Name: Gooey Fudgy Chewy Brookies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 115g (1/2 cup) unsalted butter, melted; 150g (3/4 cup) granulated sugar; 75g (1/2 cup) brown sugar; 2 large eggs; 1 teaspoon vanilla extract; 65g (1/2 cup) plain flour; 40g (1/2 cup) cocoa powder; 1/4 teaspoon salt; 115g (1/2 cup) unsalted butter, softened; 100g (1/2 cup) brown sugar; 50g (1/4 cup) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 150g (1 1/4 cups) plain flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 150g (3/4 cup) chocolate chips

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The ultimate indulgence, these gooey fudgy chewy brookies bring together two of my all-time favorites—rich, dense brownies and soft, melty chocolate chip cookies. Perfectly layered in one glorious bar, they’re crisp on the edges, decadently soft in the middle, and absolutely packed with chocolate. If I’m ever torn between baking brownies or cookies, this is my no-fail solution.

Gooey Fudgy Chewy Brookies

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the brownie layer:

115g (½ cup) unsalted butter, melted

150g (¾ cup) granulated sugar

75g (½ cup) brown sugar

2 large eggs

1 teaspoon vanilla extract

65g (½ cup) plain flour

40g (½ cup) cocoa powder

¼ teaspoon salt

For the cookie layer:

115g (½ cup) unsalted butter, softened

100g (½ cup) brown sugar

50g (¼ cup) granulated sugar

1 large egg

1 teaspoon vanilla extract

150g (1 ¼ cups) plain flour

½ teaspoon baking soda

¼ teaspoon salt

150g (¾ cup) chocolate chips

Directions

I preheat my oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper for easy removal.

For the brownie layer, I whisk together the melted butter, granulated sugar, and brown sugar until smooth. Then, I add the eggs and vanilla, mixing well.

I sift in the flour, cocoa powder, and salt, stirring just until combined. The batter goes straight into the pan, smoothed out to cover the base.

For the cookie dough, I cream the softened butter with both sugars until light and fluffy. Then I add the egg and vanilla and beat until incorporated.

In a separate bowl, I whisk together the flour, baking soda, and salt. I add the dry ingredients gradually to the wet and fold in the chocolate chips at the end.

I drop spoonfuls of cookie dough over the brownie batter and gently spread it to cover the top.

I bake everything for 30–35 minutes, until the top is golden and a toothpick comes out with moist crumbs.

I let the brookies cool completely in the pan before cutting them into rich, chewy squares.

Servings and timing

Prep Time: 20 minutes

Cooking Time: 35 minutes

Total Time: 55 minutes

Servings: 12 brookies

Calories: 345 kcal per serving

Variations

Peanut Butter Swirl: I sometimes add a few dollops of peanut butter on top before baking for a salty-sweet combo.

Double Chocolate: Swapping some of the chocolate chips for chunks or mini chips adds extra texture.

Gluten-Free Option: I’ve had success using a 1:1 gluten-free baking flour blend for both layers.

Nutty Crunch: I like adding chopped walnuts or pecans into the brownie batter for crunch.

Espresso Kick: A teaspoon of instant espresso powder in the brownie batter deepens the chocolate flavor beautifully.

Storage/Reheating

Once cooled, I store my brookies in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them individually wrapped for up to 2 months. When I want to reheat, I pop a square in the microwave for 10–15 seconds—it brings back that fresh-from-the-oven gooeyness.

FAQs

How do I know when brookies are done baking?

I check by inserting a toothpick in the center—if it comes out with moist crumbs (but not wet batter), they’re ready. The top should be golden and slightly crisp.

Can I use boxed brownie mix?

Yes, I’ve used a boxed brownie mix in a pinch—just prepare it according to the package instructions and use it in place of the homemade brownie batter.

Can I make brookies ahead of time?

Definitely. I often make them a day in advance. They actually taste even better the next day once the layers have settled and flavors have melded.

Why is my cookie layer sinking into the brownie?

This usually happens if the cookie dough is too soft or warm. I chill the cookie dough for 10–15 minutes before layering if the room is warm to help keep it from sinking.

Can I double the recipe?

Yes, I double the ingredients and use a 9x13-inch pan. I add an extra 5–10 minutes to the baking time and keep an eye on the center for doneness.

Conclusion

These gooey fudgy chewy brookies are everything I want in a dessert—rich, chewy, chocolate-packed, and crowd-pleasing. Whether I’m baking for a party or just satisfying my sweet tooth, this recipe always hits the spot. Once I slice into that perfect brownie-cookie combo, I know I’ve made something special.

Recipe:

Gooey Fudgy Chewy Brookies

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Author: Cheryl
Total Time: 55 minutes
Yield: 12 brookies
Diet: Vegetarian

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Description

These gooey fudgy chewy brookies combine the best of two worlds: a rich, dense brownie base and a soft, melty chocolate chip cookie topping. Crisp on the edges, soft in the center, and loaded with chocolate, they're the ultimate indulgent treat for any dessert lover.

Instructions

Preheat oven to 175°C (350°F) and line an 8x8-inch (20x20 cm) baking pan with parchment paper.
To make the brownie layer, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract to the mixture and mix well.
Sift in flour, cocoa powder, and salt. Stir until just combined. Spread the brownie batter evenly in the prepared pan.
To make the cookie layer, cream softened butter with brown sugar and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until fully incorporated.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
Fold in the chocolate chips.
Drop spoonfuls of cookie dough over the brownie layer and gently spread to cover the surface.
Bake for 30–35 minutes, until the top is golden and a toothpick inserted comes out with moist crumbs.
Allow brookies to cool completely in the pan before slicing into squares.