Can I form these fudgy brookies before an event for a body?

Absolutely! Brookies maybe made up to 3 days earlier and stocked in an airtight carton at range temperature. For the freshest taste, you can also prepare both batters the day before, refrigerate separately, and assemble and bake the day of your event

Why did my cookie layer sink into my brownie layer?

This typically happens when the brownie layer hasn't set enough before adding the cookie dough. Try chilling the brownie layer for 10-15 minutes before adding the cookie layer, or make the cookie dough slightly thicker by adding 2-3 extra tablespoons of flou

Can I use a brownie mix and pre-made cookie dough to save time?

Yes! While homemade offers the best flavor, you can use a high-quality brownie mix and pre-made cookie dough in a pinch. Prepare each according to package directions and layer as instructed in this recipe

My brookies turned out cakey instead of fudgy. What went wrong

Overmixing the brownie batter or adding too much flour can lead to a cakey texture. For fudgier brookies, measure flour carefully, mix just until ingredients are combined, and consider reducing your oven temperature by 25°F and baking for a few minutes longer

How do I know when the brookies are done without overbaking?

Look for a golden brown cookie layer on top and edges that have just begun to pull away from the sides of the pan. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter. Remember that brookies will continue to set as they cool

Can I make these brookies in a different pan size?

Yes, but baking times will vary. For an 8×8-inch pan, increase baking time by about 10-15 minutes. For a larger sheet pan, decrease time by 5-10 minutes and expect thinner layers. Always check for doneness based on visual cues rather than strictly following timing guidelines

Fudgy Brookies That Steal the Dessert Spotlight

Description

Fudgy brookies combine the best of both worlds – a decadent chocolate brownie base topped with a buttery chocolate chip cookie layer, creating the ultimate dessert hybrid that will steal the spotlight at any gathering.

Ingredients

Scale

1 cup (226g) unsalted butter, melted (for brownie layer)
2 cups (400g) granulated sugar (for brownie layer)
2 teaspoons pure vanilla extract (for brownie layer)
4 large eggs, room temperature (for brownie layer)
1 cup (120g) all-purpose flour (for brownie layer)
1 cup (85g) unsweetened cocoa powder (for brownie layer)
1/2 teaspoon salt (for brownie layer)
1 cup (175g) semi-sweet chocolate chips (for brownie layer)
3/4 cup (170g) unsalted butter, softened (for cookie layer)
3/4 cup (150g) brown sugar, packed (for cookie layer)
1/4 cup (50g) granulated sugar (for cookie layer)
1 large egg, room temperature (for cookie layer)
2 teaspoons pure vanilla extract (for cookie layer)
2 cups (240g) all-purpose flour (for cookie layer)
1 teaspoon baking soda (for cookie layer)
1/2 teaspoon salt (for cookie layer)
1 1/2 cups (260g) chocolate chips (semi-sweet or milk chocolate) (for cookie layer)

Instructions

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment paper.
In a large bowl, whisk together the melted butter and granulated sugar until well combined. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition until the mixture becomes glossy (about 2 minutes of whisking).
In a separate bowl, whisk together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips. The batter will be thick and velvety.
In a stand mixer or with a hand mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes). Add the egg and vanilla extract, mixing until well incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in the chocolate chips by hand.
Spread the brownie batter evenly into the prepared pan. Drop spoonfuls of cookie dough over the brownie layer, then gently press down to create an even top layer.
Bake in the preheated oven for 35-40 minutes, or until the cookie layer is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Allow the brookies to cool completely in the pan on a wire rack before lifting out using the parchment paper overhang. Cut into squares or rectangles using a sharp knife.

Notes

For extra-fudgy brookies, beat the eggs for just 30 seconds. For a more cake-like texture, extend your beating time to 3-4 minutes.
If your brownie batter appears too thick, add 1-2 tablespoons of milk to achieve a spreadable consistency.
For the cleanest cuts, refrigerate the cooled brookies for 30 minutes before slicing, and wipe your knife clean between cuts.
For gluten-sensitive individuals, substitute all-purpose flour with a 1:1 gluten-free baking flour.
You can reduce sugar by up to 25% without significantly affecting texture if you prefer less sweet brookies.
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
For Instagram-worthy brookies, reserve 2 tablespoons of chocolate chips to sprinkle on top of the cookie layer before baking.

Prep Time: 25 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie square (when cut into 24 pieces)
Calories: 325
Sugar: 25g
Sodium: 170mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg

Keywords: fudgy brookies, brownie cookie bars, chocolate dessert, cookie brownie hybrid, dessert bars, chocolate chip cookie brownies, homemade brookies, baked chocolate dessert, fudgy chocolate treats