Fudgy brookies are crazy fudgy and so decadent, combining brownies and chocolate chip cookie dough into one amazing treat that's twice as good. If you’re like me and brownies and chocolate chip cookies are among your favorite things to eat, these fudgy brookies need to happen in your life.
These fudgy brookies are made using slight variations of my One Bowl Fudgy Brownie recipe and my favorite Chocolate Chip Cookie recipe. The wonderfully intense dark chocolate brownie contrasts with the chewier, caramel notes of the chocolate chip cookie so perfectly.
- Butter. Use regular unsalted butter.
- Brown sugar. American brown sugar is best. In Austria, Demerara Rohrohrzucker Feinkristall is available at most supermarkets and is an excellent substitute.
- Semi-sweet chocolate chips. Again, American chocolate chips or chocolate chunks are best. The chocolate chips sold in 100g boxes in supermarkets in Austria also work really well for this recipe. Be sure to buy the ones that are labelled backstabil in German as they will not melt away while baking.
- Dark chocolate. For the brownie part of the recipe, Lindt 90% chocolate in the mixture makes for a deliciously intense chocolate flavor.
- Vanilla extract. My favorite brand is Taylor & Colledge, which I buy through Amazon. Or you can make your own, you’ll find my recipe for vanilla extract here. Vanilla extract from the supermarket in Austria contains a lot of sugar and is rather expensive.
See recipe card for quantities.
How to make fudgy brookies
There are a couple of ways to layer or combine the two doughs into brookies. Spoonfuls of cookie dough nestled between spoonfuls of brownie batter make for the most moist and fudgy brookies. The look is more of a rustic, spotted brookie, which I love!
The prettier way is to keep the two doughs separate: in distinct, horizontal layers, with the brownie on the bottom and the cookie layer on top. You can see a photo of what I mean here.
I have made the layered brookies using this exact recipe. They do look beautiful neatly layered, and also taste delicious, but the cookie dough on top dried out somewhat during baking. It wasn’t terrible and everyone still loved the brookies. I think keeping the cookie dough covered for longer while baking should resolve the issue.
Here are the steps to making a layered brookie: after making the cookie dough, line the baking pan with parchment paper and press the cookie dough evenly into the bottom of it. Gripping the edges of the parchment paper, lift the paper with the dough out of the pan and place it flat in the refrigerator to chill while you prepare the brownie batter. Prepare the baking pan as directed in the recipe below and make the brownie batter. Once the brownie batter is ready, spread all the brownie batter in the bottom of the prepared baking pan. Take the cookie dough out of the refrigerator and flip it over onto the brownie layer. There is a photo in this blog post illustrating this step. Gently press the cookie dough onto the brownie batter to bond the two layers together. Peel the parchment paper off the cookie dough. Sprinkle with more chocolate chips, loosely cover with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for an additional 10 minutes.
Recommended tools to make this recipe
- 9x13 inch baking pan. The perfect size for brookies, brownies and bars. I have one that came with a cover, which makes keeping your baked goods fresh so much easier.
- Ice cream scoops are the mess-free way to transfer spoonfuls of the brownie batter and cookie dough into the pan. They also come in handy for baking cookies, muffins and cupcakes.
- An oven thermometer to ensure you are baking at the exact right temperature.
Tips for the best brookies
Always use high-quality, fresh ingredients.
To keep the brookies from becoming dry, the most important thing is to avoid overbaking! Use an oven thermometer to ensure you’re baking at the exact-right temperature. I recommend always using convection heat if you have it because the air circulation ensures the most even bake.
Store brookies tightly covered so they don’t dry out. They also have an amazingly moist and dense texture when they’re chilled.
For the cookie dough:
- ¾ cup (170 g) unsalted butter room temperature
- Scant ¾ cup (160 g) brown sugar
- ¼ cup + 2 tablespoons (75 g) granulated white sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
- 1 ¾ cup + 2 teaspoons (250 g) all-purpose flour
- ¾ teaspoon salt
- ¼ teaspoon baking soda
- 1 cup (170 g) semi-sweet chocolate chips plus more for topping
For the brownie batter:
- 6 ounces (170 g) dark chocolate (Lindt 90% cocoa bar)
- ¾ cup (170 g) unsalted butter
- Scant 1 ½ cups (280 g) granulated white sugar
- 3 large eggs
- 1 teaspoon vanilla extract (or 1 packet vanilla sugar)
- ¾ cup (105 g) all-purpose flour
- ½ teaspoon salt
- Preheat oven to 350°F (175°C), using convection heat if you have it. Butter a 9x13-inch (25x40 cm) brownie pan, line bottom and sides with parchment paper and grease the parchment paper with butter.
Make the cookie dough:
- Cream butter and both types of sugar in a large mixing bowl using the paddle attachment of your stand mixer if you have one (or the beaters of your electric mixer).
- Add egg, egg yolk and vanilla and mix to combine.
- In a separate bowl, stir together flour, baking soda and salt. Add flour mixture to the butter mixture and mix on low speed just until flour in incorporated. Stir in chocolate chips.
- Set aside.
Make the brownie batter:
- Melt the chocolate and butter together either in the top of a double boiler or in the microwave (600 watts for 30-second intervals, stirring in between), stirring until both are melted and smooth. Cool until barely warm.
- In a large mixing bowl, beat eggs and sugar together on high speed for 1-2 minutes until pale and thick. Mix in vanilla.
- Add cooled chocolate-butter mixture to egg mixture and mix until combined. Add flour and salt and mix just until combined.
- Spread about ⅓ of the brownie batter evenly in the bottom of the prepared baking pan. Place tablespoonfuls of cookie dough across the top of the brownie batter and fill the spaces in between the cookie dough with the remaining brownie batter. Once you’re done, if there is some dough sticking up anywhere, gently push it down so you have an even thickness of dough and batter throughout the pan. Sprinkle top with a handful of additional chocolate chips if desired.
- Cover the pan loosely with aluminum foil and bake at 350°F (175°C) for 20 minutes. Remove the foil and continue baking for an additional 20 minutes, for a total baking time of 40 minutes.
Cool and cut into bars:
- Cool completely in the pan on a wire rack. Use parchment paper to lift the brookies out of the pan. Cut brookies into squares.
- Store tightly covered. Brookies can be stored at room temperature for up to four days or for up to one week in the refrigerator if you wish (for a denser, moister texture) or can also be frozen in freezer bags for up to two months.