Name: The BEST Fudgy Chewy Brookies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 16 brookies
Cuisine: American
Ingredients: 1/2 cup (115g) unsalted butter, melted; 1 cup (200g) granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1/3 cup (35g) unsweetened cocoa powder; 1 cup (125g) all-purpose flour, divided; 1/4 tsp baking soda; 1/2 tsp salt; 1/2 cup (90g) semi-sweet chocolate chips; 1/2 cup (110g) packed brown sugar; 1/4 cup (55g) unsalted butter, softened; 1/2 cup (90g) mini chocolate chips

Alright, Real Talk: Why Brookies Are My Bake Sale Superpower

So here’s the deal: I’ve tried probably a hundred dessert mashups, but there’s something about brookies (yeah, those glorious brownie-cookie hybrids) that hits differently. The first time I made these was for my neighbor’s potluck; let’s just say the tray looked like a crime scene within fifteen minutes. Plus, my cousin Danny thought I actually invented brookies. (Not to brag, but I rode that for a whole month.)

Why You’ll Love This, Truly

I make this when I can’t decide if I want brownies or cookies—or honestly, when I just need to bribe my kids to unload the dishwasher. My family pretty much turns into a stampede when they see these cooling on the counter! (Yes, the edge pieces mysteriously disappear first every time.) The best part? When you bite in and get the fudgy brownie with chewy cookie on top… it’s almost like winning the snack jackpot. I used to think maybe I was doing the layering thing wrong because the doughs look so weird together before baking—but trust me, it works even if you think you’ve totally messed it up.

What You’ll Need (Or Improvise With!)

1/2 cup (115g) unsalted butter (Okay, salted works fine if that’s all you have. Just skip the pinch of salt later.)
1 cup (200g) granulated sugar (Granulated is my go-to, but sometimes I mix in a little brown sugar if I’m feeling wild)
2 large eggs (I’m not going to lie… I’ve used a flax egg in a pinch, but the texture changes a bit)
1 tsp vanilla extract (My grandmother swears by the real stuff, but I’ve definitely grabbed the cheap one at times—it’s totally ok)
1/3 cup (40g) unsweetened cocoa powder (I’ve used both Dutch-process and the normal one; both get the job done)
1/2 cup (65g) all-purpose flour
1/4 tsp salt
1/2 tsp baking powder
1/2 cup (90g) dark or semisweet chocolate chips (I sometimes chuck in a handful more… can’t help myself)
For the cookie part:

1/2 cup (115g) unsalted butter, softened (microwave it for 10 seconds if it’s stone-cold, I won’t tell!)
1/2 cup (100g) brown sugar (Dark brown sugar is my jam but use what you have)
1/4 cup (50g) granulated sugar
1 egg
1 tsp vanilla extract
1 1/4 cups (155g) all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup (130g) chocolate chips (Again, use whatever you dig. I’ve tried butterscotch… but honestly, not a fan.)

How I Actually Make These (And How You Should Too, Probably)

Preheat your oven to 350°F (180°C). I always forget this until I’m halfway through prepping, so if you remember at the start you’re already ahead.
Line an 8×8 inch pan with parchment or foil. No parchment? Grease the life out of it; it’ll be fine.
Make the brownie batter: Melt the butter in the microwave (I do 30-second bursts), then mix in sugar, eggs, and vanilla. Stir in cocoa powder—brace yourself, it looks a mess for a minute—but keep going. Add flour, salt, baking powder, and fold until just combined. Stir in chocolate chips (and this is where I sneak a spoonful, don’t judge).
Spread brownie layer into the pan—it’s a bit thick, so use a spatula or your hands if you have to.
Next, the cookie dough: Cream the softened butter and both sugars together. Just use a wooden spoon if you don’t have a mixer. (I’ve even used a fork before. Do what you’ve gotta do!)
Mix in the egg and vanilla. Add flour, baking soda, salt, and mix until just barely mixed. Stir in chocolate chips. Oh, and taste. Because obviously.
Spoon the cookie dough over the brownie batter. I do blobs all over then gently smoosh with my fingers. Don’t stress about looks; it all comes together in the oven.
Bake for 30-35 minutes, or until the top is golden and set but a toothpick poked in comes out a little fudgy still. Don’t overbake; I’ve done it and ended up with brownookie bricks (sad, right?).
Let cool completely in the pan for best slicing. Or don’t, and accept the mess. Sometimes I just go for it warm—life’s too short.

Stuff I Learned (Sometimes the Hard Way)

Once I tried doubling the cookie layer. Giant fail. It just took over. Less is more.
If you take them out too soon, they’re messy—but if you wait overnight, the pieces cut neater and somehow taste richer. (But who waits overnight, right?)
I always think they look underbaked at the 30-minute mark, but they’re actually perfect after they cool down.

Variations I Swear By (And One I Regret)

Add chopped walnuts to the brownie for crunch (just a handful).
Swap out half the chocolate chips in the cookie for peanut butter chips. Tastes like a lunchbox treat from school.
Once, I tried swirling caramel sauce between the layers—honestly, it turned into an oozy mess. Would not recommend unless you like eating with a spoon.

What You Need (And What to Use if You Don’t Have It)

8×8 inch square pan – Don’t have one? I used a pie dish in college. Came out funny-looking but totally worked.
Mixing bowls—two make it easier but one can do in a crunch.
Whisk, wooden spoon, or even a fork for mixing cookie dough. I mean, I whisk brownie mix, but the cookie part can definitely take a fork beating.
Parchment paper or just grease things up and cross your fingers.

How to Store Brookies (If They Survive That Long)

Honestly, these barely make it a day at my place. But in theory, you can keep them in an airtight container at room temp for 3-4 days (if you’re some kind of saint). They do freeze pretty well, too—wrap them tight, and they’ll be ready for desk snack emergencies.

How We Eat ‘Em at Home (Serving Ideas!)

Here’s the fun bit: we sometimes pop squares in the microwave for 15 seconds and pile on vanilla ice cream. My uncle likes a slice with cold milk while he watches football (claims it’s for the calcium). Occasionally, I stir a crumbled chunk into yogurt for “breakfast” and pretend it’s healthy—no judgment, right?

My Hard-Learned Pro Tips

Don’t rush cooling or you’ll have a molten chocolate landslide—not that I mind, but it gets everywhere.
I used to dump all the ingredients together to save time. Ya, nah, you really do need to do the layers separately if you want actual brookies instead of mutant choc-chip bars.
Actually, I find using room temp butter for the cookie dough gives it that crinkly top (I learned this the slow way).

Ok, FAQ Time (The Questions I Actually Get)

Can I bake this in a 9×13 pan?
Sort of? It’ll be much thinner and bake faster, so watch it at 24-25 mins. But you might want to double the batch for real chunk.

Is there a way to make this gluten free?
My friend tried it with a cup-for-cup GF flour. She said it worked fine, though maybe a bit more crumbly—and, okay, she made a mess but still ate every crumb!

Can I halve the recipe?
Sure—you could use a loaf pan and bake a bit less. But honestly, you’ll wish you made more once you taste them. (Speaking from experience, obviously.)

Can I use different chocolate?
Absolutely. I’ve tossed in white chocolate chips, and even broken up Easter egg choc—sometimes you just gotta clear out the pantry, right?

Oh, and one last random note—if you ever find yourself missing a single egg, applesauce actually works in a pinch, but expect it to get a touch softer. Trust me, college was a creative time.