Fudgy Brookies

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These Fudgy Brookies are thick, gooey and extra rich! They’re the perfect dessert for when you can’t decide between brownies or chocolate chip cookies.

Fudgy Brookies cut into squares on a wire rack with a blue and white striped towel underneath

Brownies and chocolate chip cookies are two of the most iconic desserts to ever exist which is why it only made sense to combine them! These Fudgy Brookies are a rollercoaster of flavors and textures. You have a layer of decadent brownie and a salty sweet crunch of chocolate chip cookie all in one bite. They’re insanely delicious.

What Makes A Brownie Fudgy?

  • Use melted butter instead of softened butter – creaming softened butter incorporates too much air into the batter which makes brownies cakey.
  • Brown sugar – brown sugar adds extra moisture.
  • No leavening agents – the lack of baking powder/soda prevents them from rising and keeps them dense.
  • Small amount of flour – using too much flour results in brownies with a cakey texture.
  • Shorter baking time – brownies should still be a little gooey when you take them out of the oven.

Ingredient Breakdown

Butter – provides flavor and texture. I always recommend using unsalted butter but salted butter works if that’s all you have on hand, just be sure to omit the 1/4 teaspoon of salt.

Granulated sugar and brown sugar – both sugars are necessary for sweetness and texture.

Cocoa powder – gives the brownies their chocolate flavor! I always use natural unsweetened cocoa powder.

Eggs – binds the ingredients and provides structure.

Vanilla extract and salt – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – just a bit of flour gives the brownies structure while still keeping them fudgy.

Fudgy Brookies cut into squares stacked on top of each other with melted chocolate chips

How To Make Fudgy Brookies

1. Make the brownie batter: melt butter in a small pot over low heat. While still on heat, add both sugars. Once they’re dissolved, whisk in cocoa powder. Remove from heat and set aside.

2. In a medium bowl whisk the eggs, vanilla extract and salt. Whisk the sugar mixture into the egg mixture until very smooth.

3. Fold in flour until almost combined leaving a few streaks of flour. Fold in chocolate chips until just combined and pour batter into the prepared pan. Set aside.

Brownie batter before and after folding in mini chocolate chips

4. Make the chocolate chip cookie dough: in a small bowl combine all-purpose flour, baking soda and salt.

5. Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.

6. Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.

7. Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined.

8. Scoop cookies onto brownie batter then top with extra chocolate chips and flaky sea salt (optional). Bake at 350°F for 40 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts. Store brookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.

Fudgy brookie batter before and after baking

Pro Tips For Brookies

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Don’t over mix the batter after adding the flour. There should still be streaks of flour when you add the chocolate chips.
  • Don’t be tempted to over bake these. They will still be a little gooey when you remove them from the oven but they’ll continue to bake as they cool.
  • Use a metal pan! Glass pans retain heat for longer resulting in unevenly baked brownies.
  • Make sure your parchment paper hangs over the sides of the pan for easy removal after baking!

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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5 from 1 vote

Fudgy Brookies

These Fudgy Brookies are thick, gooey and extra rich! They're the perfect dessert for when you can't decide between brownies or chocolate chip cookies.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 9 large brownies
Calories 664kcal
Author Maria Azzarelli

Equipment

  • 8×8 inch pan
  • Stand mixer or hand mixer

Ingredients

Brownie Batter

  • 113 g (1/2 cup) unsalted butter, melted
  • 150 g (3/4 cup) granulated sugar
  • 75 g (1/4 cup + 2 tbsp) brown sugar
  • 60 g (3/4 cup) cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 60 g (1/2 cup) all-purpose flour
  • ¼ tsp salt
  • 160 g (3/4 cup) mini chocolate chips

Chocolate Chip Cookie Dough

  • 165 g (1 1/4 cups + 2 tbsp) all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 113 g (1/2 cup) unsalted butter, softened
  • 100 g (1/2 cup) brown sugar
  • 75 g (1/4 cup + 2 tbsp) granulated sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 170 g (1 cup) chocolate chips
  • extra chocolate chips for topping optional
  • flaky sea salt for topping optional

Instructions

Brownie Batter

  • Preheat oven to 350°F. Grease an 8×8 pan and line with parchment paper.
  • Melt butter in a small pot over low heat. While still on heat stir in the granulated and brown sugars until dissolved. Whisk in the cocoa powder then remove from heat and set aside.
  • In a medium bowl whisk the eggs, vanilla extract and salt.
  • Whisk the sugar mixture into the egg mixture until very smooth.
  • Fold in flour until almost combined then fold in the chocolate chips. Do not over mix.
  • Fold in chocolate chips until just combined and pour batter into prepared pan. Set aside.

Chocolate Chip Cookie Dough

  • In a small bowl combine all-purpose flour, baking soda and salt.
  • Use a stand mixer fitted with the paddle attachment to cream softened butter, granulated sugar and brown sugar until light and fluffy.
  • Add eggs one at a time and vanilla until just combined. Scrape the sides of the bowl.
  • Add the dry ingredients all at once and mix on low speed until almost combined (there should still be streaks of flour). Then add the chocolate chips and mix on low speed until just combined.
  • Scoop cookies onto brownie batter then top with extra chocolate chips and flaky sea salt (optional). Bake for 40 minutes or until the center is just set. Cool to room temperature or chill before slicing for cleanest cuts.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
 
  • Butter: I recommend using unsalted butter. You can use salted butter, just be sure to omit the 1/2 tsp salt from the brownie batter and the chocolate chip cookie dough.
 
  • Store Brookies in an airtight container for up to 4 days at room temperature or up to a week in the fridge.
 
  • Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 664kcal | Carbohydrates: 91g | Protein: 7g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 298mg | Potassium: 236mg | Fiber: 4g | Sugar: 66g | Vitamin A: 747IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 3mg

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