The Best Fudgy Chewy Brookies (Brownie + Cookie Perfection)

Can’t decide between a brownie and a cookie? With these Fudgy Chewy Brookies, you don’t have to! These incredible bars combine the rich, chocolatey decadence of a brownie with the soft, buttery goodness of a chocolate chip cookie — all baked together into one irresistible dessert. The result is chewy, gooey, and fudgy perfection in every bite. I once made these using dark chocolate chips instead of semi-sweet, and it added an even deeper chocolate flavor that made them impossible to resist. Whether for parties, bake sales, or a late-night craving, these brookies are the ultimate treat for chocolate lovers.

Why You’ll Love This Recipe

This Fudgy Chewy Brookies recipe delivers the best of both worlds: half brownie, half cookie, all delicious. The layers bake together into one gooey, chewy bar that’s rich, buttery, and full of chocolatey texture. The brownie layer is dense and fudgy, while the cookie layer is soft with crisp edges — creating the perfect contrast. They look bakery-worthy but are easy enough for any home baker to make.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – The base for both layers, providing structure while keeping them tender.

Cocoa powder – Use unsweetened cocoa for the rich, chocolatey brownie flavor. Dutch-processed cocoa gives a darker, smoother result.

Butter – Adds richness and keeps the bars moist. Melted butter is best for fudgy brownies, while softened butter makes the cookie layer tender.

Brown sugar – Adds a chewy texture and deep caramel flavor, especially in the cookie dough.

Granulated sugar – Balances the sweetness and gives structure to the brownies.

Eggs – Provide moisture and binding while giving both layers their signature chewy texture.

Vanilla extract – Enhances the flavor of both brownie and cookie layers.

Baking soda – Helps the cookie layer rise slightly and stay soft.

Salt – Balances sweetness and enhances the chocolate flavor.

Chocolate chips – The best part of the cookie layer! Semi-sweet or dark chips work perfectly.

Optional espresso powder – Deepens the chocolate flavor in the brownie layer without adding bitterness.

Directions

Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, leaving a bit of overhang for easy removal.

Step 1 – Make the Brownie Layer:
In a medium bowl, whisk together melted butter, sugar, eggs, and vanilla extract until glossy. Add cocoa powder, flour, and salt, and stir until just combined. The batter will be thick and fudgy. Spread it evenly into the prepared pan.

Step 2 – Make the Cookie Layer:
In another bowl, cream together softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla. Add flour, baking soda, and salt, mixing until combined. Fold in chocolate chips.

Drop spoonfuls of cookie dough over the brownie layer. Use a spatula or your fingers to gently spread it across the surface — it doesn’t need to be perfect; the layers will swirl beautifully as they bake.

Step 3 – Bake:
Bake for 30–35 minutes, or until the top is golden and the center is just set. A toothpick inserted should come out with a few moist crumbs (not wet batter).

Cool completely in the pan before slicing into squares. For extra decadence, drizzle with melted chocolate or top with a sprinkle of sea salt.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe makes 12–16 brookies and takes about 20 minutes of prep time and 35 minutes of baking — ready in under 1 hour including cooling.

Storage/reheating

Store brookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week. To freeze, wrap individual bars tightly and store for up to 2 months. Warm them in the microwave for 10–15 seconds before serving for that fresh-baked gooey texture.

Variations and Customizations

Peanut Butter Brookies
Swirl a few spoonfuls of peanut butter into the brownie layer before baking.

Salted Caramel Brookies
Drizzle caramel over the brownie layer and sprinkle sea salt before adding the cookie dough.

Nutty Brookies
Add chopped walnuts, pecans, or hazelnuts for crunch and richness.

White Chocolate Chip Brookies
Use white chocolate chips in the cookie layer for a sweeter, creamier contrast.

Mocha Brookies
Add espresso powder to both layers for a delicious coffee-chocolate twist.

Double Chocolate Brookies
Mix chocolate chunks into both the brownie and cookie layers for extra decadence.

M&M Brookies
Replace chocolate chips with M&Ms for a colorful, kid-friendly version.

FAQs

Can I use boxed brownie mix?

Yes, you can use your favorite brownie mix for the base and make the cookie dough from scratch.

Do I need to chill the dough?

No, this recipe doesn’t require chilling — just mix and bake.

Can I make these in a 9×13-inch pan?

Yes, double the recipe and adjust baking time to 35–40 minutes.

How do I know when they’re done?

The top should be golden, and a toothpick should come out with moist crumbs (not raw batter).

Can I use dark chocolate instead of semi-sweet?

Absolutely! It adds a richer, deeper flavor.

How can I make brookies chewier?

Don’t overbake them — slightly underbaking keeps them soft and fudgy.

Can I freeze brookies?

Yes, they freeze beautifully for up to 2 months.

What’s the best way to serve them?

Slightly warm with a scoop of vanilla ice cream is perfection.

Can I make them gluten-free?

Yes, substitute a 1:1 gluten-free flour blend for all-purpose flour.

Can I add nuts?

Definitely! Chopped walnuts or pecans work wonderfully.

Conclusion

These Fudgy Chewy Brookies are the perfect marriage of brownies and cookies — rich, chocolatey, and irresistibly soft. With their crisp edges, gooey centers, and chewy texture, they’re the ultimate crowd-pleasing dessert. Simple to make and even easier to love, these brookies are the kind of treat that will disappear fast from any dessert tray. Whether for holidays, parties, or just an everyday chocolate craving, this recipe is one you’ll come back to again and again.

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