These fudgy chewy brookies combine everything you love about brownies and cookies in one irresistible treat. They have crackly tops, soft centers, and just-set edges, making them perfect for serious chocolate lovers. Easy to prepare with simple pantry ingredients, these brookies come together quickly and deliver bakery-style results at home.
Why You’ll Love This Recipe
Perfect texture balance with fudgy centers and chewy edges
Deep, rich chocolate flavor without being overly sweet
Simple ingredients you likely already have
Quick preparation with no chilling required
Ideal for parties, lunchboxes, or a cozy dessert at home
Ingredients
(Tip: You’ll find 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
¼ teaspoon salt
225 g dark chocolate, chopped
56 g butter, salted or unsalted
2 large 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
Directions
Preheat the oven to 160°C fan (170°C conventional). Line a baking tray with parchment paper.
Place the chopped dark chocolate and butter in a heatproof bowl set over a pan of gently simmering water. Stir until fully melted and smooth. Remove from heat and stir in the vanilla extract.
In a separate bowl, whisk the eggs, caster sugar, and demerara sugar using an electric whisk for about 5 minutes until very pale, thick, and fluffy.
In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
Gradually fold the melted chocolate mixture into the whisked eggs, mixing gently to keep the mixture airy.
Carefully fold in the dry ingredients until just combined. The batter should be thick and slightly gooey.
Scoop tablespoon-sized portions of batter onto the prepared tray, leaving space between each for spreading.
Bake for 12–14 minutes, until the tops are crackly and the edges are just set.
Allow the brookies to cool on the tray for 10 minutes before transferring to a cooling rack.
Servings and timing
This recipe makes approximately 12 brookies.
Preparation time: 15 minutes
Baking time: 12–14 minutes
Total time: about 30 minutes
Variations
Add chopped walnuts or hazelnuts for extra texture
Use milk chocolate chips for a sweeter finish
Add a pinch of espresso powder to intensify the chocolate flavor
Swirl in a spoonful of chocolate spread for extra richness
Storage/Reheating
Store the brookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
To freeze, place in a sealed container for up to 3 months.
Reheat briefly in the microwave for a few seconds to restore softness.
FAQs
Can I make brookies without chocolate chips?
Yes, the brookies will still be rich and fudgy without them, though the chips add extra texture.
Why do my brookies spread too much?
Overmixing the batter or placing it on a hot tray can cause excess spreading.
Can I use only one type of sugar?
Yes, but using two sugars adds more depth of flavor and chewiness.
How do I know when brookies are done baking?
The tops should look crackly, and the edges should be set while the centers remain soft.
Can I make the batter ahead of time?
It’s best baked immediately, but you can rest the batter for up to 30 minutes at room temperature.
What cocoa powder works best?
Unsweetened cocoa powder gives the best deep chocolate flavor.
Can I make them larger?
Yes, just increase the baking time slightly and space them further apart.
Why are my brookies dry?
Overbaking is the most common cause. Remove them while the centers are still soft.
Can I make this recipe dairy-free?
You can use dairy-free butter and chocolate alternatives with similar results.
Should brookies cool before eating?
Letting them cool slightly helps them set, but they’re also delicious warm.
Conclusion
These fudgy chewy brookies are the ultimate chocolate treat, combining the richness of brownies with the ease of cookies. Simple, quick, and deeply satisfying, they’re perfect for any occasion when a chocolate craving strikes. Once you try them, they’re sure to become a regular favorite in your kitchen.
These fudgy chewy brookies combine the rich chocolate flavor of brownies with the soft, chewy texture of cookies. Crackly tops, gooey centers, and just-set edges make them a chocolate lover’s dream—all with easy pantry ingredients and no chilling required.
Author:Sophia
Prep Time:15 minutes
Cook Time:12–14 minutes
Total Time:30 minutes
Yield:12 brookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
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 large 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 160°C fan (170°C conventional). Line a baking tray with parchment paper.
Melt chopped dark chocolate and butter in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and stir in vanilla extract.
In another bowl, whisk the eggs, caster sugar, and demerara sugar with an electric whisk for about 5 minutes until pale and fluffy.
Sift together the flour, cocoa powder, baking powder, and salt in a separate bowl. Stir in the chocolate chips.
Gently fold the melted chocolate mixture into the whipped eggs to maintain the airy texture.
Fold in the dry ingredients until just combined. The batter will be thick and gooey.
Scoop tablespoon-sized portions onto the prepared tray, spacing them apart.
Bake for 12–14 minutes until crackly on top and just set at the edges.
Let cool on the tray for 10 minutes before transferring to a wire rack.
Notes
Do not overmix the batter to maintain the soft texture.
For extra richness, swirl in chocolate spread before baking.
Add chopped nuts or espresso powder for variations.
Store in an airtight container to keep them soft and chewy.
