Cloudy Kitchen Chocolate Fudge Brookies Recipe

Half fudge brownie and half chocolate chip cookie = heaven.

Erin Clarkson

Half fudge brownie and half chocolate chip cookie = heaven.

These “brookies”, aka brownies and cookies, are the combination of two of my favorite things – brown butter chocolate chip cookies and super fudgy brownies. And I promise you it’s worth it.


Preparation time: 25 minutes

Cooking time : 25 minutes

Makes: 20 streams

* Recipe: Rhubarb Muffins from Cloudy Kitchen
* Recipe: Cloudy Kitchen Scribble Slice
* Recipe: Mini Egg Chocolate Chip Cookies



135g dark chocolate (I used 72%), coarsely chopped

120g of butter, cold from the fridge is fine

10g Dutch or regular unsweetened cocoa, sifted

2 large eggs (about 100g without the shells)

135g caster sugar (granulated sugar works well but won’t top the super shiny brownie)

65g brown sugar

¼ tsp salt

¼ teaspoon vanilla extract or vanilla bean paste

65 g plain flour, sifted


125g of butter, cold from the fridge is fine

120g brown sugar

45g of sugar

1 large egg (50g) at room temperature

1 teaspoon vanilla bean paste or extract

160g plain flour

½ teaspoon fine instant coffee (optional)

2g (½ tsp) salt

¼ teaspoon baking powder

¼ teaspoon baking soda

200 g dark chocolate, coarsely chopped, plus extra for tops if desired

The appetizing result is worth the effort of making two different doughs, trust us!

Erin Clarkson

The appetizing result is worth the effort of making two different doughs, trust us!


Remarks: I like to brown the butter for the cookies before I start the brownie layer so it cools while I make the brownie layer and it’s ready to go.

Preheat the oven to 180C baking. Grease and line a 20cm x 30cm baking tin with parchment paper working up the sides so you can use it to remove the brookies when cooled.


  1. In a heatproof bowl over a saucepan of simmering water (make sure the bowl does not touch the water), combine the dark chocolate and butter. Heat, stirring frequently, until chocolate and butter are melted and mixture is smooth. Alternatively, you can do this step in the microwave – microwave for 30 seconds, stirring well after each until the mixture is smooth and combined.

  2. Sift the cocoa powder over the top of the chocolate and butter mixture and stir until well blended.

  3. In a large bowl, combine the eggs, sugar and brown sugar. Mix on medium-high speed with an electric hand mixer for 2-3 minutes until the mixture is lightened and has increased in volume. This step can also be done in a stand mixer using the whisk attachment.

  4. Add chocolate mixture and stir to combine. Add salt and vanilla and mix until incorporated.

  5. Add the flour and stir in by hand until the mixture is smooth and lump-free.

  6. Set aside while you prepare the cookie layer.


  1. Place the butter in a medium saucepan and heat over medium heat. Cook until the butter has melted, then continue to cook, swirling the pan often, until the butter is foamy and golden brown and nutty – this should take 3-4 minutes.

  2. Measure 95g browned butter into a medium or large mixing bowl and let cool for 15-20 minutes so it doesn’t scramble your eggs.

  3. When the butter is cold, add the brown sugar and white sugar, and whisk briefly to incorporate.

  4. Add the egg and whisk well for 1 to 2 minutes, or mix with an electric mixer, until the mixture has whitened and thickened.

  5. Add the vanilla and mix well.

  6. Add flour, coffee if using, salt, baking powder and baking soda. Mix to combine with a rubber spatula until streaks of flour remain – this is to make sure you don’t overwork the dough.

  7. Add the chopped chocolate and stir with a spatula to incorporate and finish incorporating the flour.


  1. Using a 2-tbsp cookie scoop or just looking at it, drop a dollop of cookie dough and brownie mixture into the prepared pan. I like to do 5-6 drops of each mixture at a time to ensure even distribution of the cookie and brownie mixture.

  2. Flatten the cookie mixture slightly with a spatula or the back of a spoon once it’s in the pan, or swirl gently to incorporate it into the brownie mixture.

  3. Continue adding the brownie and cookie batters alternately, banging the pan on the counter several times during the process to help the batters flatten.

  4. Once all the batter has been added, give the pan a final knock on the counter to make sure the mixture is flat. The cookie dough will look thicker than the brownie mix, but it will melt in the oven.

  5. Bake the brookies for 20 to 22 minutes, until the tops are shiny and set, the edges of the brookies are set, and a skewer inserted into the brownie section comes out with gooey crumbs attached.

  6. Remove from oven and let cool completely in pan before unmolding with parchment paper and cutting into bars.

  7. Store brookies in an airtight container at room temperature.

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