If you’re a fan of brownies and cookies, get ready to meet your new favorite dessert: browkies! These fudgy, chewy, chocolatey delights are the perfect hybrid of two classic treats. Imagine biting into a dessert with the gooey richness of a brownie and the soft chewiness of a cookie—it’s the best of both worlds. Whether you’re hosting a party, looking for an indulgent snack, or just satisfying your chocolate cravings, this recipe will hit the spot every single time.
Ingredients You’ll Need
For the Brownie Layer
- Unsalted Butter (1/2 cup) – Melted butter makes the brownies ultra-fudgy. A quick tip: let the melted butter cool slightly to avoid scrambling the eggs when you mix!
- Granulated Sugar (3/4 cup) – The sweetness that balances the rich cocoa flavor.
- Brown Sugar (1/4 cup) – Adds a touch of chewiness and a hint of caramel flavor.
- Cocoa Powder (1/3 cup) – Use high-quality cocoa powder for a deep chocolate flavor.
- All-Purpose Flour (1/2 cup) – The base that brings everything together.
- Eggs (2 large) – Provide structure and keep the brownies rich and moist.
- Vanilla Extract (1 tsp) – Enhances all the flavors, making each bite irresistible.
- Salt (1/4 tsp) – A small amount balances the sweetness and deepens the chocolate flavor.
For the Cookie Layer
- Unsalted Butter (1/2 cup, softened) – Creamed butter gives the cookies a soft, tender texture.
- Granulated Sugar (1/4 cup) – Sweetens the dough.
- Brown Sugar (1/2 cup) – Keeps the cookies moist and adds a touch of chewiness.
- Egg (1 large) – Helps bind the dough and gives the cookies structure.
- Vanilla Extract (1 tsp) – Always a must for that classic cookie flavor.
- All-Purpose Flour (1 cup) – Creates the base of the cookie dough.
- Baking Soda (1/2 tsp) – Provides lift and gives the cookies their signature texture.
- Chocolate Chips (1/2 cup) – The chocolate chunks are the star of this layer.
How to Make the Best Fudgy Chewy Browkies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and line a 9×9-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: Make the Brownie Layer
- In a medium bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
- Add the eggs and vanilla extract, then whisk until fully incorporated.
- Sift in the cocoa powder, flour, and salt. Gently fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
- Pour the brownie batter into the prepared pan and spread it evenly.
Step 3: Make the Cookie Layer
- In a separate bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg and vanilla extract, then mix until smooth.
- Gradually add the flour and baking soda, mixing until just combined. Fold in the chocolate chips.
- Scoop dollops of cookie dough onto the brownie layer, gently spreading it with the back of a spoon or your fingers. It doesn’t need to be perfectly smooth—a little unevenness gives a rustic look!
Step 4: Bake the Browkies
Bake in the preheated oven for 25-30 minutes, or until the cookie layer is golden and a toothpick inserted into the center comes out with a few moist crumbs. Let the browkies cool completely in the pan before lifting them out and slicing into squares.
Equipment You’ll Need
- 9×9-inch Baking Pan – The perfect size for thick, even browkies.
- Mixing Bowls – One for the brownie batter, one for the cookie dough.
- Whisk & Spatula – For easy mixing without overworking the batter.
- Measuring Cups & Spoons – Precision is key for baking.
- Parchment Paper – Helps you lift the browkies out effortlessly.
Frequently Asked Questions
Can I use a different size pan?
Yes, but the baking time will vary. An 8×8-inch pan will yield thicker browkies and may need a few extra minutes in the oven, while a larger pan will create thinner browkies that bake faster.
How do I know when the browkies are done?
Check by inserting a toothpick into the center—it should come out with a few moist crumbs but not wet batter. The cookie layer should also be golden brown.
Can I add nuts or other mix-ins?
Absolutely! Chopped walnuts, pecans, or even peanut butter chips would be amazing additions. Add about 1/4 cup to either the brownie or cookie layer.
Can I make this recipe ahead of time?
Yes! Browkies can be made a day ahead and stored in an airtight container at room temperature. They also freeze well for up to 2 months.
What’s the best way to store leftovers?
Store your browkies in an airtight container at room temperature for up to 3 days. If you want to extend their freshness, refrigerate them for up to a week.
Can I make this recipe gluten-free?
Yes, just substitute the all-purpose flour with a gluten-free baking blend. Make sure it’s one that’s designed for 1:1 substitution.
Do I need to chill the cookie dough?
No, it’s not necessary for this recipe. The dough spreads perfectly during baking without chilling.
Conclusion
I hope you love these fudgy, chewy browkies as much as I do! They’re the ultimate dessert mash-up, and trust me, they’ll disappear fast once you share them. If you try this recipe, let me know how it turned out! Don’t forget to share this post on Facebook or save it on Pinterest for later so you can whip up another batch anytime. Happy baking! 🍫🍪
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