I love recipes that blend classic comfort with a modern twist. This brownie-cum-cookie creation unites fudgy brownie decadence with chewy cookie delights, making every bite simply an indulgent treat. The rich chocolate flavor paired with diverse textures makes it my go-to dessert when I really need absolutely something truly satisfying.

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I recently tried making The Best Fudgy Chewy Browkies and was impressed by how the layers worked together. For the brownie layer, I melted 1/2 cup unsalted butter with 8 oz semisweet chocolate and mixed in 1 cup granulated sugar.

Then I added 3 large eggs, 1 tsp vanilla extract, 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder and 1/4 tsp salt. For the cookie dough part I creamed together 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar before stirring in 1 large egg and 1 tsp vanilla extract.

After folding in 1 1/4 cups all purpose flour, 1/2 tsp baking soda, 1/4 tsp salt and 1 cup semisweet chocolate chips, I layered the dough on the brownie base. This recipe offers a solid nutritional punch with high energy from fats and sugars, making it a favorite for chocolate lovers who enjoy a mix of brownie cookies and s’mores style treats.

Why I Like this Recipe

1. I really love this recipe because it gives me the best of both worlds—the fudgy brownie layer mixed with a chewy cookie dough on top, which makes every bite super fun and tasty.
2. I love how easy it is to make—there’s not a ton of steps and it feels really satisfying to whip up a treat that looks and tastes gourmet.
3. I like that it’s packed with chocolate, so I get that rich, chocolaty flavor in every bite without it being too messy or overcomplicated.
4. I appreciate how cool it is to mix two desserts into one, because it makes me feel like I’m treating myself to something special and unique every time I bake it.

Ingredients

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Unsalted butter: Provides rich flavor, tenderness and smooth texture in brownie and cookie layers.
Semisweet chocolate: Adds a hint of bitterness along with antioxidants and deep cocoa notes for a fudgy taste.
Granulated sugar: Sweetens the recipe, improves texture and helps in caramelization during baking.
Eggs: Offer essential protein, moisture and structure, binding ingredients perfectly even if overbeaten sometimes.
All-purpose flour: Mainly carbohydrates that create body, though it doesn’t add much nutritional fibre.
Chocolate chips: Burst of sweet chocolate flavor to intensify the cookie experience.
Vanilla extract: Enhances sweetness and aroma, subtly deepening the overall flavor complexity.
Baking soda: Leavens the cookie dough ensuring a light, chewier texture in every bite.
Unsweetened cocoa powder: Adds intense, bitter cocoa richness balanced by sweetness for the perfect fudgy finish.

Ingredient Quantities

For the brownie layer: 1/2 cup unsalted butter

For the brownie layer: 8 oz semisweet chocolate, roughly chopped

For the brownie layer: 1 cup granulated sugar

For the brownie layer: 3 large eggs

For the brownie layer: 1 tsp vanilla extract

For the brownie layer: 3/4 cup all-purpose flour

For the brownie layer: 1/4 cup unsweetened cocoa powder

For the brownie layer: 1/4 tsp salt

For the cookie dough: 1/2 cup unsalted butter, softened

For the cookie dough: 1/2 cup granulated sugar

For the cookie dough: 1/2 cup packed light brown sugar

For the cookie dough: 1 large egg

For the cookie dough: 1 tsp vanilla extract

For the cookie dough: 1 1/4 cups all-purpose flour

For the cookie dough: 1/2 tsp baking soda

For the cookie dough: 1/4 tsp salt

For the cookie dough: 1 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a 9×13-inch baking pan with parchment paper.

2. In a medium saucepan, melt 1/2 cup unsalted butter with 8 oz of roughly chopped semisweet chocolate over low heat, stirring often until smooth.

3. Remove the saucepan from the heat then stir in 1 cup granulated sugar. Beat in 3 large eggs one at a time then mix in 1 tsp vanilla extract.

4. Whisk in 3/4 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/4 tsp salt until just combined, then pour the brownie batter into the prepared pan.

5. Bake the brownie layer for about 15 minutes until it starts to set but is still soft in the center.

6. Meanwhile, for the cookie dough, beat 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until creamy.

7. Add in 1 large egg and 1 tsp vanilla extract then mix well; stir in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until just mixed.

8. Fold in 1 cup semisweet chocolate chips into the cookie dough.

9. Remove the pan from the oven and gently drop spoonfuls of cookie dough evenly on top of the brownie layer.

10. Bake for another 15-20 minutes until the cookie dough edges are set and the brownie base stays fudgy. Let it cool completely before cutting into squares and dig in!

Equipment Needed

1. Oven
2. 9×13-inch baking pan
3. Parchment paper
4. Medium saucepan
5. Knife and cutting board (for chopping the chocolate)
6. Wooden spoon (or any heat‑safe spatula for stirring)
7. Two mixing bowls (one for the brownie batter and one for the cookie dough)
8. Whisk
9. Measuring cups and spoons
10. Spoon or cookie scoop for dropping the cookie dough onto the brownie layer

FAQ

Q: Can I use salted butter instead of unsalted butter?

A: Its best to stick with unsalted butter so you don't accidentally end up with too much salt in your browkies.

Q: Do I mix the brownie and cookie dough together?

A: Not really, you first spread the brownie batter then drop the cookie dough on top so you get that fudgy brownie that meets chewy cookie goodness.

Q: Can I use milk chocolate instead of semisweet chocolate?

A: Yeah, you can, but using milk chocolate might make the flavor sweeter and less rich than the original version.

Q: How do I keep my browkies fudgy and chewy?

A: The trick is to not overbake them. Keep a close eye near the end of the bake time, cause every oven is a little different.

Q: How long can I store the browkies?

A: You can keep them in an airtight container at room temp for about 3 days, or put them in the fridge if you plan on keeping them longer.

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

If you can’t find unsalted butter for the brownie layer, try using salted butter but cut back on the salt a bit so it doesn’t get too salty
You can swap the 8 oz semisweet chocolate with dark chocolate – about the same amount – if that’s what you have on hand, though the flavor may be a bit stronger
If you’re out of vanilla extract, a half teaspoon of almond extract can work, but keep in mind it gives a slightly different flavor
For the cookie dough, if you want a less refined sugar option, you can use coconut sugar in the same 1/2 cup measure instead of granulated sugar

Pro Tips

1. Make sure you melt the butter and chocolate on low heat and stir constantly so they don’t burn—that way your mixture comes out smooth and perfect.
2. When you bake the brownie layer, take it out a few minutes early so it stays fudgy, cause overbaking can really ruin that texture.
3. Drop the cookie dough gently onto the brownie; if you overmix or press too hard, you might mess up the separation between the layers.
4. Let the whole thing cool completely before cutting it up, cause if you cut it too soon, the edges might crumble and it just wont hold together right.