Best Ever Fudgy Brookies Recipe: The Irresistible Brownie-Cookie Mashup

Imagine the rich, fudgy decadence of a brownie meeting the golden chewiness of a chocolate chip cookie. That’s a Brookie—a dessert that combines two all-time favorites into one irresistible bar.

Born out of America’s obsession with hybrid desserts, brookies rose to fame in the early 2000s, alongside other mashups like the cronut. Since then, they’ve become a bakery staple and a go-to homemade treat. Whether you’re baking for a party, a holiday tray, or just a cozy night in, brookies are guaranteed to wow.

How to Make Fudgy Brookies

Making the Brownie Batter:

Mix the chocolate with the butter and let them melt together, until they become a smooth and glossy mixture.

Separately, beat the eggs with the two sugars until they're frothy.

Add the melted chocolate to the eggs and sugar mixture, and keep mixing with an electric whisk.

Add the flour and the cocoa powder and incorporate them into the mixture with the electric whisk.

Making the Cookie Dough:

Mix the melted butter with the sugar and then add the egg and mix well until the ingredients have combined.

Add the flour and keep mixing until you obtain a homogeneous dough.

Finally, add the chocolate chips and incorporate them into the dough with a spatula.

Assembling the Brookies:

Line a high-sided 25cm (9-10 inch.) baking pan with parchment paper and pour half of the brownie batter in the pan. Place generous chunks of cookie dough on top of the batter.

Cover with the remaining brownie butter and then finish with the final cookie dough chunks. Bake at 375°F (190°C) for 25-30 minutes. Let the brookies cool. You can sprinkle some salt and add more chocolate chips, if you like!

Cut into squares. Enjoy!

Pro Tips for Perfect Brookies

• Always use room temperature eggs and butter for smoother batters.
• Don’t overmix—this keeps the layers tender, not tough.
• Chop chocolate finely so it melts evenly in the brownie batter.
• Drop cookie dough in chunks so the two layers stay distinct.
• Underbake slightly for that gooey brownie texture.

FAQs

Can I make brookies with a brownie mix?

Yes! Use a boxed brownie mix for the bottom layer, then prepare homemade cookie dough for the top.

Can I switch up the flavors?

Definitely—try adding peanut butter, caramel swirls, white chocolate chips, or nuts to the batter.

How do I know when they’re done?

The edges should be set, but the center should look slightly underbaked. A toothpick should come out with moist crumbs, not wet batter.

Can I make brookies ahead of time?

Yes, they hold well at room temperature for 2–3 days and freeze beautifully.

How do I keep brookies chewy and not dry?

Avoid overbaking—check them at the 25-minute mark and pull them out while the center is still a little soft.

Can I make them in a bigger batch?

Yes! Double the recipe and bake in a 9×13-inch pan, adjusting bake time by 5–8 minutes.

Storage & Make-Ahead Tips

Store in an airtight container at room temperature for 2–3 days.

Refrigerate for up to 5 days.

Freeze for up to 3 months. Wrap individually in plastic or store layered with parchment.