How do I know my fudgy chewy browkies brookies are done baking?

You’ll know they’re done when the cookie-top is golden around the edges and the brownie layer underneath still looks slightly gooey in the middle. Use a toothpick inserted into the center—if it comes out with a few moist crumbs (not raw batter), that’s your cue to pull them. Let them cool in the pan so the layers set properly.

Can I use boxed mixes for brownie and cookie dough to make browkies?

Yes, you can absolutely use a brownie mix and a chocolate chip cookie dough mix for convenience. Prepare each according to package instructions, layer them in the baking pan, bake, and you’ll still get those satisfying fudge-cookie mash-up bars. Just note the texture might differ slightly from making both batters from scratch.

How should I store these browkies to keep them chewy and fresh?

Once your browkies are completely cooled, store them in an airtight container at room temperature. They’ll stay at their best for about 3-5 days. If your kitchen is warm or you prefer a firmer texture, you can refrigerate them; for longer storage, freeze individual slices tightly wrapped and thaw when ready to enjoy.

What pan size works best for fudgy chewy browkies brookies, and can I change it?

A 9×13-inch pan is commonly used for thin, evenly baked bars. If you choose a smaller pan like an 8×8-inch, you’ll get thicker bars—but you’ll also need to lengthen the baking time because the batter will be deeper. Just monitor the toothpick test and adjust as needed.

fudgy chewy browkies brookies – 7 Irresistible Bars You’ll Love

Description

These fudgy chewy brownies combine the best of both worlds — a rich, moist brownie base topped with a golden, chewy cookie layer. Perfectly balanced in flavor and texture, they’re a decadent dessert bar that’s easy to bake and guaranteed to impress at any gathering.

Ingredients

Scale

1 cup melted butter
1 ¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
1 cup all-purpose flour
½ teaspoon salt
½ cup melted chocolate
½ cup softened butter
½ cup granulated sugar
½ cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup chocolate chips

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Instructions

Preheat oven to 350°F and line your baking pan with parchment paper.
For the brownie layer: melt butter and chocolate, whisk in sugar, eggs, and vanilla.
Fold in cocoa powder, flour, and salt until glossy and smooth. Spread into the baking pan.
For the cookie layer: cream butter and both sugars, then add egg and vanilla.
Combine flour, baking soda, baking powder, salt, and chocolate chips; fold into the wet mixture.
Drop cookie dough over the brownie layer in spoonfuls without pressing down.
Bake for 30–35 minutes until the cookie top is golden and the brownie layer is set but fudgy.
Cool completely before slicing.

Notes

Allow browkies to cool fully before slicing to preserve clean layers.

Store in an airtight container at room temperature for 3–5 days.

Freeze for longer storage and rewarm before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 650
Sugar: 40g
Sodium: 180mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 11g
Trans Fat: 1g
Carbohydrates: 85g
Fiber: 3g
Protein: 6g
Cholesterol: 85mg