Description
Fudgy Chewy Brookies combine the best of both worlds by layering chewy cookie dough with fudgy brownie batter in one delicious dessert. With a crispy cookie base and a soft, chocolatey brownie topping, these brookies offer a delightful texture contrast perfect for any sweet tooth craving.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Brownie Batter
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×9-inch square baking pan with butter or line it with parchment paper for easy removal of the brookies after baking.
- Make Cookie Dough: In a medium-sized mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and mix until fully combined. Gradually add the dry ingredients to the wet mixture and mix until just combined. Stir in chocolate chips if using.
- Make Brownie Batter: In another bowl, whisk together the melted butter and granulated sugar. Add the eggs and vanilla extract and mix until smooth. Sift in the flour, cocoa powder, and salt, then stir until combined. Fold in chocolate chips if using.
- Assemble Layers: Spread the cookie dough evenly in the bottom of the prepared baking pan, smoothing the surface. Pour the brownie batter gently on top of the cookie dough, then spread it evenly with a spatula to cover the cookie layer.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs. The cookie layer will be golden and slightly crispy on the edges, while the brownie layer remains fudgy.
- Cool: Allow the brookies to cool in the pan for 10-15 minutes, then transfer to a wire cooling rack to cool completely.
- Serve: Cut into squares or rectangles and enjoy. For an extra indulgence, serve slightly warm with a scoop of vanilla ice cream or a drizzle of caramel sauce.
Notes
- You can omit the chocolate chips if you prefer a simpler flavor profile.
- Using parchment paper helps remove the brookies easily from the pan without breaking.
- Do not overbake; the brownie layer should remain fudgy and moist for the best texture contrast.
- Store leftover brookies in an airtight container at room temperature for up to 3 days.
- For a nutty variation, add chopped nuts to either the cookie dough or brownie batter.
