Ultimate Fudgy Brookies Recipe (Cookie Brownie Bars)
Why choose between cookies and brownies when you can have both? Learn how to make the ultimate fudgy Brookies at home combining a rich, glossy brown butter brownie base with thick, chewy chocolate chip cookie dough.
- Prep
- 30 min
- Cook
- 32 min
- Total
- 1 hr 2 min
- Serves
- 9
The best of both worlds collide in a pan of homemade brookies. By layering a rich, fudgy dark chocolate brownie base—made with nutty brown butter—underneath dollops of chewy chocolate chip cookie dough, you get the absolute pinnacle of dessert fusion.
Finished with a sprinkle of flaky sea salt to cut through the sweetness, these bars deliver a heavenly contrast of textures in every single square. Follow the tips for a dense, fudgy center and watch them disappear instantly!
Method
Brown Butter & Melt Chocolate:
- 1
- Brown the butter in a pan over medium heat, swirling until nutty and fragrant, then remove from heat.
- Whisk in the chopped dark chocolate and cocoa powder until completely smooth and melted.
Make Brownie Batter:
- 2
- In a separate bowl, whisk the eggs and both sugars together for 3–4 minutes until pale, thick, and fluffy.
- Gently fold in the warm chocolate mixture, followed by the flour and salt just until combined. Pour the batter evenly into a lined 8x8-inch baking pan.
Prep Cookie Dough:
- 3
- Whisk together the melted butter, dark brown sugar, granulated sugar, egg, and vanilla extract until smooth.
- Fold in the flour, cornstarch, baking soda, salt, and chocolate chips until a dough forms. Chill in the refrigerator for 15 minutes.
Layer & Bake:
- 4
- Dollop spoonfuls of the chilled cookie dough evenly over the brownie batter, leaving small gaps between them.
- Bake at 175°C (350°F) for 22 minutes. Carefully remove from the oven, bang the pan firmly on the counter 4 times to deflate slightly and create a fudgy center, then bake for another 8–10 minutes.
Cool & Serve:
- 5
- Sprinkle the top generously with flaky sea salt. Let cool completely in the pan for 2 hours before slicing into squares. Enjoy!
Chef’s tips
- The Pan Bang Trick: Banging the baking pan on the counter halfway through or at the end of baking releases trapped air bubbles, collapsing the center slightly to guarantee an ultra-fudgy, dense brownie texture.
- Chilling the Cookie Dough: Do not skip chilling the cookie dough for 15 minutes. It prevents the cookies from spreading too fast, giving you thick, chewy pockets on top of the rich brownie layer.
- Room Temperature Eggs: Using room temperature eggs for both layers ensures smooth emulsification and prevents the warm butter or chocolate from seizing up.
- Clean Slicing: Let the brookies cool completely in the pan for the full 2 hours before slicing with a sharp knife to get clean, picture-perfect squares without sticking.
Keep cooking
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