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.

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.

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.

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.

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! 🙂