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- ½ cup unsalted butter, melted - 1 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - ⅓ cup unsweetened cocoa powder - ½ cup all-purpose flour - ¼ teaspoon salt - ½ teaspoon baking powder - ½ cup unsalted butter, softened - ½ cup brown sugar, packed - ¼ cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 ½ cups all-purpose flour - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup chocolate chips (mix of dark and semi-sweet) For the best brookies, use high-quality cocoa powder. It adds rich flavor. Choose a mix of dark and semi-sweet chocolate chips. This mix creates a great taste balance. Make sure your butter is at the right temperature. Melted butter for brownies must be warm. Softened butter for cookies should be creamy but not melted. Measure your flour correctly. Too much flour can lead to dry brookies. Spoon flour into the measuring cup and level it off. These ingredients work together to create fudgy brownies and chewy cookies. The textures blend well, making each bite a delight. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). This heat is perfect for baking. Next, grab a 9x9 inch baking pan. Grease it lightly or line it with parchment paper. This step helps with easy removal later. In a medium bowl, mix ½ cup melted butter with 1 cup granulated sugar. Stir until smooth. Next, add 2 large eggs one at a time. Mix in 1 teaspoon vanilla extract. Gradually add ⅓ cup cocoa powder, ½ cup flour, ¼ teaspoon salt, and ½ teaspoon baking powder. Stir until just combined. Pour this brownie batter into the pan, spreading it evenly. In another bowl, use an electric mixer to beat ½ cup softened butter, ½ cup brown sugar, and ¼ cup granulated sugar. Mix until creamy. Then, add 1 large egg and 1 teaspoon vanilla extract. Mix well. Next, slowly add 1 ½ cups flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Stir until combined. Finally, fold in 1 cup chocolate chips. Spoon dollops of cookie dough over the brownie layer. Use a knife or skewer to swirl the cookie dough into the brownie mixture. Be gentle! You want to create a marbled effect without overmixing. This keeps the layers distinct and fun. Place the pan in the oven and bake for 25-30 minutes. The edges should be set, while the middle stays slightly gooey. Use a toothpick to check; it should come out with a few moist crumbs attached. After baking, take the pan out of the oven. Let it cool for at least 15 minutes. This cooling time helps the brookies set and makes cutting easier. Serve warm for the best experience. Dust with powdered sugar or add a scoop of vanilla ice cream for a treat. Enjoy every fudgy and chewy bite! To get that perfect fudgy texture in your brookies, focus on the brownie layer. Use melted butter instead of softened butter. This helps create a denser, richer base. Mix the batter only until combined. Overmixing can add too much air and make them cakey. Bake at 350°F (175°C) for just the right time. Aim for the edges to be set but the center to remain soft. A toothpick should pull out moist crumbs, not clean. If you have leftovers, store them in an airtight container. This keeps them fresh and chewy. They can last up to four days at room temperature. You can also refrigerate them for longer storage. Just make sure they are in a sealed container to avoid drying out. To enjoy them warm, pop them in the microwave for a few seconds. Presentation can make your brookies even more tempting! Serve them warm for the best taste. Dust the top with powdered sugar for a nice touch. Pair each square with a scoop of vanilla ice cream. This adds a creamy contrast to the fudgy texture. You can also drizzle some chocolate or caramel sauce on top for extra flair. Enjoy the blend of flavors and textures! Pro Tips Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best texture in both layers. Don’t Overmix: When combining the brownie and cookie layers, mix just enough to create a marble effect without overmixing, to preserve the distinct textures. Check for Doneness: Begin checking your brookies a few minutes before the end of the baking time; they should be set around the edges but still slightly gooey in the center. Cool Before Cutting: Allow the brookies to cool in the pan for at least 15 minutes before cutting to ensure clean squares and better flavor melding. {{image_4}} You can add nuts for extra crunch. Chopped walnuts or pecans work well. Just fold in about ½ cup of your chosen nuts into the cookie dough. This gives your brookies a nice texture. You can also add other mix-ins, like dried fruit or even toffee bits. This will enhance the flavor and make them unique. For a gluten-free version, swap the all-purpose flour with a gluten-free blend. Make sure it works for baking. Check the packaging for the right amount. This way, everyone can enjoy these treats, even those with gluten issues. You can change the flavor of your brookies easily. For a mint twist, add 1 teaspoon of peppermint extract to the cookie dough. If you love coffee, mix in 1 tablespoon of instant espresso powder. Both options add a fun twist while keeping the fudgy and chewy texture you love. Feel free to get creative and try other flavors, like orange zest or almond extract! You can store your brookies at room temperature. Place them in an airtight container. They stay fresh for up to three days. Keep them in a cool, dry spot. If you want, use parchment paper between layers to prevent sticking. For longer storage, freezing is best. Cut the brookies into squares first. Wrap each square in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. Be sure to label the bag with the date. To enjoy your frozen brookies, remove them from the freezer. Thaw them in the fridge overnight. If you want them warm, heat them in the microwave. Use low power for about 10-15 seconds. You can also warm them in the oven at 350°F (175°C) for about 5-7 minutes. Serve them warm for the best taste! A brookie is a mix of a brownie and a cookie. It has two layers: a rich, fudgy brownie on the bottom and a chewy cookie on top. A brownie is denser and made with more chocolate, while a brookie gives you the best of both worlds. You get the deep flavor of brownies and the soft, sweet texture of cookies. It’s a fun twist that satisfies both cravings! Yes, you can use different types of chocolate! You might try milk chocolate or even white chocolate chips. For a richer flavor, dark chocolate is a great choice. Just remember to keep the total amount of chocolate chips the same. Mixing chocolates can add a unique twist to your brookies and make them even more special. Brookies can lose their chewiness for a few reasons. If you overmix the dough, it can become tough. Also, baking them too long can dry them out. Make sure to check them a few minutes before the time is up. They should be set at the edges but slightly gooey in the center. Letting them cool in the pan helps them stay chewy too! To make brookies dairy-free, you can use dairy-free butter or a plant-based alternative. There are also dairy-free chocolate chips available. Check labels to ensure they fit your needs. With these swaps, you can enjoy the same great taste without any dairy! In this post, we explored how to make delicious brookies. You learned about the tasty brownie and cookie layers. We discussed important tips for the best texture and long-term storage. Remember to get creative with mix-ins and flavors for fun twists. Brookies are tasty treats for every occasion. With these steps, you'll impress friends and family. Enjoy your baking adventure!

Fudgy Chewy Brookies

A delightful combination of fudgy brownies and chewy cookies in one delicious treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 0.5 cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.33 cup unsweetened cocoa powder
  • 0.5 cup all-purpose flour
  • 0.25 teaspoon salt
  • 0.5 teaspoon baking powder
  • 0.5 cup unsalted butter, softened
  • 0.5 cup brown sugar, packed
  • 0.25 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup chocolate chips (mix of dark and semi-sweet)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a 9x9 inch square baking pan by greasing it lightly or lining it with parchment paper.
  • In a medium mixing bowl, combine the melted butter and granulated sugar, stirring until smooth. Add the eggs one at a time, whisking in the vanilla extract. Gradually incorporate the cocoa powder, flour, salt, and baking powder until just combined. Pour the brownie batter into the prepared pan.
  • In a separate bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing thoroughly. Slowly add the flour, baking soda, and salt until just combined. Fold in the chocolate chips.
  • Spoon dollops of the cookie dough over the brownie layer and swirl gently with a knife to create a marbled effect.
  • Bake for 25-30 minutes until the edges are set and the middle is slightly gooey. A toothpick should come out with a few moist crumbs.
  • Allow to cool in the pan for at least 15 minutes before cutting into squares.

Notes

Serve warm with a sprinkle of powdered sugar and a scoop of vanilla ice cream for an indulgent treat.
Keyword brownies, chocolate, cookies, dessert