The Best Fudgy Chewy Browkies (Brookies) Recipe

I recently discovered these browkies are absolute perfection for satisfying my chocolate cravings. I love the fusion of rich, fudgy brownie and soft, chewy cookie topping that melts in my mouth. Every single bite feels like a mini celebration, making it my ultimate go-to treat for a sweet, delightful pick me up.

I love sharing my take on easy baking recipes desserts, and this recipe for The Best Fudgy Chewy Browkies is no exception. I made it last weekend and instantly fell in love with the mix of deep chocolate brownie flavor and comforting cookie texture.

The brownie base uses unsalted butter, granulated sugar, eggs, vanilla extract, unsweetened cocoa powder, and all-purpose flour alongside a pinch of baking powder and salt. Then, I top it all off with a cookie dough made with another batch of unsalted butter, light brown sugar, egg, vanilla extract, all-purpose flour, baking soda, baking powder, salt and, of course, semisweet chocolate chips.

Its rich nutritional profile makes it a sweet snack recipe that even the fans of S’more Brownies Recipe and Brownies S’mores would dig. It’s a practical, time-saving dessert that still delivers on flavor even when you’re in a rush.

Why I Like this Recipe

I really love this recipe because it gives me the best of both worlds by blending the deep, fudgy brownie flavor with the satisfying, chewy texture of cookie dough. I find it super easy to whip up even though it might seem a bit complicated at first glance, and that makes me feel like a real chef. I also like that every bite packs a chocolate punch that totally makes my day, and its a fun twist on two classic treats that I always crave. Lastly, the way the cookie topping browns just right adds a cool crunch and extra sweetness that i honestly can’t get enough of.

Ingredients

• Butter (melted/softened) adds rich flavor and moisture; it’s high in fat and calories.
• Sugar sweetens the dough and builds a chewy texture but is mainly carbohydrates.
• Eggs help bind the ingredients, boosting protein and moisture; they’re really essential.
• Cocoa powder gives a bold, deep flavor and even offers some antioxidants.
• Flour supplies structure with carbs and balances the overall sweetness just right.
• Chocolate chips bring extra sweetness and chewy, gooey bursts in each bite.

Ingredient Quantities

• Brownie Base:
  • 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 baking powder
  • 1/4 tsp salt

• Cookie Dough Topping:
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup semisweet chocolate chips

How to Make this

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

2. In a medium bowl, mix the 1/2 cup melted butter, 1 cup granulated sugar, 2 eggs, and 1 tsp vanilla extract until smooth.

3. Sift in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 tsp baking powder, and 1/4 tsp salt then stir until just combined.

4. Pour the brownie batter into the prepared pan and spread it out evenly.

5. In another bowl, cream together 1/2 cup softened butter, 1/2 cup packed light brown sugar, and 1/4 cup granulated sugar until well mixed.

6. Beat in 1 egg and 1 tsp vanilla extract to the creamed mixture.

7. Sift 1 1/3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt into the bowl and mix just until combined.

8. Fold in 1 cup semisweet chocolate chips with a spatula.

9. Drop dollops of the cookie dough evenly over the brownie base and gently press them down just a bit so they stick to the brownie layer.

10. Bake in the preheated oven for 25-30 minutes. The cookie topping should be lightly browned and the center should be set but still soft. Let cool in the pan before cutting and serving. Enjoy your fudgy chewy browkies!

Equipment Needed

1. Oven
2. 8 by 8 inch baking pan
3. Parchment paper or butter for greasing the pan
4. One medium mixing bowl for the brownie batter
5. One mixing bowl for the cookie dough
6. Measuring cups and spoons
7. A whisk or spoon for mixing the wet ingredients
8. A sifter for the dry ingredients
9. A spatula for folding in chocolate chips and spreading the batter
10. A cooling rack or a suitable plate for letting the browkies cool afterward

FAQ

• Q: Can I make these brookies ahead of time?
  A: Yeah, you sure can. They taste even better the next day though sometimes they might lose a bit of that chewy texture if stored too long.
• Q: What if I don’t have unsalted butter?
  A: You can use salted butter instead but you might need to reduce the added salt a little bit so it doesn’t taste too salty.
• Q: How do I know when the brownie base is done?
  A: Check by inserting a toothpick in the center. If it comes out with just a few moist crumbs, it’s done enough. Don’t overbake or you’ll lose that fudgy feel.
• Q: Can I use gluten-free flour in this recipe?
  A: Yes, you can swap out the all-purpose flour with a gluten-free blend. Just expect slight changes in the texture and taste.
• Q: What makes these brookies different than regular brownies?
  A: The cookie dough topping adds extra chewy texture and bursts of chocolate chips which makes these more fun and flavorful compared to your standard brownie.

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

• You can substitute unsalted butter with margarine or even coconut oil, though coconut oil might add a slight coconut flavor.
• If you don’t have vanilla extract, try using almond extract instead, but just use about half the quantity for a similar flavor profile.
• For the chocolate chips in the cookie dough topping, dark chocolate chunks work well if semisweet chips are not available.
• You might experiment with replacing some or all of the all-purpose flour with whole wheat flour in the cookie dough topping, but this might make the dough a bit denser.

Pro Tips

1. Be careful not to over mix the brownie batter once you add the dry ingredients cause overmixing can make them too cake-like instead of fudgy.
2. When dolloping the cookie dough topping, try using a small cookie scoop so they all turn out even and bake at the same rate.
3. Make sure your butter for the cookie dough is really softened before mixing, otherwise you might end up with pockets of undissolved butter.
4. Keep an eye on the bake time and check in the center with a toothpick – you want it just set so it stays soft in the middle, not dry.