These fudgy, chewy brookies are the ultimate combination of brownies and cookies, bringing together the best of both worlds. With a rich, chocolatey brownie layer and a chewy cookie topping, these brookies are irresistible for any dessert lover.

Why I Love This Recipe

I love how these brookies deliver the best textures in every bite: a fudgy, chocolate-loaded brownie base and a soft, chewy cookie top. They are perfect for satisfying both brownie and cookie cravings at once. Plus, they are easy to make and great for sharing at parties, bake sales, or as an indulgent treat.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Brownie Layer:

Unsalted butter, melted
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Cocoa powder
All-purpose flour
Baking powder
Salt
Chocolate chips

For the Cookie Layer:

Unsalted butter, softened
Brown sugar
Granulated sugar
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Chocolate chips

Directions

Preheat the oven to 350°F (175°C). Line a baking pan with parchment paper.
In a bowl, mix melted butter, granulated sugar, and brown sugar for the brownie layer. Add eggs and vanilla extract, then mix until combined.
Sift in cocoa powder, flour, baking powder, and salt. Fold in chocolate chips. Spread the brownie batter evenly in the prepared pan.
In another bowl, cream softened butter with brown sugar and granulated sugar for the cookie layer. Add the egg and vanilla extract, mixing until smooth.
Sift in flour, baking soda, and salt. Stir in chocolate chips.
Drop spoonfuls of cookie dough over the brownie layer and gently spread it out.
Bake for 25-30 minutes, or until the cookie layer is golden and a toothpick inserted comes out with a few moist crumbs.
Let cool completely before slicing into squares.

Servings and Timing

Servings: 12-16 bars
Prep time: 15 minutes
Cook time: 25-30 minutes
Total time: 40-45 minutes

Variations

Nutty Brookies: Add chopped walnuts or pecans to the brownie layer for an extra crunch.
Peanut Butter Brookies: Swirl in some peanut butter into the brownie batter before adding the cookie dough.
Double Chocolate: Use dark chocolate chips in the brownie layer and white chocolate chips in the cookie layer.
Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend.

Storage/Reheating

Store brookies in an airtight container at room temperature for up to 3 days.
For longer storage, keep them in the fridge for up to a week.
To freeze, wrap individual brookie squares in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Reheat in the microwave for 10-15 seconds for a warm, gooey texture.

FAQs

How do I know when the brookies are done baking?

I check by inserting a toothpick into the center. It should come out with a few moist crumbs but not raw batter.

Can I use store-bought cookie dough?

Yes, store-bought cookie dough can work in a pinch, but homemade gives the best texture and flavor.

What type of chocolate chips should I use?

I prefer semi-sweet chocolate chips, but dark or milk chocolate chips work just as well.

Can I make these brookies in a muffin tin?

Yes! Simply divide the brownie batter and cookie dough into greased muffin tins and bake for about 15-18 minutes.

How do I get clean slices?

I let the brookies cool completely before cutting and use a sharp knife, wiping it clean between cuts.

Conclusion

These fudgy, chewy brookies are the perfect treat when I can’t decide between brownies and cookies. They have the best of both worlds, making them a crowd-pleaser for any occasion. Whether fresh out of the oven or reheated for a warm dessert, these brookies never disappoint!