These fudgy chewy brookies bring together the best of brownies and cookies in one irresistible treat. With rich, melted chocolate and cocoa powder folded into a velvety batter and studded with chocolate chips, they bake up with crackly tops and gooey centers, perfect for anyone who can’t choose between a brownie and a cookie.
The slightly chewy texture comes from the combination of sugars and careful mixing, giving each bite a balance of deep chocolate flavor and soft cookie-style chew. Brookies are delightful served warm with ice cream or enjoyed on their own with a glass of milk — a cozy dessert for any day of the week.
Equipment
- Baking tray
- Parchment paper
- Heatproof bowl
- Saucepan or double boiler setup
- Electric mixer or whisk
- Mixing bowls
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- 95 g (¾ cup) plain all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 225 g (1¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter, salted or unsalted
- 2 large eggs, room temperature
- 100 g (¾ cup) caster or granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 teaspoon vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
- Optional: flaky sea salt for sprinkling
Instructions
- Preheat the oven to 160 °C (320 °F) with a fan (or 170 °C/338 °F conventional). Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place over a pan of simmering water (double boiler), ensuring the bowl doesn’t touch the water. Stir until melted and smooth. Remove from heat and stir in the vanilla.
- In a separate bowl, use an electric mixer or whisk on high to beat the eggs, caster sugar, and Demerara sugar until the mixture becomes very light, thick, and fluffy (about 5 minutes).
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
- Gently fold the melted chocolate and butter mixture into the whipped eggs and sugar, taking care to keep as much air in the batter as possible.
- Carefully fold the dry ingredients into the wet mixture with a spatula until just combined — do not overmix.
- Drop rounded tablespoons of batter onto the prepared tray, spacing them about 3–4 cm apart.
- Bake for 12–14 minutes until the tops are set and crackly but the centers remain soft.
- Remove from the oven and, if desired, sprinkle with a little flaky sea salt. Let cool on the tray for about 10 minutes, then transfer to a cooling rack to cool completely.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 12–14 minutes
- Total Time: ~30 minutes
- Servings: ~15 cookies
- Cuisine: American
- Course: Dessert
How to Store
- Store cooled brookies in an airtight container at room temperature for up to 3–4 days.
- For longer storage, freeze individually wrapped brookies for up to 2 months; thaw before serving.
- Keep away from moisture to preserve texture.
What Not to Do
- Do not overmix the batter — overmixing can make the texture dense instead of chewy.
- Do not overbake — the centers should remain soft for that fudgy quality.
- Do not use cold eggs — room temperature eggs whip more effectively.
- Do not line the tray with non-stick spray alone; parchment prevents sticking best.
Tips & Variations
- Sprinkle flaky sea salt on top after baking to enhance chocolate flavor.
- Swap some chocolate chips for white chocolate chunks for contrast.
- For even richer flavor, add ½ tsp espresso powder to the batter.
- Use a 1:1 gluten-free flour blend to make these brookies gluten-free.
- Serve warm with vanilla ice cream or a drizzle of caramel.
Approximate Nutrition (per brookie)
- Calories: ~210 kcal
- Protein: ~3 g
- Total Fat: ~10 g
- Saturated Fat: ~5 g
- Carbohydrates: ~28 g
- Fiber: ~2 g
- Sugar: ~18 g
- Sodium: ~85 mg
Ingredients
Method
- Preheat the oven to 160 °C (320 °F) with a fan (or 170 °C/338 °F conventional). Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place over a pan of simmering water (double boiler), ensuring the bowl doesn’t touch the water. Stir until melted and smooth. Remove from heat and stir in the vanilla.
- In a separate bowl, use an electric mixer or whisk on high to beat the eggs, caster sugar, and Demerara sugar until the mixture becomes very light, thick, and fluffy (about 5 minutes).
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
- Gently fold the melted chocolate and butter mixture into the whipped eggs and sugar, taking care to keep as much air in the batter as possible.
- Carefully fold the dry ingredients into the wet mixture with a spatula until just combined — do not overmix.
- Drop rounded tablespoons of batter onto the prepared tray, spacing them about 3–4 cm apart.
- Bake for 12–14 minutes until the tops are set and crackly but the centers remain soft.
- Remove from the oven and, if desired, sprinkle with a little flaky sea salt. Let cool on the tray for about 10 minutes, then transfer to a cooling rack to cool completely.
Notes
- Protein: ~3 g
- Total Fat: ~10 g
- Saturated Fat: ~5 g
- Carbohydrates: ~28 g
- Fiber: ~2 g
- Sugar: ~18 g
- Sodium: ~85 mg
Conclusion
These fudgy chewy brookies give you the best of both worlds — the rich, gooey depth of brownies and the satisfying chew of cookies. They’re simple to make with basic ingredients and perfect as a quick dessert or treat when chocolate cravings hit. Their crackly tops and soft centers make them an irresistible crowd-pleaser.
FAQs
Can I use milk chocolate instead of dark chocolate?
Yes — milk chocolate gives a sweeter, milder flavor.
Can I make these gluten-free?
Yes — use a 1:1 gluten-free flour blend with xanthan gum.
Should the centers be fully firm?
No — they should remain soft and fudgy.
Can these be frozen?
Yes — freeze wrapped for up to 2 months.
What’s the best way to bake them evenly?
Use a cookie scoop for even portions and space them apart.
Is it necessary to sift dry ingredients?
Sifting helps remove lumps and distributes cocoa evenly for consistent texture.
