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Delicious fudgy chewy brookies dessert on a plate, combining brownies and cookies.

Fudgy Chewy Brookies

These hybrid treats combine the best of brownies and cookies into a single, irresistible square with dense brownie ribbons and gooey cookie pockets in every bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 16 squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Brownie Layer
  • 1 cup all-purpose flour Swap to 1:1 gluten-free flour for a gluten-free option.
  • 1/2 cup unsweetened cocoa powder Use Dutch-process for darker, smoother chocolate notes.
  • 1/2 teaspoon baking powder Provides a touch of lift without aerating the fudgy crumb.
  • 1/4 teaspoon salt Enhances chocolate flavor; use flaky sea salt on top as a finishing touch.
  • 1/2 cup unsalted butter, melted Substitute equal olive oil for a dairy-free version.
  • 1 cup granulated sugar For slightly deeper flavor, use 3/4 cup sugar + 1/4 cup brown sugar.
  • 2 large eggs Use flax eggs for a vegan substitute.
  • 1 teaspoon vanilla extract Warms the chocolate and cookie flavors.
  • 1/2 cup chocolate chips Fold in for pockets of molten chocolate.
For the Cookie Layer
  • 1 cup cookie dough (store-bought or homemade) Drop by tablespoonfuls between brownie layers.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9-inch pan, or line it with parchment paper leaving an overhang for easy removal.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly combined.
  3. In another bowl, whisk melted butter with granulated sugar until smooth. Add the eggs one at a time, whisking after each, then stir in vanilla extract.
  4. Add the dry ingredients to the wet mixture and fold just until no streaks of flour remain. Fold in chocolate chips.
Layering
  1. Spread half of the brownie batter evenly into the prepared pan. Dot the surface with tablespoon-sized pieces of cookie dough, covering most of the surface but leaving small gaps.
  2. Spoon or dollop the remaining brownie batter over the cookie dough and gently spread to cover.
Baking
  1. Bake for 25-30 minutes, testing doneness by looking for a slightly puffed surface and a toothpick that comes out with a few moist crumbs.
  2. Remove and cool on a wire rack for 20-30 minutes before lifting the slab out using the parchment overhang. Cut into squares once fully cooled.

Notes

For best results, avoid overbaking and overmixing. Allow to cool completely before cutting to ensure clean edges.