Soft Fudgy Chewy Brookies

These fudgy chewy brookies combine the best of brownies and cookies into one irresistible treat. Soft and rich with just the right amount of chewiness, they satisfy chocolate cravings easily with simple ingredients and straightforward steps. Whether you call them brownie cookies or brookies they are always a crowd-pleaser that comes together in less than an hour.

I first made these during a casual weekend baking session and now my family asks for them whenever they need a chocolate fix

Ingredients

• Dark chocolate and chocolate chips: for a rich chocolate taste and a little textural contrast choose good-quality chocolate for best melting results
• Plain flour: to create the structure that holds the cookies together
• Sugar: comprising demerara for depth of flavor and caster sugar for sweetness you can use just one if needed
• Butter: which adds moisture and flavor salted or unsalted works fine depending on your preference
• Cocoa powder: to deepen the chocolate flavor and make the brookies extra indulgent

Step-by-Step Instructions

Melt Ingredients:

Melt the butter and dark chocolate together in a small saucepan over low heat or in a microwave. Stir constantly until the mixture is completely smooth and combined. This gentle melting prevents the chocolate from burning and ensures an even texture.

Whisk Eggs and Sugar:

In a separate bowl, whisk the eggs and sugar together vigorously until the mixture becomes very pale and fluffy. This step aerates the batter adding lightness while balancing the richness of the chocolate.

Prepare Dry Mix:

Combine the cocoa powder and plain flour in a bowl and whisk well to ensure they are evenly mixed without any lumps. If your cocoa powder tends to clump, sift it before mixing to keep the batter smooth.

Combine Mixtures:

Slowly pour the melted chocolate and butter mixture into the egg and sugar bowl. Stir gently as you combine to avoid cooking the eggs and keep the batter smooth and creamy.

Add Dry Ingredients:

Fold in the flour and cocoa powder mix along with the chocolate chips if you are using them. Mix until the batter is thick and slightly gooey but just combined—overmixing can make the brookies tough.

Prep for Baking:

Preheat your oven and line a baking tray with parchment paper. Drop tablespoons of batter spaced well apart to allow spreading. Using a cookie scoop makes sure all the brookies come out evenly sized.

Baking Time:

Bake in the preheated oven for 12 to 14 minutes until the edges are set but the centers remain soft and slightly gooey. This timing gives the brookies their signature fudgy texture.

Cool and Serve:

Let the brookies cool slightly on the tray so they set up properly. If you like, sprinkle a little sea salt over the top while they are still warm to enhance the chocolate flavor.

Bookmark

My favorite ingredient is the combination of dark chocolate and cocoa powder—it gives such a deep, rich character that feels extra special. I remember baking these for a holiday party and how they were the first dessert to disappear from the table.

Storage Tips

Store cooled brookies in an airtight container in the refrigerator to keep them fresh for several days. When storing for longer periods freeze them in a sealed container or zip bag for up to three months. Reheat gently in the microwave for a few seconds to enjoy that freshly baked softness even after storing.

Ingredient Substitutions

If you don’t have demerara sugar just use caster sugar or regular granulated sugar but it might slightly alter the flavor complexity. You can substitute butter with plant-based margarine for a dairy-free version but be aware the texture might be a touch different. For chocolate choose good-quality baking chocolate or chocolate bars broken into chunks if you do not have chips.

Serving Suggestions

Serve these brookies on their own with a glass of cold milk for the ultimate comfort snack. They also pair beautifully with vanilla ice cream for a decadent dessert or a drizzle of caramel sauce. Add a sprinkle of flaky sea salt on top for a sophisticated flavor contrast that really brings out the chocolate notes.

Pro Tips

• Use room temperature eggs for better volume and lighter texture when whisking with sugar
• Do not skip melting the butter and chocolate together slowly—that creates the smooth fudgy base you want
• Make sure to space the cookie batter well on the tray so brookies don’t stick together as they spread

Common Recipe Questions

→ What makes brookies different from regular cookies?

Brookies combine the dense, fudgy texture of brownies with the slightly crisp edges and chewiness of cookies, offering a unique taste and mouthfeel.

→ How should I melt the chocolate and butter for the batter?

Melt the chocolate and butter together slowly over low heat on the stove or in short bursts in the microwave, stirring frequently to achieve a smooth mixture without burning.

→ Can I use different types of chocolate chips in the batter?

Yes, feel free to use semi-sweet, dark, or milk chocolate chips depending on your preference; they add texture and bursts of chocolate throughout.

→ Why is it important to whisk eggs and sugar until fluffy?

Whisking eggs and sugar until pale and fluffy incorporates air, which helps give the brookies a light rise and tender crumb despite their fudgy nature.

→ How should brookies be stored to keep freshness?

Store brookies in an airtight container at room temperature or in the fridge for up to five days, or freeze them in sealed containers for longer storage.

→ What is the best way to serve the brookies?

Allow them to cool slightly after baking to set the texture, then enjoy as is or with a small sprinkle of sea salt to enhance the chocolate flavours.