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Fudgy chewy brookies, delicious brownie cookie hybrid.
Lady Maria

Fudgy Brookies: Bite Sized Heaven

These fudgy brookies are the perfect combination of a rich brownie and a chewy chocolate chip cookie. This recipe creates a delightful swirl of both flavors and textures, resulting in a decadent treat that's easy to make and sure to impress.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar for brownie
  • 1/2 cup unsweetened cocoa powder for brownie
  • 1/4 teaspoon salt for brownie
  • 1/2 teaspoon vanilla extract for brownie
  • 1 large egg for brownie
  • 1/4 cup all-purpose flour for brownie
  • 1/4 cup granulated sugar for cookie
  • 1/2 cup packed light brown sugar for cookie
  • 1 teaspoon vanilla extract for cookie
  • 1 large egg for cookie
  • 1 1/4 cups all-purpose flour for cookie
  • 1/2 teaspoon baking soda for cookie
  • 1/4 teaspoon salt for cookie
  • 1 cup chocolate chips milk, semi-sweet, or dark

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • medium bowl
  • Large bowl
  • small bowl
  • whisk
  • electric mixer
  • measuring cups and spoons
  • Rubber spatula or wooden spoon
  • Knife or skewer

Method
 

  1. Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, ensuring the parchment overhangs the sides for easy removal.
  2. Prepare the Brownie Batter: In a medium bowl, whisk together the melted butter, granulated sugar, cocoa powder, and salt until combined.
  3. Add the Vanilla and Egg: Stir in the vanilla extract. Then, add the egg and beat until everything is well combined and the batter is smooth and glossy.
  4. Incorporate the Flour: Gently fold in the flour until just combined. Be careful not to overmix.
  5. Prepare the Cookie Dough: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
  6. Add the Vanilla and Egg to the Cookie Dough: Beat in the vanilla extract and then the egg until well combined. Scrape down the sides of the bowl.
  7. Combine Dry Ingredients for Cookie Dough: In a separate small bowl, whisk together the flour, baking soda, and salt.
  8. Add Dry Ingredients to Wet Ingredients for Cookie Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
  9. Stir in the Chocolate Chips: Gently fold in the chocolate chips until evenly distributed.
  10. Assemble the Browkies: Pour half of the brownie batter into the prepared baking pan and spread it evenly.
  11. Drop Cookie Dough: Drop spoonfuls of cookie dough over the brownie batter, leaving some space in between.
  12. Add remaining brownie batter : Pour remaining brownie batter over cookie dough.
  13. Create the Swirl: Use a knife or skewer to gently swirl the cookie dough and brownie batter together. Avoid overdoing it.
  14. Bake: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  15. Cool and Cut: Let the browkies cool completely in the pan before lifting them out using the parchment paper overhang. Cut into squares and enjoy!

Notes

For best results, measure flour accurately by spooning it into the measuring cup and leveling it off. Avoid overbaking to maintain a fudgy center. Chilling the cookie dough for 30 minutes before assembling can prevent excessive spreading. Store baked brookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For added flavor, try swirling in peanut butter or Nutella. A sprinkle of sea salt after baking enhances the sweetness.