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A close-up shot of the best fudgy chewy brookies, showcasing their rich texture

Irresistible Two-Layer Brookies: Fudgy Brownie Meets Chewy Cookie

These brookies combine a rich, fudgy brownie base with a chewy chocolate chip cookie topping, creating an irresistible dessert that's perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 squares
Calories 350 kcal

Equipment

  • 8x8 inch baking pan
  • parchment paper
  • medium bowl
  • small bowl
  • large bowl
  • electric mixer
  • wire rack
  • toothpick

Ingredients
  

For the Fudgy Brownie Layer

  • 1/2 cup unsalted butter, melted (113g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour (60g)
  • 1/4 cup unsweetened cocoa powder (22g), Dutch-processed for deeper color and flavor
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips (85g), semi-sweet or dark for best results

For the Chewy Chocolate Chip Cookie Layer

  • 1/2 cup unsalted butter, softened (113g)
  • 1/4 cup granulated sugar (50g)
  • 1/2 cup packed light brown sugar (100g)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour (150g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (170g), milk or semi-sweet

Instructions
 

Instructions

  • Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing overhang for easy removal.
  • Whisk melted butter and granulated sugar, then beat in eggs and vanilla. In a separate bowl, combine flour, cocoa powder, and salt, then gradually add to wet ingredients, mixing until just combined. Stir in chocolate chips and spread into the prepared pan.
  • Cream softened butter, granulated sugar, and brown sugar until light and fluffy, then beat in egg and vanilla. Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to wet ingredients, mixing on low speed until just combined. Stir in chocolate chips.
  • Evenly drop spoonfuls of cookie dough over the brownie layer, then gently spread to form an even top layer, being careful not to mix the layers.
  • Bake for 30-35 minutes, or until edges are set and a toothpick from the brownie layer has moist crumbs. Cool completely in the pan on a wire rack before cutting into squares.

Notes

Cooling the brookies completely is essential for achieving the best fudgy and chewy texture.