The best of both worlds in one decadent bite
If a brownie and a cookie had a dessert baby, you’d get these fudgy chewy brookies. Crackly on the outside, gooey in the center, and packed with chocolate, these are made for serious chocolate lovers who can’t choose between soft cookies and rich brownies so they say yes to both.
This version is bold on flavor and texture, but simple enough to pull off without any fancy equipment.
Recipe Snapshot
- Texture: Chewy, slightly crisp edges, fudgy center
- Flavor: Deep cocoa richness with a hint of vanilla
- Bake time: 12–14 minutes
- Yields: About 18–20 brookies
- Skill level: Beginner-friendly
- Best for: Weekend baking, chocolate cravings, cookie swaps
Ingredients
Dry
- ¾ cup (95g) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (85g) chocolate chips (dark or milk)
Wet
- 1¼ cups (225g) dark chocolate, chopped
- ¼ cup (56g) butter
- 2 large eggs (room temperature)
- ¾ cup (100g) caster or granulated sugar
- ½ cup (90g) Demerara or raw sugar
- 1 tsp vanilla extract
Step-by-Step: How to Make Brookies
1. Prep the oven
Preheat to 320°F (160°C) with fan, or 338°F (170°C) if using conventional heat.
Line a baking tray with parchment.
2. Melt chocolate + butter
Place chopped chocolate and butter in a heatproof bowl over simmering water (don’t let the bowl touch the water). Stir gently until smooth. Remove from heat and stir in vanilla.
3. Whip eggs + sugar
In a separate bowl, beat eggs, caster sugar, and Demerara sugar on high speed for 5 minutes. It should become pale, fluffy, and thick enough to leave a ribbon trail.
4. Combine wet ingredients
Fold the melted chocolate into the whipped egg mixture gently to keep the air in.
5. Mix dry ingredients
In a third bowl, whisk together flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
6. Bring it all together
Fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined — don’t overmix.
7. Scoop & bake
Scoop tablespoons of batter onto your tray, leaving space between them. Bake for 12–14 minutes, until crackly on top and slightly soft in the middle.
8. Cool
Let the brookies cool on the tray for 10 minutes to firm up, then transfer to a wire rack.
Optional: Sprinkle with flaky sea salt while warm for a sweet-salty finish.
Tips & Troubleshooting
- Thick batter is good – It helps create that chewy middle.
- Watch your oven time – Brookies firm up as they cool, so don’t overbake.
- No Demerara sugar? – Use turbinado or just more white sugar. The texture will be slightly less crunchy.
- Even sizes = even baking – Use a cookie scoop if you have one.
Storage
- Room Temp: Store in an airtight container for up to 4 days.
- Fridge: Keeps for 1 week, but let them come to room temp before eating.
- Freeze: Freeze baked brookies for up to 2 months. Thaw on the counter or microwave for 15–20 seconds for a warm bite.
FAQ
What are brookies made of?
Brookies are a combination of brownie and cookie textures in one treat. This recipe uses melted chocolate, butter, eggs, two types of sugar, flour, cocoa powder, baking powder, salt, and chocolate chips for an ultra-fudgy result.
What makes brookies fudgy and chewy?
The secret is in the balance between wet and dry ingredients, plus whipping the eggs and sugar until thick. Melted dark chocolate adds richness and moisture, while a short bake time keeps the center soft.
How do I know when brookies are done baking?
Look for crackly tops and slightly soft centers. They should still jiggle just a little when touched they’ll firm up as they cool.
Can I use milk chocolate instead of dark chocolate?
Yes, though it will make the brookies sweeter and less rich. Dark chocolate is recommended for a deeper flavor, but milk chocolate chips are great for mix-ins.
Fudgy Chewy Browkies (Brookies)
Ingredients
Method
- Preheat the Oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Prepare a baking tray by lining it with parchment paper.
- Melt Chocolate and Butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place this bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are fully melted and combined. Stir in the vanilla extract.
- Whip Eggs and Sugars: In a separate medium bowl, use an electric hand whisk on high speed to beat the caster sugar, demerara sugar, and eggs. Continue whisking until the mixture becomes very light, thick, and fluffy, about 5 minutes.
- Combine Dry Ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt, then add the chocolate chips. This will help ensure there are no lumps and that the dry ingredients are evenly mixed.
- Integrate Chocolate Mixture: Gradually fold the melted chocolate and butter mixture into the whipped eggs and sugars. Stir gently to maintain the airiness of the whipped eggs.
- Fold in Dry Ingredients: Carefully fold the dry ingredients into the wet mixture using a spatula, ensuring not to deflate the mixture. Mix only until just combined to keep the batter light.
- Bake the Brookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them well apart to allow for spreading. Bake in the preheated oven for 12-14 minutes, or until the brookies are set and crackly on top.
- Cool and Finish: Remove from the oven and sprinkle with sea salt immediately, if desired. Let them cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chocolate Melting: Watch closely to avoid overheating. If necessary, shorten microwave times based on your microwave’s strength.
- Whisking Technique: Aim for a thick consistency where the whisk leaves a ribbon trail in the mixture.
- Consistent Sizes: Use a cookie scoop to create evenly sized brookies and ensure uniform baking.
- Cooling Importance: Letting the brookies cool on the tray helps them firm up without falling apart.
- Demerara Sugar: Demerara sugar is a raw sugar extracted from sugarcane. It is minimally processed, so it has a golden-brown colour and large grains that give it a crunchy texture. If you can’t find it, you can use sugar in the raw or turbinado sugar.
Calories: 210kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 85mg | Potassium: 180mg | Fiber: 3g | Sugar: 18g | Vitamin A: 46IU | Calcium: 41mg | Iron: 3mg
Final Thoughts
Brookies are pure chocolate comfort soft in the center, crisp at the edges, and perfect for days when you can’t choose between a cookie and a brownie.
They’re fast, easy, and guaranteed to make your kitchen smell incredible. And if you manage to save a few, they’re even better the next day.