Can’t decide between brownies and cookies? Now you don’t have to. These Fudgy Chewy Brookies combine the rich, chocolatey depth of a brownie with the golden crisp edges of a cookie—all baked into one glorious bite. Inspired by the small-batch, bakery-style recipes of Savvy Bites, this brookie recipe is soft, chewy, and incredibly indulgent. It’s the ultimate dessert mash-up, perfect for cookie monsters and brownie lovers alike.
Brookies—the genius lovechild of brownies and chocolate chip cookies—are the kind of dessert that stops people in their tracks. They offer the best of both dessert worlds: the chewy, crackly surface and fudgy middle of a brownie, layered with the buttery, golden sweetness of a cookie.
This recipe delivers exactly that. With a rich layer of brownie batter swirled into soft chocolate chip cookie dough, these brookies bake into thick squares with a gooey center and crispy edges—everything you’d expect from a recipe that’s worthy of the Savvy Bites name.
Whether you’re making them for a casual bake sale or a Saturday-night Netflix snack, brookies are a crowd-pleaser you’ll return to again and again.
Ingredients Overview
This recipe is composed of two parts—cookie dough and brownie batter—each made from scratch with pantry staples.
For the Brownie Layer
Unsalted Butter
Melted butter gives the brownie a rich, fudgy texture and glossy top. Make sure it’s not too hot when mixing with eggs.
Granulated Sugar
Sweetens the brownies and contributes to a crackly, meringue-like top when whipped with eggs.
Brown Sugar
Adds chew and moisture to the brownie layer. Also enhances the deep caramel undertones.
Egg
One whole egg helps bind the brownie batter and creates the perfect texture.
Vanilla Extract
Adds depth and enhances the chocolate flavor.
Unsweetened Cocoa Powder
The main source of chocolate flavor. Use Dutch-process cocoa for a darker, smoother flavor or natural cocoa for a lighter tang.
All-Purpose Flour
Minimal flour keeps the brownie soft and fudgy—not cakey.
Salt
Balances the sweetness and rounds out the chocolate flavor.
For the Cookie Layer
Unsalted Butter (Softened)
Room temperature butter is creamed with sugar to create a soft and chewy cookie texture.
Brown Sugar + White Sugar
A combo of sugars gives moisture, chewiness, and that iconic cookie crust.
Egg Yolk
Just the yolk makes the dough rich and keeps the batch small.
Vanilla Extract
Adds warmth and depth to the cookie dough.
All-Purpose Flour
Provides structure while keeping the cookies tender.
Baking Soda
Gives just enough rise to help the cookie layer bake evenly over the brownie.
Salt
Just a pinch to balance out the sweetness.
Chocolate Chips
Folded into the dough to give melty, gooey pockets of chocolate.
Step-by-Step Instructions
This brookie recipe is designed to be baked in a loaf pan or an 8×8-inch pan for thick, bakery-style results. Here’s how to make it happen:
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy lifting.
2. Make the Brownie Batter
In a medium bowl:
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Melt ½ cup (113g) unsalted butter.
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Stir in ½ cup granulated sugar and ¼ cup brown sugar.
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Add 1 large egg and 1 tsp vanilla extract. Whisk until shiny and smooth.
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Add ⅓ cup unsweetened cocoa powder, ½ cup all-purpose flour, and ¼ tsp salt.
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Mix until combined and glossy. Set aside.
3. Make the Cookie Dough
In a separate bowl:
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Cream ¼ cup softened unsalted butter with ¼ cup brown sugar and 2 tbsp granulated sugar until light and fluffy.
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Add 1 egg yolk and ½ tsp vanilla extract.
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Stir in ½ cup all-purpose flour, ¼ tsp baking soda, and a pinch of salt.
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Fold in ⅓ cup chocolate chips.
4. Layer and Swirl
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Spread the brownie batter evenly into the prepared pan.
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Drop spoonfuls of cookie dough on top of the brownie layer.
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Gently swirl the two layers together with a butter knife—but don’t overmix. You want visible patches of each.
5. Bake
Bake for 22–26 minutes, or until the top is golden, and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The edges should be slightly set, but the center will finish setting as it cools.
6. Cool and Slice
Let the brookies cool completely in the pan for about 1 hour before lifting them out and slicing into 9 squares. Serve as is or warm them slightly for extra gooey goodness.
Tips, Variations, and Substitutions
Tips for Success
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Don’t overbake: Brookies should be slightly underdone in the center. They’ll continue to set as they cool.
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Use room temperature ingredients for even mixing, especially in the cookie dough.
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Swirl carefully: Keep the layers distinct for that signature brookie look.
Flavor Variations
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Peanut Butter Brookies: Add peanut butter chips to the cookie dough or swirl in 2 tbsp of peanut butter before baking.
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Salted Caramel Brookies: Drizzle caramel sauce over the top before baking and sprinkle with sea salt.
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Double Chocolate Brookies: Add extra cocoa to the cookie dough and use dark chocolate chips.
Substitutions
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Gluten-Free: Use a 1:1 gluten-free baking flour blend.
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Dairy-Free: Swap butter for plant-based margarine and use dairy-free chocolate chips.
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No Cocoa? Use melted chocolate in place of cocoa (⅓ cup cocoa = 2 oz melted chocolate) and reduce the butter slightly.
Serving Ideas & Occasions
Brookies are versatile and crowd-pleasing. Serve them:
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Warm with Ice Cream: Vanilla or salted caramel is perfect.
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As Lunchbox Treats: Slice and pack in parchment for mid-day indulgence.
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Holiday Cookie Boxes: Add brookies to your next dessert platter or cookie exchange.
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Party Tray Favorites: They hold their shape well and can be made ahead.
Nutritional & Health Notes
Brookies are indulgent, but their smaller batch format makes them easy to enjoy in moderation.
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Balanced Serving Size: One square is satisfying thanks to its richness.
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Customizable Sugar: You can reduce sugar slightly in both layers if desired.
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No Artificial Additives: Just simple, pantry-friendly ingredients.
Add chopped nuts, switch to dark chocolate, or serve with fruit for extra dimension.
Frequently Asked Questions
1. Can I double this recipe?
Yes. Double all ingredients and bake in a 9×13-inch pan. Adjust bake time to 30–35 minutes.
2. Can I make brookies ahead of time?
Absolutely. Store baked brookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
3. Can I freeze brookies?
Yes. Wrap individual squares in plastic wrap and freeze for up to 2 months. Thaw at room temp or microwave for 15 seconds.
4. Do I need to chill the dough?
No chilling is required. This recipe is designed to bake immediately after mixing—great for when you’re short on time.
5. Can I make brookies without eggs?
Yes. Use 1 tbsp ground flaxseed + 3 tbsp water per egg or egg yolk. Let sit 5 minutes before using.
6. What kind of cocoa powder works best?
Both natural and Dutch-process work. Dutch-process gives a richer color and smoother taste.
7. How do I get clean slices?
Let the brookies cool completely before cutting. Use a sharp knife, wiping clean between cuts for neat edges.
Tasty Recipes Card
Description:
These fudgy, chewy brookies are the perfect blend of brownies and cookies—layered, swirled, and baked into one decadent bar. Gooey centers and crisp edges make this a bakery-style treat worth making on repeat.
Ingredients:
Brownie Layer:
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½ cup (113g) unsalted butter, melted
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½ cup granulated sugar
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¼ cup brown sugar
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1 large egg
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1 tsp vanilla extract
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⅓ cup unsweetened cocoa powder
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½ cup all-purpose flour
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¼ tsp salt
Cookie Layer:
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¼ cup unsalted butter, softened
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¼ cup brown sugar
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2 tbsp granulated sugar
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1 egg yolk
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½ tsp vanilla extract
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½ cup all-purpose flour
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¼ tsp baking soda
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Pinch of salt
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⅓ cup chocolate chips
Instructions:
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Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper.
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For brownie batter: Mix melted butter, sugars, egg, and vanilla. Stir in cocoa, flour, and salt. Set aside.
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For cookie dough: Cream butter and sugars. Add yolk and vanilla. Stir in flour, baking soda, salt, and chocolate chips.
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Spread brownie batter into pan. Drop spoonfuls of cookie dough on top and swirl gently.
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Bake for 22–26 minutes, until the top is golden and the center is just set.
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Cool in pan for 1 hour. Slice and serve.
Notes:
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Add nuts or caramel for extra texture.
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Serve warm with vanilla ice cream for dessert.
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Store in an airtight container for up to 3 days.
Details:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 9 brookie bars