Fudgy Chewy Brookies

There’s something magical about merging two beloved treats into one perfect bite, and that’s exactly what I’ve achieved with these fudgy chewy brookies. After countless experiments in my kitchen, I’ve finally perfected the brownie-cookie hybrid that delivers the best of both worlds – the intense chocolate richness of brownies with the delightful chewiness of cookies.

These brookies have become my go-to dessert for everything from casual weeknight treats to impressive dinner party finales. What makes them special is the carefully balanced texture – crispy edges that give way to an impossibly fudgy center that melts in your mouth.

Prep Time: 15 minutes | Cook Time: 14 minutes | Total Time: 29 minutes
Servings: 12 brookies | Difficulty: Easy

Step-by-Step Cooking Instructions

The beauty of this brookie recipe lies in its simplicity. I’ve streamlined the process so you can have these decadent treats ready in under an hour, start to finish.

First, I melt the butter and chopped dark chocolate together – I prefer using a double boiler for control, but the microwave works too. Just heat in 30-second intervals, stirring between each, until you have a silky, glossy mixture. The key is patience; rushing this step can lead to seized chocolate.

Next comes the crucial step: whisking eggs and both sugars until the mixture becomes pale and fluffy. I use my electric mixer for about 3-4 minutes – the mixture should ribbon when you lift the beaters. This incorporation of air is what gives brookies their signature texture.

In a separate bowl, I whisk together the flour, cocoa powder, baking powder, and salt. Pro tip: if your cocoa powder has lumps, definitely sift it. Nothing ruins the smooth texture like pockets of dry cocoa.

Now for the magic moment – slowly stream the melted chocolate into the egg mixture while whisking gently. Temperature is crucial here; if the chocolate is too hot, you’ll scramble the eggs. I always let it cool for a minute or two first.

Fold in the dry ingredients until just combined, then add those chocolate chips. The batter should be thick and glossy – almost like brownie batter but slightly stiffer.

Using a cookie scoop or tablespoon, drop generous portions onto a parchment-lined baking sheet, spacing them about 2 inches apart. These spread more than regular cookies, so don’t crowd them.

Bake at 180°C (350°F) for 12-14 minutes. They’ll look slightly underbaked when done – that’s perfect! The centers will continue cooking as they cool, resulting in that coveted fudgy texture.

Serving Suggestions, Variations, and FAQs

The moment these brookies emerge from the oven is pure magic. They’ll look slightly puffed with those coveted crackly tops – a hallmark of perfect brookies. I always let them cool on the baking sheet for 5 minutes before transferring to a wire rack. This crucial cooling period allows them to set properly while maintaining that gooey center.

For serving, these brookies shine on their own, but I love getting creative. Try them warm with a scoop of vanilla ice cream for the ultimate indulgence. A sprinkle of flaky sea salt right after baking elevates the chocolate flavor beautifully. For special occasions, I dust them with powdered sugar or drizzle with melted white chocolate.

Delicious Variations:

• Nutty Brookies: Fold in ½ cup chopped walnuts or pecans with the chocolate chips
• Espresso Kick: Add 1 teaspoon instant espresso powder to the dry ingredients
• Mint Chocolate: Use mint chocolate chips instead of regular ones
• Double Chocolate: Replace half the plain flour with additional cocoa powder for ultra-rich brookies

Storage is simple – keep them in an airtight container at room temperature for up to 5 days, though they rarely last that long in my house! For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.

Frequently Asked Questions:

Can I use milk chocolate instead of dark?
Absolutely! Milk chocolate creates sweeter, less intense brookies. Adjust the sugar slightly if needed.

Why are my brookies spreading too much?
Your butter might be too warm. Ensure all ingredients are at room temperature, not warmer.

Can I make these gluten-free?
Yes! Substitute the plain flour with your favorite gluten-free flour blend in equal amounts.

Why do my brookies turn out cakey instead of fudgy?
Overmixing or overbaking are the usual culprits. Mix just until combined and remove from oven when centers still look slightly underdone.

Can I double this recipe?
Certainly! Just ensure you have enough baking sheets and oven space.

Fudgy Chewy Brookies

These fudgy chewy brookies combine the best parts of brownies and cookies into one decadent dessert – crisp edges, gooey centers, and deep chocolate flavor in every bite.

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Prep Time 15 minutes mins

Cook Time 14 minutes mins

Total Time 29 minutes mins

Course Dessert

Cuisine American

Servings 12 brookies

Calories 180 kcal

Ingredients

  

• 95 g ¾ cups plain flour – all-purpose flour works perfectly
• 2 tablespoons cocoa powder – use unsweetened for best results
• 225 g 1¼ cups dark chocolate – chopped
• 85 g dark chocolate chips
• 56 g ¼ cup butter – salted or unsalted
• 2 eggs – room temperature
• 100 g ¾ cup caster sugar – granulated works too
• 90 g ½ cup demerara sugar – raw sugar can substitute
• 1 teaspoon baking powder
• ¼ teaspoon salt

Instructions

 

• Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.
• Melt butter and chopped dark chocolate using a double boiler or microwave in short intervals, stirring until smooth. Let cool slightly.
• In a mixing bowl, whisk eggs, caster sugar, and demerara sugar until pale and fluffy (3–4 minutes using an electric mixer).
• In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Sift if needed.
• Slowly pour the melted chocolate mixture into the egg mixture while whisking gently.
• Fold in the dry ingredients until just combined. Add chocolate chips and fold in.
• Drop batter by tablespoon or cookie scoop onto prepared baking sheet, spacing 2 inches apart.
• Bake for 12–14 minutes, until the edges are set but centers appear slightly underbaked.
• Cool on the tray for 5 minutes before transferring to a wire rack.

Notes

For nutty variation, add ½ cup chopped walnuts or pecans.

Add 1 tsp instant espresso powder for a mocha twist.

For a minty version, use mint chocolate chips.

Store in an airtight container for up to 5 days, or freeze for up to 3 months.

Don’t overbake – they should look slightly underdone in the center when you remove them from the oven.

Keyword brookies, brownie cookies