If you love brownies and cookies, you’re in for a treat! These Fudgy Chewy Brookies are a genius mash-up: soft, gooey brownies baked into perfectly chewy cookies. I first made these on a lazy weekend, and honestly, they vanished in minutes! The combination of dark chocolate, chocolate chips, and a crackly top makes them a crowd favorite.
Why We Love This Recipe
- Chewy & Fudgy: Brownie texture meets cookie perfection.
- Quick & Easy: Delicious cookies in just 30 minutes.
- Chocolate Heaven: Loaded with dark chocolate and melty chips.
- Great for Sharing: Perfect for coffee breaks, gifts, or parties.
Ingredients You Will Need
- 95 g (¾ cup) 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, salted or unsalted
- 2 large eggs, room temperature
- 100 g (¾ cup) granulated sugar
- 90 g (½ cup) Demerara or raw sugar
- 1 tsp vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Equipment You Will Need
- Saucepan – for melting butter and mixing the sugar base
- Spoon or spatula – for stirring the mixture
- Mixing bowl
- Measuring cups and spoons – for accurate ingredient portions
- Baking tray or sheet pan – to shape and chill the cookies
- Parchment paper – prevents sticking and makes cleanup easy
Step-by-Step Instructions
Preheat the Oven
Set the oven to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.
Melt Chocolate and Butter
In a heatproof bowl over simmering water, melt dark chocolate and butter together. Stir occasionally until smooth, then mix in vanilla extract.
Whisk Eggs and Sugar
In a separate bowl, beat eggs with granulated and Demerara sugar until pale, thick, and fluffy — about 5 minutes using an electric mixer.
Prepare Dry Ingredients
Sift flour, cocoa powder, baking powder, and salt together. Add chocolate chips and mix lightly.
Combine Wet and Chocolate
Fold the melted chocolate-butter mixture gently into the whipped eggs and sugar. Keep the mixture airy for a fudgy texture.
Fold in Dry Ingredients
Carefully fold in the flour mixture until just combined. Don’t overmix it keeps the brookies soft and chewy.
Shape and Bake
Drop tablespoon-sized scoops of batter onto the prepared tray, spacing them well. Bake 12–14 minutes, until tops are set with a crackled finish.
Cool and Serve
Optional: Sprinkle with sea salt while warm. Let cool on the tray for 10 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Expert Tips for Perfect Fudgy Chewy Brookies
- Room Temperature Eggs: Mix better for soft, fluffy brookies.
- Mix Gently: Fold dry ingredients just until combined.
- Use Good Chocolate: High-quality chocolate makes them fudgy.
- Chill if Needed: Firm dough for cookies that don’t spread too much.
- Check Baking Time: Tops set, center soft for gooey texture.
- Sprinkle Sea Salt: Enhances chocolate flavor.
- Store Well: Airtight up to 4 days, freeze for longer.
- Add Extras: Nuts, caramel, or more chocolate for fun variations.
More Cookie & Brownie Recipes You’ll Love
- Hershey’s Red Velvet Blossoms Cookies
- Peanut Butter Chocolate Caramel Cookies
- Chocolate Brownie Cookies
- Funfetti Cake Mix Cookies
- Salted Caramel Cheesecake Cookies
- Lemon Crinkle Cookies
Serving & Storage
- Serve: Best warm or at room temperature.
- Store: Airtight container for up to 4 days.
- Freeze: Dough or baked brookies for up to 2 months; thaw before eating.
Final Thoughts
These Fudgy Chewy Brookies are an irresistible chocolate treat. Soft, gooey, and packed with chocolate chips, they satisfy any sweet craving. Quick to make, fun to bake, and impossible to resist, they’ll become your go-to chocolate cookie recipe.
Fudgy Chewy Brookies Recipe (Brownie + Cookie in One)
Ingredients
- ¾ cup all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 ¼ cup dark chocolate, chopped
- ¼ cup butter, salted or unsalted
- 2 Large eggs, room temperature
- ¾ cup granulated sugar
- ½ cup Demerara or raw sugar
- 1 tsp vanilla extract
- ½ cup chocolate chips (dark or milk)
Instructions
- Set the oven to 160ºC (320ºF fan) or 170ºC (338ºF conventional). Line a baking tray with parchment paper.
- In a heatproof bowl over simmering water, melt chocolate and butter together. Stir until smooth, then mix in vanilla extract.
- Beat eggs with granulated and Demerara sugar using an electric mixer until light, fluffy, and pale (~5 mins).
- Sift flour, cocoa powder, baking powder, and salt. Stir in chocolate chips evenly.
- Gently fold the melted chocolate-butter mixture into the whipped eggs and sugar.
- Carefully fold in dry mixture until just combined do not overmix.
- Scoop tablespoons of batter onto tray, spacing well. Bake 12–14 mins until tops are set with a crackled finish.
- Optional: Sprinkle with sea salt while warm. Cool 10 mins on tray, then transfer to wire rack.
