If you’ve ever been torn between baking rich, fudgy brownies or soft, chewy cookies — this recipe ends your dilemma once and for all. These Fudgy Chewy Brookies combine the dense, chocolatey goodness of brownies with the crisp, chewy bite of cookies. It’s the ultimate dessert mashup for anyone who loves chocolate in all its forms.
The aroma of melted dark chocolate, the crackly tops, and the soft centers make these brookies irresistible from the very first bite. They’re the perfect treat for parties, holiday baking, or an indulgent weeknight dessert. Plus, they come together surprisingly fast, making them one of the best easy dessert recipes for chocolate lovers.
Whether you’re looking for affordable baking ideas, family-friendly desserts, or easy recipes for beginners, these brookies hit every mark. Let’s dive into this simple yet luxurious bake that tastes straight out of a gourmet bakery.
Why You’ll Love This Brookies Recipe
- Fudgy and Chewy Texture: Perfectly balanced — crisp edges with a gooey, brownie-like middle.
- Quick and Easy: Ready in under 30 minutes from start to finish.
- No Mixer Needed: A whisk and a few bowls are all you need for bakery-quality results.
- Budget-Friendly Dessert: Uses basic pantry ingredients — no fancy tools or expensive chocolates required.
- Make-Ahead Friendly: The dough can be chilled or frozen for later.
- Crowd-Pleasing Treat: Perfect for parties, bake sales, or gifting.
These easy homemade cookies are not just delicious — they’re also a highly shareable dessert idea that everyone will rave about.
Ingredient Breakdown
Here’s what you’ll need to make your batch of gooey, fudgy brookies — and why each ingredient matters.
Dry Ingredients
- All-Purpose Flour (95 g / ¾ cup)
The backbone of the brookies. It gives structure while keeping the texture soft and chewy. - Cocoa Powder (2 tbsp)
Deepens the chocolate flavor, adding that brownie richness. Use unsweetened cocoa powder for best results. - Baking Powder (1 tsp)
Provides a gentle lift without making the cookies cakey. It helps create that signature crinkle top. - Salt (¼ tsp)
Balances sweetness and enhances the depth of chocolate flavor — don’t skip it.
Wet Ingredients
- Dark Chocolate (225 g / 1¼ cups), chopped
The heart of the recipe. Choose quality dark chocolate (around 70%) for a rich, bittersweet flavor. - Butter (56 g / ¼ cup)
Adds richness and moisture, making the brookies melt in your mouth. Both salted and unsalted butter work here. - Eggs (2, room temperature)
Eggs provide structure, chewiness, and shine — essential for that brownie-like crackle on top. - Caster or Granulated Sugar (100 g / ¾ cup)
Sweetens and helps the brookies achieve a delicate crisp on the edges. - Demerara or Raw Sugar (90 g / ½ cup)
Adds a hint of molasses flavor and crunch. The mix of two sugars gives the brookies depth and chewiness. - Vanilla Extract (1 tsp)
Rounds out the flavor and enhances the overall sweetness. - Chocolate Chips (85 g / ½ cup)
Melty chocolate pockets in every bite — use dark or milk chocolate depending on your preference.
Pro Tips for Perfect Brookies
- Use good-quality chocolate: It’s the star of the recipe — go for 60–70% cocoa dark chocolate.
- Don’t overbake: They’ll continue cooking slightly after you remove them from the oven.
- Chill the dough: For thicker brookies, chill the batter for 15–20 minutes before baking.
- Weigh your ingredients: Accuracy ensures consistent texture every time.
- Store correctly: Keep them in an airtight container for up to 4 days to maintain their chewy texture.
These are great baking hacks for beginners and healthy cooking tips if you swap ingredients (see below).
Ingredient Swaps & Variations
- Gluten-Free Brookies: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
- Dairy-Free Option: Replace butter with coconut oil and use dairy-free chocolate chips.
- Sugar-Free Version: Swap sugar for erythritol or monk fruit sweetener for a low-carb dessert idea.
- Nutty Twist: Add chopped pecans or walnuts for crunch and extra flavor.
- Extra Fudgy: Stir in an extra tablespoon of melted chocolate or a teaspoon of espresso powder to intensify the flavor.
Serving Suggestions
Serve your brookies warm with:
- A scoop of vanilla ice cream for a classic dessert pairing
- A drizzle of caramel or chocolate sauce
- A mug of hot coffee or milk for the perfect snack combo
They’re also great as part of a holiday dessert platter or packed into gift boxes for friends and family.
Make-Ahead and Storage Tips
- Room Temperature: Store brookies in an airtight container for up to 4 days.
- Freezing: Once cooled, freeze them in a ziplock bag for up to 3 months. Reheat briefly in the microwave for a fresh-baked texture.
- Meal Prep Hack: Chill the batter in advance and bake as needed — perfect for busy home bakers.
These are ideal make-ahead desserts for parties or quick weekday treats.
Frequently Asked Questions (FAQ)
1. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for 10 minutes before scooping.
2. Can I make these brookies gluten-free?
Absolutely. Use a gluten-free flour blend, and you’ll still get that chewy texture.
3. What makes brookies crackly on top?
Whipping the eggs and sugar well creates a meringue-like crust that gives you those classic crinkles.
4. How do I know when they’re done?
The edges should be set, and the centers slightly soft. They’ll firm up as they cool.
5. Can I double this recipe?
Yes, this recipe doubles beautifully for larger batches — just use multiple baking trays.
Fudgy Chewy Brookies (Brownie Cookies)
Ingredients
- 95 g plain (all-purpose) flour
- 2 tablespoons cocoa powder unsweetened
- 1 teaspoon baking powder
- ¼ 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 adds crunch and caramel flavor
- 1 teaspoon vanilla extract
- 85 g dark or milk chocolate chips
Instructions
- Preheat the oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.
- In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a pan of simmering water, ensuring the bottom does not touch the water. Stir occasionally until melted and smooth. Stir in the vanilla extract.
- In a medium bowl, use an electric hand whisk on high speed to beat the eggs, caster sugar, and demerara sugar until light, thick, and fluffy (about 5 minutes).
- In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Add the chocolate chips and mix to coat evenly.
- Gradually fold the melted chocolate mixture into the whipped egg and sugar mixture. Stir gently to maintain the airiness.
- Carefully fold in the dry ingredients using a spatula until just combined. Avoid overmixing to keep the batter light and chewy.
- Scoop tablespoonfuls of batter onto the prepared baking tray, spacing them well apart to allow spreading. Bake for 12–14 minutes or until the tops are crackly and set.
- Remove from the oven and sprinkle with sea salt if desired. Let cool on the tray for 10 minutes before transferring to a cooling rack to cool completely.
