The Best Fudgy Chewy Browkies (Brookies) Recipe

I recently made these brookies that combine fudgy brownies with fun cookie dough. Every bite offers a perfect balance of rich chocolate and satisfying textures. This recipe has quickly become my go-to treat, ideal for lazy afternoons or spontaneous celebrations, satisfying my cravings while adding indulgence to any day.

I always get excited about bringing together two classic treats into one awesome dessert. The Best Fudgy Chewy Browkies combine an irresistible brownie base with a chewy cookie dough top.

I made the brownie batter with 1/2 cup unsalted butter, melted, and 8 oz of semisweet chocolate that gives a rich, deep chocolate flavor. Adding in both granulated and brown sugar creates the perfect balance of sweetness and texture.

For the cookie dough, I used softened unsalted butter, granulated sugar, brown sugar, a whole egg, and of course some semisweet chocolate chips for extra chocolate goodness. These brownies s’mores style cookies offer a cool twist to your everyday treats.

They deliver the nutritional boost of real chocolate along with a great mix of fudgy and chewy textures that any dessert lover would appreciate. This recipe is part of my collection of fun baking recipes that bring sweet snacks to life.

Why I Like this Recipe

I love this recipe because it mixes two of my favorite desserts into one treat and every bite is like the perfect combination of fudgy brownie goodness and soft, chewy cookie dough. I’m also really into how simple it is to make even if I mess up a step here and there, it always turns out tasty. I like that the recipe fills my kitchen with a rich chocolate smell that instantly makes me feel happy and ready to dig in. And finally, making these brookies lets me impress my friends and family with something homemade that feels a little gourmet even though it’s easy to whip up.

Ingredients

• Unsalted butter: Gives richness and moisture, contributing flavor and texture.
• Semisweet chocolate: Adds intense chocolate flavor, slight bitterness, and melts for fudgy texture.
• Granulated and brown sugars: Sweetens recipes and provides structure plus chewiness in every bite.
• Eggs: Binds batters with protein and moisture, ensuring a tender, fudgy chew.
• Vanilla extract: Boosts overall flavor with a sweet, warm aroma, enriching every bite.
• All-purpose flour: Provides structure and necessary carbohydrates, balancing richness with tenderness.
• Cocoa powder: Intensifies chocolate taste and deepens color, yielding a perfectly fudgy bite.
• Baking soda and salt: Aid rise and balance flavors, countering sweetness and adding savory notes.

Ingredient Quantities

• Brownie Batter:
  • 1/2 cup unsalted butter, melted
  • 8 oz semisweet chocolate, roughly chopped (you can use a good quality bar)
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2/3 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1/4 tsp salt

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

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.

2. In a medium bowl, melt 1/2 cup unsalted butter with 8 oz of roughly chopped semisweet chocolate using a microwave in 30-second bursts, stirring in between until it’s smooth.

3. Stir in 1 cup granulated sugar and 1/2 cup packed brown sugar into the melted mixture, then beat in 2 large eggs and 1 tsp vanilla extract until well combined.

4. Sift together 2/3 cup all-purpose flour, 1/4 cup cocoa powder, and 1/4 tsp salt and fold it into the mixture to make your brownie batter.

5. In a separate bowl, cream 1/2 cup softened unsalted butter with 1/2 cup granulated sugar and 1/2 cup packed brown sugar until light and fluffy.

6. Beat in 1 large egg and 1 tsp vanilla extract into the creamed butter mixture.

7. Mix in 1 1/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt to form the cookie dough, and then fold in 1 cup semisweet chocolate chips.

8. Now it’s time to assemble: drop scoops of the brownie batter on the baking sheet, then add a dollop of cookie dough on top of each brownie scoop.

9. Gently press the cookie dough into the brownie batter so they kind of blend together but still keep their own textures.

10. Bake in the preheated oven for about 12-15 minutes until the edges are set but the centers remain fudgy and chewy. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your ultimate brookies!

Equipment Needed

1. Oven (preheated to 350°F)
2. Baking sheet
3. Parchment paper or a way to lightly grease the pan
4. Microwave safe bowl (for melting the butter and chocolate)
5. Medium mixing bowl (for the brownie batter)
6. Additional mixing bowl (for the cookie dough)
7. Measuring cups and spoons (for all the ingredients)
8. Spatula or wooden spoon (for stirring and folding in ingredients)
9. Sifter (for the flour, cocoa powder, and salt mixture)
10. Wire cooling rack (for letting the brookies cool)

FAQ

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

• Instead of using unsalted butter in both the brownie batter and cookie dough, you can use coconut oil in equal amounts. It might add a slight coconut flavor but its a neat change.
• If you dont have semisweet chocolate for the brownies, you can mash up a good quality dark chocolate bar or even milk chocolate if you like it a bit sweeter.
• You can swap granulated sugar with coconut sugar. It gives a touch of caramel flavor, although be careful when measuring since it isn’t as sweet.
• For the vanilla extract, try using almond extract instead but use a little less because the flavor is more intense.
• If you’re missing baking soda for the cookie dough, you can substitute with baking powder by using three times as much so you still get the right lift.

Pro Tips

1. When melting the chocolate and butter, let it cool just a bit before adding the sugars and eggs so you dont end up with scrambled eggs by accident.

2. Make sure your butter for the cookie dough is soft enough to mix but not melted, cause if it’s too liquified you could lose that nice thick dough texture.

3. Dont overmix the cookie dough once you add in the chocolate chips, or else you’ll get a tougher cookie that doesn’t have those little melty spots.

4. Keep an eye on your brookies as they bake and take them out a little early; the centers should be fudgy and chewy, not dry or overly set.