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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, melted - 1 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 1 large egg - 1/2 cup chocolate chips (semi-sweet or dark) - 1 cup brownie mix (store-bought or homemade) - 1/4 cup water (for the brownie mix) - 1/2 cup chopped nuts (optional) To make fudgy chewy brookies, gather these ingredients. The perfect blend of dry and wet ingredients helps create the right texture. The brownie mix adds richness and depth. You can use any chocolate chips you like. I often choose semi-sweet for balance. If you enjoy nuts, feel free to add them for extra crunch. This recipe is simple, yet the flavors are bold. For the full process, see the Full Recipe. - Preheat the oven and prepare the baking pan: Start by preheating your oven to 350°F (175°C). Grease a 9x9-inch baking pan or line it with parchment paper for easy removal later. This step helps ensure the brookies bake evenly. - Make the cookie dough: In a large bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. In another bowl, mix melted butter, brown sugar, and granulated sugar until they look smooth. Add the vanilla extract and large egg to this mix, stirring until it's fully combined. Gradually add your dry mix to the wet mix, folding until just combined. Finally, stir in chocolate chips and optional chopped nuts. Set this mixture aside for later. - Combine brownie mix and water: In a new bowl, take the brownie mix and add 1/4 cup of water. Stir this mixture until it's nice and smooth. - Follow additional instructions if necessary: If your brownie mix needs more ingredients, like eggs or oil, follow the package instructions to make it right. - Layering the cookie and brownie mixtures: Pour half of your cookie dough into the prepared pan and spread it evenly. Next, pour the brownie batter over the cookie dough layer. Finally, dollop the remaining cookie dough on top of the brownie batter. It doesn’t need to cover completely; a rustic look works well! - Optional swirling technique: If you want a marbled effect, take a knife or skewer and gently swirl the brownie and cookie layers together. This adds a fun look and mixes the flavors nicely. - Baking time and checking doneness: Bake your brookies in the preheated oven for about 25-30 minutes. To check if they’re done, insert a toothpick. It should come out with just a few moist crumbs. Remember, do not overbake; you want that fudgy texture! To make the best fudgy chewy brookies, avoid overbaking. If you bake them too long, they dry out. Keep an eye on the time. A toothpick should come out with a few moist crumbs. This tells you they are done. Using the right chocolate mix is key. I love semi-sweet or dark chocolate chips. They melt well and give a rich taste. You can also use milk chocolate if you prefer something sweeter. Serve brookies warm for the best taste. A scoop of vanilla ice cream on the side makes your dessert extra special. The ice cream melts slightly on the warm brookies, creating a dreamy treat. Drizzling chocolate or caramel sauce on top adds flair. You can use a squeeze bottle or a spoon for this. It not only looks nice but also enhances the flavors. If your brookies turn out dry or crumbly, don’t worry! You might have overbaked them or added too much flour. Next time, check the oven earlier. If you want a softer texture, try adding an extra egg or a tablespoon of milk. Adjusting sweetness is easy. If you find them too sweet, cut back on the brown sugar. You can also balance the sweetness by adding a pinch of salt. This enhances the flavors and makes them taste better. For the full recipe, check the earlier section. Enjoy your baking! {{image_2}} You can add some fun flavors to your brookies. Try adding a pinch of cinnamon for warmth. Espresso powder can give a nice coffee kick. You can also swap out the chocolate. Use white chocolate for a sweet twist, or go dark for a bold taste. Each change brings a new treat. If you need gluten-free brookies, use a gluten-free flour mix. Many brands make good options that work well. For a vegan version, swap the egg for a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Also, choose vegan butter and chocolate chips. This way, everyone can enjoy them. If you’re making brookies for someone with a nut allergy, leave out the nuts. They will still taste great without them. You can add seeds like sunflower or pumpkin seeds as a crunchy alternative. This helps keep the texture while making it safe for all. To keep your brookies fresh, store them in an airtight container. This helps keep moisture in and prevents them from drying out. You can keep them at room temperature for a few days. If you want them to last longer, place them in the fridge. Avoid stacking them too tightly to prevent squishing. Use a plastic or glass container with a tight lid. If you have a cookie tin, that works too! Just make sure it seals well to keep the air out. You can also line the container with parchment paper for extra protection. To freeze brookies, first, let them cool completely. Once cooled, wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. This keeps them fresh and prevents freezer burn. When you're ready to enjoy them, take out the brookies and leave them at room temperature for about an hour. If you want them warm, pop them in the microwave for 10-15 seconds. This gives you that fresh-baked feel again. Brookies stay fresh for about 3-4 days at room temperature. In the fridge, they can last a week. When frozen, they can be good for up to three months. Look for changes in texture or smell. If they feel hard or taste stale, it’s time to let them go. Always trust your senses! To make fudgy chewy brookies, start by preheating your oven to 350°F (175°C). Prepare a 9x9-inch baking pan by greasing it or lining it with parchment paper. Then, make the cookie dough. In a bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, mix melted butter, brown sugar, and granulated sugar until smooth. Add vanilla and egg, mixing well. Gradually combine the dry mix with the wet mix. Stir in chocolate chips and optional nuts. Next, prepare the brownie batter. Combine brownie mix and water in a separate bowl, stirring until smooth. Pour half of the cookie dough into the pan, spreading evenly. Then, pour the brownie batter on top. Finally, dollop the rest of the cookie dough over the brownie layer. You can swirl them a bit for a fun effect. Bake for 25-30 minutes, checking for moist crumbs on a toothpick. Let them cool, then cut into squares. For the full recipe, check the beginning of the article. Yes, you can use many types of chocolate chips in your brookies. Semi-sweet, dark, or milk chocolate all work well. You can even mix them for a fun twist! Try adding white chocolate chips for a sweeter taste. Each type gives a unique flavor and texture. Feel free to play around with different combinations. This way, each batch of brookies can be special and tailored to your taste. If your brookies turn out too dry, check a few things. First, you might have overbaked them. Always test with a toothpick. A few moist crumbs mean they are perfect. If they are still too dry, try adding more melted butter next time. You can also use a bit less flour. This helps keep them moist. Lastly, consider adding an extra egg for more richness. These tips will help you achieve that fudgy texture you want! These brookies combine cookies and brownies for a tasty treat. We covered the ingredients, from dry to wet, and how to mix them. I shared step-by-step instructions for easy baking, along with tips for perfect texture and presentation. Remember, variations can make your brookies special. Store them properly to keep them fresh. With these insights, you'll enjoy making delicious brookies at home. Embrace your creativity and happy baking!

Fudgy Chewy Brookies

Indulge in the ultimate dessert with these fudgy chewy brookies that combine cookies and brownies in one delicious treat! With simple ingredients and easy steps, you can whip up a batch in just 45 minutes. Discover how to create soft, rich layers of chocolate goodness that will satisfy your sweet tooth. Don’t wait! Click through to explore this mouthwatering recipe and impress your family and friends with your baking skills!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, melted

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup chocolate chips (semi-sweet or dark)

1 cup brownie mix (store-bought or homemade)

1/4 cup water (for the brownie mix)

1/2 cup chopped nuts (optional, for added texture)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9x9-inch baking pan or line it with parchment paper.

    Make the Cookie Dough: In a large bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the vanilla extract and egg, mixing well until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips and nuts (if using). Set aside.

      Prepare the Brownie Batter: In another bowl, combine the brownie mix and water, stirring until smooth. Follow the instructions on the brownie mix package if it requires additional ingredients (like eggs or oil).

        Layering: Pour half of the cookie dough into the prepared baking pan, spreading it out evenly. Pour the brownie batter on top of the cookie base, then dollop the remaining cookie dough over the brownie batter to cover it partially (it doesn’t have to be perfect; a rustic look is great!).

          Swirl (Optional): Using a knife or a skewer, gently swirl the brownie and cookie layers together for a marbled effect.

            Bake: Bake in the preheated oven for 25-30 minutes or until a toothpick comes out with a few moist crumbs (do not overbake for that fudgy texture).

              Cool and Cut: Allow the brookies to cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely. Once cooled, cut into squares.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 squares

                  - Presentation Tips: Serve brookies warm with a scoop of vanilla ice cream on the side, drizzled with chocolate or caramel sauce for an indulgent treat!