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.

Ingredients

For the brownie layer:

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

For the cookie layer:

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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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.

Notes

Add peanut butter swirls on top before baking for a salty-sweet twist.

Use chocolate chunks or mini chips for added texture.

Substitute with a gluten-free 1:1 flour blend for a gluten-free version.

Mix in chopped nuts like walnuts or pecans for crunch.

Add a teaspoon of instant espresso powder to deepen chocolate flavor.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: 345
Sugar: 28g
Sodium: 150mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg