Brookies Recipe: Best Fudgy Chewy Brownie Cookies You’ll Love

Name: Brookies Recipe: Best Fudgy Chewy Brownie Cookies You’ll Love
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: For the Brownie Batter:; 1/2 cup (115g) unsalted butter, melted and slightly cooled; 1 cup (200g) granulated sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1/3 cup (40g) unsweetened cocoa powder; 1/2 cup (65g) all-purpose flour; 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/2 cup (90g) semi-sweet chocolate chips; For the Cookie Dough:; 1/2 cup (115g) unsalted butter, softened; 1/2 cup (100g) brown sugar, packed; 1/4 cup (50g) granulated sugar; 1 large egg, room temperature; 1 teaspoon pure vanilla extract; 1 1/4 cups (160g) all-purpose flour; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 3/4 cup (135g) semi-sweet chocolate chips

By:

Mala

August 16, 2025

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The scent of freshly baked brookies—those fudgy, chewy, irresistible brownie cookies—wafting through the kitchen? It’s the kind of smell that practically yanks you right back to childhood. I remember the first time I made these ultimate homemade brownie cookies: I was stuck deciding between making my classic rich brownies or a batch of gooey chocolate chip cookies. So, you know, in true indecisive baker fashion, I went with both. The result? The best brookies recipe I’ve ever tasted—soft, dense, and packed with chocolate flavor.

Let’s face it, sometimes you just can’t choose between a brownie and a cookie. That’s why brookies were invented (I like to believe by someone as indecisive as me!). I’ve tested this recipe more times than I can count, tweaking the ratios, playing around with different chocolates, and even trying a few wacky add-ins. Every time, these brookies have come out perfectly fudgy in the center, with chewy edges that snap just a little. The combo is pure comfort, the kind of treat you make for celebrations, rainy afternoons, or, honestly, just because you deserve something delicious.

This brookies recipe isn’t just for chocolate lovers (though if you are, you’re in for a treat!). It’s great for families with picky eaters, busy parents who want a foolproof dessert, or anyone who wants to impress friends at a potluck without breaking a sweat. If you’re hunting for a homemade brownie cookies recipe that always delivers, this is the one. Trust me—after dozens of batches and a few chocolatey mishaps, I’m positive this is the ultimate brookies recipe you need in your baking rotation.

Why You’ll Love This Brookies Recipe

I’ve baked a lot of desserts over the years, but these brookies always stand out—and not just because they disappear from the plate faster than anything else. Here’s why these are the best fudgy chewy brownie cookies you’ll ever try (and why they’re a staple in my kitchen):

Quick & Easy: These brookies come together in under 45 minutes—no complicated steps, no chilling required. Perfect for weeknight cravings or last-minute bake sales.
Simple Ingredients: No fancy specialty items or hard-to-find chocolate. Everything you need is probably already in your pantry or fridge.
Perfect for Any Occasion: Whether it’s a birthday party, a cozy movie night, or you just need a pick-me-up, brookies fit the bill every single time.
Crowd-Pleaser: I’ve taken these to potlucks, family BBQs, and school events—they get rave reviews from both kids and adults. No one can resist going back for seconds.
Unbelievably Delicious: The texture is what really sets these apart—crackly on the outside, gooey and rich in the middle, and loaded with melty chocolate chips. You just can’t beat that combo.

What truly makes this brookies recipe unique is the technique. Instead of layering or swirling, I use two separate doughs—one for brownies, one for chocolate chip cookies—and bake them together to get the best of both worlds. This method gives you that signature “brookie bite” where the fudgy and chewy textures meet. I always use quality cocoa powder and chocolate chips, too, for that deep, real chocolate flavor.

Emotionally, these brookies are comfort food at its best. Baking them is almost a little ritual in my house. There’s something about watching the two doughs blend together in the oven, smelling that rich cocoa and sweet vanilla, and then sharing the finished brookies with people you care about. It’s simple happiness—no fancy ingredients, just honest-to-goodness joy in every bite.

Ingredients Needed

This brookies recipe uses simple, everyday ingredients that come together to create a seriously impressive dessert. You don’t need anything fancy—just pantry staples and a couple of baking basics. Here’s what you’ll need to make the best fudgy chewy brownie cookies:

For the Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted and slightly cooled (adds richness and moisture)
- 1 cup (200g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder (I love using Ghirardelli for its deep, chocolatey flavor)
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90g) semi-sweet chocolate chips
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened (don’t substitute with oil here—real butter makes all the difference)
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/4 cups (160g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (135g) semi-sweet chocolate chips (use mini chips for more chocolate in every bite)

Ingredient Notes & Tips:

Butter: Use high-quality butter for both batters. If you’re dairy-free, swap with a good plant-based butter (like Earth Balance), but the flavor will shift slightly.
Cocoa Powder: Dutch-processed cocoa will give a deeper color and smoother flavor, but natural cocoa works too.
Chocolate Chips: Feel free to mix in milk, dark, or even white chocolate chips—whatever you love.
Eggs: Let them come to room temperature for easier mixing and better texture. I’ve tried using flax eggs for a vegan version, but the texture is a little cakier.
Flour: If you need gluten-free brookies, a 1:1 gluten-free baking flour (like Bob’s Red Mill) works well. The dough might be a bit stickier, but the results are still chewy and delicious.
Sugar: Light brown sugar works best for the cookie dough, adding a touch of caramel sweetness and chewiness.

You can get creative with add-ins, too! Chopped nuts, peanut butter chips, or even a sprinkle of flaky sea salt on top can make these brookies your own. Honestly, that’s half the fun—seeing what little twist you like best.

Equipment Needed

You don’t need a fancy bakery setup to make the best brookies recipe at home. Here’s what you’ll need (along with some personal notes):

Mixing Bowls: Two medium bowls work best—one for the brownie batter and one for the cookie dough.
Electric Mixer or Stand Mixer: A hand mixer is perfect for creaming the cookie dough. If you don’t have one, a sturdy whisk and some elbow grease will do the trick!
Measuring Cups and Spoons: I always recommend using dry measuring cups for flour and cocoa, and a liquid measuring cup for melted butter. For accuracy, a digital kitchen scale is a baker’s best friend (especially for flour and sugar).
8×8-inch (20×20 cm) Baking Pan: Metal pans give the best edges, but glass will work in a pinch—just add 2-3 minutes to the bake time.
Parchment Paper: Makes removing the brookies a breeze. If you’re out, just grease the pan really well.
Spatula and Wooden Spoon: For folding in chocolate chips and scraping every last bit of batter from the bowls.
Wire Rack: Cooling the brookies on a rack gives you the best texture (no soggy bottoms!).

If you’re new to baking, don’t stress about having every gadget. I’ve made these with nothing more than a big bowl and a fork when I was in college—just takes a bit more effort! For easy cleanup, line your pan with parchment, and always wash sticky dough bowls with warm, soapy water right away. It saves a lot of scrubbing later.

Preparation Method

Preheat & Prep: Preheat your oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving a little overhang for lifting out the brookies later. If using a glass pan, reduce oven temp by 10°F (about 5°C).
Make the Brownie Batter: In a medium mixing bowl, whisk together 1/2 cup (115g) melted butter and 1 cup (200g) granulated sugar until smooth. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract. Sift in 1/3 cup (40g) cocoa powder, 1/2 cup (65g) flour, 1/4 teaspoon salt, and 1/4 teaspoon baking powder. Mix until just combined—don’t overmix or the brownies get tough. Fold in 1/2 cup (90g) chocolate chips. The batter will be thick and glossy (don’t worry, that’s what you want!). Set aside.
Make the Cookie Dough: In another medium bowl, beat 1/2 cup (115g) softened butter, 1/2 cup (100g) brown sugar, and 1/4 cup (50g) granulated sugar together until light and creamy—about 2-3 minutes. Add 1 large egg and 1 teaspoon vanilla extract, beating until combined. Whisk together 1 1/4 cups (160g) flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. Gradually add dry ingredients to the wet mixture, mixing on low until just combined. Fold in 3/4 cup (135g) chocolate chips. The dough should be soft and slightly sticky.
Assemble the Brookies: Drop spoonfuls of brownie batter and cookie dough alternately into the prepared pan, covering the bottom in a patchwork pattern. Use a butter knife or offset spatula to gently swirl and even out the top—don’t overmix, or you’ll lose the marbled effect. (Pro tip: wetting your fingers makes it easier to press the dough down without sticking!)
Bake: Bake for 28-32 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. If you like gooier brookies, err on the shorter side. The top should be crackly, and the center should jiggle just a bit when gently shaken.
Cool: Remove from the oven and let the brookies cool completely in the pan on a wire rack—this takes about 1 hour, but trust me, it’s worth the wait so they set up and slice cleanly.
Slice & Serve: Lift the brookies out using the parchment paper overhang. Cut into 16 squares with a sharp knife (wipe the blade between cuts for neat slices!). Enjoy as is, or warm them up in the microwave for 10 seconds for extra melty chocolate goodness.

Troubleshooting tip: If your brookies look underbaked in the center, give them another 2-3 minutes in the oven. If they’re browning too quickly, tent loosely with foil. If you accidentally overbake, don’t panic—they’ll still taste great dunked in milk or crumbled over ice cream.

One last thing—if you want smaller brookies for a crowd, cut them into bite-sized pieces and arrange them on a pretty platter. They’re just as delicious and a little less guilt-inducing (not that you’ll be able to stop at one!).

Cooking Tips & Techniques

After making brookies more times than I care to admit, I’ve picked up a few tricks that really make a difference:

Don’t Overmix: Especially the brownie batter—just fold until you see no more dry streaks. Overmixing makes for tough, cakey brookies (and nobody wants that).
Room Temperature Ingredients: Let your butter and eggs come to room temp. It makes everything blend smoothly and gives you a more even bake.
Measure Flour Correctly: Always fluff your flour, spoon it into the cup, and level it off. Too much flour = dry brookies. If you have a kitchen scale, even better.
Quality Chocolate: Use real chocolate chips or chunks if you can. I once used a bargain brand and the brookies lost a lot of their chocolate punch.
Marbling: Don’t swirl the two batters too aggressively. A gentle zig-zag with a knife gives you prettier, distinct layers.
Check Early: Ovens run hot and cold! Check brookies a few minutes before the timer, just in case. The center should still be a little soft—remember, they keep setting as they cool.
Let Them Cool: I know, I know, patience is tough. But cooling is what gives you those beautiful, clean slices and keeps the middle chewy instead of gooey.

I’ve had my fair share of flops—once I accidentally swapped baking soda for baking powder in the cookie dough and ended up with flat, greasy brookies (learned that one the hard way!). If you’re multitasking, prep both doughs at the same time, then assemble quickly so the batters don’t dry out. For consistent results, always bake in the center rack.

Most of all, don’t be afraid to experiment. Brookies are pretty forgiving, and making them your own is half the fun!

Variations & Adaptations

The beauty of brookies is how customizable they are. Here are a few fun twists you can try:

Gluten-Free Brookies: Swap the all-purpose flour with a 1:1 gluten-free blend (I like King Arthur or Bob’s Red Mill). The dough may be slightly softer, but the finished bars are just as fudgy and chewy.
Peanut Butter Swirl: Drop teaspoons of peanut butter over the batter before baking, then swirl with a knife for a nutty twist. It’s a hit with kids!
Double Chocolate Chip: Use dark chocolate chips in both batters for an extra intense chocolate flavor. You can also add white chocolate chips for a sweet contrast.
Vegan Brookies: Substitute butter with vegan margarine, and replace eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg). The texture is a little softer, but still delicious.
Allergen-Friendly: For nut allergies, skip any nut add-ins and check your chocolate chips for cross-contamination. For dairy-free, use plant-based butter and allergen-safe chocolate chips (like Enjoy Life).
Personal Favorite: I love stirring in a handful of toasted walnuts to the brownie batter for crunch, and topping the whole thing with a sprinkle of flaky sea salt before baking. The sweet-salty combo is amazing!

You can also experiment with the pan size—try an 9×13-inch pan for thinner brookies (just reduce bake time by about 5 minutes), or use a muffin tin for adorable brookie “cups.” Don’t be afraid to get creative and make this brookies recipe your own!

Serving & Storage Suggestions

Brookies are at their best served slightly warm, when the chocolate chips are still gooey and melty. I like to cut them into squares and stack them on a pretty plate for a casual dessert spread. They’re fantastic with a scoop of vanilla ice cream and a drizzle of chocolate sauce—pure dessert heaven!

If you’re hosting brunch or a party, pair brookies with fresh berries and coffee for a sweet twist. They also make great lunchbox treats or midnight snacks (not that I’m admitting anything…)

For storage, let brookies cool completely, then transfer to an airtight container. They’ll stay soft and chewy for 3-4 days at room temperature. For longer storage, freeze individual squares wrapped in plastic wrap and foil—just thaw at room temp or microwave for 10-15 seconds before serving.

Pro tip: The flavors actually deepen after a day or two, so if you can resist eating them all right away, they’re even better the next day. If you like them extra gooey, pop a square in the microwave for a few seconds before enjoying.

Nutritional Information & Benefits

Each brookie square (1 of 16) has approximately:

Calories: 210
Fat: 11g
Carbohydrates: 27g
Protein: 2g
Sugar: 17g

While brookies are definitely a sweet treat, they do have a few perks. Cocoa powder is rich in antioxidants, and using dark chocolate chips means a little less sugar. You can make them gluten-free or dairy-free with swaps, and they’re nut-free if you skip the add-ins. Just keep in mind they do contain eggs, gluten, and dairy as written.

From a wellness perspective, I believe in balance—sometimes a homemade treat is the best kind of self-care. These brookies are perfect for sharing (or not, I won’t judge!) and bring a little joy to any day.

Conclusion

So there you have it—the best brookies recipe for fudgy, chewy, unforgettable brownie cookies. Whether you’re baking for a crowd, treating yourself after a long week, or introducing your family to the magic of brookies for the first time, this recipe is a guaranteed hit. It’s easy, flexible, and totally customizable—make it gluten-free, add nuts, or swirl in peanut butter to make it your own.

Honestly, these brookies have a special place in my heart (and my recipe box). They’re comfort food at its best, and every time I bake a batch, they remind me that sometimes the best desserts are the ones that don’t force you to choose. I hope you love them as much as my family does.

Give this brookies recipe a try, and let me know in the comments how you made it your own! Did you add a fun twist? Share your best brookie stories or tag me on social media—I can’t wait to see your creations. Happy baking and happy snacking!

Frequently Asked Questions (FAQs)

What are brookies?

Brookies are a delicious mashup of brownies and cookies—fudgy, chewy bars that combine the best of both treats in one bite. Think brownie base meets chocolate chip cookie top!

Can I make brookies gluten-free?

Yes! Just swap the all-purpose flour for a 1:1 gluten-free baking flour. The texture stays fudge-like and chewy, just like the original.

How do I know when brookies are done baking?

Brookies are ready when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—they’ll continue to set as they cool.

Can I freeze brookies?

Absolutely! Slice cooled brookies, wrap them well, and freeze for up to 2 months. Thaw at room temperature or microwave for a quick chocolate fix.

What’s the best way to store brookies?

Keep brookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze as mentioned above. They actually taste even better the next day as the flavors blend together!