The Best Fudgy Chewy Brookies
Let’s Talk: Brookies, Best of Both Worlds (And Maybe a Bit of a Mess!)
Alright, picture this: it’s a chilly Saturday, rain is coming down so hard you can barely see the neighbor’s cat slinking by, and my house smells like a pure chocolate factory. That, my friend, is brookie day. I know, brookies sound like some trendy hybrid for folks who can’t decide, but honestly, once you’ve tried a slab of fudgy, chewy brookie—chocolate chip cookie dough hanging out right on top of a gooey brownie base—you just get it. One time I brought these to a family picnic and, I kid you not, my uncle tried to sneak three into his pockets (rookie move; crumbs everywhere). Anyway, let’s dive in before I get too distracted telling stories of my family’s questionable snack ethics.
Why I Keep Coming Back to This Recipe
I make these brookies for every family birthday, random Tuesday, or basically anytime someone looks sad in my kitchen (which is often, since I live with teens). My family goes nuts for this combo—crinkly, chocolatey brownie with soft, almost gooey cookie dough on top. Sometimes, yes, the layers swirl together, but that’s half the fun. And if you’ve ever wrestled with brownies that come out cakey (ugh) or cookies that dry up by day two, this recipe forgives you. Also, it hides burnt edges pretty well. Trust me, I’ve tested that accidentally more than once.
What You’ll Need (And What I Sometimes Swap In)
- For the Brownie Layer:
- 100g dark chocolate (I lean toward 70%, but truly, anything you’ve got lurking in the pantry works. I even used leftover Easter bunnies once. No regrets.)
- 90g unsalted butter (if all you have is salted, just skip the pinch of salt later—it’s not a dealbreaker)
- 150g granulated sugar
- 2 large eggs
- 40g cocoa powder (Dutch-process is fancy, but the supermarket’s own is fine. My gran insisted on Green & Black’s, but I think she just liked the tin.)
- 60g plain flour (or all-purpose for my US pals)
- A pinch of salt
- For the Cookie Layer:
- 80g unsalted butter, soft (microwave for 10 seconds if you forget to leave it out, like I always do)
- 80g light brown sugar (I’ve subbed in dark brown; it’s a little richer but not a disaster)
- 1 egg
- 130g plain flour
- 1/2 tsp baking soda
- Pinch of salt
- 100g chocolate chips (or just bash up a chocolate bar—it’s cheaper and chunkier)
Okay, How Do You Actually Make These Brookies?
- First, prep yourself: Line a square baking tin (mine is about 8 inches, but I’ve used a rectangle and just made different shaped slices—no one complained). Preheat oven to 180°C (350°F). Or, if you’re in a rush, shove some parchment in and hope for the best.
- Make the brownie batter: Melt butter with chocolate in a heatproof bowl—either over a barely simmering pot of water or, honestly, the microwave in 30-second bursts. Stir it until it’s smooth. Add sugar, then eggs, mixing each in. Toss in cocoa, flour, and salt. Don’t overthink it, just fold until it looks like thick, glossy mud. Pour into your tin and spread out (this is where I usually sneak a taste—just don’t eat too much, or you’ll miss out later).
- Cookie dough time: Cream butter and sugar together until it looks fluffy-ish. If you’re using a fork instead of a mixer, consider this your arm workout for the day. Mix in egg. Add flour, baking soda, and salt until a dough forms, then stir in chocolate chips. I sometimes press a few extra chips on top for ‘wow’ factor.
- Dollop the cookie dough on top of the brownie batter. I just use my hands and sort of plop blobs over the surface. Don’t worry about covering everything; the brownie will peek through (and it looks cool, honestly). Actually, if you try to smooth it perfectly, it gets weird and dense, so just embrace the chaos.
- Bake for 25–30 minutes. The top should look golden and a toothpick poked through the cookie bit might come out a tad gooey. That’s good. Don’t overbake—these keep cooking as they cool. If it smells amazing, you’re probably done.
- Cool as long as you can stand to wait, then slice. (I usually fail at this, so at least one brookie always comes out a bit messy).
Notes I’ve Gathered from Many, Many Batches
- Your brownie layer can look almost raw in the middle when you first take it out—it firms up as it cools, promise.
- Once, I added too much flour to the cookie dough and the top turned into a biscuit. Would not recommend (but it was still edible… kinda.)
- If you use all dark chocolate, it’s a grown-up flavor. Milk chocolate makes it sweeter for kids. Personal preference, really.
- Brookies freeze okay, but I swear they taste better the next day—if you can wait that long.
Wild Experiments & a Few Misses
- I tried adding walnuts once. Not bad, but the texture got a bit too busy. Pecans might work better?
- Peanut butter chips sounded fun, but they melted into weird pockets. Stick with good old chocolate.
- Someone on Serious Eats suggested swirling in caramel. Messy but delicious—just don’t add too much or it won’t set.
Do You Actually Need Special Equipment?
I love my stand mixer for the cookie dough, but honestly, a spoon and some elbow grease work fine. If you don’t have a square tin, use a round one and call them “brookie wedges”—no one’s judging.
Storing These Beauties (If They Last That Long)
Technically, you can store brookies in an airtight box on the counter for 3 days. In my house, they disappear before breakfast the next day, so…
How I Like to Serve Brookies (And Family Feuds)
My youngest insists on a scoop of vanilla ice cream on top (and honestly, she’s right). I like mine with a strong coffee, especially when they’re still a bit warm and melty. Someone once requested them with whipped cream and strawberries—kinda unnecessary but fun for a party.
Things I Learned the Hard Way
- Don’t rush the cooling. I once tried slicing immediately—just a chocolate landslide. Patience, my friend.
- Mix the brownie batter gently; whisking like mad makes it cakey (and that’s not what we’re here for).
- Use parchment or you’ll be chiseling stuck brookies out of your tin for days (trust me).
Real Questions I Get About Brookies
- Can I make these gluten-free? Sure thing—just use your favorite 1:1 gluten-free flour blend. They’ll be slightly more crumbly but still ace.
- What if I only have one egg? Actually, I’ve done this in a pinch. The texture’s a bit denser, but it holds together. Maybe add a tablespoon of milk for the cookie dough.
- Are these super sweet? They’re rich, but the dark chocolate keeps them from being tooth-achingly sweet. If you’re worried, cut the sugar by 10%—on second thought, maybe don’t go too far or they lose their fudginess.
- Can I freeze brookies? Yes—wrap them up well and freeze for a month. Reheat quickly in the microwave for that just-baked vibe. (Check out King Arthur Baking’s freezer tips if you want more storage tricks!)
- What if I don’t have chocolate chips? No worries! Chop up a chocolate bar, use chunks, or even try a mix of white and dark. It’s all good.
So there you have it—the best fudgy, chewy brookies I know how to make. Hope you enjoy them as much as my family does (though maybe hide a piece for yourself if your lot are sneaky like mine). If you want to nerd out on baking science, Sally’s Baking Addiction has some great tips too. Cheers to chocolatey happiness, mate!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
Instructions
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1Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
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2In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth. Add eggs and vanilla extract, mixing until combined.
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3Sift in flour, cocoa powder, baking soda, and salt. Stir until just combined. Fold in chocolate chips.
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4Divide the batter in half. Press one half into the bottom of the prepared pan for the brownie layer. Drop spoonfuls of the remaining batter on top for the cookie layer, gently spreading to cover.
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5Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
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6Cool completely in the pan before slicing into squares and serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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