let it cool 2 to 3 minutes so it does not scramble the eggs.
- Whisk in sugar, eggs, vanilla, and espresso powder if using. Whisk just until glossy. Sprinkle in flour, cocoa, and salt. Fold gently until no dry streaks remain. Set aside.
Make the cookie dough
- In a bowl, cream softened butter with brown sugar and granulated sugar until combined and a bit fluffy. You can use a hand mixer or a sturdy spatula.
- Beat in the egg and the extra yolk. Stir in vanilla.
- Add flour, baking soda, cornstarch if using, and salt. Fold until a soft dough forms. Mix in chocolate chips. The dough should be scoopable and not dry.
Layer, swirl, and bake
- Spread the brownie batter evenly in the lined pan. Dollop the cookie dough over the top in generous tablespoons, leaving patches of brownie peeking through.
- Use a butter knife to lightly swirl the two layers together. Do not overmix. You want distinct ribbons of cookie and brownie.
- Bake for 24 to 28 minutes, depending on your pan and oven. Rotate the pan halfway through for even baking. The edges should look set and the center should be slightly soft.
- Cool the pan on a rack for at least 45 minutes. Slice with a warm knife for clean edges. If you like ultra clean cuts, chill the pan for 30 minutes, then slice.
That’s it. You just made Deliciously Fudgy Chewy Browkies (Brookies) You’ll Love! and your kitchen smells amazing.
Expert baking tips
Use a scale if you have one. Accurate flour and cocoa amounts keep the brownie layer tender, not cakey. If using cups, spoon flour into the cup and level it with a flat edge.
Room temperature eggs blend better and help the batter hold its shine. Cold eggs can firm up the butter and make mixing uneven.
Do not overbake. The center should look soft when you pull the pan. Residual heat finishes the set. Overbaking is the fastest way to lose that fudgy center.
If your cookie dough feels too soft, chill it for 10 minutes in the fridge while you get the brownie layer in the pan. Cooler dough keeps better definition and prevents over spreading.
Parchment is non negotiable. Line the pan so you can lift the whole slab out and slice without tearing the edges.
Want a flavor boost. Stir a teaspoon of instant espresso into the brownie batter and add a pinch of cinnamon to the cookie dough. It’s subtle but it adds warmth.
Make it extra. Fold in chopped walnuts or pecans to the brownie layer for crunch. A handful of mini chips on top gives a bakery look.
If your oven runs hot, start checking at 22 minutes. Every oven is a little different. I like to tap the pan gently. If it jiggles like firm Jell O, it’s ready for cooling.
“I made these for a family game night and everyone asked for the recipe. My sister grabbed the last square and hid it behind a plant. That chewy edge with the fudgy middle was perfect.”
For holiday gifting, cut into small squares and tuck into parchment lined tins. They hold up well and taste even better on day two.
Storing and reheating leftovers
Let the browkies cool completely before storing. Place slices in an airtight container with parchment between layers. They keep at room temperature for up to 3 days. If your kitchen is warm, store in the fridge for up to a week.
For longer storage, freeze individual squares. Wrap each piece in plastic, then place in a zip top freezer bag. They freeze well for 2 months. Thaw at room temperature or in the fridge overnight.
To reheat, microwave a square for 10 to 15 seconds for that fresh baked feel. Or warm in a 300 degrees F oven for 5 to 7 minutes. An air fryer at 300 degrees F for 3 to 4 minutes also works. A tiny piece of bread in the container can help maintain moisture.
If the cookie tops lose their crispness, a quick reheat brings them back. Finish with a pinch of flaky salt if you like that sweet salty contrast.
Common Questions
Can I use a boxed brownie mix with homemade cookie dough
Yes. Make the brownie batter as directed on the box and prepare the cookie dough from this recipe. Bake at 350 degrees F and start checking at 22 minutes.
What pan size is best
An 8 inch square pan gives a thicker, fudgier bar. A 9 inch square pan bakes a bit faster and is slightly thinner. Adjust time by a few minutes.
Why did my center sink
Usually it’s underbaked or the batter was overmixed. Cool completely in the pan and slice once set. Even with a slight sink, they will taste great.
Can I make these gluten free
Yes. Use a 1 to 1 gluten free flour blend for both layers and avoid overmixing. Bake until the edges are set and center is just soft.
How do I double the recipe for a crowd
Double everything and bake in a 9 by 13 inch pan. Time ranges 28 to 35 minutes. Watch for set edges and a soft center.
A sweet ending you can taste already
If you’ve been chasing the perfect brownie cookie mashup, this is your sign. The balance of rich chocolate, chewy cookie bite, and that hint of glossy fudge makes these a repeat keeper. Try them once and you’ll see why I call them Deliciously Fudgy Chewy Browkies (Brookies) You’ll Love! The steps are simple, the ingredients are friendly, and the payoff is huge. Share a pan, stash a few for later, and enjoy every bite of this cozy classic. 
Deliciously Fudgy Chewy Browkies (Brookies)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A perfect blend of rich brownie and chewy cookie, these brookies are simple to make and utterly addictive.
Ingredients
- 1/2 cup Unsalted butter, melted
- 1 cup Granulated sugar
- 2 large Eggs, at room temperature
- 1/3 cup Unsweetened cocoa powder
- 4 oz Bittersweet chocolate, chopped
- 1/2 cup All-purpose flour
- 1/4 tsp Salt
- 1 tsp Espresso powder (optional)
- 1 tsp Vanilla extract
- 1/2 cup Unsalted butter, softened
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 1 large Egg
- 1 Egg yolk
- 1 1/2 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 1 cup Chocolate chips or chunks
- 1 tsp Cornstarch (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8 or 9 inch square pan with parchment paper.
- Melt the butter for the brownie batter in a saucepan or microwave, mix in chopped chocolate until smooth, and let cool for 2-3 minutes.
- Whisk in sugar, eggs, vanilla, and espresso powder (if using), then fold in flour, cocoa, and salt until no dry streaks remain.
- For the cookie dough, cream softened butter with both sugars until fluffy, then beat in the egg and extra yolk, and stir in vanilla.
- Add flour, baking soda, cornstarch (if using), and salt, mixing until a soft dough forms. Fold in chocolate chips.
- Spread the brownie batter evenly in the pan, dollop cookie dough over the top, and swirl together without overmixing.
- Bake for 24 to 28 minutes until edges look set and center is slightly soft, cool for at least 45 minutes before slicing.
Notes
For a richer flavor, add a tsp of cinnamon to the cookie dough. To make gluten-free, use a 1-to-1 gluten-free flour blend.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg