Fudgy chewy brookies, also known as brownie cookies, are the perfect fusion of two beloved desserts—brownies and cookies. With a crackly top, rich chocolate flavor, and irresistibly soft and chewy center, these treats strike a delicious balance between gooey brownies and classic cookies. I love how they give me the best of both worlds in one bite.
Why You’ll Love This Recipe
I can never get enough of these brookies because they deliver the deep, fudgy richness of brownies along with the crisp edges and chewy centers of cookies. The combination of two sugars creates a caramel-like depth, while the melted dark chocolate adds an indulgent intensity. Plus, they’re easy to make and come together in under 30 minutes—perfect for spontaneous chocolate cravings or impressing guests without a fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
95 g plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
225 g dark chocolate (chopped)
56 g butter (salted or unsalted)
2 eggs, room temperature
100 g caster or granulated sugar
90 g Demerara or raw sugar
1 teaspoon vanilla
85 g dark or milk chocolate chips
Directions
Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. I line a baking tray with parchment paper so nothing sticks.
Melt the chocolate and butter together in a heatproof bowl over simmering water, stirring occasionally until smooth. I stir in the vanilla extract once melted.
Whip the eggs and sugars in a separate bowl using an electric hand whisk on high for about 5 minutes, until the mixture is light and fluffy.
Combine the dry ingredients by sifting the flour, cocoa powder, baking powder, and salt into a bowl. I then mix in the chocolate chips to coat them evenly.
Fold in the chocolate mixture to the whipped eggs and sugar, stirring gently so I keep the mixture airy.
Add the dry ingredients and fold gently until just combined. I avoid overmixing to maintain a light texture.
Scoop the batter onto the prepared tray using tablespoons, leaving space between each. I bake them for 12–14 minutes until the tops are crackly and set.
Cool and finish by removing them from the oven and optionally sprinkling with sea salt. I let them rest for 10 minutes before transferring them to a wire rack.
Servings and timing
This recipe makes about 15 brookies and takes roughly 30 minutes from start to finish. Baking time is only 12–14 minutes, which means I can enjoy warm brookies in no time.
Variations
Add nuts: I sometimes fold in chopped walnuts or pecans for extra crunch.
Use white chocolate chips: These make a fun visual contrast and a creamier taste.
Espresso twist: I add 1/2 teaspoon of instant espresso powder to enhance the chocolate flavor.
Peanut butter swirl: A drizzle of peanut butter swirled into the batter before baking adds a salty-sweet edge.
Gluten-free version: I’ve tried using a 1:1 gluten-free flour blend, and the results were just as delicious.
Storage/Reheating
I keep brookies in an airtight container at room temperature for up to 4 days. To maintain their soft center, I microwave them for 10–15 seconds before eating. If I want to keep them longer, I freeze them in a single layer and store in a zip-top bag for up to 2 months. Reheating straight from the freezer takes just 20 seconds in the microwave.
FAQs
What’s the difference between brookies and regular cookies?
Brookies combine the fudgy texture of brownies with the shape and bite of a cookie. They’re richer, softer, and have that crackly brownie top I love.
Can I make brookies without a mixer?
Yes, I can whisk by hand, but I need to beat the eggs and sugars vigorously to get the fluffy texture. A hand or stand mixer just makes it easier.
Why did my brookies turn out flat?
If I overmix the batter or don’t whip the eggs and sugars long enough, the brookies can spread too much. Also, I make sure my oven is fully preheated before baking.
Can I use milk chocolate instead of dark chocolate?
Absolutely. I’ve used milk chocolate for a sweeter brookie, but I prefer dark chocolate for a richer, deeper flavor.
How do I know when brookies are done baking?
I look for a crackly top and set edges. They should still be soft in the center when I remove them from the oven—they’ll firm up as they cool.
Conclusion
These fudgy chewy brookies are a chocolate lover’s dream—crackly, rich, soft, and indulgent. Whether I need a quick dessert fix or want to wow friends at a gathering, this recipe always delivers. I can mix them up with different add-ins or enjoy them just as they are. Either way, they never last long in my kitchen.
Fudgy chewy brookies are the perfect hybrid of brownies and cookies, featuring a crackly top, rich chocolate flavor, and irresistibly soft and chewy center. They’re quick to make and satisfy both brownie and cookie cravings in one bite.
Ingredients
95 g plain (all-purpose) flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
225 g dark chocolate, chopped
56 g butter (salted or unsalted)
2 eggs, room temperature
100 g caster or granulated sugar
90 g Demerara or raw sugar
1 teaspoon vanilla extract
85 g dark or milk chocolate chips
Instructions
Preheat the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional and line a baking tray with parchment paper.
Melt the chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Stir in vanilla extract.
In a separate bowl, whip the eggs and both sugars using an electric hand whisk for about 5 minutes until light and fluffy.
Sift the flour, cocoa powder, baking powder, and salt into a bowl, then mix in the chocolate chips.
Gently fold the melted chocolate mixture into the whipped eggs and sugar.
Fold in the dry ingredients just until combined, being careful not to overmix.
Scoop tablespoons of batter onto the prepared tray, leaving space between each.
Bake for 12–14 minutes, until tops are crackly and set.
Remove from oven, optionally sprinkle with sea salt, let rest for 10 minutes, then transfer to a wire rack to cool.
Notes
Do not overmix to keep the brookies light and chewy.
Use room temperature eggs for better volume when whipping.
Add nuts, espresso powder, or peanut butter for variations.
Microwave for 10–15 seconds to enjoy warm after storing.
