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Fudgy Chewy Brookies

Fudgy chewy brookies layer soft chocolate chip cookie dough beneath a rich cocoa brownie batter in a 9x13-inch pan. Bake until the edges are set and the brownie layer has a few moist crumbs for two contrasting textures in every square.
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Prep Time 20 minutes
Cook Time 38 minutes
Cooling 2 hours
Total Time 2 hours 58 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

For the cookie layer
  • 0.5 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 1.25 cup all-purpose flour
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup semisweet chocolate chips
For the brownie layer
  • 0.5 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup unsweetened cocoa powder
  • 2 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup all-purpose flour
  • 0.25 tsp kosher salt
  • 0.5 cup semisweet chocolate chips

Equipment

  • 1 9x13-inch baking pan

Method
 

  1. Preheat the oven to 350°F.
  2. Grease a 9x13-inch baking pan and line it with parchment paper, leaving overhang on two sides.
Make the cookie layer
  1. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 minutes.
  2. Beat in the egg and vanilla extract until combined.
  3. In a medium bowl, whisk together the flour, baking soda, and salt.
  4. Mix the dry ingredients into the butter mixture just until no dry flour remains.
  5. Fold in the chocolate chips.
  6. Press the dough into an even layer in the prepared pan.
Make the brownie layer
  1. In a medium bowl, whisk the melted butter, granulated sugar, and cocoa powder until smooth.
  2. Whisk in the eggs, one at a time.
  3. Whisk in the vanilla extract.
  4. Fold in the flour and salt just until combined.
  5. Fold in the chocolate chips.
  6. Spread the brownie batter evenly over the cookie dough.
  7. Bake for 32 to 38 minutes, until the edges are set and a tester inserted into the brownie layer has a few moist crumbs.
  8. Cool completely in the pan on a wire rack, about 2 hours.
  9. Lift out using the parchment and cut into 24 squares.

Notes

For the fudgiest texture, take the pan out when a tester in the brownie layer has a few moist crumbs. Store covered in the refrigerator for up to 5 days; freezer-friendly for up to 3 months. For a dairy-free swap, use plant-based butter and dairy-free semisweet chocolate chips.