These Fudgy Chewy Brookies—a genius mashup of brownies and cookies—bring the rich, fudgy depth of a brownie together with the chewy, buttery texture of a chocolate chip cookie. If you can’t decide between a brownie or a cookie, brookies (sometimes called “brownkie bars”) are the best of both worlds—layered, gooey, and completely irresistible.
This Savvy Bites-inspired brookie recipe is easy to make with pantry staples, bakes in a single pan, and gives you that dramatic contrast of two classic desserts in every bite. With a chewy cookie dough base and a deep, glossy brownie topping, this recipe nails the crispy edges, soft centers, and fudgy texture that brookie lovers crave.
Perfect for potlucks, bake sales, birthdays, or just when your sweet tooth can’t pick sides.
Ingredients Overview
This layered dessert may look indulgent (and it is), but the ingredients are straightforward. Here’s what makes these brookies chewy, rich, and bakery-worthy.
For the Cookie Layer:
1. Brown Sugar
Provides deep caramel flavor and extra moisture, which contributes to the chewiness of the cookie base.
2. Granulated Sugar
Adds structure and helps the edges crisp up.
3. Melted Butter
Ensures the dough spreads evenly and stays chewy. Use unsalted butter so you can control the salt content.
4. Egg Yolk
Just one yolk gives richness without making the dough too cakey.
5. All-Purpose Flour
Classic structure-building ingredient—don’t overmix once the flour is added to keep the texture soft.
6. Baking Soda
Just a pinch helps the cookie dough rise slightly and keeps it from being too dense.
7. Chocolate Chips
Semi-sweet or dark chocolate chips give pockets of melty chocolate and contrast beautifully with the brownie top.
For the Brownie Layer:
1. Dark Chocolate or Cocoa Powder
Use chopped dark chocolate or Dutch-process cocoa for intense chocolate flavor and a glossy top.
2. Butter
Melted with the chocolate to create a shiny, smooth base.
3. Sugar
Both white and brown sugars add chew and give the brownies that crinkle-top texture.
4. Eggs
Whole eggs emulsify the batter and help set the structure. Use room temperature eggs for best mixing.
5. Vanilla Extract
Amplifies the chocolate flavor and adds warmth.
6. All-Purpose Flour
Used sparingly to keep the brownie layer dense and fudgy, not cakey.
7. Salt
Balances the sweetness and enhances chocolate flavor.
Step-by-Step Instructions
1. Preheat & Prep
Preheat oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving overhang for easy removal.
2. Make the Cookie Dough
In a bowl, combine:
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½ cup melted unsalted butter
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½ cup brown sugar
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¼ cup granulated sugar
Whisk until smooth and glossy. Add:
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1 egg yolk
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1 tsp vanilla extract
Mix until combined, then stir in:
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1 cup all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ cup chocolate chips
Stir just until flour disappears. Press cookie dough into the bottom of the prepared pan in an even layer. Place in the fridge while you prepare the brownie batter.
3. Make the Brownie Batter
In a microwave-safe bowl, combine:
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½ cup unsalted butter
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¾ cup chopped dark chocolate (or ½ cup cocoa powder + 1 tbsp oil)
Microwave in 20-second bursts, stirring between each, until smooth.
Add:
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½ cup brown sugar
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¼ cup granulated sugar
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2 large eggs
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1 tsp vanilla extract
Whisk until mixture is glossy and pulls slightly from the bowl.
Fold in:
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½ cup all-purpose flour
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¼ tsp salt
Mix just until no streaks remain.
4. Assemble the Brookies
Pour the brownie batter over the chilled cookie dough layer. Spread gently to cover without disturbing the base.
Optional: Sprinkle extra chocolate chips or flaky sea salt on top.
5. Bake
Bake in preheated oven for 28–32 minutes, until the edges are set but the center still has a slight jiggle. A toothpick inserted into the center should come out with moist crumbs (not wet batter).
Let cool completely in the pan (at least 1 hour) before slicing. For ultra-clean cuts, refrigerate for 30 minutes before cutting.
Tips, Variations, and Substitutions
Tips for the Best Brookies
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Chill the cookie dough layer: This helps prevent it from overbaking before the brownie layer sets.
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Don’t overbake: The center should look slightly underdone when you pull them out. They’ll firm up as they cool.
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Use high-quality chocolate: The better the chocolate, the more decadent your brookies will taste.
Flavor Variations
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Peanut Butter Brookies: Swirl peanut butter into the brownie layer before baking.
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Mint Chocolate: Add ½ tsp peppermint extract to the brownie batter.
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Nutty Brookies: Fold chopped walnuts or pecans into either layer.
Substitutions
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Gluten-Free: Use a 1:1 gluten-free flour blend.
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Dairy-Free: Substitute vegan butter and use dairy-free chocolate chips.
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Refined Sugar-Free: Swap coconut sugar for both brown and white sugar (texture will be slightly softer).
Serving Ideas & Occasions
Perfect For:
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Holiday dessert trays
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School bake sales
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Weekend baking with kids
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Potluck parties
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Freezer stash for cravings
How to Serve:
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Warm with a scoop of vanilla ice cream
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With a glass of cold almond milk
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Cut into small squares for mini dessert bars
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Dust with powdered sugar or drizzle with chocolate ganache
Nutritional & Health Notes
Brookies are an indulgent treat meant to be savored, but they can be adjusted slightly for dietary needs.
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Each square (based on 16 pieces): ~200–250 calories
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High in carbs and fats, low in protein—this is dessert, not dinner!
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Use dark chocolate and reduce added sugar for a slightly more balanced treat.
They freeze well and can be stored in an airtight container for up to 1 week at room temp or 3 months in the freezer.
FAQ
1. Can I make brookies in advance?
Yes! They keep well for several days and taste even fudgier on day two. Store tightly wrapped or in an airtight container.
2. Can I double the recipe?
Absolutely. Use a 9×13-inch pan and increase bake time to 35–40 minutes.
3. Can I make brookies gluten-free?
Yes, a 1:1 gluten-free baking flour will work. Be sure not to overmix.
4. Why are my brookies too dry?
They were likely overbaked. Remove from the oven when the center still looks slightly soft. Carryover heat will finish cooking them.
5. Can I add nuts?
Yes! Walnuts, pecans, or hazelnuts are great. Fold ½ cup into the brownie batter.
6. How do I get clean slices?
Let them cool completely and chill in the fridge for 30 minutes before cutting with a sharp knife. Wipe the knife between cuts.
7. Can I make brookies dairy-free?
Yes—use plant-based butter and dairy-free chocolate chips.