I love making these brookies because they give me the best of both worlds. Each bite features rich, fudgy brownie goodness combined with crispy, chewy cookie spots. The layered textures and balanced chocolate flavor hit the spot. It is my favorite treat when I need an instant mood lifter. Irresistible.
I’ve always been fascinated with desserts that have a dual personality, and these browkies are no exception. I love how they mix the deep, fudgy chocolate of brownies with the satisfying bite of cookies, making it a top pick for any chocaholic.
In my kitchen, I start off by preparing the brownie batter, melting 1/2 cup unsalted butter and stirring in 1 cup granulated sugar, 2 large eggs and 1 tsp vanilla extract. Then I carefully mix in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, a bit of salt and 1/4 tsp baking powder to create a smooth base.
For the cookie dough layer, I use 1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, and 1 tsp vanilla extract before adding 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, 1/4 tsp salt and 1 cup semisweet chocolate chips. Its a must try if you love mixing textures and flavors in one dessert.
Why I Like this Recipe
I really love this recipe because it gives me the best of both worlds, with the fudgy brownie base and chewy cookie bits mixed together. I like how the recipe is easy to follow even if you’re not a pro in the kitchen and it always turns out delicious even when I mess up a little bit on measurements.
Another reason I dig this recipe is that it has a great mix of textures; one bite has the moist, rich brownie flavor and then you get a crunch from the cookie dough along with melty chocolate chips which makes it extra fun to eat.
Also, I appreciate that the ingredients are pretty simple and not hard to find which means I can whip it up quickly any time im in the mood for something sweet, even though sometimes I forget to preheat the oven on time.
Finally, it brings back memories of baking with my family and that nostalgic feel really makes this treat a comfort food, you know?
Ingredients
- Unsalted butter adds rich, moist texture and helps blend flavors evenly.
- Granulated sugar delivers sweetness and essential carbohydrates, boosting overall flavor.
- Light brown sugar adds moist texture and a slight caramel note.
- Eggs provide protein and structure to keep the mix super light and fluffy.
- Cocoa powder gives deep chocolate taste along with a few antioxidants.
- Vanilla extract enhances aroma and sweet flavor even if its not very tangy.
- Chocolate chips create melty pockets of sweetness that make every bite special.
- Salt and baking soda help balance flavors and leaven the baked
Ingredient Quantities
- For the brownie batter: 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- For the cookie dough: 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
How to Make this
1. Preheat your oven to 350°F and grease a 9×9 inch baking pan lightly.
2. In a medium bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until it gets smooth, then mix in 2 large eggs and 1 tsp vanilla extract.
3. Stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder until just combined. Pour this brownie batter evenly into your prepared pan.
4. In another bowl, beat 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture is creamy.
5. Add 1 large egg and 1 tsp vanilla extract into the butter mixture, beating until everything is well blended.
6. Mix in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt. Stir just until incorporated and then fold in 1 cup semisweet chocolate chips.
7. Drop dollops of the cookie dough evenly on top of the brownie batter in the pan. You dont need to cover the entire brownie layer completely; letting them spread out naturally is part of the charm.
8. Use a spatula or the back of a spoon to slightly swirl the cookie dough into the brownie layer if you want a marbled effect.
9. Bake the layered batter in your preheated oven for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
10. Remove the pan from the oven and let it cool completely before cutting into squares. Enjoy your fudgy chewy brookies while they are still fresh and delicious!Equipment Needed
1. Oven – Preheat to 350°F
2. 9×9-inch baking pan – Lightly grease it before use
3. Medium mixing bowl – For beating the brownie batter
4. Whisk – To mix the melted butter, sugar, eggs, and vanilla
5. Another mixing bowl – For blending the cookie dough ingredients
6. Electric mixer or hand mixer – Helpful for creaming the butter with sugars
7. Measuring cups – For both liquid and dry ingredients
8. Measuring spoons – To measure vanilla, salt, baking powder, and baking soda
9. Spatula or the back of a spoon – For dolloping and swirling the cookie dough over the brownie batter
10. Toothpick – To test if the baked brookies are done
11. Cooling rack or plate – To let the brookies cool completely before cutting into squaresFAQ
- Q: What exactly are browkies?
A: Browkies are a fun mix of brownies and cookies. They come out fudgy in the center and chewy on the edges, which is just the best combo ever. - Q: Can I substitute ingredients if I dont have them?
A: Yeah, you can sometimes use margarine instead of butter. Just keep in mind it might change the flavor a bit. - Q: What pan should I use and how long do they bake?
A: For best results, use an 8×8 inch pan. Bake the brownie layer for around 20 minutes, but make sure you check it on a toothpick since ovens can vary. - Q: How do i store leftover browkies?
A: Just pop them in an airtight container at room temp for up to 3 days. If you wanna keep them longer, freeze them in a plastic wrap. - Q: Can I add extra mix-ins like nuts?
A: Sure, you can toss in some chopped walnuts or pecans into the cookie dough. They add a nice crunch without messing up the overall texture.
The Best Fudgy Chewy Browkies (Brookies) Recipe Substitutions and Variations
- If you dont have unsalted butter, try using melted coconut oil or margarine in both the brownie batter and cookie dough.
- You can substitute granulated sugar with coconut sugar, but be aware the texture may change slightly.
- If you’re out of cocoa powder, you can use Dutch Process cocoa for a richer flavor.
- For the egg, you can use about 1/4 cup unsweetened applesauce as a replacement if needed.
- Instead of semisweet chocolate chips, you can chop up a good quality chocolate bar and use that.
Pro Tips
1. Make sure your butter is melted completely for the brownie batter but still not too hot so it doesn’t cook the eggs. Room temperature ingredients can help the batters blend better which makes a difference.
2. When dropping the cookie dough over the brownie, don’t press it in too much. Leaving it a bit loose will give you that cool marbled look after a light swirl with your spatula.
3. Try to be careful not to overmix the batters once you add the dry ingredients. Overmixing can lead to a tougher texture, and you want your brookies to be fudgy and chewy.
4. Keep an eye on the bake time, as every oven is different. Start checking a bit earlier than the suggested time to avoid drying out the cookie layer, and use a toothpick to test for moist crumbs in the center.
The Best Fudgy Chewy Browkies (Brookies) Recipe
My favorite The Best Fudgy Chewy Browkies (Brookies) Recipe
Equipment Needed:
1. Oven – Preheat to 350°F
2. 9×9-inch baking pan – Lightly grease it before use
3. Medium mixing bowl – For beating the brownie batter
4. Whisk – To mix the melted butter, sugar, eggs, and vanilla
5. Another mixing bowl – For blending the cookie dough ingredients
6. Electric mixer or hand mixer – Helpful for creaming the butter with sugars
7. Measuring cups – For both liquid and dry ingredients
8. Measuring spoons – To measure vanilla, salt, baking powder, and baking soda
9. Spatula or the back of a spoon – For dolloping and swirling the cookie dough over the brownie batter
10. Toothpick – To test if the baked brookies are done
11. Cooling rack or plate – To let the brookies cool completely before cutting into squaresIngredients:
- For the brownie batter: 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- For the cookie dough: 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup semisweet chocolate chips
Instructions:
1. Preheat your oven to 350°F and grease a 9×9 inch baking pan lightly.
2. In a medium bowl, whisk together 1/2 cup melted unsalted butter and 1 cup granulated sugar until it gets smooth, then mix in 2 large eggs and 1 tsp vanilla extract.
3. Stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt and 1/4 tsp baking powder until just combined. Pour this brownie batter evenly into your prepared pan.
4. In another bowl, beat 1/2 cup softened unsalted butter with 1/3 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture is creamy.
5. Add 1 large egg and 1 tsp vanilla extract into the butter mixture, beating until everything is well blended.
6. Mix in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda and 1/4 tsp salt. Stir just until incorporated and then fold in 1 cup semisweet chocolate chips.
7. Drop dollops of the cookie dough evenly on top of the brownie batter in the pan. You dont need to cover the entire brownie layer completely; letting them spread out naturally is part of the charm.
8. Use a spatula or the back of a spoon to slightly swirl the cookie dough into the brownie layer if you want a marbled effect.
9. Bake the layered batter in your preheated oven for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
10. Remove the pan from the oven and let it cool completely before cutting into squares. Enjoy your fudgy chewy brookies while they are still fresh and delicious!
