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Fudgy brookies showing distinct brownie cookie layers with chocolate chips on a white plate

Decadent Fudgy Brookies

The ultimate brookies — a chewy chocolate chip cookie base topped with a thick, fudgy dark chocolate brownie layer, baked in one pan. Decadent, indulgent, and even better the next day.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Course: Dessert
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients

For the Cookie Dough Layer
  • 3/4 cup unsalted butter softened to room temperature
  • 3/4 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 tsp vanilla extract
  • 1.5 cups all-purpose flour spooned and leveled
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
For the Fudgy Brownie Layer
  • 8 oz dark chocolate bar 60-70% cacao, chopped — use baking bars, not chips
  • 1/2 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 2 large eggs room temperature
  • 1 egg yolk extra yolk for fudgier texture
  • 1 tsp vanilla extract
  • 3/4 cup all-purpose flour spooned and leveled
  • 1/4 cup Dutch process cocoa powder
  • 1/2 tsp salt
  • 3/4 cup semi-sweet chocolate chips

Equipment

  • 9x13 baking pan
  • Parchment paper
  • Two large mixing bowls
  • Hand mixer or stand mixer
  • Microwave-safe bowl for chocolate

Method

  1. Preheat the oven to 350°F and line a 9x13 pan with parchment paper.
  2. Cookie dough: Beat softened butter with both sugars until pale and creamy. Beat in the egg and vanilla. Stir in flour, baking soda, and salt until just combined. Fold in chocolate chips.
  3. Press the cookie dough in an even layer across the bottom of the pan using lightly floured hands. Refrigerate for 10 minutes.
  4. Brownie batter: Melt chopped dark chocolate and butter together in 30-second microwave increments, stirring between each, until smooth. Cool for 5 minutes.
  5. Whisk both sugars into the chocolate mixture. Add eggs and extra yolk one at a time, whisking well after each. Whisk in vanilla.
  6. Sift in flour, cocoa powder, and salt. Fold gently until just combined. Fold in chocolate chips.
  7. Pour brownie batter evenly over the chilled cookie dough layer and spread gently with a spatula.
  8. Bake for 30-35 minutes until edges are set, top looks matte, and a toothpick in the center comes out with a few moist crumbs.
  9. Cool completely in the pan — at least 2 hours — before lifting out and slicing into bars.

Notes

Press cookie dough in an even layer — uneven dough = uneven baking. Chill cookie layer 10 minutes before adding brownie batter to keep layers distinct. Under-bake rather than over-bake. Cool completely before cutting. Use baking chocolate bars, not chips, for the brownie layer.