Fudgy Chewy Brookies

Why I’ll Love This Recipe

I love how these brookies combine the best of brownies and cookies in one bite. The crackly top gives way to a gooey center, thanks to the blend of dark chocolate, melted butter, whisked eggs, and a mix of sugars. It’s a simple one-bowl mash‑up that delivers gourmet flavor with minimal fuss—I’m always amazed by how impressive they taste while being so easy to make.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 95 g plain (all‑purpose) flour

• 2 Tbsp cocoa powder

• 1 tsp baking powder

• ¼ tsp salt

• 225 g dark chocolate, chopped

• 56 g butter (salted or unsalted)

• 2 large eggs, room temperature

• 100 g caster or granulated sugar

• 90 g Demerara (raw) sugar

• 1 tsp vanilla extract

• 85 g dark or milk chocolate chips

directions

1. Preheat oven to 160 °C fan / 170 °C conventional and line a baking tray with parchment.

2. Melt the chopped dark chocolate and butter together—either over a simmering pan or gently in the microwave—and stir in the vanilla.

3. Whisk the eggs, caster sugar, and Demerara sugar together on high speed until very light, thick, and fluffy (about 5 minutes).

4. In another bowl, sift the flour, cocoa, baking powder, and salt, then fold in the chocolate chips.

5. Gently fold the melted chocolate mixture into the whipped eggs and sugar, then carefully fold in the dry ingredients—just until combined.

6. Scoop tablespoon‑sized portions of batter onto the tray, spaced apart. Chill the dough for at least 30 minutes if you want thicker, chewier brookies.

7. Bake for 12–14 minutes until the tops are crackly and edges are set but centers are still soft.

8. Sprinkle with flaky sea salt if desired, let cool on the tray for about 10 minutes, then transfer to a rack.

Servings and timing

• Makes about 15 brookies.

• Prep time: ~15 minutes (plus optional chilling).

• Bake time: ~12–14 minutes.

• Total time: ~30–60 minutes depending on chilling.

Variations

• Swap chocolate chips—semi‑sweet, milk, or white—to change the sweetness.

• Add chopped nuts (like walnuts or pecans) for crunch: fold them in with the chips.

• Stir in a pinch of espresso powder with the dry ingredients to deepen the chocolate flavor.

• Try sprinkling coarse salt atop before baking for a sweet‑savory finish.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 4–5 days or freeze for up to 3 months. To enjoy later, I warm them briefly: 10–15 seconds in the microwave, or a few minutes in a low oven to revive that fudgy center.

FAQs

How do I know when brookies are perfectly baked?

I look for crackly tops and set edges, but the centers should still feel soft when gently pressed—the brookies continue to set as they cool.

Can I make them gluten‑free?

Yes—I swap the plain flour for a gluten‑free all‑purpose blend, without changing quantities. Baking powder should be gluten‑free too.

Why use both caster and Demerara sugar?

Caster sugar helps create that shiny, crackly top, while Demerara adds chewiness and depth with its coarse texture.

Should I chill the dough before baking?

Chilling is optional, but it helps brookies hold their shape and stay thick and chewy. I chill mine whenever I can.

Can I add extras like nuts or different chips?

Definitely—I’ve added walnuts, pecans, or a mix of chocolate types. Fold them in with the chips before scooping.

Conclusion

These fudgy chewy brookies are my go‑to when I crave something chocolatey and indulgent. They’re deceptively easy—no layering, just one bowl of batter—and deliver a gourmet feel every time. I love serving them warm with a sprinkle of salt or a scoop of ice cream, and they’re always a hit whether for dessert, snacks, or gifting.

Fudgy Chewy Brookies

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A rich mash‑up of brownies and cookies—crackly tops, gooey centers, and chocolate chips in every bite. One‑bowl and easy!

• Author: Sarah
• Prep Time: 15 minutes (plus 30 minutes optional chilling)
• Cook Time: 12–14 minutes
• Total Time: 30–60 minutes
• Yield: About 15 brookies
• Category: Dessert • Baked Goods • Cookies • Brownies
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Ingredients

95 g plain (all-purpose) flour

2 Tbsp cocoa powder

1 tsp baking powder

¼ tsp salt

225 g dark chocolate, chopped

56 g butter (salted or unsalted)

2 large eggs, room temperature

100 g caster or granulated sugar

90 g Demerara (raw) sugar

1 tsp vanilla extract

85 g dark or milk chocolate chips

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Instructions

Prep Oven & Tray: Preheat oven to 160 °C fan (170 °C conventional). Line a baking tray with parchment.

Melt Base: Melt dark chocolate and butter together in a microwave or over simmering water. Stir in vanilla.

Whisk Wet Mix: Beat eggs, caster sugar, and Demerara sugar together on high until thick and fluffy (about 5 minutes).

Mix Dry: In another bowl, sift flour, cocoa, baking powder, and salt. Stir in chocolate chips.

Combine: Fold melted chocolate mixture into whipped eggs/sugar. Then gently fold in dry ingredients until just combined.

Scoop: Scoop tablespoon-sized portions of batter onto tray, spaced apart. Chill for 30 mins for thicker brookies (optional).

Bake: Bake 12–14 minutes until tops are crackly, edges are set, and centers are soft.

Cool: Sprinkle flaky sea salt if desired. Cool on tray 10 mins, then transfer to rack.

Notes

Chilling the dough before baking gives thicker, chewier brookies.

A pinch of espresso powder can enhance the chocolate flavor.

Try coarse sea salt on top for a contrast of flavors.

Use a mix of chocolate chips or add chopped nuts for variation.

Store in an airtight container for 4–5 days or freeze for up to 3 months. Reheat briefly before serving.