These easy brookies—also known as brownie cookies—are everything you love about a rich, fudgy brownie wrapped in the shape of a soft, chewy cookie. Made with simple pantry staples and ready in under an hour, they’re the ultimate treat for chocolate lovers.
If you’re craving even more chocolate, try my Nutella blondies, white chocolate blondies, or easy chocolate brownies next!
⭐️ Why You’ll Love This Brookie Recipe
Perfect Texture:
These cookies strike the ideal balance—crackly on the outside, soft, gooey, and brownie-like in the center.
Simple Ingredients, Big Flavor:
Butter, eggs, chocolate, and sugar come together to create deep, rich chocolate flavor without complicated steps.
Beginner-Friendly:
No special tools, no chilling, and no tricky techniques. Just melt, whisk, fold, and bake. Anyone can make these successfully!
🧾 Ingredients Overview
Here’s what you’ll need to bake a batch of irresistible brookies:
- Dark chocolate + chocolate chips – For bold chocolate flavor and melty pockets throughout.
- Plain flour – Gives structure without making the cookies cakey.
- Sugar – A mix of caster sugar and demerara adds depth and chewiness.
- Butter – Salted or unsalted both work.
- Cocoa powder – Intensifies the chocolate flavor.
- Eggs – Whipped to create lift and that signature shiny top.
Full measurements are listed in the recipe card below.
👩🏻🍳 How to Make Brookies (Step-by-Step)
1. Melt the Chocolate & Butter
Add chopped dark chocolate and butter to a heatproof bowl. Gently melt using a double boiler or microwave. Stir until glossy, then mix in vanilla.
2. Whip Eggs & Sugar
In a separate bowl, beat the eggs, caster sugar, and demerara sugar with an electric whisk. Whisk 4–5 minutes until pale, thick, and fluffy—this step creates the fudgy texture.
3. Combine Dry Ingredients
In another bowl, whisk together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips.
4. Bring Everything Together
Pour the melted chocolate mixture into the whipped eggs, folding gently to keep the mixture airy.
Add the dry ingredients and fold again until the batter is thick and glossy.
5. Scoop & Bake
Drop tablespoons of batter onto a parchment-lined baking tray. Bake 12–14 minutes until set on the edges with soft centers and shiny, crackly tops.
6. Cool & Enjoy
Let the brookies cool on the tray for about 10 minutes so they firm up. Sprinkle with flaky sea salt, if desired.
💡 Expert Tips for Perfect Brookies
- Use room-temperature eggs for the best rise and texture.
- Don’t overmix the batter once the dry ingredients go in—fold just until combined.
- Space the cookies well on the baking tray; they spread as they bake.
- High-quality dark chocolate makes a big difference in flavor and texture.
- Let them cool on the tray so they set without falling apart.
🍯 How to Store & Reheat
- Store: Keep in an airtight container for up to 5 days.
- Freeze: Freeze up to 3 months.
- Reheat: Warm in the microwave for a few seconds to restore gooey perfection.
❓ FAQ
Can I use milk chocolate instead of dark?
Yes—but the cookies will be sweeter and slightly less fudgy.
Why did my brookies turn cakey?
They were likely overbaked or overmixed. Bake only until the edges are set.
Can I chill the dough?
You can, but it’s not necessary. Chilling will reduce spreading.
Fudgy Chewy Brookies (Brownie Cookies) – Full Recipe
Ingredients
- 95 g (¾ cup) all-purpose flour
- 2 tbsp cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 225 g (1 ¼ cups) dark chocolate, chopped
- 56 g (¼ cup) butter
- 2 room-temperature eggs
- 100 g (¾ cup) caster sugar
- 90 g (½ cup) demerara or raw sugar
- 1 tsp vanilla extract
- 85 g (½ cup) dark or milk chocolate chips
Instructions
- Preheat oven to 160°C fan (320°F) or 170°C conventional (338°F). Line a baking tray with parchment.
- Melt chocolate and butter together until smooth; stir in vanilla.
- Whip eggs and both sugars until pale, thick, and fluffy—about 5 minutes.
- Sift flour, cocoa, baking powder, and salt. Stir in chocolate chips.
- Gently fold the melted chocolate mixture into the whipped eggs.
- Add the dry ingredients and fold until just combined.
- Scoop batter onto tray and bake 12–14 minutes.
- Sprinkle with sea salt and cool on the tray 10 minutes before moving.
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