The Best Fudgy Chewy Browkies (Brookies) Recipe

I recently discovered an epic treat that delivers the rich, fudgy decadence of brownies combined with irresistibly chewy cookie dough. Every square bursts with deep chocolate flavor and melty chocolate chips. This recipe is my ultimate indulgence, blending textures and flavors to satisfy every craving in a truly delightful way.

I’ve been experimenting with chocolate treats for a while now and I gotta say, these Best Fudgy Chewy Browkies are a game changer. I start by combining 1/2 cup unsalted butter, melted with 1 cup granulated sugar and 2 large eggs for the brownie base.

The addition of 1/3 cup unsweetened cocoa powder and 1/2 cup all-purpose flour really gives it that rich, deep chocolate flavor which also offers some energy thanks to the natural carbs. For the cookie dough part, I mix 1/2 cup softened unsalted butter with 1/2 cup packed brown sugar, a large egg and 1 tsp vanilla extract.

Then, I blend in 1 1/2 cups all-purpose flour along with 1/2 tsp baking soda and finally toss in 1 cup semisweet chocolate chips. It’s a perfect balance of fudgy and chewy texture that meets both taste and energy needs, and its nutritional values are pretty decent for a sweet treat.

Enjoy making these with ease!

Why I Like this Recipe

1. I really love that this recipe gives me the best of both worlds with brownies and cookies together, like every bite mixes deep chocolate flavor with that chewy texture that makes me feel so happy.
2. I like how simple and straightforward it is so I can make it even when I’m in a rush, and the fact that most of the ingredients are stuff I already have in my kitchen helps me feel like a real cook even if I mess up sometimes.
3. I enjoy how fun it is to drop the cookie dough on top of the brownie batter and watch them mix in the oven; it makes me feel like I’m creating my own little masterpiece even if it doesn’t turn out picture perfect every time.

Ingredients

• Unsalted butter lends rich, moist texture for fudgy brownies; not super healthy but essential.
• Granulated sugar adds a sweet kick with quick carbs; too much sugar ain’t ideal.
• Eggs supply protein and act as binders, makin the texture smooth and chewy.
• Cocoa powder gives a deep, rich chocolate flavor along with some helpful antioxidants.
• Semisweet chocolate chips deliver extra chocolate bursts that make these treats extra yummy.
• Brown sugar offers moistness and a slightly caramel sweetness for that extra chewiness.
• All-purpose flour provides structure and balance, keepin the mix light and tender.
• Vanilla extract enhances overall flavors with its warm, aromatic essence.
• Baking powder and soda spark lightness in texture, givin the perfect rise to the treat.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (for the brownie layer)
• 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
• 1/2 cup unsalted butter, softened (for the cookie dough)
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/2 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 so nothing sticks later on.

2. In a medium bowl, stir together 1/2 cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract until well combined.

3. Whisk in 1/3 cup cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp salt, and 1/4 tsp baking powder; mix until just combined then pour evenly into your prepared pan.

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

5. Add 1 large egg and 1 tsp vanilla extract to the creamed butter mixture and mix until it’s fully incorporated.

6. Gradually blend in 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt; stir just until there are no dry spots in the dough.

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

8. Take spoonfuls of the cookie dough and drop them over the brownie batter evenly across the pan, try not to cover everything completely so you get some brownie show.

9. Bake in the preheated oven for about 25-30 minutes until the edges start to look set but the center still looks a little soft; avoid overbaking for that fudgy chewiness.

10. Let the browkies cool completely in the pan before cutting into squares and enjoying your awesome treat.

Equipment Needed

1. Preheated oven set to 350°F
2. 9×9 inch baking pan (lightly greased)
3. Medium mixing bowl for preparing the brownie batter
4. Separate mixing bowl for beating the cookie dough
5. Measuring cups and spoons for accurate ingredient measurements
6. Whisk (or fork) for stirring the brownie batter
7. Spatula for mixing and scraping down the bowls
8. Spoon or cookie scoop for dropping cookie dough onto the brownie batter

FAQ

• Q: Can i use the same butter for both layers?
  A: Nope, you need melted butter for the brownie layer and softened butter for the cookie dough. They have diffrent roles in the recipe.
• Q: How do i know when the brownkies are done?
  A: The edges should look a bit firm and the center might look slightly underdone. They’ll keep setting as they cool down.
• Q: What pan size should i use?
  A: An 8-inch square pan works best for layering, but you can use a similar size pan if thats what you have.
• Q: Can i store these at room temperature?
  A: Yes, just make sure to keep them in an airtight container to maintain the fudginess and chewiness.
• Q: Do i need to let them cool before cutting?
  A: Absolutely! Let them cool completely in the pan so they cut cleanly without falling apart.

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

• If you don’t have unsalted butter, try using an equal amount of melted coconut oil or margarine. It works pretty well in the brownie layer
• No cocoa powder? You can use a high-quality hot cocoa mix but make sure to reduce the granulated sugar slightly to keep the balance
• Out of eggs? You can swap each egg with 1/4 cup of unsweetened applesauce. It might change the texture a bit but it’s a solid replacement
• If you’re missing vanilla extract, you can use almond extract in the same amount. It gives a slightly different flavor but still yummy

Pro Tips

1. Pro tip: Dont overmix the brownie batter after you add the flour and cocoa; a few lumps are totally fine and help keep it fudgy rather than cakey, so take it easy on the stirring.
2. When dropping the cookie dough on top, leave some space between dollops so you actually get some brownie showing through the cookie layer and you dont end up with a solid block.
3. Make sure to eyeball the bake time closely; the edges might look set while the center is still soft, but trust me, letting it cool completely really makes a difference in getting that perfect chewy texture.
4. If you like extra chocolaty treats, consider tossing in a few extra chocolate chips into your cookie dough; just dont overdo it or they might not spread evenly over the brownie.