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I like my desserts like I like my steaks: medium rare. Seriously—the underbaked, the better. But when it comes to brownies, molten goo is a little hard to eat (and, admittedly, a potential food safety issue). So I set out to create not just fudgy brookies, but the absolute fudgiest, gooiest cookie-brownie combo I could craft. It took a few tries, but a riff on Alice Medrich’s cocoa brownies and Pinch of Yum chocolate chip cookies yielded one seriously decadent treat.

So fudgin’ good they deserved their own photo shoot. (Photos: Candace Braun Davison)
fudgy brookies on a platter

Absurdly Fudgy Brookies

This cookie-brownie hybrid is gooey, decadent and guaranteed to be devoured within minutes.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Course Dessert
Cuisine American
Servings 16 brownies

Equipment

  • measuring cups/spoons
  • 2 large mixing bowls
  • 2 silicone spatulas
  • 1 8"x8" baking dish
  • 1 electric mixer (stand mixer or handheld)
  • oven mitts

Ingredients
  

For the Brownie Layer

  • 1 1/4 sticks salted butter
  • 1 1/4 cups sugar
  • 3/4 cup cocoa powder (I use Hershey's Special Dark)
  • 1/4 tsp salt
  • 3/4 tsp vanilla extract
  • 2 cold eggs
  • 1/2 cup flour (all-purpose or bread)
  • 1/2 cup semisweet chocolate chips

For the Cookie Topping

  • 1 stick salted butter
  • 1/2 cup granulated sugar
  • 1/4 tbsp brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup semisweet chocolate chips
  • 1 tbsp sprinkles (optional)

Instructions
 

  • Make the brownie layer: Melt the butter in 20-second intervals in the microwave. Stir in sugar, cocoa powder, salt and vanilla extract. (It'll look gritty, but that's okay.) Let cool for a few minutes, so it's almost room temperature.
  • Stir in the cold eggs until the batter is thick and glossy. Add the flour, stirring just until combined and there are no big lumps. Fold in chocolate chips. Pour the mixture into a greased 8"x8" baking pan.
  • Preheat oven to 325 degrees F.
  • Make the cookie topping: Using an electric mixer, cream butter and sugars until light and fluffy, about 1 to 2 minutes. Add vanilla and egg, beating until combined. Stir in the flour, baking soda and salt. Fold in chocolate chips.
  • Crumble the cookie dough atop the brownie batter. (You may have a bit extra; save it for individual cookies, or just go extra thick with this layer. You may need a couple extra minutes of cooking time if so.) Add sprinkles.
  • Bake for 22 to 25 minutes. Remove from oven and let cool for at least 30 minutes before digging in.
Keyword brookies, brownies, cookies, dessert

Author: candacebd

Candace Braun Davison is a writer, editor and recipe developer who divides her time between New York and Florida. She's written articles that have appeared in PureWow, Delish, House Beautiful, Cosmo, Elle, Esquire, Elle Decor, Veranda, Good Housekeeping and more. She's also published and contributed to multiple cookbooks, including a tailgate cookbook specifically designed for USF students. A portion of the proceeds benefitted student scholarships at the university.