Can I Use Milk Chocolate Instead of Dark Chocolate?

Yes, but keep in mind: Milk chocolate makes brookies sweeter and can lack the deep cocoa richness of dark chocolate. If using milk chocolate, reduce the white sugar slightly to prevent the brookies from becoming too sweet.

Why Are My Brookies Flat?

Flat brookies can happen for a few reasons: Not enough flour – Be sure to measure accurately using a kitchen scale or the spoon and level method. Butter was too warm before baking – If your butter is too soft, the dough spreads too much. Try chilling the dough before baking. Overmixed batter – Stir just until combined to avoid deflating the structure. For another thick, chewy dessert, try these Lemon Blueberry Cookies —a refreshing contrast to chocolate-heavy treats.

Can I Make Brookies Gluten-Free?

Absolutely! To make gluten-free brookies: Use a 1:1 gluten-free flour blend (such as Bob’s Red Mill or King Arthur). Check that your chocolate chips and cocoa powder are certified gluten-free.

How Do I Know When Brookies Are Done?

Perfect brookies should have: Set edges with a slightly soft center – A toothpick inserted into the brownie layer should come out with a few moist crumbs (not wet batter). A slightly puffed top that settles as it cools. For bite-sized chocolate treats, try Mini Cake Ideas -great for serving at parties alongside your brookies!

Fudgy Chewy Brookies – The Most Irresistible Brownie Cookie Hybrid

Description

These fudgy chewy brookies combine the best of gooey brownies and chewy chocolate chip cookies in one irresistible dessert. With crisp edges, a soft center, and deep chocolate flavor, this easy brookie recipe is the perfect treat for any chocolate lover

Ingredients

Scale

For the Brownie Layer:

½ cup unsalted butter (melted)
4 oz dark chocolate (70% cocoa or more), chopped
¾ cup granulated sugar
¼ cup brown sugar (packed)
2 large eggs
1 tsp vanilla extract
½ cup all-purpose flour
¼ cup cocoa powder
¼ tsp salt
½ tsp baking powder

For the Cookie Layer:

½ cup unsalted butter (softened)
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking soda
¼ tsp salt
¾ cup chocolate chips

Instructions

Step 1: Prepare the Brownie Batter

Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
In a microwave-safe bowl, melt butter and dark chocolate in 30-second intervals, stirring after each until smooth.
Whisk in both sugars, eggs, and vanilla extract until the mixture looks glossy.
Sift in flour, cocoa powder, baking powder, and salt, then gently fold everything together until just combined.
Pour the brownie batter into the prepared pan and smooth the top.

Step 2: Prepare the Cookie Dough

In a separate bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg and vanilla extract, mixing until incorporated.
Stir in flour, baking soda, and salt, then fold in the chocolate chips.

Step 3: Assemble & Bake

Drop spoonfuls of cookie dough over the brownie batter and gently swirl them together or layer the cookie dough evenly on top.
Bake for 25-30 minutes or until the edges are set and a toothpick inserted into the brownie layer comes out with a few moist crumbs.
Let the brookies cool completely before slicing into squares.

Notes

For extra fudgy brookies, remove them from the oven a minute or two early, as they continue to bake while cooling.
Store brookies in an airtight container at room temperature for 3-4 days, in the fridge for 5 days, or freeze for up to 3 months.
To make gluten-free brookies, swap all-purpose flour for a 1:1 gluten-free flour blend.
Customization Idea: Add nuts, caramel drizzle, or white chocolate chunks for extra flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Desserts
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brookie
Calories: 260
Sugar: 22g
Sodium: 120mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 35mg

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