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- 1/2 cup unsalted butter, melted - 1 cup brown sugar - 1/4 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1/3 cup unsweetened cocoa powder - 1 cup all-purpose flour - 1/4 teaspoon salt - 1/4 teaspoon baking powder - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/4 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup chocolate chips (semi-sweet or dark) When I gather my ingredients for fudgy chewy brookies, I focus on quality. I use unsalted butter for a rich flavor, and I always choose brown sugar for that lovely caramel taste. The two types of sugar make the texture just right. Using eggs that are at room temperature helps the batter mix better. For the brownie layer, cocoa powder is key. It brings a deep chocolate flavor. I sift it with flour, salt, and baking powder. This step makes the brownies rise nicely without clumps. Moving on to the cookie layer, I opt for softened butter. It blends well with the sugars. When you cream them together, you create a light and fluffy base. The chocolate chips are a must. They add gooeyness and extra sweetness. Having all these ingredients ready makes the process fun and smooth. You'll enjoy making these brookies as much as you love eating them! {{ingredient_image_1}} 1. In a big bowl, mix melted butter with brown and granulated sugar. Stir until smooth. 2. Add in the eggs and vanilla extract. Mix until everything is well combined. 3. Sift in cocoa powder, flour, salt, and baking powder. Stir until no flour clumps remain. 1. In another bowl, cream the softened butter with brown and granulated sugar. Mix until fluffy. 2. Beat in the egg and vanilla extract. Ensure everything is well mixed. 3. In a separate bowl, combine flour, baking soda, and salt. Gradually add to the butter mix. Fold in chocolate chips last. 1. Pour the brownie batter into the bottom of a greased baking pan. Spread it evenly. 2. Take spoonfuls of cookie dough and dollop it over the brownie layer. 3. Use a spatula or knife to gently swirl the brownie and cookie layers together. 1. Preheat your oven to 350°F (175°C). Prepare a 9x13-inch pan. 2. Bake for 25-30 minutes. Use a toothpick to check for doneness. 3. Look for a few moist crumbs on the toothpick, not wet batter. 1. Let the brookies cool in the pan for about 10 minutes. 2. Carefully transfer them to a wire rack. Let them cool completely. 3. Cut the cooled brookies into squares. Enjoy them warm or at room temperature. To get that perfect chewy texture, use room temperature ingredients. When butter and eggs are at room temperature, they mix better. This helps create a smooth batter. Avoid overmixing your batters. Mix just until combined. If you mix too much, your brookies may turn out tough. You can add nuts for a crunchy twist. Try walnuts or pecans for extra flavor. Different chocolate types also work well. Use dark chocolate chips or even white chocolate for a new flair. Experiment with extracts or spices. A hint of almond extract can enhance the flavor. A pinch of cinnamon adds warmth and depth. Serve the brookies warm. Add a scoop of ice cream or whipped cream on top. This makes for a delicious combo. Drizzle with chocolate sauce for added indulgence. A beautiful drizzle elevates the look and taste. These simple touches make your dessert extra special. Pro Tips Tip Title 1: For extra fudginess, consider adding a tablespoon of coffee or espresso powder to the brownie layer; it enhances the chocolate flavor. Tip Title 2: Chill the cookie dough for about 30 minutes before dolloping it onto the brownie layer for a thicker, chewier texture. Tip Title 3: Use a toothpick to create a marbled effect when swirling the brownie and cookie layers together; this adds a beautiful visual element. Tip Title 4: Store leftover brookies in an airtight container at room temperature for up to 3 days, or freeze for longer-lasting enjoyment. {{image_2}} To make gluten-free brookies, substitute all-purpose flour with a gluten-free flour blend. Look for blends that contain xanthan gum. This helps mimic the texture of regular flour. Use a one-to-one ratio. Measure carefully to avoid too much flour. The result will still be fudgy and chewy. For a vegan brookie, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for 5 minutes to thicken. For butter, use a dairy-free alternative. Choose a plant-based butter or coconut oil. It keeps the rich taste without any animal products. You can switch up the chocolate chips to change the flavor. Use white chocolate chips or milk chocolate chips for a sweeter treat. For a fun twist, add mint extract or orange zest. These flavors brighten the brookies and make them unique. Experiment with your favorites to find new combinations! Store your brookies in an airtight container at room temperature. This keeps them soft and chewy. If you want them to last longer, refrigerate them. Just remember to wrap them well to avoid drying out. You can freeze brookies before or after baking. If freezing before baking, scoop the dough into balls and place them on a tray. Once frozen, transfer them to a bag. For baked brookies, let them cool fully, then wrap tightly. To thaw, leave them in the fridge overnight or at room temperature for a few hours. Brookies stay fresh at room temperature for about five days. Look for signs of spoilage, like a dry texture or off smell. If they become hard or crumbly, it’s time to toss them. Enjoy each bite while they are fresh! Yes, you can! Using different sugars changes the taste and texture. Brown sugar gives a rich flavor and moisture. It also makes brookies more chewy. White sugar adds a lighter taste and helps them rise. If you mix both, you get the best of both worlds. Just remember, too much white sugar can make them cake-like. These brookies bake for 25 to 30 minutes at 350°F (175°C). Check them after 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are ready. Be careful not to overbake, or they will lose their fudgy texture. If your brookies are not fudgy, you might have made some common mistakes. Overmixing the batter can cause them to rise too much, making them cake-like. Also, using too much flour or baking them too long can dry them out. To fix this, mix just until combined and watch the baking time closely. You learned how to make delicious brookies with a brownie layer and cookie layer. We covered ingredients, step-by-step prep, and baking instructions. You also discovered tips for chewy texture and fun flavor variations. Try adding your favorite chocolate or nuts for a twist. Store them wisely and enjoy them for days. With these easy steps, you can impress friends and family with your baking skills. Enjoy your tasty reward!

Fudgy Chewy Brookies

A delicious combination of fudgy brownies and chewy cookies in one treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (semi-sweet or dark)

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper for easy removal.
  • Make the brownie layer: In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add in the eggs and vanilla extract, mixing until well combined.
  • Sift in the cocoa powder, flour, salt, and baking powder. Stir until just combined and no flour clumps remain. Set aside.
  • Prepare the cookie layer: In another bowl, cream the softened butter with the brown sugar and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until fully incorporated.
  • In a separate bowl, mix together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients until just combined. Fold in the chocolate chips.
  • Assemble the brookies: Pour the brownie batter into the bottom of the prepared baking pan, spreading it evenly. Then, dollop spoonfuls of the cookie dough over the brownie layer. Use a spatula or knife to gently swirl them together, creating a marbled effect.
  • Bake: Place the pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake.
  • Cool and Cut: Allow the brookies to cool in the pan for about 10 minutes before lifting them out (if using parchment paper). Let them cool completely on a wire rack before cutting into squares.

Notes

Serve warm with vanilla ice cream and chocolate sauce for an indulgent treat.
Keyword brownies, cookies, dessert