Fudgy Chewy Brookies Recipe
If you’re someone who always stands in front of a dessert table torn between brownies and cookies, get ready for your new obsession: Fudgy Chewy Brookies. This glorious mashup brings together the best of both worlds—rich brownie with a crackly top and thick, golden chocolate chip cookie in every bite. These bars are guaranteed to make any gathering more delicious, and they’re just as perfect for a cozy night in. With their perfectly balanced layers and downright irresistible texture, Fudgy Chewy Brookies are destined to become your go-to crowd pleaser and your personal dessert weakness.
Ingredients You’ll Need
The magic of Fudgy Chewy Brookies is all about simple baking staples coming together in the most epic way. Each ingredient has its own starring role—some enhance fudginess, others add lift, and a few make sure each bite bursts with flavor.
- Unsalted Butter (for both layers): Lends richness and melt-in-your-mouth texture; melting for brownies, softening for cookies.
- Granulated Sugar: Sweetens and helps form that beautiful brownie crust and chewy cookie crumb.
- Brown Sugar: Adds moisture and a caramel-like depth to the cookie portion for serious chewiness.
- Eggs: Bind everything together and create lift and structure in both layers.
- Vanilla Extract: A must for layered flavor and enhancing both chocolate and cookie notes.
- Unsweetened Cocoa Powder: The backbone of the brownie layer, ensuring rich, bold chocolate flavor.
- All-Purpose Flour: Provides stability while ensuring the ideal mix of tenderness and bite.
- Salt: Balances out the sweetness and sharpens all the flavors.
- Baking Powder: Offers just the right amount of lift for fudgy (not cakey!) brownies.
- Baking Soda: Ensures the cookie layer spreads just right for ultimate softness.
- Semi-Sweet Chocolate Chips: Melts into gooey puddles throughout the cookie top—feel free to use dark chips for extra intensity.
How to Make Fudgy Chewy Brookies
Step 1: Prep Your Pan and Oven
Kicking things off right makes all the difference! Preheat your oven to 350°F—getting it hot before you start mixing is key. Line an 8×8-inch baking pan with parchment paper, letting a little overhang on the sides so you can effortlessly lift the brookies out later. This little trick keeps cleanup easy and ensures clean, intact squares every time.
Step 2: Whip Up the Brownie Layer
In a medium bowl, whisk together your melted butter and granulated sugar until you have a smooth, glistening mixture. Next, beat in the eggs and vanilla until everything looks nice and glossy. Sprinkle in your unsweetened cocoa powder, flour, salt, and baking powder, giving everything a gentle stir just until combined. Don’t overmix—this is the secret to that signature fudgy texture! Spread the brownie batter evenly across the prepared pan, smoothing all the way to the edges.
Step 3: Make the Cookie Dough
Time for the beloved cookie part. In another bowl, cream together softened butter with brown sugar and remaining granulated sugar until the mixture is light, fluffy, and smells incredible. Beat in the egg and vanilla for max flavor. Add all-purpose flour, baking soda, and salt—mix just enough to fold the dough together. Gently fold in those chocolate chips, making sure you get an even distribution for melty, chocolatey pockets in every bite.
Step 4: Layer and Spread
Now comes the magic: Dollop spoonfuls of your cookie dough over the brownie batter. Gently smooth it out across the top, covering as much surface as you can without pressing too hard or blending the layers. A little peek of brownie underneath is totally fine! This layering promises those epic Fudgy Chewy Brookies stripes after baking.
Step 5: Bake to Perfection
Pop your pan in the oven and bake for 30 to 35 minutes. You’re looking for the top to turn golden and a toothpick inserted in the center to come out with a few moist crumbs (not totally clean, not super wet). That’s your signal for ultimate fudginess. Cool the brookies completely in the pan before lifting out and slicing—trust me, it’s worth the wait for perfectly set bars!
How to Serve Fudgy Chewy Brookies
Garnishes
A little extra love goes a long way with Fudgy Chewy Brookies. Dust lightly with powdered sugar for a classic touch, drizzle with warm chocolate sauce for a decadent effect, or top with a scoop of vanilla ice cream for that dreamy hot-and-cold combo. Kids love a handful of rainbow sprinkles for extra fun.
Side Dishes
Serve these rich bars with a tall glass of cold milk (classic!), fresh-cut strawberries for a juicy contrast, or a strong espresso if you’re feeling sophisticated. They also pair beautifully with a bowl of mixed berries or a tart lemon sorbet for a refreshing finish.
Creative Ways to Present
Slice your brookies into neat squares and stack on a rustic wooden board for a bake sale vibe, or cut them into bite-sized cubes and skewer with berries for a sharable party platter. For special occasions, wrap individual Fudgy Chewy Brookies in parchment and twine for the perfect edible gift!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Fudgy Chewy Brookies in an airtight container at room temperature for up to 3 days. Layers stay deliciously soft and chewy, but if you want to stretch their shelf life, pop them in the fridge for up to a week—just bring them to room temperature before indulging.
Freezing
These bars freeze wonderfully! Wrap individual brookies tightly in plastic wrap, place them in a freezer bag, and stash away for those moments when a chocolate craving strikes. They’ll keep their fudgy, chewy texture for up to two months.
Reheating
To refresh that just-baked experience, microwave a brookie for 10-15 seconds straight from the fridge or thaw a frozen one for about 45 seconds. You’ll get gooey chocolate chips and that warm-from-the-oven aroma all over again.
FAQs
Can I double the recipe for a larger crowd?
Absolutely! Simply double all ingredients and bake in a 9×13-inch pan, watching the oven as baking time might be a few minutes longer. The result: a big tray of Fudgy Chewy Brookies ready for sharing!
How do I know when they’re baked just right?
Pull them from the oven when the cookie top is golden and a toothpick in the center comes out with a few moist crumbs. Don’t wait until the toothpick is clean or the brookies may end up overbaked and dry.
Can I add nuts or other mix-ins?
Go wild! Chopped walnuts, pecans, white chocolate chips, or even a sprinkle of sea salt on top all add an exciting twist to classic Fudgy Chewy Brookies. Just don’t overload the dough, or the bars might not hold together as well.
Do Fudgy Chewy Brookies work with gluten-free flour?
Yes! Substitute a 1:1 gluten-free all-purpose flour blend for regular flour. The bars stay thick and chewy—it’s nearly impossible to tell the difference from the original.
Can I make these without parchment paper?
If you don’t have parchment, generously grease your baking pan with butter or nonstick spray. While parchment gives the cleanest lift, a well-greased pan will still release the brookies with a bit of patience and a wide spatula.
Final Thoughts
If your goal is dessert perfection, you simply can’t go wrong with Fudgy Chewy Brookies. Rich, indulgent, and oh-so-satisfying, these bars are a guaranteed hit whether you’re sharing with friends or treating yourself. Give them a try—you’ll see just how quickly they disappear, and chances are, they’ll become your new signature sweet. Happy baking!
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Fudgy Chewy Brookies Recipe
- Total Time: 55 minutes
- Yield: 16 brookies 1x
- Diet: Vegetarian
Description
Indulge in the best of both worlds with these Fudgy Chewy Brookies – a decadent combination of rich, fudgy brownies and chewy chocolate chip cookies in every bite.
Ingredients
For the brownie layer:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the cookie layer:
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Prepare the brownie layer: Whisk melted butter and sugar, then add eggs and vanilla. Stir in cocoa powder, flour, salt, and baking powder. Spread in the pan.
- Prepare the cookie layer: Cream butter with sugars, add egg and vanilla. Mix in flour, baking soda, salt, and chocolate chips. Drop spoonfuls over the brownie batter.
- Bake: Bake for 30–35 minutes until a toothpick comes out with moist crumbs. Cool before slicing.
Notes
- For extra fudgy brookies, slightly underbake and cool fully before cutting.
- You can add chopped walnuts or use dark chocolate chips for variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brookie
- Calories: 280
- Sugar: 22g
- Sodium: 140mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
