⭐️ Why this recipe works

Brookies, the delightful hybrid of brownies and cookies, have captured the hearts of dessert lovers everywhere. This recipe for the BEST Fudgy Chewy Brookies combines the rich, fudgy texture of a brownie with the chewy, gooey goodness of a cookie, creating a perfect balance of flavors and textures. What makes this recipe stand out is its simplicity and the use of high-quality ingredients that enhance the overall taste and consistency. The secret lies in the careful balance of chocolate, butter, sugar, and flour, along with a few expert tips that ensure your Brookies turn out perfectly every time.

🧾 Ingredients overview

To achieve the perfect fudgy and chewy Brookies, it’s essential to use the right ingredients. Here’s a breakdown of what you’ll need:

For the Brownie Layer:

• 1/2 cup (1 stick) unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Cookie Layer:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (semi-sweet or dark chocolate)

Additional Ingredients:

• 1/2 cup chopped nuts (optional, such as walnuts or pecans)
• 1/2 cup additional chocolate chips (for extra chocolatey goodness)

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👩🏻‍🍳 Here’s how to make it

Brookie Recipe Step-by-Step

Follow these steps to create the ultimate fudgy chewy Brookies:

Step 1: Preheat and Prepare

1. Preheat your oven to 350°F (175°C).
2. Line a 9×9-inch baking dish with parchment paper, leaving some overhang for easy removal later.

Step 2: Make the Brownie Batter

1. Melt the butter in a microwave-safe bowl or in a saucepan over low heat.
2. In a large mixing bowl, combine the melted butter and granulated sugar. Stir until well combined.
3. Add the eggs and vanilla extract, mixing until smooth.
4. Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined and no streaks of flour remain.
5. Pour the brownie batter into the prepared baking dish, spreading it evenly.

Step 3: Prepare the Cookie Dough

1. In another mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Add the egg and vanilla extract, mixing until well combined.
3. In a separate bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chocolate chips and nuts (if using) until evenly distributed.

Step 4: Assemble the Brookies

1. Drop spoonfuls of the cookie dough evenly over the brownie batter in the baking dish.
2. Gently press the cookie dough into the brownie batter to create an even layer.
3. Sprinkle additional chocolate chips on top for extra chocolatey goodness.

Step 5: Bake

1. Bake in the preheated oven for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
2. Allow the Brookies to cool completely in the baking dish before cutting into squares.

💡 Chef’s Guide: Expert Tips

• Butter Temperature: Ensure the butter for the cookie dough is softened to room temperature for easier mixing and better texture.
• Doneness: Be careful not to overbake the Brookies. They should be fudgy and chewy, so aim for a slightly underbaked center.
• Chocolate Chips: Use high-quality chocolate chips for the best flavor. Dark chocolate chips can add a sophisticated twist.
• Nuts: If you prefer nut-free Brookies, simply omit the nuts or replace them with additional chocolate chips.
• Storage: Store Brookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 3 months.

🍯 Storing and reheating leftovers

Brookies are best enjoyed fresh, but if you have leftovers, here’s how to store and reheat them:

• Room Temperature: Store in an airtight container at room temperature for up to 5 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 1 week.
• Freezer: Wrap individual Brookies in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
• Reheating: To reheat, place the Brookies on a microwave-safe plate and microwave for 10-15 seconds, or until warm. Alternatively, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

❓ Recipe FAQ’s

Can I use a different type of flour?

Yes, you can substitute all-purpose flour with a 1:1 gluten-free flour blend or whole wheat flour, though the texture may be slightly different.

Can I make these Brookies without eggs?

Eggs provide structure and moisture, but you can try using a flaxseed meal or applesauce as an egg replacement. However, the texture may differ.

How can I make these Brookies more chocolatey?

Add an extra 1/4 cup of chocolate chips to the brownie batter or drizzle melted chocolate over the cooled Brookies.

Can I add other mix-ins?

Absolutely! Try adding dried cranberries, white chocolate chips, or even a pinch of espresso powder for a coffee flavor.

What if I don’t have a 9×9-inch baking dish?

You can use an 8×8-inch dish for slightly thicker Brookies or a 9×13-inch dish for thinner ones.

Fudgy Chewy Browkies (Brookies)

Ingredients

• 1 cup (2 sticks) unsalted butter, divided
• 1 1/2 cups granulated sugar, divided
• 1/4 cup packed brown sugar
• 3 large eggs, divided
• 1 teaspoon vanilla extract, divided
• 1/3 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup chocolate chips, divided
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat oven to 350°F (175°C). Line a 9×9-inch baking dish with parchment paper.
2. Melt 1/2 cup butter and mix with 1 cup sugar, 2 eggs, and 1/2 teaspoon vanilla. Stir in cocoa, 1/2 cup flour, 1/8 teaspoon salt, and baking powder. Spread in the dish.
3. Cream 1/2 cup butter, 1/2 cup sugar, and brown sugar until fluffy. Beat in 1 egg and 1/2 teaspoon vanilla. Mix in 1 cup flour, 1/8 teaspoon salt, and baking soda. Fold in 1/2 cup chocolate chips and nuts. Drop over brownie batter and press gently.
4. Bake for 25-30 minutes. Cool completely before cutting.

Notes

• Adjust baking time based on your oven and desired texture.
• Experiment with mix-ins like dried fruit or different types of chocolate.

Nutrition

• Calories: Approximately 250 per serving (based on 16 servings)
• Protein: 3g
• Fat: 14g
• Carbohydrates: 30g
• Fiber: 1g