Why You’ll Love This Recipe

These Brookies are a treat for the senses. They offer a fudgy, melt-in-your-mouth brownie layer with a chewy, slightly crisp cookie top. The dark chocolate and chocolate chips make them rich and indulgent, while the Demerara sugar adds a bit of caramel-like depth to the flavor. The combination of textures is simply unbeatable, and they’re easy to make in just a few simple steps!

Ingredients

For the Brownie Layer:

95 g (¾ cups) plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
225 g (1 ¼ cups) dark chocolate, chopped
56 g (¼ cups) butter, salted or unsalted
2 eggs (room temperature)
100 g (¾ cups) caster or granulated sugar
90 g (½ cups) Demerara or raw sugar (see notes)

For the Cookie Layer:

1 teaspoon vanilla extract
85 g (½ cups) dark or milk chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Brownie Layer:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or grease it lightly.
Melt the Chocolate and Butter: In a heatproof bowl, melt the dark chocolate and butter together. You can do this in the microwave in short intervals, stirring between, or over a double boiler on the stovetop. Once melted, let the mixture cool slightly.
Mix the Dry Ingredients: In a small bowl, whisk together the plain flour, cocoa powder, baking powder, and salt.
Combine the Wet Ingredients: In a separate large bowl, beat together the eggs, caster sugar, and Demerara sugar until smooth and light in color. Stir in the vanilla extract.
Add the Chocolate Mixture: Slowly pour the melted chocolate mixture into the wet ingredients, stirring until fully combined.
Add the Dry Ingredients: Gradually fold in the dry ingredients, mixing until just combined. Do not overmix to keep the brownies fudgy.
Spread in the Pan: Pour the brownie batter into the prepared baking pan and smooth it out evenly.

Prepare the Cookie Layer:

Add Chocolate Chips: Stir the chocolate chips into the cookie dough, which you’ll layer over the brownie base. The cookie dough will be thick, so be sure to stir it in thoroughly.
Top the Brownies: Carefully spoon the cookie dough over the brownie batter, spreading it evenly over the top. It’s okay if some brownie peeks through.

Bake the Brookies:

Bake: Bake for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out with just a few moist crumbs. The brownies should be set but still fudgy, and the cookie top should be slightly crispy.
Cool and Slice: Allow the Brookies to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice into squares or bars and serve.

Servings and Timing

Servings: 12-16
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Variations

Nuts: Add chopped walnuts or pecans to the brownie layer for extra texture and flavor.
Different Chocolate Chips: Use white chocolate chips, milk chocolate, or a mix of both for variety in the cookie layer.
Minty Twist: Add ½ teaspoon of peppermint extract to the cookie layer for a minty flavor to complement the chocolate.

Storage/Reheating

Storage: Store leftover Brookies in an airtight container at room temperature for up to 4 days. They can also be refrigerated for up to a week.
Freezing: These Brookies freeze well. Wrap them individually or as a batch in plastic wrap, then store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

FAQs

1. Can I use milk chocolate instead of dark chocolate?

Yes, you can use milk chocolate instead of dark chocolate. Keep in mind that the sweetness of milk chocolate will make the Brookies a bit sweeter, so adjust the sugar to your liking.

2. Can I make these Brookies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend to make these Brookies gluten-free. Just ensure the blend you use has a good texture for baking.

3. How do I make these Brookies less sweet?

To reduce the sweetness, use less sugar or opt for a less sweet chocolate. You can also reduce the Demerara sugar in the brownie layer.

4. Can I make these ahead of time?

Yes! These Brookies can be made ahead of time and stored in an airtight container for up to 4 days. They actually taste better the next day as the flavors meld together.

5. Can I use white chocolate chips?

Yes, white chocolate chips can be used in the cookie layer for a different flavor. They’ll provide a sweet, creamy contrast to the dark chocolate in the brownies.

6. Can I use a different size pan?

Yes, you can use a different size pan, but keep in mind that it will affect the baking time. A smaller pan will need a slightly longer bake time, while a larger pan will cook faster. Keep an eye on it and check for doneness by inserting a toothpick.

7. Can I add more chocolate to the brownie layer?

Definitely! You can add more chocolate to the brownie layer for an even more decadent result. Try adding chopped chocolate or extra chocolate chips.

8. Can I make these as individual portions?

Yes, you can make these Brookies in a muffin tin for individual portions. Just bake for about 15-20 minutes, or until the tops are golden and a toothpick comes out clean.

9. What’s the best way to slice these Brookies?

Let the Brookies cool completely before slicing to ensure clean cuts. Use a sharp knife and cut gently to avoid disturbing the layers.

10. Can I add caramel to these Brookies?

Yes! You can drizzle caramel sauce over the top after baking for a rich, sweet finish, or swirl it into the brownie layer before baking.

Conclusion

The BEST Fudgy Chewy Brookies are a must-try dessert that combines the best elements of brownies and cookies into one irresistible treat. With their fudgy center, chewy cookie top, and rich chocolate flavor, they’re perfect for any occasion—whether you’re indulging on your own or serving them to a crowd. These Brookies are sure to satisfy all your chocolate cravings in the best way possible. Enjoy every gooey, chocolaty bite!