Chewy Fudgy Chocolate Chip Cookie Brownies (Best Brookies Recipe)

Craving the best of both worlds? These chocolate chip cookie brownies combine a rich fudgy brownie base with chewy brown butter cookie swirls for the ultimate dessert bar. Perfect for parties or weeknight treats, they bake up gooey in the center with crisp edges in just 45 minutes.

Why You’ll Love These Brookies

These brookies deliver intense chocolate flavor from bloomed cocoa and melted chocolate in the brownie layer. The cookie dough adds nutty brown butter notes and melty chunks for unbeatable texture contrast. No mixer needed, and they stay fresh for days.

Recipe Card Information
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour (plus cooling)
Servings: 16 bars
Calories: 368 per serving (approximate)

Brownie Layer Ingredients:

• 1/2 cup (113g) unsalted butter
• 1 cup (180g) semi-sweet chocolate chips
• 1/4 cup (24g) Dutch-process cocoa powder
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 2/3 cup (80g) all-purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 3 oz dark chocolate bar (70%), chopped

Cookie Layer Ingredients:

• 1/2 cup (113g) unsalted butter, browned
• 1/2 cup (100g) dark brown sugar, packed
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 cup (120g) all-purpose flour
• 1 tbsp cornstarch
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3/4 cup (130g) semi-sweet chocolate chunks

Instructions

1. Preheat oven to 350°F (175°C). Line an 8×8-inch metal baking pan with parchment paper, leaving overhang for easy removal.
2. Make brownie layer: Melt butter and chocolate chips in a microwave-safe bowl in 30-second bursts, stirring until smooth. Whisk in hot mixture to cocoa powder to bloom it. Add sugar, eggs, and vanilla; whisk vigorously for 2 minutes until thick and glossy. Fold in flour, salt, baking powder, and chopped dark chocolate. Spread half (about 1 1/2 cups) evenly into prepared pan.
3. Make cookie layer: Brown butter in a saucepan over medium heat until golden and nutty (about 5-7 minutes); cool slightly. Whisk in sugars, egg yolk, and vanilla. In a separate bowl, whisk flour, cornstarch, baking soda, and salt. Stir drys into wet until just combined, then fold in chocolate chunks. Dollop entire cookie dough over brownie base.
4. Top with remaining brownie batter, gently spreading to cover. Use a knife or skewer to swirl layers lightly for marbling.
5. Bake 35-40 minutes. At 25 minutes, bang pan firmly on counter to deflate air bubbles and promote fudgy density. Bars are done when edges are set but center has a slight jiggle. Cool fully in pan (at least 2 hours, or refrigerate for crispier edges). Lift out, slice into 16 squares.

Pro Tips for Perfect Brookies

Weigh ingredients for best results; spoon and level flour to avoid dense bars. Use room-temperature eggs for glossy brownie tops. For extra gooey centers, underbake slightly and chill before slicing. Metal pans bake more evenly than glass; avoid overmixing cookie dough to keep it tender.

Variations and Substitutions

Variation	Swap	Result
Vegan Brookies	Flax eggs (1 tbsp flax + 3 tbsp water each), dairy-free butter/chocolate	Same fudgy chew
Nutty Brookies	Add 1/2 cup chopped walnuts or pecans to cookie dough	Crunchy contrast
Sea Salt Finish	Sprinkle flaky sea salt after baking	Sweet-salty balance
Double Chocolate	Stir 2 tbsp cocoa into cookie dough	Richer cocoa flavor
Gluten-Free	1:1 gluten-free flour blend	Works 1:1

Storage Instructions

Store airtight at room temperature for 3-4 days. Refrigerate up to 1 week (bring to room temp before serving for best texture). Freeze individual slices wrapped in plastic and foil for up to 2 months; thaw overnight in fridge.

Frequently Asked Questions

What makes these brookies fudgy?
The bloomed cocoa, minimal flour, and pan-banging technique remove excess air for dense, moist results.

Glass pan vs. metal?
Metal conducts heat evenly for crispy edges and fudgy centers. Glass takes longer and risks underdone middles.

Why brown butter in the cookie layer?
It adds nutty depth and keeps cookies chewy without chilling.

Can I double the recipe?
Yes, use a 9×13-inch metal pan and add 5-8 minutes bake time.

Are these gluten-free friendly?
Swap with a 1:1 gluten-free flour; no other changes needed.

More Treats You’ll Love
Try these next: fudgy brown butter brownies, chewy chocolate chip cookies, or marbled brownie cookies. Share your brookies in the comments below!

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