Fudgy, chewy brookies—an irresistible hybrid of rich brownies and chocolate chip cookies—bring the best of both worlds into one decadent dessert bar. These treats are deeply chocolaty, with a crackly top and a soft, gooey center, packed with melty chocolate chips and chewy goodness.
Why You’ll Love This Recipe
I love this recipe because it combines the deep, rich flavor of brownies with the chewy, comforting bite of chocolate chip cookies. The texture is out of this world—crispy on top, fudgy in the middle, with chocolate chips adding pockets of melty sweetness throughout. I find it perfect for when I can’t decide between cookies or brownies. Plus, it’s all made in one pan, so it’s a no-fuss, crowd-pleasing dessert every time.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
95 g (¾ cup) plain (all-purpose) flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g (1¼ cups) dark chocolate, chopped
56 g (¼ cup) butter
2 eggs, room temperature
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) Demerara or raw sugar
1 tsp vanilla extract
85 g (½ cup) dark or milk chocolate chips
directions
I start by preheating the oven to 160 °C (320 °F) fan or 170 °C (338 °F) conventional, and lining a baking pan with parchment paper.
In a heatproof bowl set over simmering water, I melt the chopped dark chocolate and butter, stirring until smooth. Then I stir in the vanilla extract and set the mixture aside.
In another bowl, I whisk the eggs with both sugars on high speed until the mixture is very light, thick, and fluffy—this usually takes about 5 minutes.
Next, I sift together the flour, cocoa powder, baking powder, and salt, and gently fold it into the egg-sugar mixture.
I add the melted chocolate mixture to the batter and fold gently until everything is combined—being careful not to overmix.
I fold in the chocolate chips last.
Then, I pour the batter into the prepared pan, smooth the top, and bake until it’s set, with a crackly top and a slightly soft center.
Once out of the oven, I let the brookies cool in the pan for about 10 minutes before transferring them to a rack to cool completely. I always wait before slicing—it makes cleaner cuts and improves the texture.
Servings and timing
This recipe makes about 12 to 16 bars, depending on how big I cut them. Prep time is around 15 minutes, and baking time is 25 to 30 minutes. So in total, I can have these ready in 40 to 45 minutes.
Variations
When I want to mix things up, I sometimes swap the dark chocolate chips for white or peanut butter chips. Adding chopped nuts like pecans or walnuts also gives a nice crunch and balances the sweetness. For a twist, I occasionally swirl a bit of peanut butter or caramel into the batter before baking.
storage/reheating
I usually store brookies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them for up to 3 months—just make sure they’re well-wrapped. To reheat, I pop one in the microwave for 10–15 seconds, and it tastes like it just came out of the oven.
FAQs
How do I know when brookies are done baking?
I look for a crackly top and slightly set edges with a soft center. A toothpick should come out with a few moist crumbs—not wet batter.
Can I make brookies without Demerara sugar?
Yes, but the texture might change. Demerara helps give that chewy bite. If I only have granulated sugar, I still go ahead, but the brookies may be a bit less chewy.
Do I have to melt the chocolate over simmering water?
It helps prevent burning, but I’ve also melted chocolate and butter together in the microwave using 20-second bursts and stirring in between.
Can I double this recipe?
Absolutely. I just use a larger baking pan and add a few extra minutes to the baking time while keeping an eye on doneness.
Why are my brookies dry?
That usually happens if I overbake them or mix the batter too much after adding flour. I always stop mixing once everything is just combined.
Conclusion
These fudgy chewy brookies are everything I crave in one bite—rich, chocolatey, and perfectly soft with a slight crisp on the edges. Whether I’m baking for a party or just treating myself, this recipe always hits the spot. It’s simple to make, easy to customize, and totally satisfying every single time.
Fudgy, chewy brookies—an irresistible hybrid of rich brownies and chocolate chip cookies baked together into decadent bars.
Ingredients
95 g (¾ cup) plain (all‑purpose) flour
2 tbsp cocoa powder
1 tsp baking powder
¼ tsp salt
225 g (1¼ cups) dark chocolate, chopped
56 g (¼ cup) butter
2 eggs, room temperature
100 g (¾ cup) caster or granulated sugar
90 g (½ cup) Demerara or raw sugar
1 tsp vanilla extract
85 g (½ cup) dark or milk chocolate chips
Instructions
Preheat oven to 160 °C (320 °F) fan / 170 °C (338 °F) conventional and line a baking pan with parchment paper.
In a heatproof bowl over simmering water, melt the chopped dark chocolate and butter, stirring until smooth; then stir in vanilla extract. Set aside.
In a separate bowl, whisk eggs with caster and Demerara sugars on high speed until very light, thick and fluffy (~5 min).
Sift together the flour, cocoa powder, baking powder and salt; fold into the egg‑sugar mixture gently.
Add the melted chocolate mixture to the batter and fold until combined but not overmixed.
Fold in the chocolate chips into the batter.
Pour the batter into the prepared pan, smooth the top, and bake until set with a crackly top and a slightly soft center.
Remove from oven, let cool in the pan ~10 min, then transfer to a rack to cool completely before cutting into bars.
Notes
Using Demerara sugar helps the batter hold structure and contributes to the chewy texture; substituting all granulated sugar may affect texture.:contentReference[oaicite:0]{index=0}
Don’t overmix once the flour is added to keep the brookies fudgy rather than tough.:contentReference[oaicite:1]{index=1}
Letting brookies cool before slicing ensures cleaner cuts and better texture.:contentReference[oaicite:2]{index=2}
