Fudgy Chewy Browkies (Printable)
Decadent chocolate brownie meets chewy cookie dough in these irresistible marbled bars. Rich, fudgy, and perfectly sweet.
# What You'll Need:
→ Brownie Layer
01 - 1/2 cup unsalted butter
02 - 1 cup dark chocolate, chopped
03 - 3/4 cup granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 1/2 cup all-purpose flour
07 - 1/4 tsp salt
→ Cookie Layer
08 - 6 tbsp unsalted butter, softened
09 - 1/3 cup brown sugar
10 - 1/4 cup granulated sugar
11 - 1 large egg yolk
12 - 1 tsp vanilla extract
13 - 3/4 cup + 1 tbsp all-purpose flour
14 - 1/2 tsp baking soda
15 - 1/4 tsp salt
16 - 1/2 cup semi-sweet chocolate chips
# How To Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a heatproof bowl, melt butter and dark chocolate together over a pan of simmering water or in the microwave. Stir until smooth. Cool slightly.
03 - Whisk in sugar, then eggs one at a time, and vanilla. Fold in flour and salt until just combined.
04 - Spread the brownie batter evenly into the prepared pan.
05 - In a medium bowl, cream softened butter with brown sugar and granulated sugar until light and fluffy.
06 - Beat in egg yolk and vanilla extract.
07 - Add flour, baking soda, and salt; mix until just combined. Fold in chocolate chips.
08 - Drop spoonfuls of cookie dough evenly over the brownie batter. Gently spread or swirl with a spatula for a marbled effect, if desired.
09 - Bake for 32-36 minutes, or until the top is golden and a toothpick inserted in the center comes out with moist crumbs.
10 - Cool completely in the pan on a wire rack before slicing into squares.
# Expert Tips:
01 -
- You get the fudgy intensity of brownies with the chewy buttery edges of chocolate chip cookies in every single bite
- The marbled swirl pattern makes these look like you spent hours on a fancy bakery dessert
02 -
- Slightly underbaking these makes them exponentially fudgier after they cool
- Room temperature ingredients are not just a suggestion, they prevent the layers from separating during baking
03 -
- Use a kitchen scale to measure your flour because too much flour makes the brownie layer cakey instead of fudgy
- Let your brownie batter cool for about ten minutes before spreading so it is easier to work with