Fudgy Chewy Brookies (Brownie Cookies)

These fudgy, chewy brookies (brownie cookies) are the best of both worlds—crispy on the edges like a cookie and gooey in the center like your favorite brownies. They’re simple to make with pantry staples and come together in under an hour!

🍫 Why You’ll Love This Recipe

Perfect Texture: Crackly tops, chewy centers, and crisp edges for the ultimate chocolate treat.
Simple Ingredients: Just basic baking ingredients—no fancy tools or techniques required.
Quick and Easy: Ready in under 1 hour, including prep and bake time.
Chocolate Heaven: Made with real dark chocolate and cocoa powder for a rich, deep flavor.

🧾 Ingredients Overview

Here’s a quick look at what you’ll need. Full measurements are in the recipe card below.

Dark Chocolate & Chocolate Chips: Real chocolate gives these cookies intense flavor and gooey texture. Chips are optional but highly recommended.
Plain (All-Purpose) Flour: Provides structure.
Cocoa Powder: Deepens the chocolate flavor.
Butter: Use salted or unsalted—either works.
Eggs: Room temperature eggs whip up better for lightness.
Sugar: A mix of caster and demerara sugar adds flavor complexity and texture.
Baking Powder & Salt: For lift and balance.
Vanilla Extract: Enhances the chocolate flavor.

👩🏻‍🍳 How to Make Brookies (Step-by-Step)

1. Prep Your Oven

Preheat to 160ºC (320ºF) fan or 170ºC (338ºF) conventional. Line a baking tray with parchment paper.

2. Melt the Chocolate and Butter

In a heatproof bowl over simmering water (or microwave in short bursts), melt chopped chocolate and butter together. Stir until smooth. Remove from heat and stir in vanilla extract.

3. Whip Eggs and Sugars

In a mixing bowl, beat the eggs, caster sugar, and demerara sugar with an electric mixer on high for about 5 minutes, until the mixture is thick, pale, and fluffy.

4. Mix Dry Ingredients

In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. Stir in chocolate chips.

5. Combine Wet and Dry

Gently fold the melted chocolate into the whipped eggs. Then fold in the dry ingredients just until combined—do not overmix.

6. Scoop and Bake

Drop tablespoons of dough onto the prepared tray, spacing well apart. Bake for 12–14 minutes until the tops are crackly and the cookies are set but soft in the center.

7. Cool and Finish

Remove from oven and (optional) sprinkle with sea salt. Cool on the tray for 10 minutes before transferring to a wire rack.

💡 Expert Baking Tips

Use Good Chocolate: High-quality dark chocolate makes all the difference in flavor and texture.
Room Temp Eggs: Whip better and give the batter more lift.
Don’t Overmix: Fold gently to keep that tender texture.
Even Size: Use a cookie scoop for evenly sized brookies that bake consistently.
Spread Alert: These cookies spread, so be sure to space them apart.

🍯 Storage & Reheating

Store: In an airtight container at room temperature for up to 5 days.
Freeze: Freeze baked brookies in a sealed container for up to 3 months.
Reheat: Warm briefly in the microwave for a fresh-from-the-oven taste.

❓FAQs

Can I use milk chocolate instead of dark?
Yes, but the cookies will be sweeter and less rich. You can also mix both for a balanced flavor.

Why are my brookies flat?
Make sure your eggs are whipped until thick and fluffy, and avoid overmixing the batter.

Can I double the recipe?
Absolutely! Use the 2x or 3x buttons on the recipe card to scale up.