Description
Fudgy Chewy Brookies combine the rich, gooey texture of brownies with the classic, chewy texture of chocolate chip cookies in one ultimate dessert. This recipe guides you through creating a marbled brookie that delivers the best of both worlds in every bite, perfect for dessert lovers looking to indulge in a sweet treat that’s both fudgy and chewy.
Ingredients
Scale
Brownie Batter
- 1 cup (2 sticks) unsalted butter, melted and cooled slightly
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chips (optional, but highly recommended!)
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- ½ cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, lining the bottom with parchment paper for easy removal of the brookies.
- Mix Brownie Wet Ingredients: In a large bowl, whisk together the melted and cooled butter with granulated and brown sugars until well combined.
- Add Eggs and Vanilla to Brownie Base: Beat in the eggs one at a time, ensuring each is fully incorporated, then stir in vanilla extract.
- Combine Brownie Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined to avoid overmixing.
- Add Chocolate Chips to Brownie Batter: Fold in chocolate chips if using, distributing them evenly through the batter.
- Spread Brownie Batter: Pour brownie batter into the prepared baking pan and spread it evenly with a spatula.
- Cream Cookie Dough Wet Ingredients: In a large bowl, cream together softened butter with granulated and brown sugars until light and fluffy.
- Add Eggs and Vanilla to Cookie Dough: Beat in the eggs one at a time followed by the vanilla extract.
- Combine Cookie Dough Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add these dry ingredients to the wet cookie dough mixture, mixing just until combined to avoid tough dough.
- Add Chocolate Chips and Nuts to Cookie Dough: Stir in chocolate chips and chopped nuts if using.
- Drop Cookie Dough Over Brownie Batter: Using a spoon, drop spoonfuls of cookie dough evenly over the brownie batter in the pan.
- Create Marbled Effect: Gently swirl the cookie dough into the brownie batter using a knife or spatula to form a marbled pattern. Be careful not to over-swirl.
- Bake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Cool: Allow the brookies to cool completely in the pan to set properly before cutting.
- Cut and Serve: Once cooled, cut the brookies into 16 squares and serve.
Notes
- For easier removal, line the baking pan with parchment paper.
- Avoid overmixing both batters to maintain the fudgy and chewy texture.
- Chocolate chips and nuts are optional but highly recommended for extra flavor and texture.
- Store brookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Customize by using different types of chocolate chips—dark, milk, or white chocolate.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
