Fudgy Chewy Brookies Recipe – Thick, Gooey & Irresistible

Fudgy chewy brookies combine the best of two worlds: the rich, gooey chocolate of brownies and the soft, chewy delight of cookies. If you’ve ever found it impossible to choose between brownies and cookies, these morsels are your dessert soulmate.

In this post, you’ll learn how to make a perfect fudgy chewy brookies recipe—from the ingredients to the bake to expert tips. I’ll also share variations, troubleshooting advice, and serving ideas so you can master the texture that makes brookies legendary.

Table of Contents

Fudgy Chewy Brookies Recipe Overview

Item	Details
Prep Time	~20 min
Cook Time	~30 min
Yield	~16 brookies (in a 9×9-inch pan)
Difficulty	Intermediate
Why This Works	You get a perfect balance: a fudgy, chocolatey base layered with chewy cookie top, offering contrast in texture without sacrificing richness.

Ingredients for the Fudgy Chewy Brookies

Here’s what you need to make these irresistible fudgy chewy brookies:

For the Brownie Layer

• ½ cup unsalted butter (melted)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ cup chocolate chips or chopped chocolate (optional, for extra melty pockets)

For the Cookie Layer

• ½ cup unsalted butter (softened)
• ½ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ½ teaspoon baking soda (or baking powder, depending on recipe)
• ¼ teaspoon salt
• ½ cup chocolate chips (optional)

Notes / Tips on Ingredients

• Use high-quality chocolate (60–70% dark) and cocoa powder for deep flavor.
• Be precise with your flour measurement; too much flour can make brookies cakey instead of fudgy.
• For a chewy texture, brown sugar in the cookie layer is essential—it brings moisture and that rich, caramel-like undertone.

Equipment

• 9×9-inch (or 8×8-inch) square baking pan — smaller pan = thicker brookies.
• Parchment paper (to line the pan for easy removal)
• Mixing bowls (at least 2)
• Silicone spatula (for gentle folding)
• Whisk or hand mixer
• Cooling rack

Fudgy Chewy Brookies Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Line your baking pan with parchment paper, leaving some overhang for easy lifting later.

2. Melt Chocolate & Butter

In a heatproof bowl, gently melt butter and chopped chocolate (if using) over a double boiler (or in short bursts in the microwave). Stir until smooth, then set aside to cool slightly.

3. Make the Brownie Batter

In a separate bowl, whisk together granulated sugar and eggs until smooth. Once the chocolate-butter mix is slightly cooled, pour it in and mix. Add vanilla extract. Then gently fold in the flour, cocoa powder, and salt until just combined. If using, stir in the chocolate chips. Overmixing will cause a denser texture, so fold gently.

4. Prepare the Cookie Dough

Cream the softened butter with both sugars until light and fluffy. Mix in the egg and vanilla. Gradually add flour, baking soda, and salt, stirring until just combined—don’t overmix. Fold in the chocolate chips if you like.

5. Assemble the Brookies

Spread the brownie batter evenly into your prepared pan.

Then drop scoopfuls (or dollops) of the cookie dough on top. You don’t necessarily have to cover the entire surface; leaving small gaps or swirls creates that classic brookie look.

Use a spatula or the back of a spoon to lightly work the cookie dough so it’s more evenly distributed.

6. Bake

Place in the oven and bake for about 30–35 minutes (depending on your oven). Test for doneness by inserting a toothpick into the brownie layer — it should come out with a few moist crumbs, not raw batter. Avoid overbaking: you want that gooey center.

7. Cool

Let the brookies cool in the pan for 15–20 minutes so the layers set up. Then lift them out (using the parchment overhang) and transfer to a wire rack to finish cooling.

8. Finishing Touches

For extra flair, sprinkle flaky sea salt on top once they’re out, or drizzle melted chocolate or caramel over them.

Chef’s Tips / Expert Notes

• Control fudginess: Bake at a slightly lower temperature and remove when the center is still moist. The residual heat will finish cooking.
• Chewy edges vs gooey center: If you want chewy edges but an ultra-fudgy center, use a smaller pan (8×8) and bake just until the toothpick test shows moist crumbs.
• Sugar substitutions: Try using Demerara or raw sugar in your brownie layer for a deeper, caramel-like note.
• Mixing technique: Use gentle folding when combining dry and wet ingredients. Overmixing can build gluten (making it cakey) and deflate the air you’ve whipped into your egg+sugar mix.

Variations

Here are some fun ways to personalize your fudgy chewy brookies:

• Vegan Brookies: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg), plant-based butter, and dairy-free chocolate.
• Gluten-Free Brookies: Substitute a 1:1 gluten-free flour blend. Texture may be a little denser, but still delicious.
• Mini / Bite-Sized Brookies: Scoop mini portions into a muffin or mini-muffin tin for individual treats.
• Add-Ins: Think nuts (walnuts or pecans), caramel swirl, marshmallows, or even a dollop of Nutella stuffed inside before baking.

Nutrition & Serving

• Nutritional Breakdown (approx.): One brookie may contain around 250–300 calories, depending on the ingredients.
• Serving Suggestions: These Fudgy Chewy Brookies are amazing warm with a scoop of vanilla ice cream, or paired with a cup of coffee or cold milk for contrast.
• Storage:
  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Can last ~1 week; let them come to room temperature or briefly warm them before serving.
  • Freezer: Wrap individual squares in plastic wrap, then freeze up to 3 months. Thaw at room temperature or microwave for a few seconds.

Call to Action

If you try this fudgy chewy brookies recipe, I’d love to hear how they turned out! Drop a comment below with your texture results, or share a photo on Instagram or Pinterest using #RosiesBrookies.

Also, if you enjoyed this Fudgy Chewy Brookies Recipe, subscribe to my newsletter for more dessert ideas, tips, and seasonal sweet treats straight from my kitchen to yours.

Conclusion

Brookies are the ultimate answer to that age-old dessert dilemma: cookie or brownie? With this foolproof fudgy chewy brookies recipe, you don’t have to choose. The contrast of a soft, fudgy base with a chewy cookie top makes each bite unforgettable.

Whether you’re baking for a crowd, prepping for a party, or simply indulging your own sweet tooth, these Fudgy Chewy Brookies will not disappoint. Once you’ve nailed the base, feel free to experiment with variations, add-ins, or flavor twists—your only limit is your imagination.

Happy baking, and may your Fudgy Chewy Brookies always be both fudgy and chewy! 🍫

FAQ