The Best Fudgy Chewy Browkies (Brookies) Recipe

Satisfy your sweet tooth with decadent brownie cookies. This dessert marries a rich fudgy brownie base with a luscious cookie dough studded with chocolate chips to create an irresistible treat. Mixing two beloved desserts yields a delightful fusion of deep chocolate flavor and satisfying texture sure to impress chocolate lovers.

I’ve been testing out recipes and I recently whipped up my version of The Best Fudgy Chewy Browkies. This recipe really blends the rich, deep chocolate flavor of brownies with the satisfying bite of cookies.

I start with the brownie base using 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 and 1/4 tsp baking powder. Then I mix up the cookie dough with 1/2 cup unsalted butter, softened, 1/2 cup brown sugar, packed, 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 and fold in 1 cup semisweet chocolate chips.

These browkies are a cooler twist on classic S’more Brownies recipes and perfect for chocolate lovers. They provide surprisingly good energy and a bit of nutritional boost, especially from the chocolate chips, even if they can be a bit heavy.

Enjoy bakin them at home!

Why I Like this Recipe

I really love this recipe because it mixes the best of both worlds. First, I like how it gives me that rich, fudgy brownie base with a layer of chewy cookie dough on top. It’s like having two treats in one, and it never fails to satisfy my sweet craving.

Also, I love that its ingredients list is pretty simple and something I can easily find at home. Even if I make a mistake, it still turns out pretty awesome, so there’s not a lot of pressure to get it just right.

Another reason is that the marbled effect when you swirl the cookie dough into the brownie base makes it look really cool. I know it’s not perfect but that homemade look just adds to its charm and makes me feel proud when I share it with friends.

Lastly, the combination of semisweet chocolate chips in the cookie dough gives it an extra punch of chocolaty goodness. It’s a treat that always lifts my mood and reminds me of when I used to bake with my family.

Ingredients

• Unsalted butter (melted) makes the brownie base rich and super moist, boosting flavor.
• Granulated sugar adds sweetness and lots of carbohydrates, giving energy and that yummy taste.
• Cocoa powder brings a deep chocolaty flavor with a few antioxidants, even if its not super healthy.
• Eggs mix in protein and help bind everything together for that fudgy chewy texture.
• All-purpose flour gives structure with carbohydrates that hold the treat together nicely.
• Chocolate chips add extra bursts of sweetness and melty, delightful pockets in each bite.

Ingredient Quantities

• 1/2 cup unsalted butter, melted (for the brownie base)
• 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 brown sugar, packed
• 1/4 cup granulated sugar (for the cookie dough)
• 1 large egg (for the cookie dough)
• 1 tsp vanilla extract (for the cookie dough)
• 1 1/2 cups all-purpose flour (for the cookie dough)
• 1/2 tsp baking soda
• 1/4 tsp salt (for the cookie dough)
• 1 cup semisweet chocolate chips

How to Make this

1. Preheat your oven to 350°F and grease an 8×8 inch pan or line it with parchment paper.

2. In a bowl, combine 1/2 cup melted unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 tsp vanilla extract; whisk until smooth.

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 mixed, then pour the batter evenly into your prepared pan.

4. In a separate mixing bowl, cream together 1/2 cup softened unsalted butter, 1/2 cup packed brown sugar, and 1/4 cup granulated sugar until light and fluffy.

5. Beat in 1 large egg and 1 tsp vanilla extract to the creamed butter and sugars.

6. Gradually add 1 1/2 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt, mixing until completely combined.

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

8. Drop spoonfuls of the cookie dough evenly over the brownie base in the pan. If you wanna, gently swirl the dough with a spatula to get a marbled effect.

9. Bake in the preheated oven for about 25 minutes. The cookies on top should look set while the brownie underneath stays fudgy.

10. Let the brookies cool completely in the pan on a cooling rack before cutting into squares and serving. Enjoy your delicious treat!

Equipment Needed

1. Oven – you’ll need it to preheat at 350°F
2. 8×8 inch baking pan or parchment paper to line one
3. At least two mixing bowls; one for brownie batter and one for cookie dough
4. A whisk for blending the brownie ingredients smooth
5. Measuring cups and spoons for getting ingredients exactly right
6. An electric or hand mixer to cream the butter and sugars for the cookie dough
7. A spatula to fold in chocolate chips and to gently swirl the cookie dough
8. A spoon for dropping dollops of cookie dough onto the brownie base
9. A cooling rack to let your brookies cool completely before cutting into squares

FAQ

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

• For the 1/2 cup unsalted butter (melted) in the brownie, you can use an equal amount of melted coconut oil or unsalted margarine. This may add a slight coconut flavor if using coconut oil.
• If you prefer a vegan option, substitute each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water. Let it sit for 5 minutes before using it.
• Instead of 1/2 cup unsalted butter (softened) for the cookie dough, try using an equal amount of vegan butter or even a light olive oil spread. It might change the texture a bit, but it works.
• You can swap the semisweet chocolate chips with dark chocolate chips or even chopped up milk chocolate if you like a different flavor profile in your brookies.

Pro Tips

1. Make sure you dont overmix the brownie batter; overmixing can make your base too cakey and not fudgy like you want it to be.
2. For the cookie dough, let your butter be at room temperature so it creams up better with the sugars. This gives your cookies a nice light texture instead of being too heavy.
3. When you drop the cookie dough onto the brownie layer, try not to press it in too hard. A gentle drop will keep the layers distinct, and if you wanna, give it a stir with a spatula for a cool marbled look.
4. Let the brookies cool completely in the pan before you cut them. Cutting them too soon can mess up the layers cause they might break apart. Enjoy your treat!