I have perfected a recipe for delicious Chocolate Brownie Cookies that blends the richness of a fudgy brownie with the satisfying bite of a classic cookie. Using unsalted butter, granulated sugar, rich cocoa powder and semisweet chocolate chips, each mouthful promises a beautiful interplay of flavors for every chocolate lover.
I first discovered these fudgy chewy browkies when I was craving a dessert that had both that intense brownie flavor and the fun texture of a cookie. I mixed up a brownie base using 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, and a bit of vanilla extract along with a splash of unsweetened cocoa powder, all balanced out with 1/2 cup all-purpose flour, 1/4 tsp salt and a bit of baking powder.
Then for the cookie dough I whisked together softened butter, more granulated sugar, light brown sugar, an extra egg and a hint of vanilla, before folding in 1 1/2 cups all-purpose flour, baking soda and a pinch of salt. I crowned it all off with a generous cup of semisweet chocolate chips.
This homemade cookie brownie recipe is like nothing else ive made and its sure to spark your inner chocolate lover even if you are usually all about easy, simple desserts.
Why I Like this Recipe
I absolutely love this recipe for a few reasons:
1. I love how it mixes a fudgy brownie base with a soft, chewy cookie layer. It gives me the best of both worlds and every bite is a surprise of textures and rich chocolate flavor.
2. I like that it’s super simple to make even when I’m not feeling too confident in the kitchen. The steps are easy to follow, and I don’t stress about messing up.
3. I enjoy that it’s really flexible. I can add more chocolate chips or even a pinch of extra salt if i want to experiment a bit with the flavors, making it feel extra personal.
Bake your own top tier brownie cookies with this neat recipe you can actually master at home! It’s the perfect blend of fudgy brownies and chewy cookies, making it better than just plain brownies or cookies alone. Its ideal for any chocolate lover who wants a quick treat without needing too many fancy ingredients or techniques.
Ingredients
- Butter provides fat for rich chewy texture; its smooth taste pairs beautifully with other flavors.
- Sugar gives the batter its sweet kick and contributes carbohydrates for a quick energy burst.
- Eggs act as a binder while addin protein and moisture, making the texture tender.
- Cocoa powder give a rich chocolate flavor and offers antioxidants along with slight bitterness.
- Chocolate chips create awesome pockets of melted choco, enhancing sweetness and texture with every bite.
- Flour provides essential structure and carbs, binding the mix and keepin the texture firm.
- Light brown sugar give extra moisture and richer caramel flavors, making cookies softer and chewier.
Ingredient Quantities
- 1/2 cup unsalted butter, melted (for the brownie base)
- 1 cup granulated sugar (for the brownie base)
- 2 large eggs (for the brownie base)
- 1 tsp vanilla extract (for the brownie base)
- 1/3 cup unsweetened cocoa powder (for that rich brownie flavor)
- 1/2 cup all-purpose flour (for the brownie layer)
- 1/4 tsp salt (to balance the sweetness in the brownies)
- 1/4 tsp baking powder (for a slight lift in the brownies)
- 1/2 cup unsalted butter, softened (for the cookie dough)
- 1/2 cup granulated sugar (for a crisp cookie edge)
- 1/2 cup packed light brown sugar (for extra chewiness in the cookies)
- 1 large egg (for the cookie dough)
- 1 tsp vanilla extract (to amp up the cookie flavor)
- 1 1/2 cups all-purpose flour (for a solid cookie dough structure)
- 1/2 tsp baking soda (for that perfect cookie spread)
- 1/4 tsp salt (to bring out all the flavors)
- 1 cup semisweet chocolate chips (because we all know there’s no such thing as too much chocolate)
How to Make this
1. Preheat your oven to 350°F and grease a 9×9 inch baking pan.
2. In a medium bowl, mix together 1/2 cup melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth for the brownie base.
3. Stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until just combined.
4. Pour the batter evenly into your prepared pan.
5. In another bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy.
6. Beat in 1 large egg and 1 teaspoon vanilla extract until well mixed.
7. Gradually add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt and stir until a smooth dough forms.
8. Fold in 1 cup semisweet chocolate chips gently.
9. Drop spoonfuls of the cookie dough over the brownie layer, covering most of the surface, then use a knife to swirl the two together if desired.
10. Bake for about 25 to 30 minutes until the cookies are set and the brownies are fudgy in the center; let it cool before cutting into squares and enjoying your treat.
Equipment Needed
1. Oven
2. 9×9 inch baking pan
3. One medium mixing bowl for the brownie mixture
4. Another mixing bowl for the cookie dough
5. Set of measuring cups and spoons
6. Whisk or mixing spoon for blending the ingredients
7. Rubber spatula for folding and swirling the batter
8. Knife to help create swirled patterns
9. Cooling rack for letting the baked treat cool before cutting
FAQ
The Best Fudgy Chewy Browkies (Brookies) Recipe Substitutions and Variations
- If you’re out of unsalted butter in the brownie base, try using the same amount of coconut oil. It might give a slight coconut hint that works fine with chocolate.
- You can swap granulated sugar with an equal amount of honey, but remember to reduce the other liquids a bit so the dough doesn’t get too runny.
- No eggs? Use 1/4 cup unsweetened applesauce per egg instead. It keeps things moist but may change the texture just a little.
- If you prefer whole grains, you can substitute some or all of the all-purpose flour with whole wheat flour. Start with a 3/4 all-purpose to 1/4 whole wheat blend and see how it goes.
- Lacking unsweetened cocoa powder? Melted dark chocolate (about 1 ounce for every 1/3 cup cocoa) works too, but you might need to adjust the butter for the right consistency.
Pro Tips
1. Make sure all your ingredients are at room temp so they mix smoother and the layers bake evenly.
2. Watch your baking time close—slightly underbaking keeps the brownie center fudgy while the cookie layer stays soft, but every oven acts different so trust your gut.
3. If you want more intense chocolate flavor, try sprinkling in a tiny pinch of espresso powder into your brownie mixture without overdoing it.
4. Let the pan cool totally before you cut it up; it helps keep the shapes neat and stops the layers from crumbling all over the place.
The Best Fudgy Chewy Browkies (Brookies) Recipe
I have perfected a recipe for delicious Chocolate Brownie Cookies that blends the richness of a fudgy brownie with the satisfying bite of a classic cookie. Using unsalted butter, granulated sugar, rich cocoa powder and semisweet chocolate chips, each mouthful promises a beautiful interplay of flavors for every chocolate lover.
16
servings
300
kcal
Equipment: 1. Oven
2. 9×9 inch baking pan
3. One medium mixing bowl for the brownie mixture
4. Another mixing bowl for the cookie dough
5. Set of measuring cups and spoons
6. Whisk or mixing spoon for blending the ingredients
7. Rubber spatula for folding and swirling the batter
8. Knife to help create swirled patterns
9. Cooling rack for letting the baked treat cool before cutting
Ingredients
-
1/2 cup unsalted butter, melted (for the brownie base)
-
1 cup granulated sugar (for the brownie base)
-
2 large eggs (for the brownie base)
-
1 tsp vanilla extract (for the brownie base)
-
1/3 cup unsweetened cocoa powder (for that rich brownie flavor)
-
1/2 cup all-purpose flour (for the brownie layer)
-
1/4 tsp salt (to balance the sweetness in the brownies)
-
1/4 tsp baking powder (for a slight lift in the brownies)
-
1/2 cup unsalted butter, softened (for the cookie dough)
-
1/2 cup granulated sugar (for a crisp cookie edge)
-
1/2 cup packed light brown sugar (for extra chewiness in the cookies)
-
1 large egg (for the cookie dough)
-
1 tsp vanilla extract (to amp up the cookie flavor)
-
1 1/2 cups all-purpose flour (for a solid cookie dough structure)
-
1/2 tsp baking soda (for that perfect cookie spread)
-
1/4 tsp salt (to bring out all the flavors)
-
1 cup semisweet chocolate chips (because we all know there's no such thing as too much chocolate)
Directions
- Preheat your oven to 350°F and grease a 9×9 inch baking pan.
- In a medium bowl, mix together 1/2 cup melted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until smooth for the brownie base.
- Stir in 1/3 cup unsweetened cocoa powder, 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder until just combined.
- Pour the batter evenly into your prepared pan.
- In another bowl, cream together 1/2 cup softened butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract until well mixed.
- Gradually add 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt and stir until a smooth dough forms.
- Fold in 1 cup semisweet chocolate chips gently.
- Drop spoonfuls of the cookie dough over the brownie layer, covering most of the surface, then use a knife to swirl the two together if desired.
- Bake for about 25 to 30 minutes until the cookies are set and the brownies are fudgy in the center; let it cool before cutting into squares and enjoying your treat.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 100g
- Total number of serves: 16
- Calories: 300kcal
- Fat: 18g
- Saturated Fat: 10g
- Trans Fat: 1g
- Polyunsaturated: 2g
- Monounsaturated: 5g
- Cholesterol: 80mg
- Sodium: 150mg
- Potassium: 150mg
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 20g
- Protein: 4g
- Vitamin A: 300IU
- Vitamin C: 1mg
- Calcium: 30mg
- Iron: 1mg