Go Back
Shilpa

Fudgy Brookie (Brownie + Cookie!)

These brookies are the ultimate dessert mashup — a rich, fudgy brownie base topped with gooey chocolate chip cookie dough. Easy to make and loaded with melty chocolate chunks, they’re perfect for any chocolate lover!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 servings
Course: Dessert
Ingredients Method Notes

Ingredients
  

Brownie Base:
  • 85 g Butter (unsalted) 6 tbsp
  • 60 g dark and milk chocolate 50-50, chopped – approx. ⅓cup
  • 20 g Dutch-processed cocoa powder 3 tbsp
  • 2 Eggs (room temperature)
  • 130 g sugar – 2/3 cup ⅔ cup
  • 65 g All-Purpose Flour ½ cup
  • 1 tsp Vanilla Extract
  • 60 g dark and milk chocolate roughly chopped – approx. 1/3 cup
Cookie Dough Topping:
  • 85 g Butter (room temperature, unsalted) 6 tbsp
  • 100 g Brown Sugar packed ½ cup
  • 1 egg room temperature
  • 1 tsp Vanilla Extract
  • 1/4 tsp Baking soda
  • 1/4 tsp Salt
  • 175 g All-Purpose Flour 1⅓ cups
  • 60 g dark and milk chocolate roughly chopped – approx. ⅓ cup
  • Chocolate chips for topping optional

Method
 

Brownie Base:
  1. Set up a double boiler (a heatproof bowl over a pot of simmering water). Add butter, chopped chocolate (half dark, half milk), and cocoa powder. Stir gently until melted and smooth.
  2. Remove from heat and let the mixture cool for 5 minutes.
  3. Add in the room-temperature eggs and sugar. Whisk until smooth and well combined.
  4. Stir in all-purpose flour, vanilla, and chopped chocolate. Mix with a spatula until just combined.
  5. Pour this batter into a parchment-lined 8x8-inch pan (leave some overhang for easy lifting).
Cookie Dough Topping:
  1. In a mixing bowl, cream softened butter and brown sugar until light and creamy.
  2. Add the room-temperature egg, vanilla, baking soda, and salt. Mix until smooth.
  3. Fold in all-purpose flour and chopped chocolate using a spatula. The dough will be soft but scoopable.
  4. Using your hands or spoons, place small blobs of cookie dough over the brownie batter. Leave some gaps for that brookie look!
  5. Sprinkle a few chocolate chips on top if desired.
Baking:
  1. Bake in a preheated oven at 170°C/338°F for about 30 minutes. The top should look golden and set, with just a slight wobble in the middle.
  2. Let the brookies cool completely in the pan, and they will continue to set as they cool.
  3. Use the parchment paper to lift them out. Slice and enjoy!

Notes

Storage

  • Room Temperature: 3 days.
  • Fridge: 1 week
  • Freezer: 2 months. Thaw overnight.