The Best Fudgy Chewy Browkies (Brookies) Recipe

I got hooked on these gourmet browkies once I tried them. They marry the deep, fudgy intensity of brownies with a delightful, chewy cookie topping. Every bite is a harmonious explosion of chocolate flavor and texture, making them my ultimate, scrumptious treat when I need a creative dessert fix.

I love making treats that combine the best parts of two favorites. This recipe for the Best Fudgy Chewy Browkies is great for anyone who loves that deep chocolate flavor and chewy cookie goodness.

I start by melting 1/2 cup unsalted butter for the brownie layer and then using 1/2 cup softened unsalted butter for the cookie dough. Mixing in 1/2 cup granulated sugar (for each layer) along with 1/2 cup packed light brown sugar really gives it that rich and balanced sweetness.

The recipe calls for 2 large eggs in the brownies and 1 large egg in the cookie dough along with a teaspoon of vanilla extract in each. I also add 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour for each part, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt and finish it off with 1 cup semisweet chocolate chips.

Its nutritional profile is decent if you compare it to most store-bought treats and its kindred to trends like chocolate brownie cookies and s’more brownies. Enjoy baking this fun recipe!

Why I Like this Recipe

I love this recipe because it gives me the best of both worlds — I get the fudgy, rich flavor of a brownie mixed with the chewy texture of a cookie. I also really like how easy it is to make, even though it seems complicated at first glance. The swirled layers make it super fun to look at and eat, and every bite tastes like a chocolate lover’s dream. Lastly, it’s pretty chill trying out different twists like adding extra chocolate chips, which always makes it feel like I’m truly in control of my dessert.

Ingredients

• Unsalted butter (melted for brownies): provides rich flavor and fudgy texture from its natural fats.
• Unsalted butter (softened for cookie dough): adds creaminess and moisture, making cookie dough soft.
• Granulated sugar: gives sweetness and energy while helping the batter get a lighter texture.
• Unsweetened cocoa powder: brings deep chocolate taste with antioxidants, boosting flavor complexity.
• All-purpose flour: gives structure that holds brownie and cookie layers together in a delicious way.
• Semisweet chocolate chips: add delightful melted pockets with intense flavor and a fun chewiness surprise.
• Vanilla extract: lifts flavors and balances sweetness with a hint of natural aroma.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (for the brownie layer)
• 1/2 cup unsalted butter, softened (for the cookie dough)
• 1/2 cup granulated sugar (for the brownies)
• 1/2 cup granulated sugar (for the cookie dough)
• 1/2 cup packed light brown sugar (for the brownies)
• 1/2 cup packed light brown sugar (for the cookie dough)
• 2 large eggs (for the brownies)
• 1 large egg (for the cookie dough)
• 1 teaspoon vanilla extract (for the brownies)
• 1 teaspoon vanilla extract (for the cookie dough)
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour (for the brownies)
• 1/2 cup all-purpose flour (for the cookie dough)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper or grease it well.

2. In one bowl, mix together the melted 1/2 cup butter, 1/2 cup granulated sugar, 1/2 cup packed light brown sugar, 2 eggs, 1 teaspoon vanilla extract, 1/3 cup cocoa powder, 1/2 cup flour and 1/4 teaspoon salt until smooth and well blended.

3. Pour the brownie batter into your prepared pan and spread it out evenly.

4. In a separate bowl, cream the softened 1/2 cup butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar for the cookie dough.

5. Beat in 1 egg and 1 teaspoon vanilla extract to the creamed mixture until it’s light and fluffy.

6. Stir in 1/2 cup flour, 1/2 teaspoon baking soda and 1/2 teaspoon baking powder until just combined.

7. Fold in 1 cup semisweet chocolate chips, making sure they are evenly distributed in the dough.

8. Drop heaping spoonfuls of the cookie dough onto the brownie layer, spacing them out so they have room to spread.

9. For a cool marbled effect, gently use a knife to swirl the cookie dough into the brownie batter without fully mixing them together.

10. Bake for 25-30 minutes or until a toothpick inserted into the brownie part comes out with a few moist crumbs, then let cool in the pan for about 15 minutes before cutting and serving. Enjoy your fudgy chewy browkies with your favorite milk or a scoop of ice cream if you like!

Equipment Needed

1. An oven that can go to 350°F
2. An 8×8 inch baking pan (plus parchment paper or butter to grease it)
3. Two mixing bowls (one for the brownie batter and another for the cookie dough)
4. Measuring cups and spoons for all the ingredients
5. A whisk or electric mixer to blend the batters until smooth
6. A rubber spatula for spreading the batter evenly
7. A knife to gently swirl the cookie dough into the brownie layer
8. A toothpick for testing if the brownies are done

FAQ

The Best Fudgy Chewy Browkies (Brookies) Recipe Substitutions and Variations

• For the brownie layer, if you run out of unsalted butter, you can melt an equal amount of coconut oil instead. It gives a subtle flavor twist that works great.
• If you don’t have softened unsalted butter for the cookie dough, try using margarine; it might change the texture a bit but still makes a yummy treat.
• Instead of granulated sugar, you can swap in an equal cup of organic cane sugar for both layers if you want a slightly different sweetness profile.
• And if you’re short on unsweetened cocoa powder, Dutch-processed cocoa works as a good alternative, though it will mellow the tang a bit.

Pro Tips

1. Make sure your oven is fully preheated to 350°F before you put the pan in, cause if its not at the right temperature the browkies might not set right.
2. When you’re creaming the butter for the cookie dough, be sure its soft enough so it creames well with the sugars. This helps get that nice light and fluffy texture we all love.
3. If you want that cool marbled look, dont overdo it when you swirl the cookie dough into the brownie layer. A few gentle swirls is enough, too much mixing will just combine the layers completely.
4. After you take out the pan, let it cool for at least 15 minutes before cutting up the browkies. This cooling time helps everything firm up so your pieces won’t fall apart when you serve them.