Fudgy Chewy Brookies (Brownie Cookies)

Why You’ll Love This Recipe

I absolutely love how these brookies bring together the best of both worlds—thick, chewy cookies with the indulgence of a brownie. The dark chocolate combined with the two types of sugar makes them irresistibly rich and flavorful. What makes these even better is their texture: perfectly chewy on the inside with a light crisp on the outside, they’re the perfect balance of softness and bite. I’ve used the best ingredients, like Demerara sugar and dark chocolate, to create a truly decadent treat. Whether you’re a chocolate lover or just looking for a new dessert to impress, these brookies are sure to satisfy!

Ingredients

95 g (¾ cups) plain (all-purpose) flour

2 tablespoons cocoa powder

1 teaspoon baking powder

¼ teaspoon salt

225 g (1 ¼ cups) dark chocolate, chopped

56 g (¼ cups) butter, salted or unsalted

2 eggs (room temperature)

100 g (¾ cups) caster or granulated sugar

90 g (½ cups) Demerara or raw sugar (*see notes)

1 teaspoon vanilla extract

85 g (½ cups) dark or milk chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven: Set your oven to 160ºC (320ºF) with a fan or 170ºC (338ºF) for conventional heating. Line a baking tray with parchment paper.

Melt chocolate and butter: In a heatproof bowl, combine the chopped dark chocolate and butter. Place the bowl over a simmering pan of water, ensuring the bowl doesn’t touch the water. Stir occasionally until the chocolate and butter melt together, then remove from heat and stir in vanilla extract.

Whip eggs and sugars: In a separate medium bowl, whisk together the caster sugar, Demerara sugar, and eggs using an electric hand whisk. Whisk on high speed until the mixture becomes thick, light, and fluffy, about 5 minutes.

Combine dry ingredients: In another bowl, sift together the flour, cocoa powder, baking powder, and salt. Stir in the chocolate chips to ensure they are evenly distributed.

Incorporate the chocolate mixture: Gradually fold the melted chocolate and butter mixture into the whipped egg and sugar mixture, making sure not to deflate the batter.

Fold in dry ingredients: Gently fold the dry ingredients into the wet mixture using a spatula. Mix only until just combined to keep the batter light and airy.

Bake the brookies: Using a tablespoon, scoop portions of batter onto the prepared baking tray, spacing them well apart. Bake for 12-14 minutes, or until the brookies are set and crackly on top.

Cool and finish: Immediately sprinkle with sea salt, if desired. Allow the brookies to cool on the baking tray for about 10 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

Servings: This recipe makes about 15 brookies.

Prep Time: 15 minutes

Cook Time: 12-14 minutes

Total Time: 27-29 minutes

Variations

Add nuts: For some extra crunch, add chopped nuts like walnuts or pecans into the batter.

Use different chocolate: Swap the dark chocolate for milk or white chocolate for a sweeter variation.

Add a swirl: For a fun twist, swirl in some caramel or peanut butter before baking.

Make it dairy-free: Use dairy-free chocolate and vegan butter to make this recipe dairy-free.

Spice it up: Add a pinch of cinnamon or a dash of chili powder for a spicy kick.

Storage/Reheating

Store any leftover brookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, they can be stored in the freezer for up to 3 months. To reheat, simply microwave for 10-15 seconds to restore their chewy texture.

FAQs

How do I make sure my brookies stay chewy?

To ensure your brookies stay chewy, be sure not to overbake them. They should be slightly undercooked in the center when you take them out of the oven. Let them cool on the tray for a few minutes to set before transferring them to a cooling rack.

Can I use a different type of sugar?

Yes, you can substitute the Demerara sugar with other sugars like turbinado or sugar in the raw. However, the Demerara sugar’s crunchiness adds a unique texture to the cookies.

What’s the best way to melt the chocolate and butter?

Using a double boiler method is the best way to melt chocolate and butter. Place a heatproof bowl over a pot of simmering water, making sure the bowl doesn’t touch the water. This ensures a smooth, lump-free melted mixture.

Can I make these ahead of time?

Absolutely! You can prepare the cookie dough and refrigerate it for up to 2 days before baking. Alternatively, you can freeze the dough for up to 3 months and bake when ready.

How do I know when the brookies are done?

Brookies are done when they are crackly on top but still slightly soft in the center. They will firm up as they cool.

Conclusion

These fudgy chewy brookies are the perfect treat when I’m craving something chocolatey and delicious. They combine the best qualities of both brownies and cookies, making them ideal for any occasion. Whether I’m baking them for a family get-together, a party, or just a cozy afternoon treat, they never fail to impress. With a few simple ingredients and easy steps, these brookies are a must-try for any chocolate lover!

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