Fudgy Butter Brown Brookies

The Best of Both Worlds in One Epic Bar

Can’t choose between brownies and cookies? Now you don’t have to. Fudgy butter brown brookies are the ultimate mashup of two dessert icons: one half rich, chewy brownie and the other half soft, buttery chocolate chip cookie. These brookies deliver everything you crave—gooey chocolate, crispy edges, melty chips, and that signature golden cookie texture baked right into a thick, indulgent bar. With a base of fudgy brownie batter swirled and layered with classic cookie dough, these brookies are decadent, bold, and completely addictive.

Why Brookies Are the Dessert You’ve Been Missing

Brookies are the perfect solution for dessert indecision. You get the intensity of dark chocolate from the brownie side, balanced with the sweet, buttery warmth of a homemade cookie. It’s two textures, two flavors, one pan, and zero regrets. These bars slice clean, stack beautifully, and keep their soft, fudgy bite for days. They’re the kind of treat that gets requested again and again, whether for bake sales, birthdays, or just a Sunday craving. And since the brownie and cookie layers bake at the same time, there’s no need for extra steps or separate baking sessions.

Ingredients for Fudgy Butter Brown Brookies

Brownie Layer

½ cup unsalted butter (melted)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
⅓ cup unsweetened cocoa powder
½ cup all-purpose flour
¼ teaspoon salt
½ cup semi-sweet chocolate chips

Cookie Layer

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

How to Make the Ultimate Brookies

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper and set aside. Start with the brownie layer. In a large bowl, whisk the melted butter and granulated sugar together until glossy. Add in the eggs and vanilla extract and beat until smooth. Stir in the cocoa powder, flour, and salt, then fold in the chocolate chips. Pour the brownie batter into the pan and spread it evenly with a spatula. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until fluffy. Beat in the egg and vanilla. Add in the flour, baking soda, and salt, mixing until a soft dough forms. Fold in the chocolate chips. Drop spoonfuls of cookie dough over the brownie batter and gently press or swirl with a spatula to marble the two together without fully mixing. Bake for 30–35 minutes or until the top is golden and the center is set with a slight jiggle. Let cool completely before slicing.

Pro Tips for Gooey Perfection

Don’t overbake—brookies should be set around the edges and slightly underbaked in the center for that perfect fudgy bite. Let them cool for at least 30 minutes before cutting to help them firm up. Use an offset spatula to evenly swirl the top for a pretty, marbled finish. For even more indulgence, sprinkle a few extra chocolate chips on top right before baking. Want a salted twist? Add a pinch of flaky sea salt on top after baking.

Serving Suggestions and Storage

Serve warm with a scoop of vanilla ice cream or chilled straight from the fridge. Brookies keep well in an airtight container at room temperature for up to 4 days or can be frozen for longer storage. For dessert platters or parties, cut into bite-sized squares and stack on a serving tray.

Final Thoughts

Fudgy butter brown brookies are your new dessert obsession. With a brownie base that melts in your mouth and a cookie top that’s golden, gooey, and irresistible, this treat gives you everything in one bite. It’s bold, buttery, and baked to perfection.