BEST. FUDGY. CHEWY. BROWKIES.

Ever crave both a decadent brownie and a chewy cookie at the same time? It’s a dilemma we’ve all faced! But what if I told you that you could have the best of both worlds – rich, fudgy brownies AND perfectly chewy cookies, all in one glorious bite? Prepare yourself, because we’re about to embark on a journey to create OMG! The Best Fudgy Chewy Browkies you’ve ever tasted. Get ready for a dessert experience that will redefine your definition of delicious!

Gathering Your Browkie-licious Ingredients

Before we dive into creating these amazing browkies, let’s make sure we have all the necessary ingredients. Don’t worry, it’s a pretty standard list, and the payoff is HUGE!

For the Fudgy Brownie Layer:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour

For the Chewy Cookie Layer:

• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate chips (milk, semi-sweet, or dark – your choice!)

What Makes These Browkies So Freaking Amazing?

Okay, so what sets these browkies apart from your average brownie or cookie? It’s all about the layering and the specific recipes we’re using. The brownie layer is intensely fudgy, almost like a PEANUT BUTTER FUDGE in texture (minus the peanut butter, of course!). Then, the cookie layer is perfectly chewy, thanks to the combination of granulated and brown sugar. Together, they create a textural masterpiece that’s simply irresistible. The slight difference in sweetness between the layers also adds a complexity that will keep you coming back for more.

Step-by-Step to Browkie Perfection

Alright, let’s get baking! Don’t be intimidated by the two layers – it’s actually quite simple. Just follow these steps, and you’ll be enjoying warm, gooey browkies in no time!

Making the Fudgy Brownie Layer:

1. Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. I like to line mine with parchment paper as well for easy removal!
2. In a medium bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Mix well until smooth and glossy.
3. Stir in the vanilla extract.
4. Add the eggs one at a time, mixing well after each addition. Make sure everything is fully incorporated!
5. Gently fold in the flour until just combined. Be careful not to overmix!
6. Pour the brownie batter into the prepared pan and spread evenly.

Making the Chewy Cookie Layer:

1. In a separate bowl (or using a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This step is important for that chewy texture!
2. Beat in the vanilla extract and egg until well combined.
3. In a separate small bowl, whisk together the flour, baking soda, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, don’t overmix!
5. Stir in the chocolate chips.
6. Drop spoonfuls of cookie dough evenly over the brownie batter. Don’t worry about covering every single inch; we want some of that fudgy brownie goodness to peek through!

Baking Your Browkie Masterpiece:

1. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cookie layer comes out with a few moist crumbs. The brownie layer will still be fudgy, and that’s exactly what we want!
2. Let the browkies cool completely in the pan before cutting into squares. This is crucial for clean cuts and to prevent them from falling apart. Trust me, patience is key here!

Tips for Perfect Texture & Flavor

Want to take your browkies to the next level? Here are a few of my favorite tips and tricks for achieving browkie nirvana:

• Don’t Overbake! This is the cardinal rule for fudgy brownies. Slightly underbaked is better than overbaked.
• Room Temperature Matters: Make sure your butter for the cookie layer is truly softened for that perfect chewy texture.
• Use High-Quality Cocoa: This will significantly impact the richness and flavor of the brownie layer. I prefer Dutch-processed cocoa for its intense chocolate flavor.
• Experiment with Flavors! Try adding a pinch of espresso powder to the brownie batter for a deeper chocolate flavor, or sprinkle some flaky sea salt on top before baking for a sweet and salty treat. If you’re feeling adventurous, consider a swirl of peanut butter or Nutella into the brownie batter before adding the cookie layer.
• Customize Your Chocolate Chips: Milk chocolate chips will make the cookie layer sweeter, while dark chocolate chips will add a more intense chocolate flavor. You can even use a mix of different types of chocolate chips!
• Chill the Dough (Optional): If you have time, chilling the cookie dough for 30 minutes before dropping it onto the brownie layer will help prevent it from spreading too much during baking.

Troubleshooting Your Browkies

Even with the best recipes, things can sometimes go awry. Here are a few common browkie problems and how to fix them:

• Browkies are too dry: You probably overbaked them. Next time, try baking them for a shorter amount of time.
• Browkies are too gooey: You probably underbaked them. Try baking them for a few more minutes next time. Also, make sure your oven temperature is accurate!
• Cookie layer is too hard: You may have overmixed the cookie dough or used too much flour. Be gentle when mixing and measure your flour accurately.
• Brownie layer is too cakey: You may have overmixed the brownie batter. Be careful not to overmix after adding the flour.

Variations to Tickle Your Taste Buds

The beauty of these browkies is that they’re incredibly versatile! Here are a few variations to get your creative juices flowing:

• Peanut Butter Browkies: Add 1/2 cup of peanut butter chips to the cookie dough or swirl peanut butter into the brownie batter.
• Mint Chocolate Browkies: Add 1/2 teaspoon of peppermint extract to the cookie dough and use mint chocolate chips.
• Biscoff Browkies: For a totally unique flavour, try using BISCOFF CHOCOLATE COOKIE CRAVINGS for the cookie layer!
• Nutella Browkies: Swirl Nutella into the brownie batter before adding the cookie layer.
• Pretzel Browkies: Press crushed pretzels into the cookie dough before baking for a salty-sweet crunch.

Other Decadent Treats You’ll Adore

If you’re a fan of these Fudgy Chewy Browkies, then you’re sure to love some of my other favorite brownie and cookie recipes! For a taste of fall, try these PUMPKIN BROWNIES, or sneak some veggies into your dessert with these Zucchini Brownies. And for a truly decadent experience, you can’t go wrong with these Fudgy Red Velvet Brownies.

Storing Your Browkie Treasures

These browkies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months. Just be sure to wrap them tightly to prevent freezer burn. When you’re ready to enjoy them, simply thaw them at room temperature.

So there you have it – everything you need to create the most incredible Fudgy Chewy Browkies imaginable. I hope you enjoy this recipe as much as I do! Happy baking, my friend! Let me know in the comments how yours turn out!

Best Fudgy Chewy Browkies

Amelia Chen-Morrison

These browkies are the perfect combination of fudgy brownies and chewy cookies, creating a decadent dessert that’s easy to make. With layers of rich brownie and chocolate chip cookie, this recipe is sure to satisfy any sweet tooth. Enjoy the best of both worlds in one delicious bite!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16

Calories 250 kcal

Equipment

• 8×8 inch baking pan
• Parchment paper
• Medium bowl
• Mixing Bowls
• Stand mixer or hand mixer
• Whisk
• Measuring cups and spoons
• Spatula
• Toothpick

Ingredients

  

• 1 cup granulated sugar for brownie layer
• ½ cup unsweetened cocoa powder for brownie layer
• ¼ teaspoon salt for brownie layer
• 1 teaspoon vanilla extract for brownie layer
• 2 large eggs for brownie layer
• ½ cup all-purpose flour for brownie layer
• ½ cup granulated sugar for cookie layer
• ¼ cup packed light brown sugar for cookie layer
• 1 teaspoon vanilla extract for cookie layer
• 1 large egg for cookie layer
• 1 ¼ cups all-purpose flour for cookie layer
• ½ teaspoon baking soda for cookie layer
• ¼ teaspoon salt for cookie layer
• 1 cup chocolate chips milk, semi-sweet, or dark) (for cookie layer

Instructions

 

• Preheat your oven to 350°F (175°C) and grease an 8×8 inch baking pan. Line with parchment paper for easy removal.
• In a medium bowl, combine the melted butter, granulated sugar, cocoa powder, and salt. Mix well until smooth and glossy.
• Stir in the vanilla extract.
• Add the eggs one at a time, mixing well after each addition. Make sure everything is fully incorporated!
• Gently fold in the flour until just combined. Be careful not to overmix!
• Pour the brownie batter into the prepared pan and spread evenly.
• In a separate bowl (or using a stand mixer), cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
• Beat in the vanilla extract and egg until well combined.
• In a separate small bowl, whisk together the flour, baking soda, and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, don’t overmix!
• Stir in the chocolate chips.
• Drop spoonfuls of cookie dough evenly over the brownie batter.
• Bake for 25-30 minutes, or until a toothpick inserted into the center of the cookie layer comes out with a few moist crumbs.
• Let the browkies cool completely in the pan before cutting into squares.

Notes

For the best fudgy texture, slightly underbake the browkies. Use high-quality cocoa powder for a richer brownie flavor. Make sure the butter for the cookie layer is properly softened to ensure a chewy texture. Store browkies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a richer flavor, try adding a teaspoon of instant espresso powder to the brownie batter. Experiment with different types of chocolate chips or add nuts, pretzels, or other toppings to customize the browkies to your liking.