Description
Bake up rich, fudgy chewy browkies with crisp edges and soft centers. This easy recipe blends brownies and cookies for a truly delightful treat.
Ingredients
Scale
- Brownie Base Essentials:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup (90g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder (Dutch-processed recommended)
- 1/2 tsp baking powder
- 1/4 tsp salt
- Cookie Dough Delights:
- 1/2 cup (113g) unsalted butter, softened
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups (150g) all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups (255g) semi-sweet chocolate chips (divided for both layers)
- Flavor Layers & Mix-ins:
- 1/2 cup (85g) extra chocolate chips (optional)
- 1/2 cup (50g) chopped walnuts or pecans (optional)
- Finishing Touches:
- Flaky sea salt, for sprinkling (optional)
Instructions
- Prep Your Pan & Preheat:: First things first, get your oven preheating to 350°F (175°C). Then, line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides. This is going to be your best friend later when you need to lift the fudgy chewy browkies out. I always make sure the paper covers the sides well; I learned the hard way that less paper means more stuck edges. A little spray with non-stick cooking spray before the paper goes in helps, too!
- Brownie Batter Beginnings:: In a large bowl, whisk together your melted butter, granulated sugar, and packed brown sugar until it’s smooth and glossy. You’ll see it start to get this lovely sheen. Next, beat in the eggs one at a time, really incorporating each one before adding the next. Then, stir in the vanilla extract. This is where the magic starts, honestly, the aroma is already incredible. Don’t overmix, just combine until smooth.
- Dry for the Brownie:: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Make sure there are no lumps of cocoa, because nobody wants a powdery bite in their fudgy chewy browkies! I always give it a good whisk for about 30 seconds to really aerate it and combine everything thoroughly. This step is quick but important!
- Combine & Fold Brownie:: Gradually add the dry ingredients to the wet ingredients, mixing with a spatula or wooden spoon until just combined. Seriously, stop mixing as soon as you see no more dry streaks. Overmixing develops gluten, and we want fudgy, not tough! Fold in about half of your chocolate chips. The batter will be thick and shiny, a beautiful dark brown. Spread this glorious fudgy chewy browkies batter evenly into your prepared pan.
- Cookie Dough Layer:: Now for the cookie part! In another bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This can take a few minutes, and it’s satisfying to watch the color lighten. Beat in the egg and vanilla extract until well combined. In a separate small bowl, whisk together the remaining flour, baking soda, and salt. Add the dry cookie ingredients to the wet, mixing until just combined, then fold in the remaining chocolate chips. It’s a bit of kitchen chaos, but totally worth it!
- Layer & Bake Your Fudgy Chewy Browkies:: Carefully dollop spoonfuls of the cookie dough over the brownie layer. It won’t cover perfectly, and that’s totally fine, even desirable! Use your hands or a spoon to gently spread it out as best you can without disturbing the brownie too much. Pop it into your preheated oven and bake for 30-35 minutes. You’re looking for the edges to be set and a toothpick inserted into the brownie layer (not the cookie!) to come out with moist crumbs, not wet batter. The smell of these fudgy chewy browkies baking? Oh, it’s heavenly!